H^HHraSral 


mBmffl 

^^^•HBG 

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University  of  California  •  Berkeley 
Gift  of 

Dr.    &  Mrs.    John  C.    Craig 


. 


A    TREATISE 


ON 


BEVERAGES 


OR 


The  Complete  Practical  Bottler 


FULL  INSTRUCTIONS  FOR  LABORATORY  WORK 


WITH 


ORIGINAL  PRACTICAL  RECIPES 

FOR  ALL  KINDS  OF  CARBONATED  DRINKS 

MINERAL  WATERS  FLAVORINGS 

EXTRACTS  SYRUPS  ETC. 


profusely  frilustratefc 


BY 

CHARLES   HERMAN   SULZ 

Technical  Chemist  and  Practical  Bottler 


NEW  YORK 
DICK  &  FITZGERALD  PUBLISHERS 


COPYRIGHT,  1888. 
BY  C.  H.  SULZ  &  OO. 


INTRODUCTION. 


'TTHREE  centuries  ago  the  manufacture  of  artificial  mineral  waters  was 
1  a  thing  but  little  known  to  the  public;  and  scientific  men  of  all 
nations  have  since  made  efforts  to  imitate  the  healing  effects  of  various 
natural  mineral  waters,  distinguished  for  their  beneficial  action  on  the 
human  system. 

These  waters  are  now  partly  imitations  of  natural  ones,  prepared  ac- 
cording to  the  results  of  the  most  accurate  chemical  analysis,  and  partly 
certain  saline  solutions  prepared  according  to  an  empirical  formula  for 
medicinal  purpose. 

The  historical  data  bearing  upon  this  point  are  interesting,  and  at  the 
risk  of  repeating  facts,  presumably  familiar  to  the  trade,  a  few  of  the 
leading  events  are  briefly  referred  to  here. 

The  first  attempt  was  made  by  Thurneisser,  in  1560,  which  was  fol- 
lowed by  those  of  Hoffmann  in  1685,  and  Geoffroy,  in  1724,  but  without 
success.  Van  Helmont,  in  the  early  part  of  the  Seventeenth  Century,  first 
discerned  carbonic  acid  gas  as  a  gas  entirely  distinct  from  common  air. 
Dr.  Black,  in  1757,  distinguished  carbonic  acid  from  all  other  gases  under 
the  name  of  "  fixed  air; "  and  Lavoisier  identified  it  and  gave  it  its  true 
name,  as  a  compound  of  carbon  and  oxygen.  It  was  only,  however,  on 
suggestion  of  Venel,  in  1750,  to  employ  a  solution  of  carbonate  of  soda 
in  muriatic  acid  in  a  closed  vessel,  that  the  production  of  carbonic  acid 
gas  can  be  fairly  said  to  have  taken  a  step  in  the  right  direction.  In 
1772  Priestley  first  suggested  the  employment  of  water  impregnated  with 
carbonic  acid  gas.  In  1787  Meyer  had  already  commenced  the  manufac- 
ture of  Selters  waters  in  Stettin,  Germany,  on  a  large  scale.  Paul 
erected  a  similar  factory  in  1799  in  Paris,  and  introduced  the  use  of  a 
pump.  Somewhat  later  the  business  began  to  spread  in  Great  Britain, 
in  1807  the  first  patent  for  impregnating  water  with  gas  having  been 


IV  INTRODUCTION. 

granted.  About  the  same  time  the  subject  commenced  to  attract  atten- 
tion in  the  United  States,  and  a  patent  to  Simmons  &  Rundell  of  Charles- 
ton, S.  C.,  was  granted  for  saturating  water  with  "  fixed  air  "  in  1810. 

Struve1  first  commenced  their  manufacture  in  1815,  in  Dresden, 
where  he  introduced  numerous  improvements,  and  was  the  author  of 
several  important  observations  on  the  constitution  of  mineral  waters;  and 
to  him  belongs  the  credit  of  having  produced  the  first  artificial  mineral 
water,  exactly  identical  with  the  natural,  and  to  him  also  we  owe  the  in- 
troduction of  artificial  mineral  waters  into  medical  use.  However,  it  was 
reserved  for  the  progress  of  Chemistry  of  the  Nineteenth  Century  to 
ascertain  by  most  careful  analyses  the  ingredients  contained  in  the  natural 
mineral  waters,  and  to  enable  us  to  imitate  such  waters,  which  are  re- 
freshing for  the  sick  as  well  as  for  the  healthy,  and  to  combine  those 
substances  which  are  of  medicinal  importance  and  refreshing,  and  to 
omit  those  without  use  or  advantage  to  the  consumer. 

The  present  use  of  artificial  mineral  waters  is  very  large  and  con- 
stantly increasing,  and,  in  the  course  of  time,  the  manufacture  has  become 
a  formidable  industry,  which  requires  a  great  deal  of  skill,  intelligence, 
and  knowledge  to  successfully  conduct  the  business.  Nearly  all  branches 
of  industry  have  their  separate  literature,  from  which  the  trained  manu- 
facturer gathers  his  references  and  refreshes  his  memory,  and  from  which 
the  beginner  is  enabled  to  obtain  directions  and  suggestions  for  the  start. 
The  mineral-water  trade,  at  its  present  development,  has  not  yet  found  the 
proper  consideration  in  literature  it  is  deservedly  entitled  to.  In  regard 
to  natural  and  artificial  mineral  water,  the  German  literature  comprises 
valuable  works,  such  as  those  of  Hager  and  Hirsh,  but  with  their  con- 
tents (the  former  being  written  in  Latin)  the  average  bottler  is  probably 

unfamiliar. 

.  < 

The  modern  mineral- water  manufacturer  differs  from  those  of  former 
times.  The  latter  knew  but  one  class  of  mineral  water,  viz.:  the  real  min- 
eral or  medicinal  waters  or  their  imitations.  The  present  time  comprises 
also  under  mineral  waters  those  kind  of  carbonated  waters  which  we 
know  under  the  collective  name  of  "  carbonated  saccharine  beverages," 
the  number  or  variety  of  which  has  reached  considerable  prominence. 
The  compounding  of  these  beverages,  the  scientific  comprehension  or 

1  Frederick  Adolf  Struve,  medical  doctor  and  proprietor  of  the  "Salomoni's 
Apotheke,"  in  the  City  of  Dresden,  Germany. 


INTRODUCTION.  V 

understanding  of  the  principles  governing  their  composition,  the 
acquaintance  with  the  various  apparatus  and  appliances  necessary  for 
their  manufacture,  and  the  knowledge  of  their  ingredients,  and 
directions  for  a  systematic  process,  have  hitherto  not  found  the  ap- 
preciation they  are  entitled  to.  Faint  efforts  have  been  made,  by  some 
writers,  it  is  true,  to  cast  some  light  on  the  subject,  but  they  have 
rather  muddled  the  question. 

The  author,  having  travelled  in  various  parts  of  the  globe,  has  handled 
all  kinds  of  machinery  and  manufactured  all  sorts  of  beverages,  and  hav- 
ing acquired  a  great  deal  of  practical  information  and  experience,  he 
has  concluded  to  take  upon  himself  the  task  of  gathering  together  all 
the  practical  hints,  suggestions  and  points,  pertaining  to  the  subject.  He 
has  borrowed  from  various  scientific  and  technical  publications  their 
most  practical  ideas,  added  his  own  technical  and  chemical  knowledge 
and  personal  practical  experience,  and  united  and  combined  them  to  a 
systematic  whole,  thus  making  a  work  most  valuable  as  a  reference  for  the 
trade,  and  a  book  of  information  and  instruction  to  those  who  are  anxious 
for  and  desire  it.  The  purely  scientific  matter  or  parts,  which  are  to  be 
found  in  works  of  Chemistry,  have  been  either  omitted  altogether  or 
shaped  for  practical  purposes;  and  all  practical  hints  or  directions  have 
been  either  furnished  by  standard  authorities,  or  are  original  with  him. 
The  vast  amount  of  knowledge  required  for  the  successful  manufacture 
of  carbonated  saccharine  beverages,  as  well  as  the  imitation  of  natural 
mineral  waters,  made  it  necessary  to  cover  all  that  pertains  to  their  manu- 
facture in  an  explicit  and  thorough  manner,  thus  making  the  work  really 
a  bottlers'  encyclopedia.  He  has,  also,  endeavored  in  every  Part  and  in 
every  Chapter,  to  give,  as  completely  as  possible,  a  valuable  practical 
and  instructive  treatise  on  the  various  ingredients,  processes  and  phases 
of  their  manufacture. 

In  laying  this  work  before  the  trade  and  public  in  general,  the  author 
begs  to  state  expressly  that  it  has  been  made  up  and  written  for  the 
practical  manufacturer,  and  not  for  the  theoretical  student  of  the  trade; 
and  he  submits  it  to  the  careful  perusal  of  the  former,  hoping  the  time 
and  labor  he  has  spent  on  it  will  be  appreciated,  and  the  work,  with 
its  carefully  arranged  contents,  will  find  cordial  acceptance. 

CHARLES  HERMANN  SULZ. 

NEW  YORK,  March  20,  1888. 


•'* 


CONTENTS. 


PART  FIRST. 

WATER, 

ITS  PROPERTIES. — EXAMINATION. — IMPURITIES  AND  PURIFICATION. 
— FILTRATION  AND  FILTERS. 


CHAPTER  I. 

GENERAL  SOURCE  AND  KIND  OF  WATER. 

Source  and  Quality  of  Water.— Rain-Water.— Pond- Water. —Spring- Water. 
Well-Water.— River- Water.— Sea- Water.—  Croton-Water.—  Snow-Water. 
—Ice-Water.— Soft  and  Hard  Waters.— Distilled  Water.— Preparation  of 
Distilled  Water.— Properties  and  Tests  of  Distilled  Water.— Chemically 
Pure  Water 1 

CHAPTER  II. 
THE  EXAMINATION  OF  WATER. 

Analysis  of  Water.— Color,  Taste  and  Smell  of  Water.— Hirsch's  Test  for  Sew- 
age Contamination. — Tests  for  Carbonate  and  Sulphate  of  Lime  and 
Magnesia. — Test  for  Alkalies  and  Alkaline*  Earth. — Tests  for  Air,  Oxy- 
gen and  Acid. — Tests  for  Sulphuric  Acid. — Test  for  Phosphoric  Acid  or 
Phosphates. — Test  for  Urine. — Tests  for  Iron. — ^ests  for  Lead. — Test  for 
Zinc. — Tests  for  Copper. — Test  for  Sulphur. — Test  for  Hydrogen  Sul- 
phide.— Test  for  Iodine  and  Bromine. —Residue  by  Evaporation. — Tests 
for  Organic  Impurities  by  Permanganate  of  Potash. —  Tests  for  Am- 
monia.— Tests  for  Chlorine  or  Chlorides. — Tests  for  Nitrates  and  Nitrites. 
— Tests  for  Living  Germs. — General  Results 19 

CHAPTER  III. 
THE  IMPURITIES  AND  PURIFICATION  OF  WATER. 

Water  as  a  Solvent. — Sources  of  Pollution  Manifold. — Oxygen  in  Water. — 

Metallic  Impurities. — Galvanized  Iron  Tanks  Injurious. — Humine,  Geine 

nd  Ulmine. — Iodine  and  Bromine. — Phosphoric  Acid,  Arsenic  Acid  and 


Vlll  CONTENTS. 

Boric  Acid  ;  Fluorides,  and  the  newly  discovered  metals  :  Rubidium, 
Caesium,  Thallium,  etc. — Color  and  Characteristics  of  Pure  Water. — 
Microbe  and  Bacteria. — Minimum  of  Safety  in  Water. — Water  should  be 
Purified. — Aeration  of  Water. — Other  Methods  of  Aeration. — The  Vitality 
of  Microbia  is  abated  under  the  Pressure  of  Atmospheric  Air  ;  Carbona- 
ting  of  Water  a  Radical  Agent  to  destroy  Organisms. — Filtering  Mediums. 
—Sand,  Charcoal,  Sponges,  etc. — Washing  and  Regenerating  Animal 
Charcoal. — Asbestos,  Filter  Paper. — Cleaning  Filters;  Limited  Actions  of 
Charcoal  and  Sand  Filters. — Systems  of  Filtration. — Effectiveness  of  Up- 
ward Filtrations  Questioned. — Methods  of  Purifying  Water. — The  Alum 
Process.— By  Lime  Water.— By  Soda.— To  Free  Water  from  Magnesian 
Salts  and  Sulphite  of  Lime  (Gypsum). — Removal  of  Iron. — Removal  of 
Manganese. — Removal  of  Organic  Impurities. — Citric  Acid  to  Render 
Water  Potable.— Boiling  Water 41 

CHAPTER  IV. 

FILTRATION  AND  FILTERS. 

A  Specific  Knowledge  Desired. — Mechanical  Filters. — Chemical  Filters. — 
Various  Patent  Filters.— The  National  Filter.— The  Hyatt  Filter.— Bige- 
low-Curtis  Filter.  — The  Tank  Filter.— Billich  Filter.— The  Wagner 
Charcoal  Filter.— De  Lisser's  Power  Filter.— Jewett  Filter.— Baker's 
Filter  and  Compound. — Johnson  Pressure  Filter. — Puffer's  Sponge  Fil- 
ter.— Globe  Pressure  Filters. — Derham's  Filter  Bag. — Derham's  Pressure 
Filter. — English  High  Pressure  Filter. — English  Hydrant  High  Pressure 
Filter. — Gaber's  Sandstone  Filters. — Natural  Stone  Filters. — Asbestos  Fil- 
ters.— Cistern  Filter. — Double  Cistern  Filter. —  Low  Pressure  Cistern 
Filter.— Rawling's  Patent  Filter.— Settling  Tank  with  Sediment  Separa- 
tor.—Self-acting  Cistern  Filter.— Slate  Cistern.— Domestic  Filter.— Rain- 
Water  Filter. — Clapp's  Home-made  Filter. — Bowker's  Charcoal  Filter. — 
Other  Home-made  Filters.— Plastic  Coal  Filter 90 


PART  SECOND. 
CARBONIC  ACID  GAS. 

CHARACTERISTICS.  —  PURIFICATION.  —  CARBONATES.  —  ACIDS  AND 
ACID  DISPENSERS. — LIQUIFIED  CARBONIC  ACID. 


CHAPTER  V. 

CHARACTERISTICS  OF  CARBONIC  ACID  GAS. 

Its  Composition. — How  Produced. — Its  Absorption  by  Water. — An  Interest- 
ing Table.— Atmospheric  Air  should  be  Removed.— Weight  of  Carbonic 
Acid  Gas. — Influence  of  TCL  perature  and  Pressure. — Its  Effects 117 


CONTENTS.  IX 

CHAPTER  VI. 
PRODUCTION  AND  PURIFICATION  OP  CARBONIC  ACID  GAS. 

How  Obtained. — Quantity  and  Kind  of  Acid  Used. — Its  Purification  Neces- 
sary.— The  Purifiers  and  How  Used. — Chemical  Purification. — Filtration. 
— Filtration  and  Chemical  Purification. — Chemical  Impurities  and  Reme- 
dies.— Application  of  Remedies. — Examination  of  Carbonic  Acid  Gas.  .126 

CHAPTER  VII. 
THE  CARBONATES— THEIR  PROPERTIES  AND  PURITY. 

The  Choice  of  Material. — Marble. — Whiting  (Chalk), — Purification  and  Pro- 
cess of  Manufacture. —  Marble  vs.  Whiting. —  Limestone. —  Magnesite. — 
Dolomite.— Bicarbonate  of  Soda 138 

CHAPTER  VIII. 
ACIDS  AND  ACID  DISPENSERS. 

Sulphuric  Acid  (Oil  of  Vitriol). — Its  Discovery. — How  Adulterated. — How  to 
Test  it. — In  Solid  Form. — Muriatic  Acid.— When  it  can  be  used  with 
Profit. — How  to  Handle  Acid. — The  Trunnion. — Acid  Dispenser. — The 
Tilting  Stand.— Carboy  Tilt.— Acid  Syphon.— Lead-lined  Acid  Cistern.— 
Sulphuric  Acid  Tap.—  By-Products  :  The  Residue  from  the  Generator.  .147 

CHAPTER  IX. 

LIQUEFIED  CARBONIC  ACID. 

When  First  Made. — How  it  is  Made. — No  Danger  of  Explosion. — A  Simple 
Process. — It  can  be  Used  for  Various  Things 156 


PART  THIRD. 

CARBONATING  APPARATUS. 

THE  MACHINERY  AND  SYSTEMS  OF  ALL  NATIONS  DESCRIBED. 


CHAPTER  X. 
INTRODUCTION  TO  ALL  SYSTEMS  OF  APPARATUS. 

Remarks. — Dr.  Priestley's  Apparatus. — Dr.  Nooth's  Apparatus. — The  Geneva 
System. — The  Continuous  System. — The  Bramah  System. — The  Mondol- 
lot  System.— The  Intermittent  System — Liquid  Carbonic  Acid  Sys- 
tem..  ..162 


X  CONTENTS. 

CHAPTER  XI. 
THE  SEMI-CONTINUOUS  SYSTEM. 

An  English  Machine.— Old  Style  German  Apparatus. — Another  German 
Apparatus 169 

CHAPTER  XII. 
THE  CONTINUOUS  SYSTEM  (ENGLISH  PLAN). 

English  Continuous  System. — English  Apparatus. —  French  Continuous 
Apparatus. — German  Continuous  Apparatus.— American  Continuous 
Plan. — Matthews'  Apparatus. — Puffer's  Apparatus. — Tuft's  Apparatus. — 
The  Automatic  Carbonator.— The  Mondollot  System. — Economizing  Gas 
in  Continuous  Apparatus 172 

CHAPTER  XIII. 
THE  CONTINUOUS  SYSTEM.— AMERICAN   PLAN. 

American  Continuous  System. — Matthews'  Apparatus. — Puffer's  Apparatus. 
— Tuft's  Apparatus. — Lippincott's  Apparatus.— (With  Specialities  at- 
tached to  and  belonging  to  the  different  sets  shown) 249 

CHAPTER  XIV. 
AMERICAN  INTERMITTENT  SYSTEM. 

Its  General  Use  in  the  United  States.— Hafner  and  Will's  Apparatus.— Oster- 
berg's  Apparatus. — Madlener's  Apparatus. — Zwietusch's  Apparatus. — 
Lippincott's  Apparatus. — Safety  Valve,  Alarm  and  Pressure  Gauge  Com- 
bined.—Matthews'  Apparatus.— Tuft's  Apparatus.— Puffer's  Apparatus.— 
English  Intermittent  Apparatus. — German  Intermittent  Apparatus. — 
French  Intermittent  Apparatus. — Russian  Intermittent  Apparatus. — 
Arrangements  if  Liquid  Carbonic  Acid  is  Used. — German  Carbonating 
and  Bottling  Machine 276 

CHAPTER   XV. 
ACID  AND    SALT  SOLUTION    FEEDING  DEVICES. 

A  Neglected  Branch  of  the  Business.— The  Waldo  Self-Acting  Acid  Feeder. 
—The  Swinging  Acid  Bottle.— English  Acid  Feeder.— Illner's  Patent  Acid 
Feeder. — German  Acid  and  Salt  Solution  Feeder 308 

CHAPTER  XVI. 
NECESSARY  CONDITION  OF  APPARATUS. 

A  Few  Pertinent  Remarks.— How  Generators  should  be  Lined.— How  other 
parts  of  the  Apparatus  should  be  Made  and  Finished. —  Tin-washed 
Fountains  should  not  be  Used.— Silver,  Porcelain,  or  Glass-lined  Foun- 
tains.—Apparatus  should  be  Tested.— Tin,  its  Properties  and  Purity.— 


CONTENTS.  XI 

Test  for  Lead  in  Tin. — Silver  Linings. — Maintaining  the  Apparatus. — 
Re-lining  of  Fountains. — Cementing  Joints. — Appearance  of  Apparatus. 
— Formulas  for  Painting  and  Cleansing. — To  Silver  Metallic  Parts. — Re- 
pairs ,  on  the  Apparatus. — Untight  Lining  in  Generator  ;  Danger  of 
Explosion. — Apparatus  for  Oxygenating,  instead  of  Carbonating, 
Water 314 

CHAPTER  XVII. 
THE  PROCESS  OF  GENERATING  GAS. 

One  of  Vital  Importance. — General  Rules  for  Generating  Carbonic  Acid  Gas. 
—Marble  Dust.— Whiting.— Marble  Dust  and  Bi-Carbonate  of  Soda.— Ex- 
plicit Directions 323 


PART  FOURTH. 

BOTTLING. 

APPARATUS. — BOTTLES. — BOTTLE  WASHING. — LABELING  AND 
FOILING. — PATENT  STOPPERS. — SYPHONS. 


CHAPTER  XVIII. 

BOTTLING  APPARATUS  AND  PRACTICAL  BOTTLING. 

The  Operation. —  Filling  Machines. —  Syruping  Apparatus. —  Syrup  Recep- 
tacles.— Practical  Bottling. — Bottling  Pressure. —  Testing  Carbonated 
Beverages. — Expelling  of  Air  in  Bottling. — Sanitary  Condition  of  Bottling 
Establishment. — Suggestions. — Storage  and  Shipment  of  Carbonated 
Beverages. — Boxes  and  Crates 331 

CHAPTER  XIX. 

BOTTLES    AND    BOTTLE-WARE. 

Good  Bottles  Necessary. — Glass  and  its  Components. — Etching  on  Glass. — 
Writing  on  Glass.— Action  of  Water,  Acids  and  Alkalies ;  Poor  Bottles 
Easily  Attacked. — Colored  Bottleware  ;  Deleterious  Effect  of  Light  upon 
Beverages  ;  Desirable  Colors  for  Bottles.— Testing  Bottles.— Size  of  Bot- 
tles.—Protection  for  Marked  Bottles 359 

CHAPTER  XX. 
BOTTLE  WASHING  AND  APPARATUS. 

Dirty  Bottles  Abominable.— The  Use  of  Hot  Water  in  Washing  Bottles.— 
Various  Methods  and  Machines.— Bottle  Washing  with  Leaden  Shot  or 
Emery.— To  Clean  Obstinately  Dirty  Bottles.— Drainers 366 


Xll  .  CONTENTS. 

CHAPTER  XXI. 

CAPPING,   FOILING,   SEALING  AND  LABELING  BOTTLES. 

Metallic  Caps. — Liquid  Composition  for  Foiling  Bottles. — Tin  Foil. — Paraffin- 
ing Corks. — Labeling  Bottles. — Formulas  for  Label  Paste. — Label  Var- 
nish.— Branding  Corks. — Sealing  Bottles. — Sealing  Wax 375 

CHAPTER  XXII. 
CORK  AND  PATENT  STOPPERS. 

The  Value  of  a  Good  Cork. —  Preparing  Corks  for  Bottling.— Impervious 
Corks. — Properties  of  Cork. — Second-hand  Corks. — Securing  the  Cork  in 
the  Bottle. — Rubber  Stoppers. — Properties  and  Manipulations  of  India 
Rubber.— Patent  Stoppers 385 

CHAPTER  XXIII. 
SYPHONS  AND  SYPHON  FILLING. 

The  Usefulness  of  the  Syphon. — Syphon  for  Dispensing  Saccharine  Bever- 
ages, Wine  and  Cider. — Testing  Syphons. — Breakage  and  Accidents. — 
Lead  in  Syphon  Heads. — Syphon  Filling  Machines. — Directions  for  Oper- 
ating Syphon  Fillers. — Syphon  Syrup  Injector. — Repairing  and  Clean- 
ing Syphon  Heads. — Syphon  Boxes 397 


PART  FIFTH. 

DISPENSING  CARBONATED  BEVERAGES. 

THE  APPARATUS  AND  How  USED,  AND  NECESSARY  ACCESSORIES. 


CHAPTER   XXIV. 
THE  DISPENSING  OF    CARBONATED   BEVERAGES. 

General  Remarks. — Portable  Fountains. — Directions  for  Charging  Portable 
Fountains. — Cleansing  of  Portable  Fountains. — Filling  and*  Gauging 
Portable  Fountains. — Care  of  Portable  Fountains. — Re-lining  of  Por- 
table Fountains. — Escape  of  Gas  from  Fountains. — The  Dispensing  Ap- 
paratus.— Care  of  Dispensing  Apparatus. — Solution  for  Cleaning  Silver 
or  Silver-plated  Ware. — Storage  of  Apparatus. — The  Care  of  Marble. — Ce- 
ment for  Marble. — General  Rules  for  Dispensing  Carbonated  Beverages. 
— Drink  Halls. — Portable  Soda-water  Carts. — Gasogene  or  Seltzogene. — 
Special  Directions. — Hot  Soda-water  Apparatus 410 


CONTENTS.  Xlll 

PART    SIXTH. 

THE  L.ABOBATOKY. 

NECESSARY  KEQUIREMENTS. — FILTRATION  AND  CLARIFICATION. — 
PERCOLATION  AND  MACERATION. 


CHAPTER  XXV. 
UTENSILS  REQUIRED,  WITH  VALUABLE  COMPARATIVE  TABLES. 

General  Requisites. — The  Carbonator's  Analytical  Laboratory. — Tables  of 
Weights  and  Measures. — British  Weights  and  Measures. — Metric  Weights 
and  Measures. — Measures  of  Length. — Measures  of  Surface. — Relative 
Value  of  Apothecary's  or  Wine  Measure,  U.  S.,  and  Imperial  Measure. — 
Value  of  Avoirdupois  to  Metric  Weight. — Value  of  Metric  to  Avoirdupois 
Weight.— Value  of  United  States  to  Metric  Fluid  Measure.— Value  of 
Metric  to  United  States  Fluid  Measure. — Approximate  Measures. — At- 
mospheric and  Water  Pressure.— Explanation  of  Chemical  Terms.— Stand- 
ard Solutions. — Hydrometers.— Using  a  Hydrometer. — Table  Showing  the 
Relation  of  the  Degrees  of  Beaum6's  Hydrometer  to  Specific  Gravity  as 
Adopted  in  the  United  States. — Table  Showing  the  Relation  of  the 
Degrees  of  BaumS's,  Beck's  and  Cartier's  Hydrometers  to  Specific  Grav- 
ity, as  employed  in  Germany  and  France .  — Table  Showing  the  Relation 
of  the  Degrees  of  Twaddel's  Hydrometer  to  Specific  Gravity,  as  Adopted 
in  England. — Thermometers. — Comparative  Table  of  Degrees  of  the  Cel- 
sius, Reaumur  and  Fahrenheit  Thermometers 438 

CHAPTER   XXVI. 

FILTRATION  AND  CLARIFICATION  OF  EXTRACTS, 
ESSENCES,  ETC. 

Remarks. — Filtration. — Filters  and  Strainers. — Form  of  Filters. — Filtering 
Medium. — How  to  Make  Paper  Filters. — Funnels. — Filtering  Paper  and 
How  to  Purify  It.— Adulterated  Filtering  Paper.— Filtering  Paper  Pulp. 
— To  Filter  Larger  Quantities. — A  Simple  Method. — Filtering  Vessels. — 
Liquids  that  are  Submitted  to  Filtration.— Filtration  of  Aqueous  Solu- 
tions on  a  Small  Scale. — Filtering  Aqueous  Solutions  on  a  Large  Scale. — 
Filtering  Oils.— Filtering  Syrups.— Filtering  Tinctures  and  Dilute  Spirits. 
—Clarification  and  Filtration  of  Vegetable  Juices.— Clarifying  Vegetable 
Infusion  and  Decoctions. — Filtering  Corrosive  Liquids. — Gaining  Pre 
cipitates.— First  Runnings  from  a  Filter.— Application  of  Filtering  o\ 
Clarifying  Powders. — Preparation  of  Filtering  or  Clarifying  Powders  or 
Compounds. — Formulas  for  Clarifying  Powders  or  Compounds. — Self- 
acting  Filters.— Pressure  Filters.— Upward  Filtration  and  Filter.— A 
Quick  Filter.— Practical  Filtering  Apparatus 455 


CONTENTS. 

CHAPTER  XXVII. 

PERCOLATION,   EVAPORATION,   DISTILLATION,   DIGESTION 
AND    MACERATION. 

Introduction. — Process  of  Percolation  or  Displacement. — Shape  of  Percola- 
tors.— Danger  of  Tin  Percolators. — Powdering  Drugs. — Fineness  of  Pow- 
ders.— Preservation  of  Powders. —Packing  of  Percolator.— Commencement 
of  Percolation. — Percolating  Dregs  of  Tincture. — Experiments  and  Sug- 
gestions on  Percolation. — Recovery  of  Menstruum. — The  Process  of  Reper- 
colation. — Sectional  Percolation. — Percolation  Under  Pressure. — Hot  and 
Cold  Percolating  Process. — Evaporation. — Changes  by  Evaporation. — 
Consistence  of  Extracts. — Preservation  of  Extracts. — Modification  of  the 
Pharmaceutical  Process  of  Percolation  for  Bottlers'  Purposes. — Distilla- 
tion.— Digestion  and  Maceration. — Alcoholic  Menstruums. — Strength  of 
Tinctures. — Infusions. — Decoctions. — Hints  for  Laboratory  Work. — Re- 
moving Odors  from  Bottles — Cleansing  Essential  Oil  Bottles. — Cleaning 
New  Rubber  Corks  and  Tubing. — Preserving  Rubber  Tubing. — Soften- 
ing Rubber  Stoppers. — Perforating  or  Cutting  Rubber  Stoppers.— Adhe- 
sion of  Glass  Stoppers 476 


PART  SEVENTH. 

NATURAL  AND  ARTIFICIAL,  MINERAL  WATERS. 

CHEMICAL  COMPONENTS.— ANALYSES  AND  IMITATIONS. 


CHAPTER  XXVIII. 
MINERAL  WATER  AND  THEIR  CHEMICAL  COMPONENTS. 

Definition  and  Commercial  Aspects  of  Mineral  Waters. — Natural  vs.  Arti- 
ficial Mineral  Waters — Classification  of  Mineral  Waters.— Imitations  of 
Mineral  Waters. — How  to  Produce  an  Imitation. — Methods  for  Prepar- 
ing Ferruginous  Waters. — Chemical  Components  Divided  into  Groups. 
— General  Directions  for  Compounding  Artificial  Mineral  Waters. — 
Pumping  Salt  Solutions  from  Slate  Tanks  Defective. — Preservatives. — 
The  Chemical  Components  and  their  Properties 506 

CHAPTER  XXIX. 
ANALYSES   AND  IMITATIONS  OF  NATURAL    MINERAL  WATER. 

The  Different  Springs. — Explanation  of  Arrangement. — Analysis  of,  and  Re- 
cipe for  Making  Artificially,  Aachen  or  Aix-la-Chapelle  (Kaiserquelle),  1.— 
Aachen  or  Aix-la-Chapelle  (Kaiserquelle),  2.— Apollinaris,  1.— Apollin- 
aris,  2.  —  Apollinaris,  3.  —  Bareges. —  Bilin  ( Josef squelle).— Blue  Lick 
(Lower),  1,  2.— Bethesda.— Booklet  (Stahlquelle).— Carlsbad.— Chelten- 
ham (Montpelier,  Royal  Old  Wells,  Cambray  Chalybeate).—  Carlsbad 


CONTENTS.  XV 

Sprudel.— Cudowa,  1. — Cudowa,  2. — Deep  Rock. —  Eger  (Kaiser-Franz- 
ensbad, Franzensbrunnen). — Eger  (Kaiser-Franzensbad,  Louisenquelle). 
— Eger  (Kaiser-Franzensbad,  Salzbrunnen).  —  Eger  (Kaiser-Franzensbad, 
Wiesenquelle).  —  Ems  (Kesselbrimnen),  1. —  Ems  (Kesselbrunneri),  2. — 
Ems  (Kraehnchen),  1. —  Ems  (Kraehnchen),  2. —  Ems  (Victoria-Felsen- 
quelle). — Fachingen,  1. —  Fachingeri,  2. —  Friedrich shall  (Bitter- water), 
1. — Friedrichshall  (Bitterwater),  2.— Clysrnic  Spring. — Harrowgate  (Old 
Sulphur,  Montpelier  Sulphur,  Montpelier  Chalybeate,  Cheltenham  Chaly- 
beate).—  Hartford  Cold  Springs. — Homburg-vor-der-H6he  (Elizabeth- 
quelle),  1. — Homburg-vor-der-H6he  (Elizabethquelle),  2. — Hunyadi  Janos, 
1. — Hunyadi  Janos,  2. — Hunyadi  Janos,  3. — Kissingen  (Racoczy,  Pandur), 
1. — Kissingen  (Racoczy,  Pandur),  2. — Kissingen  (Soolsprudel). — Kreuz- 
nach  (Elisenquelle),  1. —  Kreuznach  (Elisenquelle),  2. —  Leamington. — 
Marienbad  (Ferdinandsbrunnen). — Marienbad  (Kreuzbrunnen). — Napa 
Soda  Spring. — Natrokrene,  by  Dr.  Vetter. —  Piillna. — Pyrmont  (Trink- 
quelle),  1. — Pyrmont  (Trinkquelle),  2. — Pyrmont  (Soolquelle). — Saratoga 
Springs. — Champion . — Geyser. — Congress. — Hathorn. — High  Rock. —Kis- 
singen or  Triton. — Star. — Vichy. —  Sedlitz-Saidschiitz  (Kose's-Brunnen). 
— Sedlitz-Saidschutz  (Hauptbrunnen). — Selters,  1. —  Selters,  2. — Sheboy- 
gan. — Soden  (Milchbrunnen),  1. — Soden  (Milchbrunnen),  2. — Soden  (Sool- 
quelle).—  Soden  (Wilhelrnsquelle). — Ballston  Spa  (Artesian  Lithia  Well). 
-  Ballston  Spa  (Franklin  Artesian  Well).—  Ballston  Spa  (Washington 
Lithia  Well,  Old  Conde  Dentonian).— Spaa.— Teplitz-Schonau  (Steinbad). 
— Vichy  (Source  de  la  Grand  Grille),  1. — Vichy  (Source  de  la  Grand  Grille,. 
2,  and  Source  des  Celestins). — White  Rock. — Wiesbaden  (Kochbrunnen). — 
Plain  Mineral  Waters.— Artificial  Medicinal  Waters.— Artificially  Pre- 
pared Mineral  Water  Salts 537 


PART   EIGHTH. 

CARBONATED  AND  SACCHARINE  BEVERAGES. 

INGREDIENTS,  AND  PREPARATION  OF  SAME,  FOR  SACCHARINE 

BEVERAGES. 


CHAPTER    XXX. 
SUGAR,   AND  ITS  SUBSTITUTES. 

Cane-Sugar  and  its  Preparation.— Properties  of  Sugar.— Tests  of  Sugar.— 
Other  Sugars:  Glucose,  Grape -Sugar,  Dextrose  or  Starch-Sugar. — Vari- 
eties of  Glucose.— Use  and  Adulterations  of  Glucose.— Test  for  Starch  in 
Glucose.— Test  for  Sulphuric  Acid  in  Glucose.— Fruit-Sugar  or  Levulose. 
— Inosit  or  Phaseo-Mannit.— Saccharine  and  its  Properties.— Examination 
of  Saccharine.— Testing  Sugars  for  Saccharine.— Use  of  Saccharine.— Ef- 
fects of  Saccharine.— Saccharine  a  Preservative.— Application  in  the 
Trades.— Employing  Saccharine  in  the  Manufacture  of  Carbonated  Bev- 
erages.—Practical  Directions.— How  to  Prepare  a  Saccharine  Solution.— 


xvi  CONTENT'S. 

Saccharine  Powders. — Saccharine  Essence. — Normal  Saccharine  Essence. 
— Solution  of  Saccharine  in  Glycerine. — Preservation  of  Saccharine  Solu- 
tions, Powders  and  Essences. — Saccharine  Solution  as  a  Substitute  for 
Syrup  in  Manufacturing  Carbonated  Saccharine  Beverages. — Preparing 
Saccharine  Solutions  in  Advance. — Opinion. — Maple  Sugar. — Glycyrrhi- 
zine  or  Extract  Liquorice. — Glycerine  as  a  Sugar  Substitute. — Honey. 
— Origin  of  Honey. — Preparation  of  Honey. — Clarification  of  Honey. — 
Properties  of  Honey. — Constituents  of  Honey. — Adulterations  and  Tests 
of  Honey 587 

CHAPTER  XXXI. 

PLAIN  SYRUPS,  AND  HOW  TO  MAKE  THEM. 

Definition  of  Plain,  Fruit,  and  Compound  Syrups. —Preparation  of  Plain 
Syrups. — Syrups  made  with  Infusions,  Inferior  Sugar  or  with  Fruit-Juices 
(Fruit  Syrups). — Erroneous  Syrup  Preparation. — Process  of  Syrup  Mak- 
ingaccording  to  the  U.S. P.  and  N.D. — Cold  vs.  Hot  Syrup  Process. — Con- 
ditions and  Strength  of  Syrups. — Tables  of  Specific  Gravity. — The  Sac- 
charometer. — The  Cold  Syrup  Process. — Various  other  practices  for  Cold 
Process. — Hot  Syrup  Process. — Refining  Sugar. — Syrup-Making  Plants. 
— Cleansing  Syrup-Making  Apparatus. — Clarification  of  Syrups. — The 
Chemical  Means;  Charcoal  and  Albumen. — The  Mechanical  means  ;  Car- 
bonate of  and  Calcined  Magnesia.— Paper  Pulp. — Pure  Quartz  Sand.  Silica 
or  Glass  Sand. — Asbestos. — Pulverized  Artificial  .Pumice  Stone. — Kaolin, 
Alumina,  Alum  Earth,  Pipe  Clay,  Potter's  and  Brick  Clay. — Analysis  of 
Kaolin. — Aluminates  Deleterious  to  Aroma. — Talcum  or  Talc. — Purifying 
Talcum  from  Iron.— Economizing  the  Clarifying  Mediums. — The  Best 
Clarifying  Material. —  Clarifying  Apparatus. —  Rectification. —  Rapid 
Clarification. — Regaining  Retained  Syrup.— Separation  of  Coloring  Mat- 
ter.—Syrup  Vessels. — Preservation  of  Syrups. — Restoration  of  Syrups. 

607 

CHAPTER    XXXII. 
FRUIT-SYRUPS,   AND  HOW  TO    MAKE  THEM. 

Preparation  of  Fruit-Syrups.— Clarification  of  Fruit-Syrups.— Preservation 
of  Fruit-Syrups. —  Restoration  of  Fruit-Syrups. —  True  and  Artificial 
Fruit-Syrups  and  Adulterations.— Tests  for  Fruit-Syrups.— Formulae 
for  Natural  and  Artificial  Fruit-Syrups 628 

CHAPTER    XXXIII. 
ESSENTIAL  OILS,   AND  THEIR  MANIPULATION. 

Character  and  Origin. —  Preparation. —  Simple  and  Compound  Oils. —  Ex- 
pressed Oils. — Quantity  of  Essential  Oil  Obtainable. — Composition. — Or- 
dering Essential  Oils.— A  Pint  is  not  a  Pound.— Preparation  of  Essential 
Oils  by  the  Carbonator. — Preservation. — Restoration. — Adulterations. — 
Fixed  Oils  and  Tests.— Alcohol  and  Tests.— Chloroform  and  Tests.— Cheap 
Volatile  Oils  and  Tests.— Detection  of  Oil  of  Turpentine.— Admixture  of 
Water.— Detection  of  Adulterations  by  the  Boiling  Point.— Concentrated 


CONTENTS.  XV11 

Essential  Oils. — Patent  or  Artificial  Essential  Oils. — Cutting  Essential 
Oils;  what  Cutting  of  Oil  Means. — Magnesia  Should  not  be  Used. — Va- 
rious Materials  Recommended.  —Purified  Talcum,  Artificial  Pumice  Stone 
and  Asbestos  Recommended. — The  Best  Method  of  Cutting  Essential  Oils. 
—Another  Method  of  Cutting  Oils.— Economizing  Oil 631 

CHAPTER  XXXIV. 
ALCOHOL:    ITS  USE  AND  STRENGTH. 

Production  of  Alcohol. — Absolute  Alcohol. — Detecting  Water  in  Absolute 
Alcohol. — Purification  of  Alcohol. — Deodorized  Alcohol. — Cologne  Spirits. 
— rDiluted  Alcohol  or  Proof  Spirit. —  American  Proof  Spirit. —  British 
Proof  Spirit.— Mixing  Alcohol  with  Water.— Wine  Gallons  and  Proof 
Gallons. — Application  of  Alcohol. — Detecting  Adulterations. — Strength 
of  Alcohol. — Temperature  Corrections. — Wood  Alcohol. —  Methylated 
Spirit 650 

CHAPTER    XXXV. 
EXTRACTS,  ESSENCES,  TINCTURES:  HOW  TO  MAKE  THE^. 

Definition  of  Various  Extracts.— Strength  of  Extracts  for  Carbonated  Bever- 
ages.—  Preservation  of  Extracts. —  Deterioration  of  Extracts. —  Defini- 
tion of  Extracts,  Essences  and  Tinctures. — Water-soluble  Extracts, 
Essences  and  Tinctures.  —  How  to  Examine  Commercial  Extracts,  Es- 
sences and  Tinctures  for  their  Strength  and  Solubility. —  How  to 
Clarify  a  Turbid  Extract,  Essence  or  Tincture. —  Harmonious  Flavor- 
ings.—  Adulterations  and  Imitations. —  Ambergris. —  Tincture  of  Am- 
bergris.—  Angostura  Extract. —  Oil  of  Anise. —  Tincture  of  Anise. —  Oil 
of  Birch.— Essence  of  Birch.— Oil  of  Bitter  Almonds.— Extracts  of  Beef. 
—Beef  Tea  (Bouillon).— Oil  of  Peach  and  Apricot  *  Seed.—  Nitro-benzol 
(Oil  of  Mirbane)  and  Artificial  Oil  of  Bitter  Almond. — Essence  of  Bit- 
ter Almond. —  Extract  or  Essences  of  Bitters. — Tonic  Beer  Essence. — 
Beef,  Iron  and  Wine. — Capsicum.— Capsicine. — Adulteration  of  Capsicum 
and  its  Detection. — Physiological  Action  of  Capsicum. — Extract  of  Cap- 
sicum.— Tincture  of  Capsicum.— Soluble  Extract  of  Capsicum. — Curacoa, 
or  Bitter  Orange  Peel.— Extract  of  Curacoa,  or  Bitter  Orange  Peel. — 
Essence  of  Curacoa. — Tincture  of  Curacoa,  or  Bitter  Orange  Peel. — Im- 
proved Curacoa  Essence  and  Tincture. — Compound  Tincture  of  Curacoa. 
— Oil  of  Caraway  and  its  Application. —  Plain  Tincture  of  Caraway. — 
Compound  Tincture  of  Caraway. — Compound  Coffee  Extracts. — Tincture 
of  Coffee. —  Plain  Coffee  Extracts. —  Oil  of  Cinnamon  and  Cassia.— Ex- 
tract of  Cinnamon  or  Cassia. — Essence  of  Cinnamon  or  Cassia. — Tincture 
of  Cinnamon  or  Cassia. — Extract  of  Cinchona  or  Peruvian  Bark. — Extract 
or  Essence  of  Peruvian  Beer. — Oil  of  Celery. — Essence  of  Celery. — Tinct- 
ure of  Celery. — Oil  of  Cardamom. — Essence  of  Cardamom. — Tincture  of 
Cardamom. — Oil  of  Cloves. — Essence  of  Cloves. — Tincture  of  Cloves. — 
Cocoa  Plant. —  Cocaine  or  Hygrine. —  Physiological  Action  of  Cocaine. 
— Extract  of  Coca. —  Tincture  of  Cocaine. —  Essence  of  Coca.—  Cacao, 
Cocoa  and  Chocolate.  —  Extract  of  Cocoa  or  Chocolate. —  Tincture  of 
Cocoa  or  Chocolate. — Oil  of  Coriander. — Dandelion  Extract. —  Fancy  Ex- 


XV111  CONTENTS. 

tracts  and  Essences.— Oil  of  Fennel.— Oil  of  Geranium.— Extract  of  Guava 
and  Rose-apple. — Ginger  Root  and  its  Adulterants. — Ginger  Oil. — Gin- 
gerol. —  Extract  of  Ginger. —  Tincture  of  Ginger. — Strength  of  Alcohol 
for  Preparing  Ginger  Extract  or  Tinctures  of  Ginger. — Solid  Extract  of 
Ginger. — Soluble  Extract  of  Ginger.— Ginger  Ale  Extract. — Distilled 
Ginger  Ale  Extract,  and  How  to  Make  it.— Rectified  Ginger  Ale  Extract 
and  How  to  Make  it. — Essence  of  Ginger  Oil. — Concentrated  Essence  of 
Ginger  Oil.— Soluble  Essence  of  Ginger  Oil.— Hot  Ginger  or  Adulterated 
Ginger. — Fraudulent  Commercial  Extracts  and  Essences  of  Ginger. — How 
to  Prepare  and  Preserve  Ginger  Ale. — Belfast  Ginger  Ale. — Grass  Oils 
and  their  Application. —  Extract  of  Hops. —  Beer  Extract.— Extract  of 
Horehound. — Oil  of  Juniper. — Oil  of  Lavender. — Oil  of  Lemon. — Selec- 
tion of  Oil  of  Lemon.— Preservation  of  Oil  of  Lemon. — Chemical  Com- 
position of  Oil  of  Lemon. — Characteristics  of  Oil  of  Lemon. — Adultera- 
tion of  Oil  of  Lemon. — Restoration  of  Oil  of  Lemon. — Artificial  Oil  of 
Lemon. — Concentrated  Essence  of  Lemon. — Soluble  Essence  of  Lemon. — 
Tincture  of  Lemon  Peel. — Restoration  of  Essence  of  Lemon. — Lemon 
Water. — Oil  of  Limes. — Essence  of  Lime  Oil. —  Lacto-Pepsin  Extract. — 
Milk  Extract  or  Lactofcn. —  Excelsior  Lemonade  Extract.— Extract  of 
Champagne  Cider. — Egg  Lemonade. — Tokay  Lemonade  Extract. —  Grape 
Lemonade  Extract. —  Champagne  Lemonade  Extract. —  Liquorice  Root 
and  its  Adulterations. — Fluid  Extract  of  Liquorice. — Extract  of  Malt.— 
Fluid  Extract  of  Malt. — Extract  of  Malt,  Phosphate  and  Iron. —  Hop  and 
Malt  Extract. — Malt  Extract  and  Pepsin. — Dispensing  Malt  Extract. — 
Extract  of  Meat. — Oil  of  Melissa  and  its  Application. — Musk;  its  Sub- 
titutes  and  Adulterants. —  Tincture  of  Musk. —  Nerve  Food  Extracts. — 
Oil  of  Nutmeg. — Essence  of  Nutmeg.— The  Various  Oils  of  the  Orange 
Tree. — Oil  of  Orange  Flowers  or  Oil  of  Neroli. — Essence  of  OrangeFlowers 
or  Essence  of  Neroli. — Orange-Flower  Water. — Oil  of  Orange  Peel  (Oil  of 
Portugal).— Concentrated  Essence  of  Orange. — Soluble  Essence  of  Orange. 
— Tincture  of  Orange  Peel.— Restoration  of  Essence  of  Orange.— Com- 
pound Orange  Flavoring  Essence. — Compound  Orange  Flavoring  Tinct- 
ure.— Extract  of  Pistachio.— Oil  of  Peppermint. — Oil  of  Spearmint. — 
Concentrated  Essence  of  Peppermint. — Soluble  Essence  of  Peppermint. 
—Tincture  of  Peppermint. — Peppermint  Water. — Punch  Essences.— Eng- 
lish Punch  Essence. — Milk  Punch. —Pineapple  Punch  Essence.— Grog 
Essence  of  Rum.— Grog  Essence  of  Cognac.— Grog  Essence  of  Arrac. — 
Tea  Punch  Essence. — Whiskey  Punch  Essence.— Gin  Punch  Essence. — 
Various  other  Punch  Essences.— Oil  of  Pimento  (Allspice). —  Essence  of 
Pimento.— Tincture  of  Pimento.— Rose  Oil.— Characteristics  and  Adul- 
terants of  Rose  Oil. — Tests  of  Rose  Oil. — Essence  of  Rose  Oil.— Rose 
Water.— Root  Beer  Essence.—  Raisin  Extract.— Sarine  Extract.— Sarsa- 
parilla  Root.— Commercial  Varieties  of  Sarsaparilla  Root.— Chemical  Na- 
ture of  Sarsaparilla.— Commercial  Sarsaparilla  Beverages. —  Extract  of 
Sarsaparilla. — Essences  of  Sarsaparilla.— Oil  of  Sassafras. — Oil  of  Spruce. 
— Essence  of  Spruce. — Compound  Tea  Extract. — Plain  Tea  Extract. — 
Tonka  Beans  and  Coumarin  and  their  Effect.— Artificial  Coumarin. — Pro- 
portions of  Coumarin. — Tincture  of  Tonka  Bean. — Tincture  of  Coumarin. 
— Vanilla  Bean. — Alleged  Poisonous  Effects  of  Vanilla  Flavor. — Vanillin 
of  Vanilla  Beans.— Artificial  Vanillin. — Inferior  and  Adulterated  Vanillin 
and  its  Detection. — Extract  or  Tincture  of  Vanilla  Beans. — Tincture  of 
Vanilla  arid  Tonka  Beans.— Compound  Vanilla  Bean  Extract.— Soluble 


CONTENTS.  XIX 

Essence  of  Vanilla.— Vanillin  Tincture  or  Artificial  Tincture  of  Vanilla.— 
Strength  of  Tinctures  of  Vanilla. — Oil  of  Verbena  and  its  Application. — 
Wild  Cherry  Bark.— Extract  of  Wild  Cherry  Bark.— Oil  of  Wintergreen. 
--Artificial  Oil  of  Wintergreen. — Essence  of  Wintergreen. — May  Wine 
Essence.— Wine  Essences. — Wine  or  Cognac  Oil. — Artificial  Wine  or  Cog- 
nac Oil. — Preparation  of  Artificial  Wine  or  Cognac  Oil 657 

CHAPTER  XXXVI. 


FRUIT  JUICES,  FRUIT  ESSENCES,   AND  ARTIFICIAL  FLAVOR- 
INGS. 

The  Juicy  and  Non-juicy  Fruits.— How  to  Prepare  Fruit  Juices.— Preserva- 
tion and  Clarification  of  Fruit  Juices. — Lime  and  Lemon  Juice. — Preser- 
vation of  Lime  and  Lemon  Juice. — Artificial  Lime  Juice. — Test  for  Sul- 
phuric Acid  in  Lime  Juice. — Use  of  Lime  Juic». — Fermented  Fruit  Juices. 
— Fuchsine  in  Fruit  Juices  and  Tests. — Fruit  Essences. — How  to  Improve 
Fruit  Juices  and  Fruit  Essences. — Utilizing  the  Fruit  Pulp. — Artificial 
Flavorings. — Definition  of  Compound  Ethers,  Fruit  Ethers,  Fruit  Oils, 
Artificial  Fruit  Essences.— Use  of  Artificial  Fruit  Essences.— The  Compo- 
nent parts  of  Artificial  Fruit  Essences.— Formulae  or  Recipes  for  Arti- 
ficial Fruit  Essences. — Essence  of  Oenanthic  Ether. — Cognac  Essence. — 
How  to  Prepare  Cognac.— Rum  Essence  and  How  to  Make  Artificial  Rum. 
— Rye  and  Whiskey  Essences. — Nordhausen  Korn  Essence.— Arrac  Es- 
sence.— Gin  Essence 739 

CHAPTER    XXXVH. 
FRUIT  AND  MINERAL  ACIDS. 

Definition  of  Fruit  Acids. — Citric  Acid. — Impurities  and  Adulterations. — So- 
lution of  Citric  Acid. — Preservation  of  Citric  Acid  Solution. — Tartaric 
Acid. — Impurities  and  Adulterations. — Solution  of  Tartaric  Acid. — Mixed 
Solution  of  Citric  and  Tartaric  Acids. — Where  Tartaric  Acid  should  not 
be  Used. —  Acetic  Acid. —  Impurities  and  Tests. —  Its  Employment  for 
Acidifying  Carbonated  Beverages. — Mineral  Acids. — Phosphoric  Acid. — 
Phospho-Citric  Acid. — Citrochloric  Acid. — Various  other  Acids 755 


CHAPTER  XXXVIII. 

COLORINGS.— GUM  FOAM.— PRESERVATIVES. 


Specification  of  the  Various  Colors  Required. — The  Manufacture  and  Use  of 
Sugar  Coloring  in  General. — Method  of  Preparing  Liquid  Sugar  Color- 
ing.—Clarifying  Liquid  Sugar  Coloring. — Crystalized  Sugar  Color. — Car- 
amel vs.  Burnt  Sugar. —  Apparatus  for  Preparing  Sugar  Color. — Con- 
ditions Required  of  Sugar  or  its  Substitutes,  and  Water  for  the  manu- 
facture of  Sugar  Coloring.— Storage  of  Liquid  Sugar  Color. — Various 
Grades  of  Sugar  Colors  and  their  Commercial  Value. — Test  for  Commer- 
cial Sugar  Color. — Disappearance  of  Sugar  Coloring  in  Carbonated  Bev- 
ages. — Red  Colorings. — Cochineal  or  Cochineal  Color. — Carmine  Coloring. 
—Cudbear. — Aniline  Colors. — Aniline  Solutions. — Yellow  or  Lemon  Color- 


XX  CONTENTS. 

ing. — Tincture  of  Turmeric. — Tincture  of  Saffron, — Examination  of  Com- 
mercial Colorings. 

Foam  Ingredients. — Soap  Bark,  Soap  Root  and  Senega. — Foam  Extract  of 
Soap  Bark. — Tincture  of  Soap  Bark. — Aqueous  Foam  Extract  of  Soap 
Bark  (Quillaia). — Gum  Acacia  or  Gum  Arabic  for  Gum  Foam. — Solution 
of  Gum  Arabic.— Foam  of  Whites -of  Eggs. — Suggestions. 

Preservatives. — Salicylic  Acid. — Solution  of  Salicylic  Acid. — Benzoic  Acid. — 
Peroxide  of  Hydrogen. — Glycerine 762 

CHAPTER  XXXIX. 

COMPOUND  SYRUPS,  AND  HOW  TO  MAKE  THEM. 

Flavoring  and  Compounding  Syrups. — General  Directions. — Formulae  for 
Compounding  Syrups. — Fruit  Champagnes. — Clarification  and  Filtration 
of  Compound  Syrups 780 

CHAPTER   XL. 

ROPINESS:  ITS  CAUSE  AND  REMEDIES. 

What  is  Ropiness  ? — How  to  Prevent  Ropiness. — Contamination  of  Bev- 
ages. — Metallic  Contamination  and  Tests. — Sediment  in  Beverages  and 
the  Remedies — Loss  of  Flavor  in  certain  Beverages 792 

CHAPTER  XLI. 

FERMENTED  (SMALL)  BEERS. 

Definition  of  Small  Beers. — Fermentation. — Definition  of  Ferment  and  its 
Essential  Condition. — Condition  of  Yeast. — Preservation  of  Yeast. — Ex- 
amination of  Yeast. — Preparing  Various  Kinds  of  Yeast. — Sugar  ;  Its 
Substitutes  and  Proportions  Employed. — Kind  of  Water  to  be  Used. — 
The  Extracts  for  Small  Beers. — A  Proper  Temperature  Important. — The 
Quantity  of  Yeast  Required. — Time  to  Ferment. — Killing  of  Yeast. — Ar- 
resting Fermentation. — Clarifying  Small  Beers. — Preservation  of  Small 
Beers. — Employing  Herbs,  Barks,  Roots,  etc. — Coloring  and  Foaming 
Matter. — Preparing  and  Bottling  Small  Beers. — Preservation  of  Barrels 
or  Tanks. — Alcoholic  Strength  of  Small  Beers. — Birch  Beer. — Corn  Beer. 
— Cottage  Beer. — Ginger  Beer  (four  formulae). — Ginger  Beer  and  Ginger 
Wine. — Hop  Beer. — Horehound  Beer. — Koumiss. — Lemon  Beer. — Mead. 
— Scotch  Mead. — Methegelin. — Molasses  Beer. — Nettle  Beer. — Persimmon 
Beer. — Root  Beer. — Sarsaparilla  Beer. — Sarsaparilla  Mead. — Spruce  Beer. 
Tonic  Beer...  ...801 


LIST  OF  ILLUSTRATIONS. 


FIGURE  PAGE 

1 .  Organisms  in  Croton  Water 9 

2.  Home-made  Condenser 14 

3.  Water  Distilling  Apparatus 16 

4.  Condenser  and  Filter 17 

5.  Plan,  Condenser  and  Filter 17 

6.  Aeration  in  Open  Tank 63 

7.  Aeration  in  Closed  Tank 63 

8.  Aeration  Combined  with  Filtration 63 

9.  Higgins' Alum  Solution  Float 83 

10.  Steam  Vat  and  Coil 88 

11.  Weathered's  Quick  Heating  Apparatus.  89 

12.  The  National  Filter 91 

18.    The  Hytvtt  Filter 93 

14.  The  Bigelow-Curtis  Filter 96 

15.  The  Tank  Filter 97 

16.  The  Biliich  Filter  98 

17.  The  Wagner  Charcoal  Filter 99 

18.  De  Lisser's  Power  Filter 99 

19.  Jewett  Filter ;  Sectional  View 100 

20.  Baker's  Pressure  Filter 101 

21.  The  Johnson  Patent  Pressure  Filter ....  102 

22.  Puffer's  Sponge  Filter 103 

23.  The  Globe  Pressure  Filter 103 

24.  Globe    Pressure    Filter    with    Thumb 

Screws 103 

25.  Derham's  Patent  Filter  Bag 104 

26.  Derham's  Patent  Pressure  Filter 104 

27.  English  High  Pressure  Filter 105 

28.  Hydrant  High  Pressure  Filter 105 

29.  Gaber's  Sandstone  Filter 105 

30.  Sectional  View  of  Natural  Stone  Pres- 

sure Filter 106 

31.  Cistern  Filter 109 

32.  Double  Cistern  Filter 109 

33.  Low-Pressure  Water-Filter  for  Cisterns .  109 

34.  Rawling's  Patent  Filter 110 

35.  Settling-Tank  with  Sediment  Separator  .110 

36.  Self-acting  Cistern  Filter 110 

37.  Slate-Cistern Ill 

38.  Domestic  Filter Ill 

39.  Clapp's  Home-made  Filter 112 

40.  Bowker's  Charcoal  Filter 113 

41.  Home-made  Filter 114 

42.  Plastic  Coal  Filter 115 

43.  Plastic  Coal  Filter  Tank 115 

44.  Sectional  View  of  Stone- ware  Filters 116 

45.  The  Trunnion 152 

46.  Acid  Dispenser 153 


FIGURE  PAGE 

47.  Tilting  Stand 153 

48.  Carboy  Tilt 153 

49.  Acid  Syphon 154 

50.  Lead-lined  Acid  Cistern 154 

51.  Sulphuric  Acid  Tap .155 

52.  Dr.  Priestley's  Apparatus 162 

53.  Dr.  Noolt's  Apparatus 163 

54.  Bramah's  First  Continuous  Machine 166 

55.  Old  Style  Wooden  Carbonating  Cylinder.  169 

56.  Carbonating  Machine  with  Two  Copper 

Cylinders : 170 

57.  Old  Style  German  Apparatus 171 

58.  Another  German  Apparatus 171 

59.  English  Carbonating  Apparatus 173 

60.  Generator  and  Purifier 174 

61.  Carbonating  Apparatus  with   Vertical 

Cylinder ...177 

62.  Separate  Carbonating  Cylinder 178 

63.  Section  of   Fig.  62,  showing  Mode   of 

Working 178 

64.  Carbonating    Cylinders    with     Double 

Pumps 179 

65.  Single  Horizontal  Carbonating  Cylinder .  181 

66.  Separate  Double  Pumps 182 

67.  Carbonating  Machine  with  Single  Cylin- 

der  183 

68.  Carbonating  Machine  with  Two  Cylin- 

ders and  Two  Pumps 184 

69.  Vertical  Generator  with  Horizontal  Agi- 

tator  185 

70.  Dial  Pressure  Gauge 186 

71.  Water  Guage 186 

72.  Foster's  Patent  Arrangement  for  Gener- 

ating Carbonic  Acid  Gas 187 

73.  Arrangement  for  Measuring  Sulphuric 

Acid 188 

74.  Continuous  (Beam-  Action)  Apparatus..  189 

75.  Carbonating  Machine  with  Double. Beam 

Action , .  .192 

76.  Carbonating  Machine  with  Two  Cylin- 

ders  193 

77.  Horizontal  Carbonating  Cylinder  with 

Double  Pumps 194 

78.  Carbonating  Machine  with  One  Cylinder.194 

79.  Wooden  Generator 195 

80.  Double  Pumps  in  Frames 195 

81.  Whiting  Mixer 196 

82.  Gas  Washer  or  Purifier 196 


XXII 


LIST    OF    ILLUSTRATIONS. 


FIGURE  PAGE 

83.  Sectional  View  of  Fig.  82 196 

84.  Gas  Indicator  and  Washer 197 

85.  Tinned  Copper  Supersaturator 19? 

86.  Supersaturator  in  Cooling  Tank 198 

87.  Slate  Supersaturator 198 

88.  General   Arrangement  of  Carbonating 

Machinery 199 

89.  General  Plan  of  Complete  Machine 201 

90.  Carbonating    Machine    with    Elevated 

Gasometer 302 

91 .  Another  View  of  Fig.  90,  with  Automatic 

Acid  Feed  Valve 202 

92.  Double  Pumps  and  Saturators 203 

93.  Another  Full  Set  English  Apparatus ....  204 

94.  Double  Action  Carbonating  Machine. . .  .205 

95.  Double  Carbonating  Pumps 206 

96.  Separate  Copper  Cylinder 206 

97.  Separate  Vertical  Generator 206 

98.  Separate  Horizontal  Generator 206 

99.  Agitator  Shaft 207 

100.  Gas  Washer  or  Purifier 207 

101.  Sectional  View  of  Fig.  100 207 

102.  Complete  French  Apparatus  with  One 

Saturator 207 

103.  French  Apparatus  with  Two  Saturators. 208 

104.  Sectional  View  of  Generator  with  Puri- 

fier  209 

105.  Sectional  View  of  Generator 210 

106.  The  Gasometer 211 

107.  The  Saturator 212 

108.  Sectional  View  of  Saturator 213 

109.  Suction  and  Pressure  Pump 213 

110.  Index  Cock 214 

111.  Another  Sectional  View  of  Saturator . .  .214 

112.  Sectional  View  of  Pressure  Gauge 215 

113.  Another  Plan  of  French  Apparatus 217 

114.  Sectional  View  of  German  Continuous 

Apparatus 219 

115.  Safety  Valve 220 

116.  Mixer  for  Salt  Solutions 220 

117.  Repurgator 221 

118.  Repurgator  or  Wash  Cylinder 222 

119.  German  Plan  of   Continuous  Appar- 

atus, I 223 

120.  Purifying  Cylinder 224 

121.  Another  Purifying  Cylinder 224 

122.  Sectional  View  of  German  Pump 225 

123.  Indicator  Cock 225 

124.  German  Plan  of  Continuous   Appar- 

atus, II 226 

125.  German  Plan   of   Continuous  Appar- 

atus, III 226 

126.  Horizontal  Glass  Cylinder 227 

127.  Russian  Continuous  Apparatus 228 

128.  Matthews'  Compressor  with  Generator 

and  Gasometer 230 

129.  Sectional  View  of  Compressor 231 

130.  Cross  Sectional  View  of  Fig.  129 232 

131.  Puffer's  Saturator  with  Generator  and 

Gasometer 233 

132.  Tuft's  Saturator  with  Generator  and 

Gasometer . .  .234 


FIGURE 

133.  Robertson's     Automatic     Carbonator 

with  Generator  and  Gasometer 237 

134.  Sectional  View  of  the  Spray  Impregna- 

tors,  as  shown  in  Fig.  133 237 

135.  Wittemann's  Patent   Pneumatic   Car- 

bonator   239 

186.    Mondollot  Machine  No.  0 242 

137.  Sectional  View  of  Generator  in  Fig.  136.242 

138.  Double  Generators   of   the  Mondollot 

System,  III 244 

139.  Mondollot  Saturator 246 

140.  Separate    Mondollot    Generator   with 

Purifier 247 

141.  Separate  Generator  with  Double  Puri- 

fier  247 

142.  Mondollot  Double  Pumps 248 

143.  Mondollot  Upright  Cylinder 248 

144.  Matthews'  Apparatus  with  Pump 250 

145.  Recessed  Bung  Seat 251 

146.  Lead-lined  Gas  Washer 251 

147.  Straits  Metal  Agitator 251 

148.  Oblique  Valve 251 

149.  Atmospheric  Cap 252 

150.  Safety  Cap 252 

151.  Sectional  View  of  Fig.  150 252 

152.  Acid  Valve 252 

153.  Water  Gauge 252 

154.  Pressure  Gauge 253 

155.  Discharge  Valve  for  Generator 253 

156.  Carbonate-Feeding  Generator 254 

157.  Absolute  Pressure  Governor 255 

158.  Cross  Section  of  Stationary  Fountain . .  256 

1 59.  Sectional  Elevation  of  Fig.  158 256 

160.  Puffer's  Apparatus  with  Pump 258 

161.  Puffer's  Apparatus  without  Pump 260 

162.  Detached  Gas  Washer 261 

163.  Puffer's  Anti-Clogging  Valve 261 

164.  Sectional  View  of  Generator  with  Gas 

Dome 262 

165.  Safety  Valve 263 

166.  Agitator  and  Water  Gauge 264 

167.  Sentinel  Valve 265 

168.  Tuft's  Apparatus  with  Pump 266 

169.  Safety  Valve 269 

170.  Sectional  View  of  Tuft's  Iron  Generator.270 

171.  Tuft's  Low -Pressure  Blow-off  Cock 271 

172.  Tuft's  Automatic  Equalizing  or  Regu- 

lating Valve 272 

173.  Sectional  View  of  Fig.  172 272 

174.  Lippincott's  Con tinuous  Apparatus...  274 

175.  Safety  Valve 275 

176.  Blow-off  Cock 275 

177.  Pressure  Gauge 275 

178.  Hafner  and  Will's  Apparatus 277 

179.  Osterberg's  Apparatus 278 

180.  Madlener's  Intermittent  Apparatus — 279 

181.  Zwietusch's  Apparatus 28U 

182.  Zwietusch's  Old  Purifier 281 

183.  Sectional    View    of  Zwietusch's   Im- 

proved Purifier 281 

184.  Zwietusch's  Small  Intermittent  Appar- 

atus...   281 


LIST   OF   ILLUSTRATIONS. 


xxm 


FIGURE  PAGE 

185.  Zwietusch's  Upright  Generator 282 

186.  Lippincott's  Intermittent  Apparatus . .  283 

187.  Lippincott's  Horizontal  Generator 284 

188.  Lippincott's  Upright  Generator 285 

189.  Safety    Valve,    Alarm    and    Pressure 

Gauge  combined 286 

190.  Matthews'  Intermittent  Apparatus 286 

191.  Matthews1     Horizontal    Acid-Feeding 

Generator  with  Purifier 287 

192.  Sectional  View  of  Matthews1  Vertical 

Carbonate-Feeding  'Generator  with 
Portable  Fountain 288 

193.  Matthews1  Detached  Gas  Washer 289 

194.  Tuffs  Intermittent  Apparatus  with  In- 

jecting Pump 290 

195.  Tuft's  Large  Generator  with  Two  Gas 

Washers  Attached 291 

196.  Puffer's  Intermittent  Apparatus 296 

197.  Puffer's  Upright  Generator 297 

198.  English  Intermittent  Apparatus 297 

199.  German  Intermittent  Apparatus,  I ....  298 

200.  German  (Hamburg)  Apparatus,  II 299 

201 .  German  Intermittent  Apparatus,  III ...  300 

202.  German  Intermittent  Apparatus,  IV ...  301 

203.  German  Intermittent  Apparatus,  V 301 

204.  German  Intermittent  Apparatus,  VI. .  .301 

205.  German  Intermittent  Apparatus,  VII . .  301 

206.  German  Intermittent  Apparatus,  VIII  .302 

207.  German  Detached  Swinging  Generator.302 

208.  French  (Ozonf)  Apparatus , 302 

209.  Russian  Intermittent  Apparatus 303 

210.  Liquid    Carbonic   Acid    Cylinder    At- 

tached to  Stationary  Fountains 304 

211.  Liquid    Carbonic   Acid    Cylinder    At- 

tached to  Portable  Fountain 305 

212.  Automatic  Pressure  Governor  Attached 

to  Liquid  Carbonic  Acid  Cylinder 306 

213.  German    Carbonating    Machine    with 

Liquid  Carbonic  Acid  Cylinder 307 

214.  The  Waldo  Acid  Feeder  as  Applied  to 

New  Generator 308 

215.  The  Waldo  Acid  Feeder  as  Applied  to 

Old  Generator,  with  Sectional  View 
of  Same 309 

216.  Swinging  Acid  Bottle  to  be  Attached  to 

Top  of  Generator 311 

217.  Sectional  View  of  Another  Swinging 

Bottle 311 

218.  English  Acid  Feeder 311 

219.  Acid  Syphon 312 

220.  Registering  Glass  Acid  Feeder 312 

221.  Illner's  Acid  Feeder 312 

222.  German  Acid  and  Salt  Solution  Feeder 

Attached  to  Apparatus 312 

223.  Adjustable  Salt  Solution  Feeder 313 

224.  Matthews'  Bottling  Table 332 

225.  Hutchinson  Bottling  Table  and  Attach 

ment 333 

226.  Tuft's  Plain  Bottling  Machine 333 

227.  English  Filling  Machine 334 

228.  French  Filling  Machine 335 

229.  230.    Monarch  Turnover  Filling  Machine.336 


FIGURE  PAGE 

231.  English  Power  Filling  and  Corking  Ap- 

paratus  337 

232.  English  Automatic  Syruping  and  Fill- 

ing Machine 333 

233.  English  Steam  Bottle-Corking  Machine.338 

234.  Engl  ish  Rapid  Power  Bottling  Machine.339 

235.  Bottling  and  Sealing  Machine 340 

236.  Matthews'  Plunger  Syrup  Gauge 340 

237.  Putnam's  Syrup  Gauge 341 

238.  Slocum  Syrup  Pump 341 

239.  Tuft's  Syrup  Pump 342 

240.  English  Syrup  Gauge 343 

241.  Another  English  Syrup  Gauge 343 

242.  American  Detached  Syrup  Pump 345 

243.  French  Syruping  Apparatus. . : 345 

244.  English  Syruping  Arrangement 346 

245.  Syrup  Can 347 

246.  Slate  Syrup  Tank 348 

247.  Syrup  Junction 349 

248.  Syrup  Connector 349 

249.  Elastic  Packing 350 

250.  Automatic  Rod 350 

251.  Guide  Hook 350 

252.  Distributing  Cylinder 351 

253.  Multiplier 351 

254.  Wire  Bottle  Screen 352 

255.  Wire  Mask 353 

256.  Wire  Eye  Protector 352 

257.  Testing  Gauge  for  Corked  Bottles 353 

258.  Testing  Gauge  for  Patent  Stopper  Bot- 

tles   353 

259.  Elastic  Wood  Fibre  Packing 356 

260.  Straw  Covers  for  Bottles 357 

261.  Shipping  Crate 357 

262.  Delivery  Box 358 

263.  Quick  Heating  Apparatus  and  Bottle 

Washing  Arrangement 367 

264.  Lightning  Bottle  Washer 368 

265.  Bottle    Washing  Trough  with   Brush 

Water 368 

266.  Goulding  Bottle  Washer 369 

267.  Continuous     Steeping     and     Soaking 

Wheel 370 

268.  Brush  Washer 370 

269.  Rinser  and  Washer 371 

270.  Self -Closing  Rinsing  Spout 371 

271.  Reservoir  Rinser 371 

272.  Foot  Power  Bottle  Washer 372 

273.  Portable  Drainer  and  Rack 374 

274.  Metallic  Cap 375 

275.  Hydraulic  Capping  Machine 375 

276.  Hand  and  Foot  Power  Capping  Machine  376 

277.  Improved  Capping  Machine 377 

278.  Specimens  of  Tin-foiled  and  Labelled 

Bottles 378 

279.  Labelling  Machine 379 

280.  Label  Gummer 380 

281.  Cork  Brander 382 

282.  Combined  Cork  Brander  and  Counter.  .383 

283.  Wire  Cork  Fastener 389 

284.  Cork  Wire 389 

285.  Twisted  Wire  without  Loop 389 


XXIV 


LIST    OF   ILLUSTRATIONS. 


FIGURE  PAGE 

286.  Specimen  of  Wired  Bottle,  Fig.  285 ...  .389 

287.  Style  of  Cap.— 1 389 

288.  Style  of  Cap.-II 389 

289.  Tyer  or  Wiring  Stand 389 

290.  Cork  Holding  Tongs 389 

291.  English  Tyer  or  Wiring  Stand 390 

292.  Champagne  Knots 390 

293.  Tying  Lever 390 

294.  Patent  Wire  and  Cap,  with  Specimen  of 

Finished  Bottle 391 

295.  American  Wiring  Machine 391 

296.  The  Hutchinson  Patent  Stopper 394 

297.  Stewart  Floating  Ball  Stopper 395 

298.  Codd's  Patent  Stopper 396 

299.  Sectional  View  of  Bottle  Seal 396 

300.  Sectional     View    of    French    Syphon 

Heads 397 

301.  Sectional  View  of   Improved  English 

Syphon 398 

302.  New  Syphon  Spout 399 

303.  Syphon     for    Dispensing    Saccharine 

Beverages  399 

304.  French  Syphon  Filler 403 

305.  Sectional  View  of  Fig.  304 403 

306.  American  Syphon  Filler 404 

307.  Syphon  Filler  for  all  Sizes  of  Syphons . .  404 

308.  Syphon  Filler  and  Syrup  Injector 405 

309.  SyrupSyringe 405 

310.  Syrup  Injector 405 

811.    Syphon  Tongs 406 

312.  Syphon  Vise 406 

313.  Syphon  Press 407 

814.    Syphon  Cleaning  Box 407 

315.  Syphon  Case 407 

316.  Syphon  Box— 1 408 

317.  Syphon  Box— II 408 

318.  Syphon  Box— III 409 

319.  American  Portable  Fountain 412 

320.  Sectional   View   of   English    Portable 

Fountain  412 

321.  French  Portable  Fountain— 1 412 

322.  French  Portable  Fountain— II 412 

323.  Connections  for  Cylinders 414 

324.  Multiply  Cock 415 

325.  Hand  Fountain  Rocker 416 

326.  Fountain  Rocker— 1 416 

327.  Fountain  Rocker— II 417 

328.  Relief  Valve   for  Overcharged  Foun- 

tains   418 

329.  Fountain  Rinser 419 

330.  Measuring  Cistern 420 

331.  Sectional  View  of  American  Dispensing 

Apparatus 422 

332.  Coil  Cooler 423 

333.  Cylinder  Cooler 428 

334.  Matthews1  Foam  Condenser 425 

335.  Ridgeway's  Patent  Beer  Fountain 425 

336.  Portable  Glass  Syrup  Tank  and  Rod . .  .426 

337.  Sectional  View  of  Portable  Tank 426 

338.  Glass  Lined  Syrup  Tank  with  Faucet.  .427 

339.  Syrup  Faucet 427 

340.  Continuous  Syphon 428 


FIGURE  PAGE 

341.  Syrup  Bottle 428 

342.  Ice  Plane 428 

343.  German  Drink  Hall 431 

344.  Ground  Plan  of  Fig.  343 431 

845.    French  Soda  Counter 432 

346.  Russian  Soda-Water  Saloon 433 

347.  Bulgarian  Soda-Water  Cart 434 

348.  American  Soda-Water  Cart 434 

349.  French  Gasogene 435 

850.    English  Gasogene 436 

351.  Graduate 439 

352.  Mortar 439 

353.  Minim  Glass 43» 

354.  The  Carbonator's   Analytical  Labora- 

tory  440 

355.  Baume^s  Hydrometer 447 

356.  Hydrometer  Jar 447 

357.  Thermometer 453 

358.  Glass  Funnel 457 

359.  Paper  Filters 457 

360.  Plaited  Paper  Filter 458 

361.  Filtering  Paper 458 

362.  Filtering  without  a  Funnel 459 

363.  Felt  Filtering  Bag 460 

364.  Flannel  Filtering  Bag 460 

365.  Filtering  Rack , 460 

866.    Double  Filtering  Rack 461 

367.  Suction  Filter 461 

368.  Barrel  Filter 462 

369.  Diaphragm  Filter 462 

370.  Oft  Filter 463 

371.  A,  Filtering  Bag  of  Cotton  Cloth;  B, 

Cotton  Filtering  Bag,  "Creased11  or 
Enclosed  in  its  Canvas  Envelope, 
Ready  for  fixing 463 

372.  Mode  of  Fastening  Filtering  Bags  to 

Cistern 464 

373.  Cased  Syrup  Filter 465 

374.  Metal  Case  Syrup  Pressure  Filter 466 

375.  Sectional  View  of  374 466 

376.  Frame  Strainer 467 

377.  Globe  Filter 467 

378.  Self -Acting  Filter 471 

379.  Pressure  Filter 471 

380.  Ascending  Filtration  Arrangement 473 

381 .  Warners  Filter  for  Upward  Filtration .  473 
882.  Closed  Funnel  with  Equalizing  Device.474 

383.  Plantamour's  Water  Bath  Funnel 474 

384.  Glass  Percolator 478 

385.  Percolator  with  Graduated  Receiver ...  478 

386.  Cylindrical  Percolator 47,9 

387.  Tin  Percolator  Arranged  for  Volatile 

Liquids 479 

388.  Mortar 480 

389.  Drug  Mill 48fl 

390.  Glass  Percolators  with  Supply  and  Re- 

ceiving Bottles 487 

391.  Real's  Solution  or  Filter  Press 487 

392.  Water  Bath 489 

393.  Steam  Boiler  with  Still 489 

394.  Remington's  Pharmaceutical  Still 490 

395.  Separating  Cylinder 495 


LIST    OF    ILLUSTRATIONS. 


XXV 


FIGURE  PAGE 

396.  Separating  Bottle) 495 

397.  Separating  Tube 495 

398.  Separating  Funnel 495 

399.  Frames  with  Inodorous  Fat  for  Extract- 

ing Flowers 495 

400.  Sectional  View  of  Frames  at  Fig.  399.  .496 

401.  Extraction  of  Volatile  Oils  with  Ben- 

zine, etc 496 

402.  Distilling  Apparatus 496 

403.  Bulb  Pipette 496 

404.  Laboratory  Still 497 

405.  Condenser  to  Still,  Fig.  404 498 

406.  Digesting  Apparatus 498 

407.  Digesting  and  Distilling  Apparatus ....  499 

408.  Tincture  Press 500 

409.  Squire's  Infusion  Pot 500 

410.  Stone-Ware  Syrup  Mixer 614 

411.  Skimmer 615 

412.  Syrup  Making  Arrangement 617 


413.  Syrup  Boiler  and  Filter 418 

414.  Syrup  Mixer  and  Filter 618 

415.  Steam  Jacket  Syrup  Kettle 619 

416.  Bottler's  Stove 619 

417.  Drug  Mill 634 

418.  Graduated  Tube 639 

419.  Apparatus  for  Determining  the  Boiling 

Point  of  Oils 644 

420.  Pipette 649 

421.  Separatory  Funnel 649 

422.  Alcoholometer  and  Jar  with  Thermom- 


423.  Glass  Retort  on  a  Sand  Bath 663 

424.  Fruit  Press 740 

425.  Juice  Filter 741 

426.  Sectional  View  of  Fig.  425 741 

427.  Sugar  Color  Kettle  and  Oven 766 

428.  Sugar  Color  Spatula 766 


PART    FIRST. 

WATER.* 

ITS  PROPERTIES  — EXAMINATION  — IMPURITIES  AND 
PURIFICATION  — FILTRATION  AND  FILTERS. 


CHAPTER  I. 

GENERAL  SOURCE  AND  KIND  OF  WATER. 

Source  and  Quality  of  Water.— Rain- Water. —Pond- Water.— Spring- Water. 
Well- Water.—  River- Water.—  Sea-Water.— Croton-Water.— Snow- Water. 
—Ice- Water. —Soft  and  Hard  Waters.— Distilled  Water. —Preparation  of 
Distilled  Water.— Properties  and  Tests  of  Distilled  Water.— Chemically 
Pure  Water. 

Source  and  Quality  of  Water. — The  manufacturer  of  any  bev- 
erage or  compound  which  has  water  for  its  base,  cannot  be  too  well  in- 
formed as  to  the  article  he  is  handling  and  manipulating;  especially  is 
this  true  of  the  maker  of  refreshment  and  other  drinks.  Of  the  thous- 
ands engaged  in  this  line  of  business,  how  many  are  thoroughly  familiar 
with  the  subject  of  water,  or  with  the  article  itself  as  a  base  for  a  bever- 
age. 

The  source  and  quality  of  the  liquid  which  is  to  be  carbonated  are 
points  which  require  and  repay  attentive  consideration.  It  is  not  enough 
that  the  gas  be  carefully  generated  and  thoroughly  purified ;  the  water 
must  be  selected  with  equal  care  and  purified  with  equal  thoroughness. 
The  presence  of  organic  impurities,  such  as  frequently  defile  the  Croton, 
and  lake  or  river-water  generally,  must  necessarily  deteriorate  the  quality 
of  the  carbonated  product.  Even  common  air  may  be  so  mixed  with  the 
water  that  flows  through  pipes,  as  to  hinder  charging  it  with  a  proper 
amount  of  gas,  except  the  air  is  most  carefully  removed. 

Water  freshly  drawn  from  a  deep,  cool,  sparkling  well,  situated  in 

*  We  are  indebted  to  the  National  Bottlers'1  Gazette,  New  York,  for  several  valuable  papers  re- 
produced in  this  chapter. 
1 


^  A   TREATISE   ON   BEVERAGES. 

a  good  locality,  healthy  surroundings  and  well  kept,  is  the  best  that 
can  be  obtained.  The  sparkling  appearance  often  noticed  in  deep  well- 
water  is  due  to  natural  carbonic  acid,  and  this,  of  course,  is  a  point  in  its 
favor.  Its  coolness,  also,  materially  increases  the  facility  with  which 
it  can  be  impregnated.  Next  to  the  water  from  a  good  well,  cool  spring- 
water  is  to  be  preferred,  while  that  from  an  ordinary  lake,  river  or  cis- 
tern is  to  be  avoided,  if  possible.  When  used,  it  should  be  always  filtered 
with  the  utmost  care.  It  is  advisable,  also,  to  filter  spring-water,  and 
even  that  from  wells,  lest  accidental  impurities  should  have  fallen  into  it. 
In  New  York  there  seems  to  be  no  alternative  but  to  use  Oroton.  The 
use  of  impure  water  has  often  led  to  epidemics,  and,  therefore,  its  use 
should  not  be  countenanced  by  any  mineral-water  manufacturer. 

When  one  embarks  in  the  business  of  manufacturing  carbonated 
waters,  it  should  be  his  principal  and  foremost  aim  to  select  a  place  where 
pure  and  healthy  water  can  be  had  abundantly  from  a  good  well  or  a 
flowing  spring. 

Those  of  the  numerous  bottlers  who  are  fortunate  enough  to  strike 
such  a  place,  are  of  course  relieved  of  considerable  care,  etc.,  while  to  those 
who  must  be  content  with  impure  waters,  we  desire  to  give  relief  by  fur- 
nishing them  with  practical  hints,  or  a  final  and  successful  remedy;  but 
before  coming  to  the  remedy  it  will  be  well  to  speak  a  few  words  as  to 
the  cause. 

The  worst  impurities  in  water  that  we  have  to  contend  with  are  those 
soluble  minerals,  gases,  vegetable  and  animal  substances  called  organic 
matter,  that  are  held  in  solution.  The  water  at  the  same  time  may  be 
as  bright,  clear  and  sparkling  as  crystal,  and  yet  contain  a  large  amount 
of  foreign  matter  and  appear  perfectly  transparent  and  apparently  pure. 
The  error,  until  lately  universal,  of  esteeming  clear  water  synonymous 
with  pure  water,  has  been  exploded  by  science  and  experience,  and  cor- 
rected in  the  popular  mind,  to  a  very  wide  extent,  by  the  incessant  incul- 
cations of  sanitarians,  chiefly  during  the  past  few  years.  There  has 
followed  a  conviction,  or,  at  least,  a  suspicion  everywhere  gaining  ground, 
that  water,  however  fair  in  appearance  and  pleasant  to  the  senses,  must 
be  of  doubtful  wholesomeness  unless  in  some  way  effectively  purified  for 
drinking.  The  most  dangerous  properties  in  water  are  its  soluble  im- 
purities, and  the  highest  medical  and  chemical  authorities  fully  attest  to 
this  fact. 

These  impurities  vary,  and  act  variously;  so,  for  instance,  if  the  water 
contains  much  iron  and  the  beverage  which  is  to  be  made  from  it  contain 
tannin,  such  as  is  found  in  birch  extract  (genuine),  it  would  turn  the 
whole  mixture  dark  and  inky.  If  much  sulphur  is  present  in  the  water, 
the  mixture,  after  standing  a  while,  will  have  a  disagreeable  odor  or  a  bad 
taste.  If  the  water  contains  much  lime  and  is  used  for  a  beverage  con- 
taining resin,  like  ginger  ale  (provided  no  acid  is  used),  it  will  form  a 


t    GENERAL    SOURCE    AND    KIND    OF    WATER.  3 

sort  of  a  lime-soap,  stringy,  slimy  and  of  a  cloudy  appearance.  If  citric 
or  tartaric  acid  is  used  with  the  ginger  ale  or  any  other  beverage,  it  will 
unite  with  the  lime  and  throw  down  a  precipitate  of  citrate  or  tartrate 
of  lime,  making  the  product  in  either  of  the  above  cases  look  unpleasant 
and  disagreeable  and  often  become  unpalatable.  Magnesia  acts  like  lime 
if  present  in  water. 

These  results  are  more  common  with  well-water,  and  are  what  could 
be  termed  mineral  impurities.  With  water  derived  from  a  different  source 
than  from  a  well  or  spring,  the  greatest  trouble  comes  from  decomposed 
vegetable  and  animal  substances.  Carbonated  water  made  from  the  latter 
generally  precipitates  and  becomes  turbid,  on  account  of  the  excessive 
amount  of  soluble  impurities  contained  in  the  water.  Such  waters  are 
usually  tributary  and  entirely  under  the  influence  of  the  temperature  or 
the  fluctuations  of  the  barometer;  and  even  so  much  so  that  very  excep- 
tionally favorable  results  are  obtained.  The  changes  in  temperature  will 
often  make  mixtures  look  cloudy,  thick  and  ropy,  and  will  always  look 
badly  unless  the  water  is  free  from  soluble  impurities,  or  well  filtered  and 
purified,  and  skillfully  combined  with  good  material. 

To  produce  successfully  a  good  article,  all  water  should  be  purified, 
and  how  to  do  this  we  shall  explain  in  this  chapter,  but  let  us  first  get 
more  closely  acquainted  with  our  natural  waters  and  their  impurities.  The 
so-called  natural  waters  may  be  conveniently  divided  into  four  classes, 
viz.:  rain,  spring,  river  and  sea,  which  differ  in  the  chemical  constituents 
to  be  found  present  in  them.  The  source  of  water  in  a  well  may  be  rain 
or  a  spring. 

K/ain-water. — This  is  the  purest  kind  of  natural  water,  although  it 
is  by  no  means  free  from  foreign  ingredients,  as  an  analysis  of  a  sample 
collected  in  a  clean  vessel,  upon  which  it  is  incapable  of  acting,  shows. 
The  gases  to  be  foun$  are  mainly  oxygen,  nitrogen  and  carbonic  acid,  as 
well  as,  occasionally,  traces  of  certain  sulphur  compounds,  such  as  sul- 
phurous anhydride  and  sulphuretted  hydrogen,  the  former  derived  prin- 
cipally from  the  combustion  of  coal,  and  the  latter  from  the  decomposition 
of  organic  bodies.  In  addition  to  these,  sometimes  there  is  present 
animal  and  vegetable  matter,  as  well  as  definite  inorganic  compounds 
that  may  chance  to  be  floating  in  the  atmosphere. 

Carbonators  are  not  wanting  who  favor  rain-water  as  the  best  and 
purest  water  obtainable,  and  its  gas-taking  quality  recommends  it  at  all 
times,  but  the  difficulty  of  obtaining  it  in  sufficient  quantity  is  a  draw- 
back to  its  universal  use.  Of  all  natural  waters  rain-water  contains  the 
smallest  proportion  by  weight  of  dissolved  substances,  averaging  from  two 
to  three  grains  per  gallon.  The  first  portions  of  rain  which  fall  after  dry 
weather  contain,  in  districts  remote  from  towns,  the  dust  of  the  district 
raised  by  wind,  or  dust  and  saline  matter  brought  from  a  distance  by 
wind.  The  first  collections  of  rain  near  a  town  may  contain  particles  of 


4  A   TREATISE   ON   BEVERAGES.  * 

soot  or  ashes.  Collected  from  the  roofs  of  houses  rain  may  contain  also 
twigs,  moss,  leaves,  and  products  of  the  woody  tissues,  as  well  as  the 
dust  of  mortar  and  all  kinds  of  impurities.  Most  of  these  substances 
will  be  in  suspension  in  the  rain-water;  but  in  true  solution,  besides  the 
saline  matters  from  the  lighter  ashes  discharged  from  chimneys,  traces  of 
hydrochloric  acid  and  sulphuric  acid  may  be  present,  products  of  chemi- 
cal decompositions  in  factories,  or,  in  the  case  of  sulphuric  acid,  products 
of  the  combustion  of  sulphur,  etc.,  in  coals.  After  a  thunder-storm 
minute  amounts  of  nitric  acid  may  be  found  in  rain,  a  product,  probably, 
of  the  combination  of  the  nitrogen  and  oxygen  of  the  air  under  the  in- 
fluence of  the  electric  current.  Ammonia  appears  to  be  a  constant  con- 
stituent of  the  air,  and  therefore  is  a  constant  constituent  of  rain-water; 
usually  in  chemical  union  with  one  of  the  acids  mentioned.  Besides  these 
solid  matters  rain-water  contains  the  gases  of  the  air,  ten  gallons  holding 
in  solution  usually  about  a  pint  and  a  quarter  of  nitrogen,  less  than  a 
pint  of  oxygen  and  little  more  than  an  eighth  of  a  pint  of  carbonic  acid 
gas. 

When  rain  is  to  be  used  for  drinking  and  carbonating  purposes  great 
care  should  be  observed  in  its  collection,  storage,  etc.  Usually  it  will  be 
collected  from  roofs.  Trees  should  not  overhang  the  roofs.  The  pres- 
ence of  birds  should  be  discouraged.  The  roofs  should  be  kept  free  from 
collections  of  moss,  etc.  Gutters  should  be  periodically  brushed  out. 
Means  should  be  provided  for  preventing  the  collection  of  the  first  run- 
nings after  dry  weather.  If  arrangements  can  be  adopted  for  filtering 
the  supply  through  a  cubic  yard  or  two  of  clean  gravel,  and  afterwards 
through  a  cubic  foot  or  two  of  charcoal,  good  well-carbonated  water 
may  be  obtained.  Other  filters  may  be  used.  Tanks  should  be  above 
ground  and  covered,  or,  if  below,  be  of  brickwork  set  in  cement  and  plas- 
tered over  with  cement.  The  use  of  lead-lined  tanks  and  leaden  pumps 
should  be  avoided,  for  soft  water  is  liable  to  attack  lead  and  dissolve 
enough  to  render  the  water  harmful;  an  iron  pump  may  be  employed. 
In  some  sections  of  the  country  the  bottlers  are  largely  dependent  on 
stored  rain  for  their  supplies  of  water,  and  when  the  reservoirs  are  small, 
crude,  and  underground  tanks,  the  water  often  becomes  impure  to  a  re- 
volting degree. 

Pond-water. — These  are  shallow  collections  of  rain-water.  Such 
pools  abound  in  vegetable  growths  of  all  kinds.  From  their  shallowness 
they  are  soon  warmed  by  the  heat  of  the  sun,  and  then  ensue  decompo- 
sition, fermentation,  and  decay  of  dead  matter,  overtaxing  altogether  the 
purifying  power  of  the  dissolved  oxygen.  The  result  is  a  fluid  more  or 
less  charged  with  badly-smelling  gases  and  dissolved  vegetable  matter, 
which,  though  small  in  amount,  not  exceeding  sometimes  more  than 
five  or  ten  grains  per  gallon,  is  in  a  state  of  change  and  liable  to  set  up 
disease  in  those  who  incautiously  drink  or  are  more  or  less  compelled 


•GENERAL    SOURCE    AND    KIND    OF   WATEK  5 

occasionally  to  drink  beverages  prepared  from  such  waters.  The  dark- 
colored  peaty  pools  on  mountains  are  less  liable  to  do  harm,  especially 
if  the  water  is  merely  peaty  and  not  much  concentrated  by  evaporation. 
Pond-water  may  be  sometimes  little  else  than  rain-water  with  five  or  ten 
grains  per  gallon  of  dissolved  solids,  and  occasionally  fit  for  drinking. 
Pond- water  of  this  character  is  not  often  met  with.  On  the  other  hand, 
it  may  be  mere  diluted  sewage,  disgusting  alike  to  eyes  and  nose.  In  all 
cases  avoid  this  kind  of  water  and  keep  on  the  side  of  safety. 

Spring- water. — When  the  rain-water  strikes  the  earth's  surface  it 
at  once  commences  to  take  up  the  soluble  bodies  to  be  found  therein, 
and  gradually  becomes  more  and  more  impure.  As  it  percolates  through 
the  different  strata  of  which  the  earth's  crust  is  composed,  it  dissolves  out 
special  objects,  the  nature  of  which  will  obviously  depend  upon  the  nature 
of  the  compounds  to  be  found  in  those  strata.  Usually,  however,  in 
addition  to  oxygen  and  nitrogen,  a  large  proportion  of  free  carbonic  acid 
is  present,  which  adds  considerably  to  its  palatable  taste  and  pleasing 
appearance.  These  desirable  acquisitions  are  destroyed,  or  at  any  rate 
materially  modified,  on  boiling  the  water,  owing  to  the  expulsion  of  the 
gas.  The  presence  of  the  carbonic  anhydride  in  the  water  is  probably 
due  to  the  decomposition  of  the  organic  matter  in  the  ground  through 
which  it  permeates,  and  to  its  evolution  from  certain  subterranean, 
sources,  such  as  caverns,  mines,  etc. ,  and  where  the  water  is  frequently- 
charged  under  considerable  pressure.  The  dissolved  solids  chiefly  found 
in  spring-water  are  calcium,  magnesium,  sodium,  potassium,  iron  and 
manganese  carbonates,  sulphates,  chlorides,  sulphides  and  silicates.  In 
some  springs  these  substances  are  present  in  very  trifling  quantities,  but 
in  others  to  such  a  great  extent  as  to  unfit  them  for  ordinary  potable 
purposes.  When  such  is  the  case  they  are  spoken  of  as  "  natural  mineral 
waters."  These  are  divided,  according  to  the  constituents  that  are  char- 
acteristic of  them,  into  sulphurous,  saline,  carbonated,  silicious,  etc.  See 
Chapter  on  Mineral  Waters.  Not  only  do  different  springs  exhibit  wide 
differences  in  the  amount  of  their  chemical  constituents,  but  also  their 
temperatures  vary  considerably;  thus,  whilst  some  are  but  little  removed 
from  the  freezing  point  of  water,  others  are  as  hot  as  97°  C. — three  degrees 
below  its  boiling  point. 

In  sinking  wells  one  must  expect  to  dig  until  it  reaches  the  plane  of 
saturation,  that  is,  the  surface  of  the  stock  of  water  underlying  the  whole 
neighborhood,  just  as  rain  falling  on  a  large  vat  or  other  vessel  filled  with 
sand  or  gravel  would  sink,  by  soakage,  until  it  reached  the  plane  of  satura- 
tion, that  is,  the  level  of  water  that  had  previously  fallen  on  the  surface 
and  collected  in  the  bottom  of  the  vessel.  The  plane  of  saturation  is  not 
itself  level  in  the  sense  in  which  the  water  of  an  ordinary  lake  is  level,  for 
the  water  is  held  in  the  whole  mass  of  the  hill  as  in  a  sponge,  by  capillary 
attraction  or  adhesion.  The  plane  is  in  fact  an  inclined  plane  as  regards 


o  A    TREATISE    ON    BEVERAGES. 

any  few  yards  of  its  surface,  and,  as  regards  its  whole  mass,  a  sort  of  low 
cone,  or  hill  within  the  hill,  its  sides  on  a  much  less  sharp  incline  than 
the  incline  of  the  hill,  whatever  that  may  be.  Then,  too,  the  surface  of 
the  cone  of  water  will  scarcely  be  a  perfectly  regular  surface,  inasmuch 
as  the  material  forming  the  hill  will  probably  vary  in  porosity,  and  water 
is  sucked  up  into  narrow  pores  to  a  greater  height  than  into  wide  pores; 
hence  the  height  of  water  in  contiguous  wells  may  not  be  absolutely 
regular.  The  stream  of  water  yielding  a  spring  will  pass  more  readily 
through  loose  than  through  close  ground;  hence  in  sinking  wells  into 
spring-laden  strata  one  may  have  to  go  much  deeper  for  water  in  some 
places  than  in  others. 

Well-water,  whether  drawn  from  the  underground  stock  of  water 
common  to  the  district,  or  from  a  true  spring  supplied  from  a  distance, 
will,  as  already  explained,  be  aerated  by  reason  of  the  presence  of  the 
oxygen  and  nitrogen  gases  naturally  dissolved  from  the  air,  and  the  car- 
bonic acid  gas  partly  dissolved  -from  the  air,  but  more  especially  produced 
within  the  water  itself  by  the  true  burning  of  dissolved  vegetable  or  other 
-carbonaceous  matter  by  the  contained  and  always  renewed  oxygen.  The 
water  will  also  contain  the  usual  small  amounts  of  various  saline  and  cal- 
careous substances  dissolved  from  the  soil  through  which  the  water  has 
percolated. 

Unfortunately,  well-water  is  also  liable  to  contain  a  certain  propor- 
tion, sometimes  more,  sometimes  less,  of  the  incompletely  purified  drain- 
age waters  of  the  surrounding  country.  The  use  of  the  well-water  in  the 
City  of  New  York  has  been  prohibited  by  the  Board  of  Health.  Situated 
in  the  vicinity  of  a  place  of  interment,  a  well  may  contain  the  decaying 
animal  matter  of  the  dead;  situated  near  a  dwelling  having  old-fashioned 
sanitary  arrangements,  or  one  having  modern  but  faulty  pipe-sewerage 
systems,  it  may  contain  the  decaying  animal  matter  of  the  living.  Even 
highly  manured  meadows  or  gardens  may  contribute  impurities  to  water 
unless  rain  falling  on  the  area  has  to  percolate  through  some  feet  of 
porous  air-laden  subsoil  before  reaching  the  well.  Shallow  wells  are  most 
likely  thus  to  be  badly  fouled.  First,  because  their  nearness  to  the  source 
of  contamination  favors  the  minimum  of  dilution  of  the  contaminating 
matter  by  the  rainfall  of  the  immediate  vicinity.  Secondly,  because  the 
oxidation,  or  true  burning  out  of  animal  and  vegetable  matter  in  the 
water  by  the  air  in  that  water,  depends  on  the  extent  of  exposure  of  the 
water  to  the  air  in  the  pores  of  the  soil  through  which  the  water  per- 
colates, and  that  exposure  is  clearly  less  if  the  reservoir  or  well,  or  rather 
stock  of.  water  therein,  is  only  a  few  feet  than  if  it  is  many  feet  below  the 
surface.  Indeed,  the  only  ordinary  source  of  contamination  of  deep  well- 
water  by  surface  impurities  is  the  running  of  impure  surface  water  down 
the  sides  of  the  well.  The  exposure  of  such  impure  water  to  the  air 
whilst  it  trickles  down  the  well  will  certainly  be  quite  insufficient  to  burn 


GENERAL    SOURCE    AND    KIND    OF    WATER.  7 

out  the  impurities;  whereas  the  thorough  admixture  of  the  impure  water 
with  the  air,  that  is  with  the  concentrated  oxygen  of  the  air,  in  the  pores 
of  the  soil,  during  the  percolation  of  the  water  through  the  soil  to  the 
level  of  the  water  in  the  deep  well,  will  sometimes  suffice  to  burn  out  the 
impurities  and  convert  the  water  into  pure  water — convert  it  by  the  method 
always  adopted  by  nature — the  method  which  transforms  harmful  car- 
bonaceous matter  into  the  useful  carbonic  acid  gas,  and  harmful  nitro- 
genous matter  into  useful  nitre — the  method  by  which  nature  enables  us 
to  use  over  and  over  and  over  again  the  constant  stock  of  the  water  of  the 
world. 

The  best  means  of  preventing  the  pollution  of  deep  well-water  by 
impure  surface  water  is  to  line  the  sides  of  the  well  with  something  im< 
pervious  to  water,  extending  the  lining  a  foot  above  the  ground,  and  to 
such  a  distance  down  as  may  be  deemed  desirable.  If  the  sides  be  iron 
tubes  the  joints  will  of  course  be  flanged  and  be  properly  bolted  together. 
If  the  sides  be  formed  of  brickwork  the  bricks  should  be  set  in  cemenl 
and  the  front  face  be  "  floated/'  that  is,  plastered  over  with  the  cement, 
If  the  well  is  already  constructed  and  the  bricks  have  been  set  with  mor< 
tar,  or,  as  more  usual,  without  mortar,  the  inner  face  should  be  covered 
with  at  least  an  inch  of  good  cement  well  prepared  and  well  applied. 

Deep  well-waters  are  among  the  best  varieties  of  water  for  carbonatin^ 
purposes.  Not  only  are  they,  usually,  free  from  contamination,  but  art. 
not  excessively  cold  in  winter  and  are  deliciously  cool  in  summer — two 
requisites  of  great  advantage  in  improving  the  gaseous  nature  of  the 
drink. 

River- water. — Although  springs  form  some  of  the  main  feeders  of 
rivers,  there  is  almost  invariably  found  in  the  latter  a  less  weight  of  solids 
in  the  same  volume,  owing  to  dilution  with  rain-water,  etc.,  and  to  the 
diffusion  into  the  atmosphere  of  the  free  carbonic  anhydride,  and  conse- 
quently the  precipitation  of  such  bodies  as  the  carbonates  of  lime  and 
magnesium  which  the  water  is  only  capable  of  retaining  in  solution  in 
presence  of  that  gas.  The  quality  of  the  gaseous  bodies  present  is  very 
similar  to  those  contained  in  spring-water;  but  the  dissolved  organic 
matter  is  generally  very  much  greater,  owing  to  contact  with  decaying 
leaves,  plants,  etc.,  and  to  the  influx  of  land  drainage. 

The  nature  of  this  organic  matter  is  a  subject  of  the  greatest  moment, 
as  upon  it  principally  depends  its  suitability  for  drinking  purposes. 
Animal  organic  matter  is  far  more  objectionable  than  vegetable  organic 
matter,  as  its  products  of  decomposition  not  unfrequently  give  rise  to 
typhoid  fever  and  other  epidemic  diseases.  The  oxygen  dissolved  in  the 
water  serves  to  a  great  extent  as  a  purifying  agent,  acting  upon  the  putres- 
cent  matter,  and  forming  as  final  compounds  carbonic  anhydride,  water, 
ammonia,  nitrites  and  nitrates.  Hence  it  follows  that,  as  the  free  oxygen 
in  the  water  is  being  constantly  utilized  in  destroying  the  organic  matter, 


8  A    TREATISE    ON   BEVERAGES. 

the  ratio  of  the  dissolved  oxygen  to  the  nitrogen  will  vary;  and  so  by 
ascertaining  these  ratios  we  have  an  indication  of  the  water's  purity. 
The  amount  of  mechanically-suspended  particles  in  river- waters  is  also 
usually  much  greater  than  in  spring- waters. 

Sea- water. — This  kind  of  water,  besides  generally  containing  those 
inorganic  saline  bodies  found  in  river-water,  holds  in  solution  certain 
other  compounds,  such  as  iodides,  fluorides,  etc.  The  nature  of  these 
substances  will  be  seen  at  a  glance  from  the  subjoined  analysis  of  a  sample 
of  sea- water: 

Water  .......        966.14054 

Sodium  chloride      .         .  26.43918 
Potassium  chloride       .         .      0.74619 
Magnesium  bromide        .  0.07052 

Magnesium  chloride     .         .      3.15083 
Magnesium  sulphate        .  2.06608 

Magnesium  carbonate  .         .      traces 
Calcium  sulphate     .         .  1.33158 

Calcium  carbonate        .         .      0.04754 
Lithium  chloride     .         .  traces 

Ammonium  chloride    .         .      0.00044 
Magnesium  nitrate  .  0.00207 

Silica  ....      traces 

Ferrous  carbonate   .         .  0.00503 

33.85946 


1000.00000 

Croton-water. — The  suspicious  organisms  in  Croton-water,  as  pub- 
lished  in  the  Medical  Record,  may  well  be  described  here  in  order  to  make 
the  manufacturer  of  carbonated  drinks  acquainted  with  the  impurities  of 
hydrant  waters  and  demonstrate  the  absolute  necessity  of  their  thorough 
purification  before  use. 

The  suspicious  organisms  are  figured  in  the  cut  from  life  by  Dr. 
Cuzner,  of  Peekskill.  He  selected  and  made  the  mounts  whence  they 
were  drawn,  450  diameters. 

Understand  they  are  referred  to  as  suspicious,  and  as  possibly  nocent. 
"What  is  said  must  be  taken  in  a  suggestive,  rather  than  in  a  didactic 
manner,  with  such  practical  remarks  as  may  occur  in  passing. 

A.  Epithelia. — These  are  very  common  in  all  hydrant  drinking- 
waters,  but  not  so  abundant  in  well-waters.  Those  in  the  cut  were 
thought  to  be  human,  though  they  might  have  come  from  some  other 
animal.  Note  the- little  oblong  dots  by  the  side  of  the  place  of  nucleus: 
these  dots  constitute  a  parasitic  vegetation,  such  as  are  seen  in  the  epi- 
thelium of  consumptives  (0,,  Fig.  1),  cases  of  typhoid  fever,  scarlatina, 


GENERAL    SOURCE    AND    KIND    OF    WATER. 


diphtheria  (vide  the  elegant  drawings  of  Salisbury's  monograph  on  diph- 
theria). 

Bacteria. — The  group  marked  B,  Fig.  1,  and  dots  inside  A,  are  micro- 
scopical objects  of  minutest  form  and  simplicity  of  structure.  They  are 
protoplasmic,  or  bioplasmic,  automobile,  capable  of  arranging  themselves 
into  varied  forms  and  shapes,  and  reproducing  themselves  by  division 
into  countless  hosts. 

D,  K,  saprolegnias,  are  two  figures  of  saprolegnia  found  in  Croton- 
water.  Similar  ones  are  also  found  growing  parasitically  on  the  bodies  of 
dead  flies  lying  in  water,  fish,  frogs,  and  in  some  cases,  on  decaying  plants. 
To  the  naked  eye  they  appear  like  colorless,  minutely  filamentous  tufts 
adherent  to  such  objects,  forming  a  kind  of  gelatinous  cloud,  more  or 
less  enveloping  them.  Under  the  microscope  the  tufts  are  seen  to  con- 
sist of  long,  colorless,  tubular 
filaments,  spreading  out  in 
all  directions,  with  or  without 
branches. 

Sponges. — G,  Fig.  1,  is  a 
spicule  of  fresh-water  sponge, 
spongilla  fluviatilis.  Sponges 
belong  to  the  animal  king- 
dom. 

Group  1.  Ceratosa,  with 
horny  fibres.  In  this  group 
come  the  common  sponges  of 
commerce,  marine. 

2.  Calcispongia,  with  calca- 
reous spicules. 

3.  Silicea,     aquatic,     with 
spicules  of  silica  like  our  cut. 

The  office  of  these  spicules  is  not  settled,  though  thought  to  be  what 
answers  to  the  skeleton  of  the  animal.  They  are,  however,  character- 
istic of  sponges  when  found. 

Pelomyxas  (I,  I,  I). — Pelos  (mud),  and  myxa  (mucus).  These  are 
protoplasmic  animals  classed  with  rhizopods — rhizos  (root),  and  poda 
(foot) — root-footed  animals. 

They  are  fresh-water  organisms,  forming  large  amoeboid  masses  of 
brown  or  yellowish  color.  They  gorge  themselves  with  mud,  and,  perhaps, 
might  well  be  called  by  the  English  signification,  mud  mucuses. 

These  are  common  in  Croton  and  hydrant  waters.  For  a  long  time 
the  writer  was  accustomed  to  call  them  masses  of  humus,  as  they  appeared 
in  broken,  irregular,  shapeless  masses,  but  having  found  quite  a  number 
of  perfect  forms  in  greater  abundance  when  the  water  tasted  badly,  and 
since  they  are  closely  allied  to  the  sponges,  he  thought  they  should  be 


FIG.  1.— ORGANISMS  IN  CROTON -WATER. 


10  A   TREATISE    ON   BEVERAGES. 

included  in  the  estimation  of  animal  impurities,  like  the  sponge.  Dr. 
Cuzner  thought  that  the  peculiar,  dry  bitterness  of  the  water  might  be 
due  to  the  pelomyxas,  as  he  found  them  specially  abundant  at  that  time. 

Other  rhizopods  are  difflugia  (J.  Fig.  1;  C,  Fig.  1),  nebla  (F,  Fig.  1), 
plagiopJirys  (L,  Fig.  1),  E,  amoeba.  He  thinks  when  killed,  like  sponges, 
by  the  drought  and  excessive  waste  of  water,  by  the  mud  being  laid  bare, 
that  they  must  pollute  the  water;  how  much,  in  our  present  state  of 
knowledge,  cannot  be  told  exactly.  Here  is  a  wide  field  of  effort  opened 
for  exploration,  and  it  is  fervently  hoped,  for  the  sake  of  the  State,  medi- 
cine and  public  health,  it  will  be  thoroughly  occupied. 

These  all  are  found  in  the  hydrant  water,  showing  that  they  have 
the  power  to  locomote  away  from  the  mud  supposed  to  be  their  only 
habitat,  through  the  upper  and  marginal  portions  of  the  lakes.  Indeed 
some  of  them  are  obtained  by  dipping  water  with  a  tumbler  from  the  cen- 
tral surfaces  of  lakes  !  When  alive  and  healthy,  they  are  not  supposed 
suspicious — only  when  dead  and  decaying. 

Gemiasma  verdans  (II,  Fig.  1). — This  is  interesting  as  being  one  of 
the  so-called  ague  plants,  found  in  great  abundance  in  ague  tracts  inland 
near  New  York  in  low,  marshy  or  boggy  soils,  in  the  morning  before  the 
sun  is  up — growing  up  in  the  night  and  killed  by  sunlight.  Found  on 
soil  above-named,  in  August,  September  and  October,  but  quite  common 
in  Croton  water  flowing  from  the  watershed.  Studies  into  the  mode 
in  which  they  cause  ague  prove  their  introduction  into  the  system  by 
inhalation,  so  that  when  taken  into  the  stomach  it  is  not  probable  that 
they  induce  the  disease,  though  in  old  cases  they  are  found  in  the  blood, 
urine,  sweat,  and  sputa  of  patients.  It  would  bear  studying. 

M,  Fig.  1,  is  a  collection  of  common  yeast-plant  found  in  Croton  more 
at  some  times  than  others,  and  more  likely  to  be  injurious  the  longer  the 
water  is  kept  standing  in  vessels.  Reinsch  regards  yeast  as  a  poison  when 
present  in  quantities,  and  says  that  were  it  not  killed  by  baking,  bread 
would  be  a  poison  to  man.  This  should  be  studied  carefully. 

N,  Fig.  1,  Leptothrix. — Most  abundant  sometimes  on  letting  Croton 
water  stand  twenty-four  hours.  While  the  leptotrix  buccalfs  of  every 
one's  mouth  is  innocent,  it  is  .a  subject  of  inquiry  to  know  whether  the 
one  whose  delicacy  cannot  be  represented  here  in  a  cut  is  innocent  or  not. 

0,  Fig.  1,  is  an  epithelium  from  the  skin  of  a  consumptive,  with  a  col- 
lection of  yeast-plants  within. 

By  way  of  suggestion,  in  closing,  for  protection  of  any  who  desire  it, 
the  best  mode  is  to  filter  through  cotton  cloth,  often  changed  and  re- 
moved, and  then  boil  the  water,  and  let  it  cool.  If  desired  to  be  drank 
cold,  it  may  be  put  into  clean  bottles,  and  set  into  a  refrigerator. 

Snow-water. — Experiments  have  shown   that  the  condition  of 
atmosphere  at  the  time  of  the  falling  of  the  snow  influences  the  purity 
of  snow-water.     When  the  atmosphere  has  been  washed  by  rain,  just 


GENERAL    SOURCE    AND    KIND    OF    WATER.  11 

preceding  the  snow,  the  water  from  that  snow  shows  a  minimum  of  im- 
purities, whereas  that  obtained  from  snow  not  preceded  by  rain  shows  an 
increase  and  should  be  treated  like  rain-water. 

Ice- water. — Scientists  assert  that  even  the  ice  with  which  water  is 
cooled  for  drinking  swarms  with  disagreeable  worms.  At  a  meeting  of 
the  French  Academy  of  Natural  Sciences,  the  President,  Dr.  Joseph 
Leidy,  stated  that  a  member  had  recently  given  to  him  for  examination 
a  vial  of  water  obtained  by  melting  ice  used  for  cooling  drinking  water. 
The  member  who  submitted  the  vial  had  noticed  living  worms  in  the  sedi- 
ment of  a  water  cooler,  but  had  supposed  that  they  were  contained  in  the 
water.  Upon  melting  some  of  the  ice,  however,  the  worms  were  still 
observed.  These  worms,  which  are  the  sixteenth  of  an  inch  long,  and 
colorless,  belong  to  the  same  family  as  the  common  earth  worms.  Their 
bodies  have  30  segments  bearing  spines.  Besides  this  cheerful  discovery, 
Prof.  Leidy  found  in  the  vial  several  dead  worms,  vegetable  hairs,  and 
other  debris.  This  state  of  affairs  is  not  calculated  to  cause  much  re- 
joicing among  beverage  manufacturers.  A  filter  would  have  all  it  could 
handle  to  keep  even  with  this  water,  and  no  mistake.  The  idea  that 
water  purifies  itself  by  freezing  is  very  prevalent  and  very  deeply  rooted. 
It  has  led  to  the  use  of  ice  from  ponds  the  water  from  which  no  one 
would  think  of  drinking.  Nothing  can  be  more  erroneous  than  this  idea. 
It  is  true  that  a  few  of  the  solid  containants  may  settle  and  be  eliminated 
in  freezing,  but  that  water  once  polluted  is  thus  rendered  safe  is  a  theory 
long  since  exploded.  Degrees  of  cold  sufficient  to  kill  disease  germs  are 
never  experienced  in  temperate  zones.  Insects  and  worms  are  not  infre- 
quently found  imbedded  in  ice.  The  ice  supply  of  a  great  city  should  be 
subject  to  as  close  a  scrutiny  as  the  water. 

Soft  and  Hard  waters. — Waters  are  frequently  spoken  of  as  "  soft " 
and  "  hard  "  ;  those  which  readily  give  a  lather  with  soap  being  classed 
under  the  former  category,  and  those  which  do  not,  under  the  latter. 
This  difference  is  accounted  for  by  the  fact  that  hard  water  contains  lime 
and  magnesia  salts,  which  destroy  the  detergent  action  of  the  soap,  thereby 
themselves  undergoing  decomposition  and  preventing  any  lathering  effect 
until  a  sufficient  quantity  has  been  added  to  completely  decompose  them. 
Should  a  hard  water  contain  only  calcium  and  magnesium  carbonates^  it 
can  be  softened  either  by  boiling  or  adding  lime  or  alum,  arid  is  conse- 
quently known  as  being  "temporarily"  hard;  if  sulphates  of  those 
elements  are  present  it  cannot  be  softened  by  either  of  these  means,  and 
is  then  styled  "  permanently  "  hard.  These  compounds  are  often  a  great 
annoyance  to  users  of  steam,  as  they  form  that  familiar  and  objectionable 
deposit  known  as  "  boiler  incrustration  "  on  the  interior  of  boilers. 

Distilled  Water. — "  This  is  the  proper  kind  of  water  to  use  in  the 
reduction  of  spirits,  but  it  is  claimed  that  it  will  not  do  for  the  manu- 
facture of  carbonated  and  fermented  drinks,  and  that  experiment  has 


12  A   TREATISE   ON   BEVERAGES. 

proved  that  distilled  water  used  in  the  manufacture  of  such  drinks  makes 
them  flat  and  insipid/' 

This  is  stated  advisedly,  though  its  use  is  recommended  by  high  au- 
thorities. 

Distilling  the  water  is  without  doubt  the  most  perfect  plan  for  getting 
rid  of  organic  matter,  but  it  unfortunately  separates  the  water  from  other 
bodies  that  are  better  left  in  it. 

In  a  paper  read  at  a  recent  pharmaceutical  meeting,  several  chemists 
were  of  the  opinion  "  that  distilled  water  is  frequently  of  a  musty,  un- 
pleasant odor,  vapid  and  disagreeable  taste,  and  as  likely  may  contain 
metallic  impurities,  from  the  uncertain,  careless  methods  of  commercial 
manufacture;  further,  its  efficiency  is  called  into  question  from  the 
physiological  fact  that  distilled  water  is  difficult  of  digestion  and  not  as 
acceptable  to  irritable  stomachs."  These  statements,  however,  may  be 
regarded  as  extreme.  Another  chemist  says,  "  There  is  a  decided  differ- 
ence in  favor  of  distilled  water,  as  to  color,  brightness,  and  freedom  from 
fungoid  growth,  in  preparations  made  with  it." 

Certain  it  is  that  distilled  water  is  invariable  in  its  composition,  while 
all  rain,  spring,  river  and  reservoir  waters  vary;  that  by  reason  of  dis- 
tillation it  cannot  convey  the  germs  of  disease,  and  makes  no  dangerous 
calcareous  or  earthy  deposits  of  any  kind  in  the  human  body,  nor  does  it 
cause  any  trouble  in  the  manufacture  of  carbonated  beverages  such  as 
precipitates  from  contents  of  lime  or  magnesia,  or  ropiness,  bad  odors, 
etc.,  as  impure  water  does;  that  distilled  water  is  free  from  organic  matter 
and  sewage  contamination,  also  free  from  all  mineral  substances;  and  if 
properly  prepared,  free  from  metallic  impurities.  But  distilled  water  is 
not  fit  for  drinking;  it  is  flat  and  insipid.  To  be  potable,  water  should 
contain  a  certain  amount  of  carbonic  acid  gas  and  air,  and  also  an  in- 
finitesimal proportion  of  chemical  salts,  but  distilling  separates  it  from 
those  necessaiy  ingredients.  When  distilled  water  is  aerated  with  pure 
atmospheric  air,  it  will  answer  for  most  purposes,  drinking  included.  If 
distilled  water  should  be  exposed  to  the  atmospheric  air  it  would  take  up 
oxygen  again,  but  at  the  same  time  be  contaminated  by  the  germs  and 
minute  inorganic  particles  the  air  is  invariably  loaded  with. 

It  has  not  been  determined  yet  how  large  the  proportion  of  salts 
should  be  in  potable  water.  However,  it  has  been  recommended  to  make 
distilled  water  potable  by  the  addition  of  4  to  5  per  cent,  of  phosphate  of 
soda  and  2|  to  4  per  cent,  of  sulphate  of  soda. . 

Artificial  mineral  waters  always  contain  a  large  amount  of  mineral 
salts,  and  for  the  manufacture  of  these,  therefore,  distilled  water  is  to  be 
highly  recommended,  especially  when  those  artificial  mineral  waters  are  bot- 
tled and  stored  away  for  an  indefinite  time.  The  use  of  distilled  water  pro- 
tects against  precipitates  so  frequently  found  where  undistilled  water  has 
been  employed.  Where  distilled  water  for  the  manufacture  of  artificial  min- 


GENERAL    SOURCE    AND    KIND    OF    WATER.  13 

eral  waters  is  not  available,  a  pure  spring  or  well-water,  carefully  filtered 
and  entirely  free  of  organic  substances  and  oxide  of  iron,  will  answer. 

No  doubt,  by  the  addition  of  extracts,  essences  and  some  fruit  acid 
and  syrup,  the  distilled  water  used  for  manufacturing  saccharine  bever- 
ages receives  some  substances  which  render  it  palatable.  Then  by  suc- 
ceeding carbonation  the  distilled  water  becomes,  as  a  carbonated  sac- 
charine beverage,  if  the  ingredients  are  unadulterated,  in  a  state  not 
flat  and  insipid  as  before,  but  a  refreshing  beverage  of  great  purity. 
We  leave  it  to  the  intelligent  and  enterprising  bottler  to  try  for  himself 
and  find  out  whether  it  suits  his  trade  or  not. 

Preparation  of  Distilled  Water.— For  this  purpose  we  append  the 
following  directions:  The  quality  or  condition  and  purity  of  distilled 
water  depends  partly  on  the  water  and  partly  on  the  apparatus  used 
for  distillation  and  the  method  employed.  Its  proper  manipulations  have 
hitherto  not  been  fully  understood,  and  that  is  the  simple  reason  why  it 
has  not  come  into  general  use  among  carbonators.  The  main  difficulty 
in  carrying  out  the  operation  of  distilling  the  water  on  an  extensive  scale 
is  the  subsequent  cooling  and  the  cost  of  condensing.  The  distillation 
of  some  water  would  be  a  mistake,  as  in  the  case  where  sj^ific  mineral 
and  medicinal  properties  contained  in  the  water  are  the  cause  of  their 
reputation. 

A  pure  well  or  spring-water,  filtered,  is  the  best  to  prepare  distilled 
water  from.  Rain-water,  being  generally  well  loaded  with  organic  matter 
and  ammonia,  would  interfere  with  the  purity  of  the  distillate. 

Where  possible,  boiled  water  should  be  used  for  distillation,  especially 
where  boiling  tanks  are  employed,  as  described  later  on.  Boiling  would 
drive  off  almost  the  last  trace  of  ammonia. 

Odorous,  colored  or  turbid  water  furnishes  an  impure  distillate,  that 
might  even  get  a  charred  taste  if  distilled  over  a  free  fire.  Ammonia  is 
found  especially  in  the  first  parts  of  the  distillate. 

Condensed  steam  from  an  ordinary  steam-boiler  will  never  furnish  a 
sufficiently  pure  distilled  water,  as  the  water  put  in  the  steam-boiler  has 
very  seldom  undergone  a  process  of  purification  previous  to  its  use,  and 
contains  manifold  impurities  which  we  would  find  afterwards  in  the  dis- 
tillate again.  The  condensed  steam  from  an  ordinary  steam-boiler 
frequently  contains  ammonia,  has  a  bad  odor  and  is  inclined  to  ropiness, 
and  is  therefore  not  fit  for  our  purpose. 

If,  however,  the  steam-boiler  is  fed  with  carefully  filtered  water,  a 
simple  and  cheap  apparatus  for  condensing  steam  can  be  made  by  obtain- 
ing a  block  tin  coil  or  worm  (connected  with  steam-pipe),  patting  it  in 
an  ordinary  whisky  or  wine  barrel  continuously  supplied  with  cold  water. 
Where  a  steady  current  of  water  is  available,  such  as  from  a  hydrant,  etc., 
or  a  pump  can  be  employed  to  furnish  a  steady  supply  of  cool  water,  we 
suggest  the  condenser  as  shown  on  the  following  page. 


14 


A   TREATISE   ON   BEVERAGES. 


A  strainer  of  muslin  over  the  outlet  at  the  bottom  of  the  barrel  will 
prevent  the  passage  of  any  foreign  substance  that  may  arise  from  dirty 
steam.  The  injection  of  the  steam  should  not  be  too  rapid,  otherwise  it 
will  not  condense  fast  enough.  The  empty  space  in  the  neck  of  the  car- 
boy, around  the  inlet  tube,  is  filled  out  with  a  layer  of  cotton,  by  which 
the  air  can  pass,  but  its  spores  are  retained. 

If  a  still  or  boiler  has  hitherto  been  used  for  other  work,  not  for  dis- 
tilling water,  a  perceptible  odor  may  be  recognized.     To  cleanse  a  boiler, 
in  order  to  fit  it  for  distilled  water  after  using  odorous  materials,  pro- 
longed    distillation     of    water 
will  rid  the  apparatus  of  much 
of   its  odor,  but  this  distillate 
cannot  be  used  for  the  manu- 
facture  of   carbonated    bever- 


After  this  has  been  done  for 
some  time,  put  a  piece  of  car- 
bonate of  ammonia  in  the  boiler; 
this  being  volatile  and  alkaline, 
will  aid  in  removing  any  odor- 
ous and  fatty  matters,  and 
should  be  followed  by  pure 
water  distilled  through  it.  The 
use  of  alkaline  solution  to  rinse 
out  the  boiler,  followed  by  clean 
water,  and  distilling  water 
through  it  until  free  from 
odor,  will  accomplish  the  pur- 
pose. 

FIG.  2.— HOME-MADE  CONDENSER.  T£ 

a,  Block-tin  coil;  6,  Steam  supply-pipe ;  c.  Stop-cock;          I±   the  water  Contains  amniO- 

d,  Water  supply-pipe  ;e,e,  Air-holes  to  check  back-flow  ^j,,  („„„  ommnnin  fp«f    Intprnn^ 

when  main  is  shut  off  in  winter  to  prevent  water  from  *  119)  t6St'  18 

freezing  in  pipe;  /,  Regulating-cock;   g,  Overflow;  ft,  add   per    gallon    about    2     to    4 


Waste-pipe;  i,  Stop-cock;  fc,  Charcoal  filter;  Z,  Outlet; 
m,  Discharge-cock. 


grains  of  alum  in  diluted  so- 
lution. When  a  sample  taken 
from  the  distillate  does  not  become  turbid  upon  the  addition  of  some 
acetate  of  lead,  then  the  distillate  is  pure  and  ought  to  be  collected  sep- 
arately and  carefully  to  prevent  impurities  from  falling  in.  Collect 
it  until  about  two-thirds  of  the  quantity  of  water  is  condensed.  If 
chlorines  are  present,  an  excess  of  alum  would  set  free  hydrochloric  acid 
(muriatic  acid),  and  traces  of  it  could  be  found  by  testing  with  a  solution 
of  nitrate  of  silver.  On  the  other  hand,  the  ammonia  can  be  set  free  by 
the  addition  of  some  unslacked  lime,  which  unites  with  carbonic  acid 
present,  setting  free  the  volatile  ammonia,  which  is  always  found  in  the 
first  parts  of  the  distillate  and  should  be  rejected.  The  National  Dis- 


GENERAL   SOURCE   AND   KIND   OF   WATER.  15 

pensatory  of  1887  gives  the  following  directions  on  distilled  water  (Aqua 
Distillata).  Composition  H20. 

Preparation.  Water  1000  parts;  to  make  800  parts.  Distill  the  water 
from  a  suitable  apparatus  provided  with  a  block-tin  or  glass  condenser. 
Collect  the  first  50  parts  and  throw  them  away.  Then  collect  800  parts, 
and  keep  the  distilled  water  in  glass-stoppered  bottles. — U.  S. 

Take  of  water  10  gallons.  Distill  from  a  copper-still  connected  with 
a  block-tin  worm;  reject  the  first  half  gallon  and  preserve  the  next  8 
gallons. — Br. 

When  ordinary  water  is  heated  to  ebullition  the  gases  and  volatile 
compounds  dissolved  therein  are  also  vaporized  and  carried  off  with  the 
vapors  of  the  water,  which,  if  condensed,  would  then  be  more  highly 
charged  with  these  volatile  compounds;  hence  the  necessity  of  rejecting 
the  first  portion  of  the  distillate,  as  directed  by  the  pharmacopoeias.  On 
the  other  hand,  if  the  distillation  is  continued  until  all  the  water  is 
vaporized  from  the  still,  the  last  portions  are  apt  to  be  contaminated  with 
volatile  products,  resulting  from  the  decomposition  of  ammonia  compounds 
and  organic  matter.  The  pharmacopoeias  avoid  this .  possibility  by  dis- 
continuing the  distillation  when  15  per  cent,  of  the  water  is  left  in  the 
still. 

The  material  of  which  the  distillatory  apparatus  used  for  this  purpose 
is  constructed  is  of  considerable  importance,  but  more  particularly  in 
relation  to  the  condenser.  Iron,  copper  and  lead  condensers  must  not 
be  used,  since  the  water  corrodes  these  metals,  traces  and  sometimes 
larger  quantities  of  which  will  always  be  found  in  the  distillate.  Where 
a  glass  condenser  is  available  it  may  be  regarded  as  the  most  desirable, 
apparatus  made  of  metals  (silver  and  platinum),  which  are  not  in  the 
least  corroded  during  distillation,  being  too  costly  for  general  use.  The 
material  best  adapted  for  practical  purposes  is  block-tin,  of  which  the 
condenser  and  all  those  portions  of  the  apparatus  should  be  made  from 
which  the  vapors  are  made  to  descend.  A  minute  quantity  of  tin  is 
nearly  always  dissolved,  but  separates  again  on  standing  for  a  few  days 
in  contact  with  the  air.  The  occasional  appearance  of  confervse  in  dis- 
tilled water  depends  upon  its  direct  contact  with  the  air,  and  may  be 
prevented  by  keeping  it  in  vessels  arranged  in  such  a  manner  that  the 
air  can  enter  only  after  having  passed  through  a  layer  of  cotton,  by  which 
the  spores  are  retained. 

Properties  and  Tests  of  Distilled  Water.— Distilled  water  is  a 
colorless,  limpid  liquid,  without  odor  or  taste,  and  of  neutral  reaction. 
On  evaporating  one  liter  of  distilled  water  no  fixed  residue  should  remain. 
The  transparency  or  color  of  distilled  water  should  not  be  affected  by 
hydrosulphuric  acid  or  sulphide  of  ammonium  (absence  of  metals),  by 
test  solutions  of  chloride  of  barium  (sulphate),  nitrate  of  silver  (chloride), 
oxalate  of  ammonium  (calcium),  or  mercuric  chloride,  with  or  without 


16 


A   TREATISE   ON   BEVERAGES. 


the  subsequent  addition  of  carbonate  of  potassium  (ammonia  and  ammo- 
nium salts).  On  heating  100  com.  of  distilled  water  acidulated  with  10 
ccm.  of  diluted  sulphuric  acid  to  boiling,  add  enough  of  a  dilute  solu- 
tion of  permanganate  of  potassium  (1  in  1000)  to  impart  to  the  liquid 
a  decided  rose -red  tint;  this  tint  should  not  be  entirely  destroyed  by 
boiling  for  five  minutes  (absence  of  organic  or  other  oxidizable  matters). 
— U.  S.  Distilled  water  should  not  be  affected  by  solution  of  lime  (ab- 
sence of  carbonic  acid) — Br.  On  continued  exposure  to  the  air  distilled 


FIG.  3. — WATER  DISTILLING  APPARATUS. 

A,  Copper  still,  tin-lined;  B,  Condenser;  C,  Charcoal  filter;  Z»,  Receiver  or  carboy;  a,  Steam  inlet; 
6,  Steam  coil;  c,  Steam  outlet;  d,  Discharge  cock;  e,  Iron  support;  /,  Water  guage;  g,  Water  inlet; 
7i,  Water  supply  pipe;  t,  Condensing-pipe,  with  block  tin  coil;  fc,  Water-main;  I,  Stop-cock;  m,  Sup- 
ply valve;  ?i,  Water  inlet  for  condenser;  o,  Water  outlet;  p,  Waste  pipe;  r,  W7ater  supply-pipe  for 
condenser 

water  will  dissolve  carbonic  acid  gas,  and  then  become  cloudy  with  clear 
lime-water. 

•To  this  valuable  information  we  may  add,  that  the  distilled  water 
ought  to  be  stored  in  clean  carboys  or  carefully  rinsed  barrels,  both  closed 
air-tight,  and  disinfecting  or  cleansing  should  be  resorted  to  between  suc- 
cessive supplies.  The  particular  smell  which  distilled  water  is  almost  in- 
variably possessed  of  can  be  got  rid  of  by  filtering  it  through  animal 
charcoal,  and  this  should  always  be  done,  as  it  tends  to  its  preservation. 

The  above  illustration  shows  the  arrangement  of  a  distilling  ap- 
paratus with  an  extra  tin-lined  copper  still,  and  condenser  and  filter 
attached. 


GENERAL   SOURCE    AND    KIND    OF    WATER. 


17 


The  inlet  of  the  distilled  water  in  filter  C  is  practically  closed  by  a  per- 
forated cork,  also  the  outlet  of  condensing  pipe,  and  both  are  connected 
with  a  glass  tube  fitted  in  the  corks.  The  outlet-tube  leading  to  carboy 
and  the  mouth  of  the  latter  are  protected  by  a  layer  of  cotton,  which 
allows  the  air  free  access  and  acts  as  a  vent  but  retains  its  spores. 

An  ingenious  condensing  apparatus  and  filter  for  distilled  water  we 
find  illustrated  in  Barnett  &  Foster's  catalogue,  and  reproduce  here  for 
the  benefit  of  the  trade. 

The  steam  is  caused  to  pass  along  narrow  grooves  having  very  small 
capacity  but  large  surface;  the  steam  is  thus  very  rapidly  condensed  to 
water,  which  has  great  effect  on  the  main  body  of  steam 
in  the  tube.  The  steam  is  moreover  caused  to  rub 
continually  against  edges  or  angles,  which  are  most 
easily  cooled  by  the  circulating  water.  The  steam 
inlet  is  fitted  with  a  dirt  arrester — a  special  contri- 
vance to  prevent  dirt  or  scale  passing  into  coils.  This 
condenser  and  filter  combined  is  indeed  an  efficient 
and  practical  arrangement  in  water-distilling  appa- 
ratus. 

Instead  of  charcoal,  it  was  recommended  to  filter 
distilled  water  through  paper  or  paper  pulp;  but  when 
filtered  through  paper,  distilled 
water  soon  exhibits  a  fatty  sedi- 
ment, which  is  never  found 
when  filtered  through  sponge. 
The  latter  therefore  would  be 
preferable  to  paper;  however, 
animal  charcoal  is  the  proper 
filter  material  for  distilled  wa- 
ter. It  is,  of  course,  frequently 
to  be  renewed  or  regenerated. 

Chemically  Pure  Water. 
— Absolutely  or  chemically  pure 
water  is  never  found  in  nature.  Absolutely  pure  water  consists  of  a 
chemical  combination  of  two  volumes  of  hydrogen  with  one  of  oxygen  gas, 
containing  absolutely  nothing  else. 

The  words  pure  water  are  used  in  two  distinct  senses.  The  scientific 
chemist  uses  them  to  describe  water  which  is  nothing  but  water;  the 
public  and  the  scientific  chemists,  too,  use  them  to  describe  water  which 
is  not  impure,  but  which  may  contain  small  quantities  of  many  harmless, 
nay  useful,  dissolved  solid  and  gaseous  substances. 

It  is  probable  that  no  person  has  ever  drunk  a  single  half  pint  of 
pure  water;  that  is,  chemically- pure  water.     Probably  not  one  person  in 
ten  thousand  has  ever  seen  chemically-pure  water,  and  not  one  in  a 
2 


FIG.  4. — CONDENSER  AND 
FILTER. 


FIG.  5. — PLAN,  CONDENSER 
AND  FILTER. 


A,  Steam  inlet;  B,  Outlet  to  filter;  C,  Circulating 
water  inlet;  D,  Circulating  overflow;  E,  Distilled  and 
filtered  water  outlet;  F,  Relief  pipe-  G,  Animal 
charcoal  filter. 


18  A   TREATISE   ON   BEVERAGES. 

million  seen  more  than  a  few  drops  bedewing  the  inner  sides  of  a  closed 
bottle.  When  a  scientist  closed  up  the  two  elements  of  water,  namely, 
pure  hydrogen  gas  and  pure  oxygen  gas  in  a  bottle,  and  ignited  the  mix- 
ture, a  film  of  moisture  was  seen  inside  the  glass;  and  if  the  operation 
was  several  times  repeated,  a  few  drops  were  perhaps  collected  within  the 
vessel.  This  was  pure  water,  though,  indeed,  we  should  make  no  mere 
trivial  assertion  if  we  said  that  even  this  apparently  chemically  pure  water 
would  contain  traces  of  alkali  dissolved  from  the  glass,  or  would  contain 
in  solution  traces  of  either  free  hydrogen,  free  oxygen,  or  even  air,  the 
presence  of  which  is  unavoidable  by  human  manipulators. 

For  all  practical  purposes,  however,  even  for  those  of  exact  chemical 
analysis,  when  water  is  thus  produced  from  its  pure  elements,  out  of 
contact  of  air,  it  is  pure  water. 


CHAPTER  II. 

THE  EXAMINATION  OF  WATER. 

Analysis  of  Water.— Color,  Taste  arid  Smell  of  Water.— Hirsch's  Test  for 
Sewage  Contamination. — Tests  for  Carbonate  and  Sulphate  of  Lime  and 
Magnesia. — Test  for  Alkalies  and  Alkaline  Earths. — Tests  for  Air,  Oxy- 
gen and  Acid. — Tests  for  Sulphuric  Acid. — Test  for  Phosphoric  Acid  or 
Phosphates.— Test  for  Urine.— Tests  for  Iron.— Tests  for  Lead.— Test 
for  Zinc. —  Tests  for  Copper. —  Test  for  Sulphur. —  Test  for  Hydrogen 
Sulphide. — Test  for  Iodine  and  Bromine. — Residue  by  Evaporation. — 
Tests  for  Organic  Impurities  by  Permanganate  of  Potash. — Tests  for  Am- 
monia.— Tests  for  Chlorine  or  Chlorides. — Tests  for  Nitrates  and  Nitrites. 
— Tests  for  Living  Germs. — General  Results. 

Analysis  of  Water. — The  analysis  of  water,  or,  rather,  of  the  sub- 
stances which  may  be  present  in  the  water,  involves  a  series  of  operations 
of  so  special  and  technical  a  character  that  no  useful  purpose  would  be 
served  by  describing  them  in  a  necessarily  brief  article  intended  solely 
for  the  general  bottling  trade.  To  ascertain  the  nature  and  amount  of 
each  of  the  dissolved  solids  will  occupy  the  whole  time  of  an  expert 
chemist  for  several  days.  Such  a  complete  analysis  is  sometimes  required 
by  beverage  manufacturers  and  owners  of  mineral  springs.  The  ordinary 
mineral  substances  in  drinking  waters  not  being  impurities,  the  chemist 
analyzing  water  for  drinking  purposes  does  not  take  notice  of  them  unless 
they  are  present  in  abnormal  proportions.  It  is  to  the  organic,  that  is, 
animal  or  vegetable  matter  present,  that  he  devotes  his  attention.  Even 
an  analysis  from  this  point  of  view  occupies  several  hours.  He  ascertains 
the  total  amount  of  "dissolved  solids"  present;  tests  for  the  substances 
termed  "nitrites,"  finds  out  how  much  nitre  is  in  the  water,  or  "ni- 
trates;" "chlorides"  also;  detects  the  character  and  amount  of  "hard- 
ness," and,  either  by  the  "  combustion  "  mode,  "  ammonia  "  method,  or 
' '  oxygen  ' '  process,  familiar  to  chemists,  makes  an  estimate  of  the  harm- 
fulness  or  harmlessness  of  the  organic  matter  in  the  water.  All  this  is 
done  on  the  assumption  that  the  sample  of  water  is  a  fair  sample,  care- 
fully collected  in  a  cleansed  and  well-rinsed  bottle  closed  by  a  clean  and 
well-rinsed  cork  or  stopper.  With  the  instructions  to  analyze  should  be 
sent  a  statement  as  to  whether  the  water  is  from  a  well,  river,  etc. ;  if  a 
well,  whether  it  is  known  to  be  a  shallow  or  a  deep  well;  and  what  is  the 
general  nature,  if  known,  of  the  soil,  sub-soil,  and  general  surroundings 
of  the  well,  etc.  From  all  these  chemical  and  general  data  the  analytical 


20  A   TREATISE   ON   BEVERAGES. 

chemist  will  be  able  to  form  an  opinion  respecting  the  quality  of  the 
water  for  manufacturing  either  fermented  or  carbonated  beverages — an 
opinion  that  will  be  among  the  most  trustworthy,  and  one  enabling  a 
bottler  to  treat  his  water  intelligently. 

Great  care  should  be  taken  that  water  samples  be  placed  in  the  hands 
of  the  analyst  and  their  examination  begun  with  the  least  possible  delay 
after  they  have  been  collected.  The  changes  which  take  place,  sometimes 
rapidly,  on  keeping,  may  affect  the  results,  especially  in  the  case  of  waters 
much  polluted  by  foul  organic  matter. 

It  is,  however,  often  desirable  that  water  should  be  speedily  tested  as 
to  its  fitness  for  use  in  the  manufacture  of  carbonated  beverages.  The 
skilled  analyst,  with  his  well-appointed  laboratory,  is  usually  found  only 
in  the  larger  cities.  The  apparatus  required  for  a  complete  scientific  in- 
vestigation, consisting  of  fine  scales,  burettes,  retorts,  condensers,  gradu- 
ated pipettes,  etc.,  is  somewhat  expensive,  and  is  not  generally  found  in 
a  country  drug  store,  not  to  mention  the  slim  resources  of  the  bottling 
factory.  The  trouble  incurred  in  preparing  and  preserving  a  compara- 
tively large  stock  of  reagents  for  volumetric  analysis  is  almost  sufficient 
to  discourage  the  attempt  at  anything  but  the  most  rudimentary  work, 
yet  we  think  it  is  possible  to  obtain  very  useful  and  fairly  exact  results 
with  much  lessened  labor  and  expense.  Borrowing  from  such  authori- 
ties as  we  could  obtain  access  to,  we  have  tried  to  devise  a  plan  which,  for 
the  examination  of  drinking  water,  will  give  much  satisfaction.  Al- 
though it  is  not  an  easy  matter  to  reduce  the  operations  of  water  analysis 
to  such  simplicity  that  they  may  be  readily  used,  and  give  accurate 
results,  it  is  believed  that  the  methods  brought  forward  in  these  pages,  if 
carefully  and  patiently  applied,  will  give  in  most  cases  reliable  informa- 
tion concerning  the  sanitary  condition  of  water. 

Color,  Taste  and  Smell  of  Water.— If  the  outward  appearance  of 
water,  clearness,  brightness,  and  tastelessness,  were  a  reliable  criterion  of 
the  purity  of  the  water,  nothing  would  be  easier  than  to  form  a  fair  esti- 
mate of  its  value;  but  this  is  by  no  means  the  case.  Brightness  is  only 
a  proof  of  a  perfect  absence  of  suspended  impurities,  but  it  gives  uo  evi- 
dence of  matters  not  being  present  in  solution.  One-quarter  of  a  grain 
of  chalk  in  suspension  in  a  gallon  of  pure  water  will  suffice  to  give  the 
whole  a  dull  and  turbid  appearance;  while  a  hundred  times  the  quantity 
in  solution  leaves  the  water  limpid  and  perfectly  transparent.  So  it  is 
with  innumerable  other  substances  that  may  be  contained  in  water,  with- 
out in  any  way  manifesting  their  presence,  except  by  the  agency  of 
chemical  re-agents. 

Generally,  polluted  waters  have  various  shades  of  a  yellowish  or 
brownish  tint,  which  vary  according  to  the  amount  of  filth  which  they 
contain;  but  to  this  there  are  so  many  exceptions,  that  the  color  is  by  no 
means  a  safe  guide.  Some  peaty  waters,  and  those  that  contain  iron. 


THE    EXAMINATION    OF    WATER.  21 

may  have  a  yellowi?h  or  brownish  tint,  and  yet  be  perfectly  healthy.  On 
the  other  hand,  some  very  badly  polluted  waters  are  perfectly  clear,  and 
frequently  present  a  better  appearance  than  many  pure  waters.  Good 
water  should  have  practically  no  color,  though  a  slight  tinge  may  be 
present  in  an  otherwise  excellent  water. 

If  turbidity  arises  from  sand  or  clay  the  water  will  rapidly  become 
clear  on  standing;  but  if  it  arises  from  organic  matter,  this  is  not  gener- 
ally the  case  and  is  an  unfavorable  sign. 

The  character  of  a  water  can  seldom  be  determined  from  any  one  in- 
dication or  test.  The  accumulated  evidence  of  a  number  of  tests  is  nec- 
essary for  the  formation  of  a  correct  opinion  of  its  quality.  Occasionally, 
from  the  most  accurate  and  numerous  tests  that  can  be  made  in  a  fully 
equipped  laboratory,  it  is  impossible  to  pronounce  on  some  waters,  while 
others  are  so  marked  in  character  that  a  few  tests  declare  at  once  what 
they  are. 

The  smell  of  a  water  often  gives  some  indication  of  its  character. 
But  it  frequently  happens  that  wholesome  waters  have  an  unpleasant 
odor:  this  is  the  case  with  some  mineral  waters.  In  clayey  districts, 
especially,  water  which  is  organically  pure  may  have  an  objectionable 
odor,  which  is  imparted  by  the  clay.  The  waters  of  some  lakes  and  rivers 
which  supply  some  of  our  large  cities,  as  Boston,  New  York,  and  Balti- 
more, have  at  times  a  peculiar  "  fish-like  "  odor.  It  generally  begins  in 
summer,  but  sometimes  not  until  autumn.  It  is  due,  probably,  to  some 
condition  of  water  plants — whether  to  a  state  of  growth,  or  decay,  is  un- 
certain. Growing  plants  emit  odors  peculiar  to  themselves:  so  it  is  not 
necessary  to  suppose  that  the  odor  mentioned  arises  from  decay.  How- 
ever it  may  be,  there  is  yet  no  evidence  that  such  water  is  injurious  to 
the  health  of  those  who  drink  it. 

If  the  odor  is  very  marked,  of  course  there  is  no  difficulty  in  perceiv- 
ing it;  when  this  is  not  the  case,  partly  fill  a  clean  bottle  with  the  water 
to  be  tested,  and  after  shaking  it  violently,  so  as  to  communicate  the  odor 
to  the  air  within  the  bottle,  place  it  in  a  kettle  of  cold  water,  and  heat 
the  whole  together,  or,  after  strong  agitation,  inhale  the  air  of  the  bottle 
through  the  nostrils.  Heat  expels  the  gases  dissolved  in  the  water,  so  that 
they  may  be  detected  on  removing  the  stopper.  Finally,  the  odor  may 
be  made  more  apparent  by  adding  a  little  caustic  potash  to  the  water. 

Pure  water  has  no  odor  whatever,  and  should  be  tasteless;  but  water 
may  even  be  tasteless  and  yet  be  very  bad. 

It  is  ver,y  desirable  that,  besides  examining  a  water  in  its  perfectly 
fresh  condition,  samples  of  it  should  be  set  aside,  in  half -filled  but  close 
glass-stoppered  bottles,  for  some  time— say  10  or  12  days — and  one  of 
these  examined  every  day  or  two,  so  as  to  trace  the  character  and  extent 
of  the  changes  undergone.  Not  only  may  conclusions  be  drawn  from 
such  a  series  of  observations  as  to  the  general  stability  or  decomposability 


22  A   TREATISE    ON   BEVERAGES. 

of  the  organic  matter  present,  but  light  will  be  thrown  upon  the  changes 
which  may  be  expected  to  occur  under  ordinary  conditions  when  the  water 
is  stored  for  use,  as  in  cisterns,  wells  during  periods  of  drought,  or  care- 
lessly allowed  to  remain  stagnant  in  pitchers,  water  coolers,  etc. 

The  following  few  simple  tests  are  suggestive: 

Color. — Fill  a  bottle  made  of  colorless  glass;  look  through  the  water 
at  some  black  and,  following,  at  some  white  object;  the  water  should 
appear  perfectly  colorless.  A  muddy  or  turbid  appearance  indicates  the 
presence  of  soluble  organic  matter,  or  of  solid  matter  in  suspension. 

Turbidity. — This  may  arise  from  sand,  clay,  or  from  organic  matter. 
If  from  either  of  the  former  two,  the  water  will  rapidly  become  clear  on 
standing;  but  if  the  turbidity  arise  from  organic  matter  this  is  not  gener- 
ally the  case  and  is  an  unfavorable  sign.  If  a  microscope  is  accessible 
and  living  organisms  can  be  seen,  the  water  should  be  decidedly  rejected. 
The  quantity  of  suspended  matter  is  ascertained  by  filtering  through  a 
filter  previously  weighed.  After  filtration  dry  filter,  and  filtrate  and  weigh 
again.  The  difference  in  weight  indicates  the  quantity  of  suspended 
matter. 

Odor. — Fill  and  cork  a  bottle  with  some  of  the  suspected  water,  and 
place  it  for  a  few  hours  in  a  warm  place;  shake  it,  remove  the  cork,  and 
if  the  odor  is  in  the  least  repulsive,  the  water  should  be  rejected.  By  heat- 
ing the  water  to  boiling,  an  odor  is  evolved  that  otherwise  does  not  appear. 

Taste. — Water  fresh  from  a  well  is  usually  tasteless,  even  though  it 
may  contain  a  large  amount  of  putrescible  organic  matter,  thus  rendering 
this  test  no  criterion  as  to  the  quality  of  a  water.  Water  for  use  should 
be  perfectly  tasteless,  and  remain  so  even  after  it  has  been  warmed. 

Hirsch's  Test  for  Sewage  Contamination. — Fill  a  clean  pint  bottle 
three-fourths  full  of  water  to  be  tested,  dissolve  a  teaspoonful  of  loaf  or 
granulated  sugar,  cork  the  bottle  and  place  it  in  a  warm  place  for  two  days. 
If  the  water  becomes  cloudy  or  milky  it  is  unfit  for  use.  If  it  remains 
perfectly  clear  it  is  probably  safe  to  use.  Bottlers  cannot  exercise  too 
much  care  in  preparing  water  for  beverage  making,  and  all  known  tests 
should  be  employed  to  ascertain  its  purity. 

Tests  for  Carbonate  and  Sulphate  of  Lime  and  Magnesia. — All 
natural  waters  are  more  or  less  charged  with  solid  mineral  matter,  and, 
indeed,  a  certain  proportion  of  it  seems  to  be  necessary  to  health.  On 
the  other  hand,  if  the  amount  of  solid  matter  dissolved  be  excessive,  the 
water  is  unpalatable  and  unwholesome. 

A  water  that  contains  an  excess  of  calcium  salts  is  said  .to  be  hard, 
while  one  not  so  rich  is  said  to  be  soft.  If  the  hardness  be  due  to  the 
presence  of  the  carbonates  of  the  alkaline  earths  held  in  solution  by  an 
excess  of  carbonic  acid,  and  hence  existing  in  solution  as  bicarbonates,  it 
is  temporary,  for  upon  the  application  of  heat  the  carbon  dioxide  gas  is 
driven  off,  and  the  carbonates  being  no  longer  soluble,  are  precipitated. 


THE  EXAMINATION    OF   WATER.  23 

A  permanently  hard  water  owes  its  hardness  to  the  presence  of  the  sul- 
phates of  the  alkaline  earths,  and  these  remain  in  solution  (simple 
aqueous  solution).  An  easy  method  of  determining  the  hardness  of  a 
water  is  with  a  soap  solution.  Dissolve  a  little  good,  white  and  dry  castile 
soap  in  some  alcohol  and  add  a  few  drops  of  the  solution  to  the  water  to 
be  tested.  If  it  assumes  a  milky  appearance  the  water  is  hard,  if  it  is  not 
changed  or  changes  but  slightly,  it  is  soft. 

Testing  for  Bicarbonate  or  Carbonate  of  Lime. — 1.  A  sufficiently  ap- 
proximate idea  as  to  the  hardness  of  a  water  by  carbonate  of  lime  may  be 
obtained  by  half  filling  a  test  tube  with  the  water  and  gradually  heating  to 
boiling  over  the  spirit-lamp.  If  the  water  is  very  hard  a  turbidity  will 
be  perceptible  on  looking  through  the  tube.  This  turbidity  shows  the 
presence  of  lime  in  considerable  quantity.  As  lime,  however,  may 
also  be  present  without  being  discerned  by  this  test,  proceed  to  apply 
another. 

2.  The  addition  of  a  small  quantity  of  slacked  lime  dissolved  in  water, 
containing  bicarbonate  of  lime,  produces  a  white  precipitate. 

3.  Add  a  few  drops  of  a  solution  of  oxalate  of  ammonia  to  water  in 
test-tube.     If  carbonate  of  lime  be  present,  the  water  will  show  after  a 
little  while  a  clouded  or  milky  appearance,  and  in  a  few  hours  a  white 
precipitate  will  be  found  at  the  bottom  of  the  tubes.     If  this  appearance 
takes  place  before,  and  not  after  a  short  boiling  of  the  water,  it  is  a  proof 
of  the  presence  of  free  carbonic  acid;  but  if  it  takes  place  also  after  the 
boiling,  then  it  must  be  carbonate  of  lime. 

4.  Pure  lime  in  solution  may  be  discovered   by  adding  one  or  two 
crystals  of  oxalic  acid  to  the  water  to  be  tested.     A  milky  deposit   shows 
lime. 

For  Magnesia. — To  test  water  for  magnesia,  heat  it  to  the  boiling 
point  and  add,  on  the  point  of  a  knife,  a  little  carbonate  of  ammonia  and 
some  phosphate  of  soda.  If  magnesia  be  present,  it  will  be  deposited  on 
the  bottom  of  the  vessel. 

For  Sulphate  of  Lime. — 1.  After  adding  a  few  drops  of  a  solution  of 
nitrate  of  baryta  to  the  test-tube  the  presence  of  sulphate  of  lime  is  in- 
dicated by  a  milky  appearance,  and  by  the  formation  of  a  white  precipi- 
tate. If  the  cloud  remains  at  the  top,  it  indicates  the  presence  of  sul- 
phuric acid.  2.  Sulphate  of  lime  is  deposited  from  water  in  the  form  of 
a  white  precipitate  by  the  addition  of  chloride  of  barium.  The  precipi- 
tate is  not  soluble  in  nitric  acid. 

Test  for  Alkalies  and  Alkaline  Earths.— Alkalies  and  alkaline 
earths  are  discovered  in  the  following  manner:  Blue  litmus  paper  should 
be  colored  pale  red  by  diluted  vinegar  and  dipped  into  the  water;  if  the 
former  blue  color  is  restored,  the  water  has  alkaline  properties.  In 
some  mineral  waters  they  occur  in  relatively  large  quantities,  and  give  to 
the  waters  some  of  their  medicinal  properties.  In  waters  used  for  pota- 


24  A   TREATISE    ON   BEVERAGES. 

ble  or  industrial  purposes,  the  presence  of  potash  or  soda  has  no  undesira- 
ble effect. 

Tests  for  Air,  Oxygen  and  Acid.— Whether  water  contains  dissolved 
gases  or  air  may  be  found  by  raising  the  temperature  of  the  water  slowly, 
until  globules  of  air  appear  on  the  sides  of  the  vessel  and  the  bulb  of  the 
thermometer.  They  are  generally  distinct  at  about  70°  Fahrenheit. 

A  ready  mode  of  testing  the  aeration  of  water  for  oxygen  is  by  the  use 
of  sulphate  of  iron.  This  salt  oxidises  very  rapidly,  and  leaves  a  deposit 
of  protoxide  of  iron  in  a  yellow  state.  If  the  water  is  boiled  previously, 
it  remains  perfectly  clear. 

If  a  milky  appearance  follows  the  addition  of  lime-water  before,  but 
not  after  the  water  under  test  has  been  boiled,  it  contains  carbonic  acid. 
The  addition  of  muriatic  acid  removes  the  cloudiness. 

Another  test  is  as  follows:  Add  from  five  to  ten  drops  of  a  solution 
of  oxalate  of  ammonia  to  water  in  test-tube.  If  the  water  will  show  after 
a  little  while  a  clouded  or  milky  appearance  before,  and  not  after  a  short 
boiling  of  the  water,  it  is  a  proof  of  the  presence  of  free  carbonic  acid:  but 
if  it  takes  place  also  after  the  boiling,  then  it  must  be  carbonate  of  lime. 

Tests  for  Sulphuric  Acid.— 1.  Sulphuric  acid  is  found  by  adding  a 
few  drops  of  solution  of  nitrate  of  baryta.  If  sulphuric  acid  be  present 
the  water  will  show  a  milky  appearance  and  the  clouds  remain  at  the  top, 
or  are  uniformly  diffused.  If  the  clouds  sink  to  the  bottom  it  indicates 
sulphate  of  lime.  2.  On  addition  of  chlorbaryum  a  precipitate  of  sul- 
phate of  baryta  occurs,  if  sulphuric  acid  be  present. 

In  testing  for  acids  generally,  dip  a  piece  of  blue  litmus  paper  into  the 
water.  If  it  turns  red  the  presence  of  free  acids  may  be  accepted. 

Test  for  Phosphoric  Acid  or  Phosphates. — In  well-water  are  very 
frequently  traces  of  phosphoric  acid  or  phosphates.  Small  traces  are  with- 
out any  disadvantage;  however,  mineral  waters  containing  iron  cannot  "be 
made  with  it,  and  if  the  phosphoric  acid  or  its  phosphates  come  in  contact 
with  lime  or  magnesia  salts,  which  mineral  waters  most  invariably  contain, 
it  causes  turbidity.  To  detect  phosphoric  acid  acidify  a  sample  of  water 
Strongly  with  nitric  acid,  add  some  molybdate  of  ammonia  and  bring 
to  a  boil  in  a  porcelain  vessel.  If  phosphoric  acid  be  present  the  water 
\ssumes  first  a  yellow  color  and  then  forms  a  yellow  precipitate.  If  the 
yellowish  color  of  the  water  looks  pale,  not  distinct  yellow,  the  phos- 
phoric acid  is  present  in  but  trifling  traces. 

Test  for  Urine. — To  make  a  test  for  urine  in  potable  water,  add  a 
solution  of  nitrate  of  silver.  A  brown  color  indicates  pollution  with  urine 
(Leffmann). 

Tests  for  Iron. — 1.  A  few  drops  of  tincture  or  infusion  of  nut  galls 
turns  water  containing  iron,  black;  when  this  takes  place,  both  before 
and  after  the  water  has  been  boiled,  the  metal  is  present  under  the  form 
of  sulphate  of  iron. 


THE   EXAMINATION   OF    WATER.  25 

2.  A  few  drops  of  a  solution  of  ferrocyanide  of  potassium  (solution  of 
prussiate  of  potash)  gives  a  blue  precipitate  in  water  containing  sesqui 
salts  of  iron;  and  a  white  precipitate  turning  blue  by  exposure  to  the  air, 
in  water  containing  a  proto  salt  of  iron.  From  the  intensity  of  the  color 
the  quantity  present  may  be  inferred.  Water  is  readily  impregnated 
with  iron  by  throwing  into  it  a  few  rusty  nails,  hoops,  or  other  similar 
objects,  or  if  it  comes  in  contact  with  such  substances  by  connection 
through  iron  pipes.  The  amount  of  iron  dissolved  by  water  in  passing 
through  iron  pipes  is  exceedingly  small.  It  has  been  shown  that  water 
containing  organic  matter  is  purified  to  a  large  extent  of  the  contamina- 
tion by  a  passage  through  iron  pipes,  but  even  the  presence  of  a  substance 
such  as  iron,  known  to  produce  beneficial  effects  when  administered 
medicinally,  is  much  to  be  deprecated  in  water  for  every-day  use,  and  is 
undesirable  in  water  used  for  the  manufacture  of  mineral  waters,  as 
it  has  a  deleterious  action  upon  flavors  used  in  the  preparation  of  the 
beverage  and  in  some  cases  entirely  destroys  it. 

It  is  not  often  that  a  water  is  found  which  contains  enough  iron  to  be 
prejudicial  to  health.  Some  authorities  say  that  there  ought  not  to  be 
more  than  two-tenths  grain  per  gallon,  and  others  think  that  water  con- 
taining one-half  grain  per  gallon  is  not  injurious.  Iron  is  detected  by 
means  of  sulphide  of  soda  and  hydrochloric  acid.  If  no  lead  is  present, 
the  color  produced  by  the  sulphide  must  dissolve  completely  on  the  addi- 
tion of  two  or  three  drops  of  acid. " 

If  it  be  desirable  to  learn  whether  there  is  more  than  half  a  grain  of 
iron  in  a  gallon  of  any  water,  dissolve  one  ounce  avoirdupois  of  sulphate 
of  iron  (copperas)  in  eleven  ounces  of  water.  Each  drop  of  this  solution 
contains  about  one  sixty-fourth  grain  of  iron.  Add  one  drop  of  the  solu- 
tion to  four  ounces  of  pure  water,  which  will  then  contain  iron  at  the 
rate  of  about  one-half  grain  per  gallon.  Add  to  this  a  drop  of  sulphide 
of  soda,  and  compare  the  color  with  that  of  the  water  in  question. 

Tests  for  Lead. — 1.  If,  by  adding  a  few  drops  of  a  solution  of  ace- 
tate of  lead,  a  milky  or  cloudy  appearance  presents  itself,  it  shows  that  the 
water  is  not  capable  of  holding  any  lead  in  solution;  but,  on  the  con- 
trary, if,  upon  the  addition  of  five  drops  of  a  solution  of  bichromate  of 
potash  to  another  test-tube  a  dull  or  clouded  appearance  ensues,  then  it 
is  certain  that  lead  is  present.  The  quantity  in  solution  will  be  indicated 
by  the  degree  of  opaqueness  produced;  but,  however  small  this  may  be,  it 
may  be  taken  for  certain  that  such  water  is  dangerous  for  use. 

2.  A  solution  of  bichromate  of  potash,  or  iodide  of  potassium,  added 
to  water  containing  lead,  will  cause  a  precipitate  if  the  lead  is  present 
in  sufficient  quantity.  If  the  quantity  of  lead  be  too  small  to  be  detected 
by  this  means,  the  most  certain  way  to  detect  its  presence  is,  first,  to  ex- 
amine what  separates  by  exposure  to  the  air,  by  dissolving  it  in  warm 
acetic  acid,  and  testing  the  solution  with  sulphuretted  hydrogen;  if  this 


26  A    TKEATISE    ON    BEVERAGES. 

process  fails  to  show  the  lead,  the  water  should  he  concentrated  to  an 
eighth  part  and  again  tested.     So  says  the  National  Bottlers'  Gazette. 

All  these  tests  are  dependent  upon  the  appearance  presented  by  the 
water  after  the  addition  of  one  or  other  of  the  test  fluids.  The  best 
method  of  observing  this  appearance  is  by  looking  from  above  clown  into 
the  tube,  or,  as  in  the  tests  for  lead,  carbonate,  and  sulphate  of  lime, 
looking  sideways  at  the  tube;  not,  however,  holding  it  against  the  light, 
but  against  some  dark  object,  when  the  cloudy  appearance  caused  by  the 
presence  of  the  object  sought  for  will,  if  it  be  present,  be  readily  ob- 
served. In  all  cases,  the  test  tubes  should  be  nearly  filled  with  the  water 
to  be  tried. 

3.  Add  a  drop  of  alcoholic  tincture  of  cochineal.     When  lead  is  pres- 
ent a  precipitate  occurs.   (Blyth.) 

4.  If  it  cannot  readily  be  bought,  prepare  a  solution  of  sulphide  of 
soda  as  follows:    Thoroughly  mix  a  small  quantity  of  sulphur  (about  a 
teaspoonful)  with  twice  its  quantity  of  cooking  soda;  put  the  mixture  in 
an  iron  spoon  or  ladle,  and  heat  it  over  the  coals  until  it  is  well  melted 
and  the  flame  of  the  sulphur  has  gone  out.     Scrape  the  black  residue 
from  the  spoon,  and  add  to  it,  in  a  small  bottle,  an  ounce  of  water.     Let 
the  solution  stand  for  several  hours,  until  the  insoluble  parts  have  settled; 
then  pour  off  the  clear  yellowish  green  liquid  into  another  bottle.     Have 
at  hand  a  little  hydrochloric  acid  (muriatic  acid).     Fill  a|tumbleror  clear 
glass  with  the  water  to  be  tested;    place  it  on  a  white  surface  in  good 
light;   add  one  drop  of  the  sulphide  of  soda  solution;   stir  the  liquid, 
and  if  lead  is  present  it  will  assume  a  brownish  black  color — the  depth 
of  color  depending  on  the  amount  of  lead.     To  ascertain  whether  the 
color  is  due  to  lead  and  not  to  iron  (for  the  sulphide  of  iron  is  also  black), 
add  to  the  solution  a  single  drop  of  hydrochloric  acid,  and  stir  it      Do 
not  add  the  acid  until  after  the  sulphide  has  been  added.     If  the  color 
disappears  it  is  due  to  iron;   if  it  grows  paler,  but  does  not  disappear 
wholly,  it  is  partly  due  to  iron  and  partly  to  lead;   and  if  the  color  does 
not  change,  lead  is  the  cause  of  it.     After  the  acid  is  added  the  liquid 
is  apt  to  assume  a  slightly  milky  appearance  from  the  separation  of  sul- 
phur.    Care  must  be  exercised  not  to  confuse  this  with  an  actual  fading 
of  the  color. 

Good  water  should  contain  less  than  one-tenth  grain  of  lead  per  gallon 
(1  grain  in  6,000,000  grains).  The  test  gives  a  distinct  reaction  with  less 
than  this  amount.  But  the  exact  quantity  cannot  be  determined  outside 
of  the  laboratory.  Unless  one  is  so  particular  to  know  the  amount  as  to 
have  the  work  done,  it  is  best  to  reject  a  water  that  gives  any  coloration 
with  the  test,  since  it  is  safer  to  drink  no  lead  at  all. 

The  most  serious  as  well  as  the  most  common  metallic  contamination 
of  water  is  with  lead.  Although  a  water  may  contain  but  a  very  small 
quantity  of  lead  salts,  there  is  no  doubt  that  its  continued  use  will  pro- 


THE   EXAMINATION    OF    WATER.  27 

duce  well-marked  cases  of  chronic  lead  poisoning,  and  numerous  instances 
are  recorded  in  which  disorders  have  been  traced  directly  to  their  cause; 
and  have  ceased  with  their  removal. 

Test  for  Zinc. — Dr.  Stevenson  recommends  as  a  convenient  test  for 
the  presence  of  zinc  in  potable  waters,  the  addition  of  potassium  ferro- 
cyanide  to  the  filtered  and  acidulated  water.  Zinc  gives  a  faint  white 
cloud,  or  a  heavier  precipitate  when  more  is  present. 

Tests  for  Copper. — 1.  Yellow  prussiate  of  potash  is  a  test  for  ascertain- 
ing the  presence  of  copper  in  water.  Draw  a  small  quantity  of  the  sus- 
pected water;  then  drop  into  it  a  small  piece  of  the  potash;  should  copper 
be  present,  the  water  assumes  a  reddish-brown  color.  Should  iron  be 
present,  the  water  will  become  black.  Prussiate  of  potash  is  a  deadly 
poison. 

2.  To  detect  a  copper  percentage,  add  a  little  filing  dust  of  soft  iron  to 
the  water,  leave  them  in  for  a  few  minutes,  and  add  a  few  drops  of  sal- 
ammonia.  A  blue  coloration  betrays  the  presence  of  copper.  (Industrial 
Record.) 

The  use  of  water  containing  copper,  even  in  so  small  a  quantity  as 
one-tenth  of  a  grain  per  gallon  (1  in  6,000,000),  is  very  dangerous  and 
should  be  rejected. 

Test  for  Sulphur. — The  presence  of  sulphur  may  be  discovered  by 
introducing  into*a  bottle  containing  the  water  to  be  tested  a  small  quan- 
tity of  quicksilver,  corking  it  and  allowing  it  to  stand  a  few  hours.  If 
the  mercury  assumes  a  dull  appearance,  and  is  resolved  into  dusty  frag- 
ments on  being  shaken,  sulphur  is  combined  with  the  water. 

Test  for  Hydrogen  Sulphide.— Shake  some  of  the  water  in  a  clean 
bottle,  and  observe  the  odor,  which  is  the  same  as  that  emitted  by  the 
solution  of  sulphide  of  soda  (a  smell  like  rotten  eggs). 

Test  for  Iodine  and  Bromine.— Precipitate  the  water  with  an  acid 
solution  of  nitrate  of  silver,  mix  the  precipitate  with  cyanide  of  silver, 
and  pass  a  current  of  dry  chlorine  over  it,  when  it  forms  iodide  or  bromine 
of  cyanogen.  (Henry  and  Humbert.) 

Residue  by  Evaporation.— On  evaporation  of  the  water  to  dry- 
ness  and  heating  of  the  residue,  not  more  than  0.20g  of  one  gallon  of 
water  should  remain.  The  residue  should  be  white  or  have  a  yellowish 
tint,  a  proof  that  but  little  organic  matter  is  present  in  water,  and  not 
appear  dark  gray,  brown  or  black.  The  more  coloration  the  residue 
shows,  the  more  organic  matter  the  water  contains.  In  the  first  case,  a 
filtration  through  sand  and  charcoal  may  be  sufficiently  thorough;  in  the 
latter  case  a  chemical  purification  with  permanganate  of  potash  should 
be  carried  out  in  a  cistern  before  filtration.  Besides  a  trace  of  iron  it 
should  contain  no  metal,  especially  no  lead  or  copper. 

The  solution  of  the  residue  in  diluted  nitric  acid  should  on  addition  of 
sulphureted  hydrogen  not  become  dark  colored  or  be  precipitated. 


28  A    TREATISE    ON    BEVERAGES. 

Lime  and  magnesia  together  ought  not  to  exceed  0.8g  in  one  gallon 
of  water. 

Evaporation  of  water  should  be  carefully  done  in  a  porcelain  dish,  with- 
out bringing  the  water  to  a  boil,  simply  by  heating,  otherwise  the  residue 
would  get  charred.  Heating  on  a  waterbath  is  the  best  method.  If  the 
residue  is  weighed  at  this  stage,  then  heated  on  a  platina  dish  to  red  heat, 
the  fireproof  substances  remain.  Weigh  again  and  the  differences  in 
both  weights  give  an  approximate  idea  of  the  quantity  of  organic  sub- 
stances that  were  present.  It  is  difficult  to  ascertain  the  quantity  of  or- 
ganic matter;  the  depth  of  coloration  of  the  residue  indicates  it  approxi- 
mately but  qualitatively. 

Tests  for  Organic  Impurities  by  Permanganate  of  Potash. 
— 1.  A  ready  means  of  testing  a  water  for  organic  matter  is  to  add  a 
few  drops  of  solution  of  permanganate  of  potash  to  the  water,  and  allow 
it  to  stand  for  a  short  time.  The  color  which  the  water  receives  from 
the  test  will  remain  if  it  be  entirely  free  from  organic  matter,  but  will 
gradually  disappear  if  organic  matter  be  present.  The  more  organic  im- 
purity present,  the  sooner  the  pink  color  will  change. 

This  solution  of  permanganate  of  potash  communicates  a  bright  violet- 
rose  color  to  the  water  when  first  added.  If,  however,  decomposed  or- 
ganic matter  be  present  in  a  degree  hurtful  to  health,  this  color  is  changed 
to  a  dull  yellow ;  or,  if  a  still  larger  quantity  exists  in  the  water,  the  color 
will  in  time  entirely  disappear.  Where  the  color  is  rendered  paler,  but 
still  retains  a  decided  reddish  tinge,  then  we  may  infer  that,  although 
putrefying  organic  matter  is  present,  it  is  so  in  such  minute  quantities 
as  are  not  likely  to  be  immediately  hurtful.  The  smaller  the  quantity 
of  this  test  applied,  the  sooner  will  the  result  be  shown.  It  is  also  essen- 
tial to  test  the  water  previously  for  iron,  as,  if  present,  it  will  mislead,  as 
the  indications  will  be  the  same  as  if  organic  matter  were  present.  One 
drop  or  two  to  the  test  glass  is  the  quantity  to  be  added  to  the  water. 
It  should  be  allowed  to  stand  for  two  hours;  if,  however,  the  change 
in  color  takes  place  before  the  expiration  of  this  time,  it  is  a  stronger  in- 
dication of  the  impurity  of  the  water — the  rule  being  that  the  quicker 
and  more  perfect  the  discoloring  of  the  water  tested,  the  greater  is  the 
quantity  of  decomposing  organic  matter  present;  if,  also,  upon  the  addi- 
tion of  a  few  more  drops,  a  change  in  color  is  manifested,  it  is  a  sign  that 
a  very  large  and  dangerous  quantity  of  putrefying  organic  matter  is 
present. 

The  solution  of  permanganate  of  potash  is  made  by  dissolving  1  grain 
of  permanganate  potassium  crystals  in  90  grains  (1  drachm  and  a  half) 
of  distilled  water.  Keep  in  a  glass-stoppered  bottle.  It  will  keep  a  year 
if  properly  protected  from  light  and  air. 

2.  Prepare  the  following  solution: 


THE    EXAMINATION    OF    WATER.  29 

Permanganate  of  potassium  ....  1  grain. 

Distilled  water 90  grains. 

Commercial  solution  of  potassa      ...  70  grains. 
Keep  in  a  glass-stoppered  bottle  in  a  dark  place. 

Fill  one  of  the  test-tubes  nearly  full  with  the  water  to  be  tested,  and 
the  other  to  exactly  the  same  height  with  distilled  water,  and  to  each  of 
these  must  be  added  with  a  dropping  tube  exactly  the  same  number  of 
drops  of  the  permanganate  solution.  About  two  drops  will  be  required. 
The  solution  taken  up  in  the  dropping  tube  and  not  used  must  not  be 
returned  to  the  stock  bottle,  but  must  be  thrown  away,  and  the  tube  im- 
mediately washed  out.  The  test  tubes  are  now  agitated  to  mix  their 
contents  and  then  set  in  the  rack,  with  a  piece  of  cotton  wool  stopping 
the  mouth  of  each.  A  sheet  of  white  paper  is  set  at  the  back,  and  the 
tubes  are  left  for  at  least  24  hours  and  the  changes  of  color  noted  from 
time  to  time.  The  distilled  water,  if  good,  will  retain  its  beautiful  pink 
color  with  very  little  precipitate  for  two  or  three  days,  and,  being  placed 
in  close  proximity  to  the  water  to  be  tested,  will  make  manifest,  by  con- 
trast, any  change  of  color  this  last  may  undergo.  The  first  change  will 
be  from  pink  to  scarlet,  then  dull  scarlet,  then  muddy  scarlet,  and  finally 
color  is  lost  altogether.  If  these  changes  take  place  quickly,  the  drink- 
ing water  is  bad;  if  slowly,  the  case  is  more  hopeful;  if  not  until  after 
24  hours,  decidedly  good. 

3.  An  authority  has  the  following  about  Permanganate  of  Potash  and 
Organic  Matter: 

The  union  of  oxygen  with  dead  organic  matter  always  occurs  when 
the  two  are  brought  together  under  favorable  circumstances,  and  the 
disappearance  of  the  one  may  be  made  to  reveal  the  presence  of  the 
other.  The  solution  of  permanganate  of  potash  has  an  intensely  deep 
purple  color,  which  is  owing  to  the  oxygen  it  contains.  Whenever  this 
solution  is  brought  in  contact  with  easily  oxidizable  substances,  it  loses 
its  oxygen  and  consequently  its  color.  If,  therefore,  enough  of  the  solu- 
tion be  added  to  a  suspected  water  to  impart  a  distinct  tint,  and  the  color 
disappears,  it  is  certain  that  something  is  present  which  is  capable  of 
taking  the  oxygen  from  the  permanganate.  Whether  this  is  organic 
matter  or  something  else  is  uncertain  without  the  application  of  other 
tests.  The  only  other  substances  which  are  apt  to  occur  in  water,  and 
are  capable  of  effecting  the  change,  are  ferrous  salts,  nitrites  and  hydro- 
gen sulphide.  If  these  are  known  to  be  absent,  and  the  color  of  the  per- 
manganate disappears,  it  may  be  decided  that  organic  matter  is  present. 
But  if  either  of  these  occurs,  the  test  has  no  value. 

The  methods  for  detecting  nitrites  and  iron,  which  is  most  always, 
when  present,  in  the  form  of  a  ferrous  salt,  are  appended;  also  the  method 
of  detecting  hydrogen  sulphide.  Sometimes,  however,  iron  occurs  in 


30  A   TREATISE   ON   BEVERAGES. 

water  as  a  ferric  salt.  This  does  not  affect  the  permanganate;  but  the 
method  given  for  detecting  iron  makes  no  distinction  between  its  two 
classes  of  salts.  To  distinguish  them  is  too  difficult,  except  for  the 
chemist. 

It  is  another  drawback  to  the  permanganate  test  that  it  does  not  act 
on  albuminous  substances,  urea,  kreatin,  sugar,  gelatine  or  fatty  matters. 
So  that  a  water  might  be  very  badly  polluted  and  yet  give  no  indication 
of  it  with  this  test.  Cases  are  recorded  where  sickness  resulted  from  the 
use  of  water  supposed  to  be  good,  because  it  did  not  affect  the  perman- 
ganate. Other  instances  are  recorded  where  good  water  was  condemned 
from  the  application  of  this  test.  From  what  has  been  said,  it  will  be 
seen  that  this  test  alone  is  reliable  only  when  iron,  nitrites  and  hydrogen 
sulphide  are  known  to  be  absent,  and  at  the  same  time  the  color  of  the 
solution  disappears.  It  is  often  valuable  as  a  confirmatory  test,  and  for 
that  purpose  it  is  described  heife. 

The  solution  is  easily  prepared  by  dissolving  the  crystals  of  perman- 
ganate of  potash  in  pure  water.  To  apply  the  test,  take  two  tumblers, 
of  clear  glass;  fill  one  with  water  of  known  purity,  and  the  other  with 
the  water  to  be  tested;  then  add  a  drop  of  the  solution  to  each,  and  com- 
pare the  change  in  color.  Those  who  have  been  accustomed  to  work  by 
this  method  are  guided  by  the  following  rules:  If  decomposing  organic 
matter  be  present  in  a  degree  hurtful  to  health,  the  pink  color  is  changed 
to  a  dull  yellow;  or,  if  a  stil]  larger  quantity  exists  in  the  water,  the  color 
will  in  time  entirely  disappear.  Where  the  color  is  rendered  paler,  but 
still  retains  a  decided  reddish  tinge,  then,  although  putrefying  organic 
matter  is  present,  it  is  so  in  such  minute  quantities  as  are  not  likely  to 
be  immediately  hurtful.  The  quicker  and  more  perfect  the  decoloration 
of  the  water  tested,  the  greater  is  the  quantity  of  decomposing  organic 
matter.  The  following  preparation  of  permanganate  is  a  more  delicate 
and  perhaps  a  more  reliable  test  than  the  simple  solution: 

Caustic  potash  ....         4  parts  by  weight. 

Permanganate  of  potash       .         .         .1  part 
Distilled  water          .         .         .         .160  parts         " 

If  it  is  found  inconvenient  to  weigh  the  very  deliquescent  caustic 
potash,  the  liquor  potassae  of  commerce  may  be  substituted.  Then  the 
formula  is: 

Liq.  potassaB 70  parts. 

Distilled  water 90      " 

Permanganate  of  potash          ....  1  part. 

If  the  solution  is  kept  in  a  glass- stoppered  bottle  in  a  dark  place,  it 
will  remain  good  for  a  year  or  more.  This  test  is  applied  in  the  same 


THE  EXAMINATION   OF   WATER.  31 

manner  as  the  simple  solution.  It  is  claimed  that  water  of  average  good 
quality,  with  this  test,  will  keep  its  color  well  for  forty-eight  hours.  If 
it  becomes  decidedly  paler  in  twenty-four  hours,  it  is  hardly  fit  -to  use. 

Those  who  employ  this  method  do  not  claim  for  it  scientific  accuracy, 
but  think,  in  the  absence  of  opportunity  for  more  careful  analysis,  a 
ready  and  reliable  conclusion  may  be  reached.  We  think  the  claim  for 
reliability  is  too  strong,  on  account  of  the  same  reasons  that  were  given 
under  the  description  of  the  simple  solution. 

It  would  be  interesting  and  profitable  for  any  one  purposing  to  use 
the  permanganate  test  in  either  form,  to  collect  samples  of  water  from 
several  sources — wells,  springs,  brooks  and  stagnant  pools — and  to  apply 
the  test  to  them,  comparing  the  results.  It  would  be  well  to  do  the  fol- 
lowing also:  Add  a  little  sulphate  of  iron  to  water  distinctly  colored  with 
permanganate.  The  color  will  quickly  disappear.  Repeat  the  experi- 
ment, using  nitrite  of  potash,  having  prepared  some  by  boiling  a  solu- 
tion of  saltpetre  with  zinc.  The  effects  of  hydrogen  sulphide  may  be 
seen  by  doing  the  experiment  with  sulphide  of  soda. 

Tests  for  Ammonia. — Prof.  Angel  gives  the  following  directions  for 
testing  water  for  Ammonia,  which  is  well  known  to  be  the  most  sensitive 
test.  He  says: — "A  minute  and  variable  quantity  of  ammonia  exists  in 
the  atmosphere.  From  this  source  rain-water  receives  it,  which  contains 
less  than  0. 5  part  per  million.  The  earth,  in  turn,  absorbs  it  from  rain- 
water, while  some  of  it  is  destroyed  by  oxidation,  so  that  rivers  seldom 
contain  more  than  0.1  part  per  million,  and  perfectly  pure  spring  or  well- 
water  contains  only  a  mere  trace. 

"  The  ammonia  process  in  water  analysis  is  an  indirect  method  of 
measuring  the  amount  of  organic  matter  which  a  water  contains.  Of 
course,  all  the  ammonia,  as  such,  that  any  natural  water  might  ever  con- 
tain, is  perfectly  harmless.  The  decay  of  organic  matter  produces  am- 
monia, and  importance  is  attached  to  the  latter  only  as  it  indicates  the 
existence  of  the  former. 

"  In  the  laboratory  two  kinds  of  ammonia  are  recognized,  '  free  '  and 
'albuminoid/  Free  ammonia  is  that  which  has  resulted  naturally  from 
the  decay  of  organic  matter  contained  in  the  water,  and,  other  things 
being  equal,  shows  how  extensively  such  decomposition  is  going  on.  It 
is  easily  collected  by  distillation. 

"Albuminoid  ammonia  is  that  which  results  from  hastening  decom- 
position artificially.  It  measures  the  amount  of  organic  matter  present 
which  may  decay,  and  is  simply  what  would  be  produced  naturally  in 
the  course  of  time. 

' '  The  ammonia  process,  when  fully  carried  out,  is  the  most  reliable 
method  known  for  determining  the  organic  condition  of  water.  To  arrive 
at  a  correct  conclusion  in  every  case,  it  is  necessary  to  estimate  accurately 
both  kinds  of  ammonia.  The  determination  of  albuminoid  ammonia  re- 


32  A    TREATISE   ON   BEVERAGES. 

quires  special  apparatus,  and  is  too  complicated  for  general  application; 
but  the  test  for  free  ammonia  is  quite  easily  made,  and,  from  a  series  of 
experiments  and  observations,  it  lias  been  found  that,  generally,  when- 
ever a  certain  amount  of  free  ammonia  occurs  in  well-water,  an  excess  of 
albuminoid  ammonia  is  also  sure  to  exist.  So  it  is  pretty  safe  to  conclude 
that  such  water  is  polluted.  Says  an  authority:  '  When  the  free  am- 
monia exceeds  0.08  part  per  million,  it  almost  invariably  proceeds  from 
the  fermentation  of  urea  into  carbonate  of  ammonia,  and  is  a  sign  that 
the  water  in  question  consists  of  diluted  urine  in  a  very  recent  condition. 
In  these  instances  the  water  will  likewise  be  found  to  be  loaded  with 
chlorides/  Our  experience  places  the  amount  a  little  higher  than  0.08. 
We  believe  if  a  water  contains  0.1  part  per  million  of  free  ammonia,  it 
should  be  regarded  organically  impure,  especially  if  other  indications 
point  the  same  way.  Of  course  there  are  exceptions.  Some  waters,  or- 
ganically pure,  naturally  contain  much  free  ammonia,  while  others,  that 
are  badly  polluted  with  vegetable  matter,  may  contain  sometimes  much 
less  than  0.1  part  per  million.  In  such  cases  the  determination  of  albu- 
minoid ammonia  is  indispensable  to  the  detection  of  pollution.  It  is  to 
be  regretted  that  there  is  no  simple  and  reliable  method  for  doing  this. 
But  the  cases  are  rare  where  water  polluted  with  vegetable  matter  con- 
tains less  than  0.1  part  of  free  ammonia  per  million/' 

1 .  The  following  process  for  detecting  and  estimating  free  or  carbonate 
of  ammonia  is  sufficiently  simple  and  accurate  for  general  application: 

Dissolve  some  mercuric  chloride  (corrosive  sublimate,  a  poison)  in  a 
little  water,  making  the  solution  quite  strong.  Also  prepare  a  strong 
solution  of  carbonate  of  soda  (common  cooking  soda  will  do,  or  caustic 
soda,  or  potash)  by  dissolving  it  in  water.  Place  a  tumbler,  or  clear 
glass,  on  a  black  surface  in  good  light;  fill  it  with  the  water  to  be  tested, 
and  then  add  a  single  drop  of  the  solution  of  mercuric  chloride,  followed 
by  a  drop  of  the  soda  solution  in  the  same  place.  Let  the  liquid  stand 
without  stirring.  Look  down  through  it,  and  if  ammonia  is  present, 
even  a  minute  quantity,  a  white  cloud  or  opalescence,  resembling  white 
smoke,  will  be  observed  toward  the  bottom  of  the  glass  where  the  drops 
passed,  which  in  the  course  of  some  hours  will  settle  and  cover  the  whole  or 
part  of  the  bottom  of  the  glass  with  a  white  coating.  If  much  ammonia 
is  present,  the  reaction  will  be  very  marked,  and  almost  instantaneous. 
Less  ammonia  requires  more  time,  and  the  reaction  is  less  marked. 

The  delicacy  of  the  test  is  sufficient  to  give,  within  five  minutes,  a 
distinct  reaction  in  water  containing  yo-o  O-OTO"  Par*  °*  ^s  weight  of  am- 
monia. Any  one  can  satisfy  himself  of  the  delicacy  of  the  test  by  the 
following:  Add  a  spoonful  of  water,  free  from  ammonia  (water  that  has 
been  boiled  for  some  time),  a  single  drop  of  ordinary  ammonia;  then  add 
a  drop  of  this  to  a  tumbler  of  water  that  has  been  well  boiled,  and  apply 
the  test  in  the  manner  described  above. 


THE    EXAMINATION    OF    WATER.  33 

If  water  shows  the  reaction,  it  is  far  from  the  sanitary  standard  for 
purity,  which,  as  has  been  said,  is  not  more  than  0.1  part  per  million, 
and  this  number  is  ten  times  less  than  TO"OOOOOJ  the  limit  of  the  test. 
Consequently,  a  water  may  contain  too  much  ammonia  and  not  show  the 
reaction.  To  obviate  this  difficulty,  a  simple  process  of  distillation  must 
be  employed. 

2.  Another  test  for  detecting  ammonia  is  to  prepare  what  is  called 
"  Nessler's  solution."     Take  35   grains   iodide  of  potassium,  13   grains 
of  corrosive  sublimate  and  about  800  grains  of  distilled  water.     Heat  to 
boiling  in  a  glass  vessel,   and  stir  until  the  salts  dissolve.     Add  cau- 
tiously aqueous  saturated  solution  of  corrosive  sublimate  until  the  red 
iodide  of  mercury,  which  is  produced  as  each  drop  of  the  solution  falls 
into  the  liquid,  just  begins  to  be  permanent.      Then  add  160  grains 
of  caustic  potash  or  120  grains   of   caustic  soda.      When  this  is   dis- 
solved make  the  whole  weigh  1000  grains  by  the  addition  of  distilled 
water,  add  a  little  more  cold  saturated  solution  of  corrosive  sublimate 
and  allow  it  to  settle.     When  properly  prepared  it  has  a  slightly  yellow 
tint.     If  perfectly  white  it  requires  a  little  more  corrosive  sublimate. 
It  should  be  tested  before  using  by  dropping  a  portion  in  a  very  weak 
solution  of  chloride  of  ammonium.      If  good  it  will  at  once  strike  a 
yellowish  brown  tint.     Keep  the  solution  in  a  well-stoppered  bottle  and 
carefully  protect  from  the  air.     Then  proceed  to  test  whether  there  is 
free  ammonia  present,  and  for  this  purpose  a  test  tube  is  filled  with  the 
water  and  held  over  a  sheet  of  white  paper,  while  a  few  drops  of  the 
Nessler  solution  are  dropped  into  it.     If  then  a  yellowish  brown  color  is 
produced -ammonia  is  present,  and,  according  to  the  depth  of  this  tint,  is 
the  amount. 

3.  Ammonia  may  be  detected  also  by  slightly  acidifying  the  water 
with  muriatic  acid,  evaporating  to  dryness  and  adding  to  residue  some 
caustic  potash  or  soda  solution.     On  holding  the  glass  rod,  previously 
dipped  in  acetic  acid  or  diluted  nitric  acid,  in  close  proximity  to  the 
residue,  a  thick  white  fog  will  be  visible.     (Hager.) 

Tests  for  Chlorine  or  Chlorides.— 1.  Prof.  Angel  gives  the  follow- 
ing directions  for  its  detection  :  ' '  Chlorine  is  a  constituent  of  common 
salt,  and  is  very  widely  distributed  in  nature.  Good  water  on  an  average 
contains  perhaps  from  0.4  to  1.0  grain  of  chlorine  per  gallon.  If  a  water 
contains  more  than  this  amount,  it  is  a  strong  indication  that  it  has  re- 
ceived pollution  from  cesspools,  sink-drains,  or  the  excreta  of  animals,  all 
of  which  are  highly  charged  with  salt.  But  some  localities,  especially 
those  near  the  sea,  contain  more  salt  than  others;  so  that  a  good  water 
in  those  districts  may  contain  five,  or  even  ten,  grains  of  chlorine  per 
gallon,  for  that  is  the  natural  amount.  Before  one  could  pronounce  with 
some  confidence  on  the  sanitary  condition  of  a  water  from  the  determina- 
tion of  chlorine  alone,  it  would  be  necessary  to  know  the  average  amount 
3 


34  A   TREATISE   ON  BEVEEAGES. 

of  it  in  the  natural  waters  of  the  region;  hence,  if  in  a  single  instance  a 
water  contains  more  than  the  general  average,  and  there  are  no  other  in- 
dications of  impurity,  it  would  be  unwise  to  condemn  it.  On  the  other 
hand,  it  would  be  equally  unwise  to  pronounce  a  water  safe  if  it  contains 
less  than  the  average  amount  of  chlorine;  because  waters  very  badly  pol- 
luted with  vegetable  matter  alone  are  deficient  in  chlorine.  However, 
when  chlorine  is  deficient,  it  is  certain  that  there  is  no  contamination 
from  animal  matter." 

It  is  possible  for  waters  to  contain  salt  that  has  come  from  filth,  with- 
out containing  the  filth  itself.  When  this  is  the  case,  one  of  two  condi- 
tions exists:  it  may  be  indicative  of  a  past  pollution,  or  a  warning  of 
coming  danger.  Filth  that  had  previously  found  access  to  the  well  may 
have  undergone  complete  decomposition,  while  the  salt  remains;  or  filth 
may  be  so  far  from  the  well  that  nothing  but  its  salt  is  washed  through 
the  intervening  earth  into  it.  Both  conditions  render  the  well  unsafe, 
for  in  the  one  case  another  inflow  of  filth  is  liable  to  occur;  in  the  other, 
the  soil  may  soon  become  too  fully  charged  with  it  to  retain  it  all. 

To  determine  the  approximate  amount  of  chlorine,  it  is  necessary  to 
prepare  a  standard  solution  of  salt.  One  ounce  avoirdupois,  437.5  grains, 
of  pure  salt  contains  265.5  grains  of  chlorine.  If  this  be  dissolved  in 
17.7  fluid-ounces  of  water,  each  drop  of  the  solution,  reckoning  480  drops 
to  the  ounce,  ought  to  contain  -fa  grain  of  chlorine,  since  (265. 5  X  32) -H- 
480=17.7. 

Weigh,  as  carefully  as  possible,  one  ounce  avoirdupois  of  best  table 
salt;  dissolve  it  in  eighteen  ounces  of  clean  rain-water.  This  solution 
will  contain  very  nearly  ^  grain  of  chlorine  per  drop.  The  greatest  care 
should  be  exercised  in  dropping  the  fluid,  since  the  size  of  a  drop  varies 
so  much.  It  should  be  dropped  from  an  ounce  bottle,  and  the  drop 
allowed  to  form  slowly. 

Prepare  a  very  weak  solution  of  nitrate  of  silver,  by  dissolving  a  crys- 
tal, not  larger  than  half  a  pea,  in  about  one  ounce  of  pure  rain-water. 
There  will  be  hardly  any  risk  of  making  this  solution  too  weak.  Also 
prepare  a  solution  of  chromate  of  potash;  bichromate  of  potash  will  an- 
swer the  purpose,  if  the  chromate  cannot  be  obtained.  The  solution 
should  be  made  in  rain-water.  The  strength  of  it  is  not  important. 

Pour  four  ounces  of  the  water  to  be  tested  into  a  saucer,  and  add 
enough  chromate  of  potash  solution  to  impart  a  distinct  yellow  color; 
then  add  a  drop  of  the  silver  solution :  a  red  color  is  produced  where  the 
drop  strikes,  from  the  formation  of  chromate  of  silver,  which  is  quickly 
destroyed  if  the  water  contains  much  salt;  continue  to  add  the  solution 
drop  by  drop,  counting  the  drops,  and  stirring  the  water  after  each  addi- 
tional drop,  until  it  assumes  a  faint  reddish  tint,  which  will  occur  as 
soon  as  all  the  chlorine  has  been  precipitated.  Then  pour  four  ounces 
of  clean  rain-water  into  another  saucer,  add  one  drop  of  the  solution  of 


THE    EXAMINATION    OF    WATER.  35 


salt,  observing  the  precaution  already  given  about  the  size  of  the  drop, 
and  proceed  as  before.  If  it  takes  a  larger  number  of  drops  of  the  silver 
solution  to  produce  a  reddish  tint  in  this  than  were  required  to  produce 
it  in  the  other  case,  the  water  tested  contains  less  than  one  grain  of 
chlorine  per  gallon,  since  ^  grain  in  four  ounces  of  water  is  at  the  rate 
of  one  grain  in  128  fluid  ounces,  or  one  gallon.  If  more  drops  of  the 
silver  solution  were  added  to  the  water  than  to  the  fluid  used  for  com- 
parison, it  is  easy,  from  the  number  of  drops  added  to  the  latter,  to  esti- 
mate the  chlorine  in  the  former.  For  example,  suppose  ten  drops  of  sil- 
ver solution  represent  one  grain  of  chlorine  per  gallon,  and  the  water 
in  question  requires  thirteen  drops,  then  it  contains  1.3  grain  of  chlo- 
rine per  gallon.  From  this  it  will  be  seen  that  if  the  solution  of  nitrate 
of  silver  is  sufficiently  weak,  it  is  possible  to  estimate  very  small  quanti- 
ties of  chlorine,  providing  the  quantity  of  salt  in  the  fluid  used  for 
comparison  be  known.  But  on  account  of  the  difficulties  in  the  way  of 
weighing,  measuring,  and  dropping,  nothing  but  an  approximation  can 
be  expected  from  the  process.  We  think  that  by  careful  working,  the 
approximation  may  be  made  to  exceed  half  a  grain. 

2.  Another  authority  recommends  the  following  volumetrical  deter- 
mination of  chlorides:  "  Chlorine  as  chlorides  may  be  readily  deter- 
mined volumetrically  by  means  of  a  standard  solution  of  silver  nitrate. 
This  solution  is  prepared  by  dissolving  a  quarter  of  an  ounce  of  dry 
silver  nitrate  in  a  quart  of  distilled  water.  Each  drachm  of  this  solu- 
tion will  precipitate  one  grain  of  chlorine. 

"  A  half  pint  of  the  water  to  be  tested  is  placed  in  a  beaker  resting  on 
a  white  plate,  and  a  few  drops  of  a  solution  of  chromate  of  potash  are 
added.  The  chromate  acts  as  an  indicator,  the  silver  combining  first 
with  the  chlorine  until  it  has  all  been  precipitated,  and  then  forming  red 
silver  chromate.  The  red  color  develops  the  instant  the  silver  nitrate  is 
in  the  slightest  excess.  The  silver  solution  is  allowed  to  flow  in  drop  by 
drop,  the  fluid  in  the  beaker  being  constantly  stirred,  until  the  white 
precipitate  assumes  a  faint  reddish  tinge,  j^t  this  point  each  drachm  of 
silver  solution  added  represents  one  grain  of  chlorine  in  a  quart  of  the 
water,  and  the  corresponding  number  of  grains  per  gallon.  A  white 
precipitate  produced  by  silver  nitrate  in  drinking  water  is  indicative  of 
the  presence  of  chlorine,  and  suggests  contamination  with  sewage/' 

The  solution  of  nitrate  of  silver  must  be  kept  in  a  glass  vial  and  must  be 
stopped  with  a  rubber  or  glass  stopper.  It  must  be  carefully  preserved  from 
light  and  air,  and  must  be  renewed  when  much  dark  precipitate  is  visible. 

The  solution  of  chromate  or  bichromate  of  potash  need  not  be  made 
very  exact,  one  ounce  in  nine  fluid  ounces  of  distilled  water  answering 
nicely.  If  the  yellow  chromate  cannot  be  readily  purchased,  bichromate 
of  potash  will  answer,  or  it  may  be  prepared  by  neutralizing  a  solution 
of  bichromate  of  potash  with  carbonate  of  potash  and  crystallizing. 


36  A    TKEATISE    ON    BEVERAGES. 

Tests  for  Nitrates  and  Nitrites. — 1.  Prof.  Angel  says:  "  The  pres- 
ence of  these  salts  is  a  bad  indication  only  so  far  as  they  have  resulted 
from  the  oxidation  of  nitrogeneous  organic,  matter.  Nitrates  contain 
more  oxygen  than  nitrites,  and  have  required  more  time  for  their  for- 
mation. Their  occurrence,  taken  alone,  teaches  nothing  positive;  taken 
in  connection  with  other  evidence,  it  gives  valuable  information.  But, 
as  a  rule,  the  presence  of  more  than  a  trace  of  either  salt  is  a  strong 
indication  of  pollution  from  animal  matter.  However,  some  pure  waters 
contain  nitrates  which  they  have  dissolved  from  the  earth  and  rocks  of 
the  locality.  .  On  the  other  hand,  some  very  bad  waters,  especially  those 
contaminated  with  vegetable  matter,  do  not  contain  a  trace. 

"A  little  nitric  acid  exists  in  the  atmosphere,  coming  probably  from 
the  oxidation  of  ammonia.  Hence  rain-water  contains  it,  and  surface- 
water  receives  an  additional  supply  from  the  oxidation  of  nitrogenous 
matter  on  the  ground.  It  is  then  absorbed  largely  by  the  rootlets  of 
plants.  Hence,  shallow  wells  may  receive  it  from  surface-water.  Other 
things  being  equal,  they  would  naturally  contain  more  of  it  when  vege- 
tation does  not  flourish. 

"  The  importance  that  is  to  be  attached  to  distinguishing  whether  the 
nitrogen  compound  is  a  nitrate  or  nitrite,  is  this  generally:  If  nitrites 
occur,  it  would  seem  to  show  that  the  pollution  is  recent,  or  its  source 
very  near.  If  nitrates  alone  exist,  it  would  be  inferred  that  there  has 
been  time  enough  for  complete  oxidation,  and  hence  the  pollution  is  of 
longer  standing,  or  its  source  far  away.  It  sometimes  happens  that  the 
occurrence  of  nitrates  indicates  the  approach  of  pollution  instead  of 
showing  actual  or  past  pollution.  This  is  especially  the  case  when  there 
is  no  other  evidence  of  impurity,  unless  it  is  that  of  chlorine,  for  the  soil 
about  a  well  acts  as  a  filter  to  retain  deleterious  matter,  letting  pass 
through  it  only  the  ultimate  products  of  decomposition,  which  are  in 
themselves  harmless,  until  it  becomes  so  saturated  with  filth  that  it  can 
no  longer  accomplish  this/' 

The  following  method  for  detecting  nitrates  and  nitrites  is  delicate 
and  easily  applied: 

Melt  some  zinc  in  a  ladle,  or  iron  spoon,;  stand  in  a  chair  and  pour 
the  melted  metal  in  a  fine  stream  into  a  pail  of  water  standing  on  the 
floor.  This  granulates  the-  zinc  so  it  presents  the  greatest  extent  of 
bright  surface.  Prepare  a  little  thin  starch  paste  in  the  ordinary  manner, 
dissolve  a  few  grains  of  iodide  of  potash  in  water  and  mix  it  thoroughly 
with  the  paste.  Have  at  hand  a  little  sulphuric  acid. 

To  test  for  nitrites,  add  half  a  teaspoonful  of  the  iodide  of  starch  solu- 
tion to  a  tumbler  of  water,  and  allow  it  to  mix.  Then  add  a  single  drop  of 
sulphuric  acid.  If  any  more  than  a  trace  of  nitrous  acid  is  present,  a 
distinct  blue  color  will  result  almost  immediately.  The  test  is  so  delicate 
that  it  gives,  within  a  few  seconds,  a  distinct  reaction  in  water  contain- 


TUB   EXAMINATION    OF    WATER.  37 


ing  only  the  one  hundred  thousandth  part  of  its  weight  of  nitrous  acid. 
And  within  a  few  minutes  it  will  reveal  less  than  one  millionth  part  of 
it.  If  color  does  not  appear  at  the  end  of  a  few  minutes,  it  may  be  de- 
cided that  no  nitrous  acid  resulting  from  filth  is  present.  After  standing 
several  hours  the  liquid  usually  assumes  a  blue  color,  from  the  infinites^ 
mal  amount  of  the  acid  that  may  naturally  exist  in  the  water. 

If  no  nitrous  acid,  or  but  very  little,  is  present,  test  for  nitric  acid  as 
follows:  Pour  a  pint  of  the  water  into  a  small  nappy,  add  a  spoonful  of 
granulated  zinc,  and  boil  until  about  half  of  the  .water  is  driven  off. 
This  process  reduces  the  nitric  acid  to  nitrous  acid.  Let  it  cool  and  settle. 
Boiling  is  not  absolutely  necessary.  Add  the  iodide  of  starch,  acidify 
with  sulphuric  acid  and  add  some  zinc  dust.  Shake  well  in  a  bottle;  this 
is  sufficient  to  reduce  the  nitric  acid  to  nitrous  acid.  Blue  coloration  in- 
dicates nitric  acid.  If  boiled,  carefully  pour  off  the  clear  liquid,  and  test 
by  the  method  given  above.  If  nitrous  acid  has  been  found  previously,  it 
will  be  necessary  to  notice  whether  the  reaction  in  this  case  is  more  prompt 
and  marked.  It  is  well  to  have  two  glasses  in  readiness  at  the  same  time 
— one  containing  the  water  as  it  came  from  the  well,  the  other  that  which 
has  been  boiled  with  zinc — add  a  little  of  the  iodide  of  starch  solution, 
and  then  a  drop  of  sulphuric  acid  to  each,  as  nearly  at  the  same  time  as 
possible,  and  notice  whether  the  reaction  occurs  in  one  sooner  than  in  the 
other,  as  well  as  whether  the  color  varies  in  intensity.  If  much  nitrous 
occurs,  it  will  be  impossible  to  detect  nitric  acid  by  this  process.  When 
this  is  the  case  the  detection  of  nitric  acid  is  not  important.  If  a  quite 
prompt  and  marked  reaction  for  either  nitrous  or  nitric  acid  takes  place, 
the  quantity  is  sufficient  to  render  the  water  suspicious,  and  their  presence 
forms  a  very  valuable  confirmatory  indication  of  pollution  in  cases  where 
a  doubtful  quantity  of  chlorine  or  ammonia  occurs. 

Any  one  desiring  to  do  so  can  easily  perform  interesting  and  instruc- 
tive experiments  by  operating  on  water  in  which  a  little  nitrate  of  potash 
(saltpetre)  has  been  dissolved. 

2.  Another  sharp  reaction  on  nitric  acid  is  made  in  this  way:   a. 
Evaporate  some  water  carefully  and  dissolve  the  residue  in  sulphuric 
acid.     b.  Make  a  concentrated  solution  of  sulphate  of  iron  (green  vitriol), 
add  some  sulphuric  acid  and  let  this  solution  cool.     Pour  solution  a  care- 
fully on  solution  b.     Where  both  liquids  meet,  a  yellow  to  dark  brown 
zone  will  be  visible  when  nitric  acid  is  present. 

3.  Hager  recommends  to  evaporate  the  water  to  be  tested  to   the 
twentieth  part  of  its  volume,  then  to  acidify  strongly  with  sulphuric  acid 
and  add  some  brucine.     When  nitrates  are   present  a  purple  red  will 
occur. 

4.  Reichardt  and  Bcettger  recommend:  Mix  3  drops  of  water,  2  drops 
solution  of  brucia,  and   3   to  4  drops  sulphuric  acid.     If  nitric  acid  is 
present,  a  red  to  brownish  color  occurs.     (Wilder's  test  book.) 


38  A    TREATISE    ON    BEVERAGES. 

5.  Mashke  (nitrous  acid  in  potable  water).     Add  6  to  10  drops  diluted 
acetic  acid,  and  then  1  to  2  drops  of  blue  molybdic  acid  solution.     If 
nitrous  acid  be  present  the  bluish  color  disappears  within  one  hour  (WilT 
der's  test  book). 

6.  Schcenbein  (nitrous  acid  in  potable  water).     1.  Add  a  solution  of 
pyrogallic  acid  and  a  little  dilute  sulphuric  acid.     Brown  color  by  pres- 
ence of  nitrous  acid.     2.   Add  to  water  sufficient  indigo  solution  to  color 
it  a  deep  blue;  add  a  little  muriatic  acid,  and  while  stirring,  sufficient 
potassium  pentasulphide  till  the  blue  color  just  disappears;   filter,  and 
add  the  suspected  water;  blue  color  if  nitrous  acid  be  present.     ( Wilder 's 
test  book). 

7.  Howard  (nitrous  acid  in  water).     Into  a  test  glass  place  some  of 
the  water  (not  more  than  50  com.),  and  add  a  drop  of  hydrochloric  acid, 
then  a  drop  of  sulphuric  acid,  and  one  of  a  solution  of  naphthylamine 
hydrochloride.     If  the  water  does  not  contain  more  than  one  in  100,000,- 
000,  after  standing  for  ten  minutes,  it  should  not  show  more  than  the 
faintest  tint  of  pink  color. — (Chemist  and  Druggist.) 

Tests  for  Living  Germs. — 1.  An  easy  and  quite  reliable  test  for  or- 
ganic matter  in  water  is  this:  Add  about  ten  grains  of  pure  granulated 
sugar  to  about  five  ounces  of  the  water  to  be  tested;  the  bottle  should 
be  completely  filled,  and  the  stopper  tightly  fitted,  so  as  to  exclude  the 
air.  Expose  the  water  to  daylight  and  a  temperature  of  about  seventy 
degrees  Fahrenheit.  If  it  contains  much  organic  matter,  an  abundance 
of  whitish  specks  will  appear  within  a  day  or  two,  floating  around  in  the 
liquid.  Of  course  the  more  organic  matter  there  is,  the  more  marked 
the  appearance.  These  little  bodies  are  best  observed  by  holding  the 
bottle  against  something  black,  or  by  partly  shading  the  farther  side  of 
it  with  the  hand.  After  a  while  they  *will  group  themselves  together  in 
bunches,  and  partly  settle  to  the  bottom  of  the  bottle;  at  length,  if  the 
water  is  very  bad,  the  odor  of  butyric  acid  (the  smell  of  rancid  butter) 
becomes  perceptible. 

A  chemist  of  repute  says:  If  germs  of  any  living  organism  are  pres- 
ent, the  water  containing  some  sugar  in  solution  will,  after  being  kept 
in  a  warm  place  for  about  twenty-four  hours,  become  cloudy,  and  some- 
times quite  milky  or  opaque,  owing  to  the  rapid  development  of  fungoid 
organisms,  resulting  from  the  growth  of  the  germs  in  a  suitable  nutritiva 
medium.  The  test  is  a  valuable  one,  but  requires  to  be  used  with  cau- 
tion. It  is  well  to  remark,  however,  that  some  chemists  believe  that  the 
growth  of  the  fungoid  organisms  is  dependent  upon  the  presence  of  phos- 
phates, rather  than  upon  any  organic  impurities,  and  that  it  is  possible 
the  germs  may  be  derived  from  the  air,  and  not  from  the  water  itself. 
Those  who  have  experimented  on  the  subject  cannot  have  failed  to  ob- 
serve how  very  varied  is  the  behavior  of  different  waters  when  treated 
with  sugar. 


-THE   EXAMINATION   OF   WATER.  39 

2.  Recently  Dr.  Smith,  of  Manchester,  has  pointed  out  that  gelatine 
is  most  valuable  in  detecting  organic  vitality  in  waters.  About  2£  per 
.cent,  of  gelatine,  well  heated  in  a  little  water,  is  mixed  with  the  water  to 
be  tested,  and  the  mixture  forms  a  transparent  mass,  which  is  not  mov- 
able like  the  water  itself.  When  soluble  or  unobserved  matter  develops 
from  the  organic  matter  of  the  waters,  and  makes  itself  visible  in  a  solid 
and  insoluble  form,  it  does  not  fall  to  the  bottom,  but  each  active  point 
shows  around  it  the  sphere  of  its  activity,  and  that  sphere  is  observed  and 
remains  long.  The  gelatine  preserves  the  whole  action,  so  far  as  the 
more  striking  results  are  concerned,  and  keeps  a  record,  for  a  time,  both 
of  the  quality  and  intensity  of  life  in  the  liquid.  Dr.  Smith  speaks  of 
the  more  striking  effects,  which  are  clear  and  abundant,  every  little  centre 
of  life  making  itself  apparent  to  the  eye,  and  sometimes  expanding  its 
influence  to  reach  both  sides  of  the  tube.  It  seems  to  him  now  essential 
that  all  chemical  examination  of  water  should  be  supplemented  by  an  in- 
quiry into  the  comparative  activity  of  the  living  organisms.  If  the  water 
is  pure,  the  gelatine  cylinder  remains  long  unaltered;  but  if  it  is  impure 
from  the  presence  of  organisms,  the  gelatine  round  these  becomes  lique- 
fied and  globular,  the  organisms  remaining  solid  at  the  bottom  of  the 
spheres.  Dr.  Angus  Smith  has  prepared  photographs  of  test-tubes  of 
water  which  had  been  thickened  by  a  solution  of  the  purest  fish-gelatine, 
and  then  exposed  to  the  action  of  light.  When  the  water  was  pure  it 
remained  translucent,  but  when  bad,  bubbles  were  rapidly  formed,  and 
the  bacteria  which  appeared  to  be  in  the  water  began  to  act  on  the  gela- 
tine, breaking  it  up  and  rendering  it  soluble.  A  rapid  movement  of  gas 
was  observable.  When  the  bubbles  or  balls  appeared  to  be  spherical, 
they  indicated  aggregations  of  bacteria.  This  change  took  place  quickly, 
almost  in  twenty-four  hours.  But  the  test  was  only  applicable  where  in- 
fusoria or  fungi  were  present.  For  instance,  peaty  water  in  which  there 
were  no  animalculae  or  bacteria  would  stand  without  breaking  up  the 
gelatine.  To  change  the  gelatine,  organisms  must  be  present.  Organic 
matter  that  is  not  putrescent  or  infective  will  not  do  it. 

The  microscopic  examination  of  water  is  of  greatest  importance  and 
should  always  be  combined  witli  the  chemical  analysis. 

[General  Results. — Having  obtained  the  results  of  the  several  tests, 
it  remains  to  interpret  them.  If  the  water  examined  is  found  to  lose 
color  rapidly  under  the  permanganate  test — to  contain  an  undue  amount 
of  chloride— and  also  free  ammonia,  it  must  be  pronounced  hopelessly 
bad,  and,  in  most  cases,  the  source  of  supply  had  better  be  abandoned. 
If,  on  the  other  hand,  the  color  changes  but  slowly,  the  amount  of  chlo- 
rides is  but  little  more  than  5  in  100,000,  and  no  free  ammonia,  or  only 
a  very  slight  trace,  is  discovered,  the  effect  of  cleaning  out  the  well,  and 
a  careful  protection  of  the  surroundings,  may  be  tried,  after  which  an- 
other test  should  be  made.  If  the  color  remains  a  good  pink  for  24 


40  A   TREATISE    ON    BEVERAGES. 

hours,  only  a  small  amount  of  chlorides  is  present,  and  no  ammonia,  the 
water  may  be  pronounced  good. 

At  the  same  time  it  must  be  remembered  •  that  no  chemical  tests  can 
make  it  quite  certain  that  a  drinking  water  is  entirely  free  from  disease 
germs. 

Nearly  enough  has  been  said,  under  the  several  divisions,  to  direct 
one  to  fair  conclusions.  It  must  not  be  inferred  that  the  methods  pre- 
sented here  are  infallible  guides  to  the  quality  of  a  water.  All  that  can 
be  claimed  for  them  is,  that  in  most  cases  they  will  reveal  the  character 
of  waters  which  are  so  polluted  as  to  be  immediately  injurious  to  health. 
Some  that  are  polluted  with  vegetable  matter  alone  may  escape  detection. 
Other  tests,  which  cannot  be  used  by  people  generally,  must  be  made 
before  all  that  can  be  known  of  a  water  will  be  revealed. 

It  is  seldom  that  a  bad  water  will  show  all  the  indications  that  have 
been  described.  If  an  excess  of  both  chlorine  and  ammonia  occurs,  the 
water  is  polluted  with  animal  matter  or  with  drains.  If  considerable 
chlorine  is  present,  together  with  a  strong  reaction  for  nitrates  or  nitrites, 
while  ammonia  is  not  found  by  means  of  the  test  described,  a  past  or 
future  pollution  is  indicated.  If  an  excess  of  ammonia  alone  occurs, 
contamination  from  vegetable  matter  is  suggested,  which  becomes  quite 
certain  if  the  sugar  test  and  the  permanganate  of  potash  have  given  a  re- 
action. 

But  there  are  more  conditions  and  variations  than  can  be  specified  for 
every  case.  The  application  of  the  tests,  and  an  examination  of  the 
surroundings  of  a  well,  together  with  thought  and  judgment,  will  usually 
lead  to  the  right  conclusion. 

A  good  natural  water  for  manufacturing  carbonated  beverages  should 
be  free  from  organic  impurities  as  near  as  can  be,  for  very  few  waters,  in 
a  natural  condition,  are  absolutely  pure  in  this  respect;  it  should  not 
contain  more  than  twenty  or  thirty  grains  of  solid  matter  per  gallon,  and 
if  it  contains  over  this,  it  should  be  capable  of  being  removed  by  a  soften- 
ing process.  It  should  not  contain  much  air,  and  the  quantity  of  chlorine 
per  gallon  must  not  exceed  one  to  two  grains  for  ordinary  water,  although 
this  quantity  is  considerably  exceeded  by  deep  well-water.  A  little  ex- 
perience is  required  in  order  to  decide  on  the  merits  of  a  water  from  the 
results  of  analysis.  An  impure  water  would  unhesitatingly  be  con- 
demned, but  a  very  pure  water  may  involve  us  in  trouble  almost  as 
serious;  so  that,  without  going  into  this  part  of  the  subject  fully,  it  would 
be  impossible  to  give  much  information  which  would  be  generally  ap- 
plicable. 

As  may  readily  be  perceived,  the  above  methods  are  valuable  only  for 
a  superficial  qualitative  investigation.  If  an  exact  qualitative  or  quanti- 
tative analysis  of  the  nature  of  the  water  is  required,  it  is  best  to  send  a 
liberal  sample  to  a  professional  chemist. 


CHAPTER  III. 

THE  IMPUKITIES  AND  PURIFICATION"  OF  WATER.* 

Water  as  a  Solvent. — Sources  of  Pollution  manifold. — Oxygen  in  Water. — • 
Metallic  Impurities. — Galvanized  Iron  Tanks  Injurious. — Humine,  Geine 
and  Ulmine. — Iodine  and  Bromine. — Phosphoric  Acid,  Arsenic  Acid  and 
Boric  Acid;  Fluorides,  and  the  newly  discovered  metals:  Rubidium, 
Caesium,  Thallium,  etc. — Color  and  Characteristics  of  Pure  Water. — 
Microbe  and  Bacteria. — Minimum,  of  Safety  in  Water. — Water  should 
be  Purified.— Aeration  of  Water.— Other  Methods  of  Aeration. — The 
Vitality  of  Microbia  is  abated  under  the  Pressure  of  Atmospheric 
Air;  Carbonating  of  Water  a  Radical  Agent  to  Destroy  Organisms. — Fil- 
tering Mediums. — Sand,  Charcoal,  Sponges,  etc. — Washing  arid  Regener- 
ating Animal  Charcoal. —  Asbestos,  Filter  Paper.— Cleaning  Filters; 
Limited  Actions  of  Charcoal  and  Sand  Filters. — Systems  of  Filtration. — 
Effectiveness  of  Upward  Filtrations  Questioned. — Methods  of  Purifying 
Water. —  The  Alum  Process. —  By  Lime  Water. —  By  Soda. —  To  Free 
Water  from  Magnesian  Salts  and  Sulphite  of  Lime  (Gypsum). — Removal 
of  Iron. — Removal  of  Manganese. — Removal  of  Organic  Impurities. — 
Citric  Acid  to  render  Water  Potable. — Boiling  Water. 

Water  as  a  Solvent. — As  water  is  a  solvent  of  nearly  all  saline  matter, 
in  a  larger  or  smaller  degree,  and  of  liquid  and  elastic  fluids,  with  but 
few  exceptions,  and  necessarily  comes  in  contact  with  some  or  others  of 
them,  it  is  evident  that  water  must  be  expected  to  retain  some,  however 
small  a  proportion,  of  one  or  more  of  them.  The  affinity  of  many  chemi- 
cal elements  and  compounds  to  water  is  so  intense  and  difficult  to  over- 
come, that  it  remains  indeed  doubtful  if,  by  the  most  careful  distillation 
or  whatever  other  methods  employed,  water  can  be  successfully  freed 
from  a  last  trace  of  extraneous  matter,  not  to  be  discernible  by  methods 
more  perfect  than  those  yet  employed. 

It  will,  however,  be  a  comfort  to  know  that  few  industries — not  to 
mention  domestic  uses — require  water  even  as  pure  as  distilled;  and  that 
for  many  of  our  largest  industrial  operations  a  considerable  proportion 
of  foreign  admixture  of  some  kind  in  the  water  is  quite  harmless,  though 
a  much  smaller  proportion  of  another  kind  may  unfit  it  for  the  same 
purpose,  while  for  another  purpose  the  reverse  may  be  the  case. 

For  instance,  potable  water  may  contain  a  comparatively  large  pro- 

*  On  this  subject  and  the  Aeration  of  Water  we  are  indebted  to  Mr.  d'Heureuse,  New  York, 


42  A   TREATISE   ON   BEVERAGES. 

portion  of  some  saline  matter  without  injury,  and  should  contain  oxygen 
or  carbonic  acid,  or  both,  while  less  than  one-hundredth  part  as  much  of 
organic  ammonia  entirely  disqualifies  it.  Or,  to  mention  one  other  case, 
the  water  used  by  the  great  Burton  (English)  brewers,  and  superior  to 
almost  any  other  known  for  the  purpose,  contains  over  sixty-five  grains 
of  mineral  matter  in  the  gallon,  principally  carbonate  and  sulphate  of 
lime,  with  considerable  (10.12)  of  chloride  of  sodium  or  common  salt, 
9.95  of  sulphate  of  magnesia,  and  7.65  sulphate  of  potassa,  with  some 
other  salts,  while  the, same  water  is  quite  unfit  for  various  other  purposes. 

This  shows  the  importance  of  ascertaining  the  quantities  as  well  as 
the  qualities  of  extraneous  matter  in  the  water  to  determine  its  suitability 
for  any  intended  purpose,  besides  various  mineral  or  organic  substances 
which  natural  water  may,  and  invariably  does  hold  in  solution.  It  gene- 
rally carries  in  suspension  particles  of  insoluble  matter  by  which  its  trans- 
parency or  brilliancy  is  impaired  in  proportion  to  the  quantity  and  kind 
of  the  admixture.  This  floating  or  sedimentary  matter  is  frequently  of 
a  mineral  character,  like  clay  or  earthy  matter  carried  by  turbid  streams 
at  times  of  freshets,  or  may  consist  of  organic  substance,  partly  decom- 
posed animal  or  vegetable  matter,  living  or  dead  organisms  of  microscopic 
or  larger  size,  and  other  fragmentary  substances. 

If  the  purity  of  the  water  depended  solely  upon  the  absence  of  this 
insoluble  matter  suspended  in  it,  the  problem  of  obtaining  pure  water 
would  be  reduced  to  the  simple  mechanical  operation  of  filtering  the 
water,  as  suitable  filters  of  various  designs  are  plentiful  to  retain  the  sus- 
pended or  sedimentary  matter  and  yield  brilliantly  clear  from  a  turbid 
or  muddy  water.  But,  unfortunately,  water  thus  rendered  bright  and 
brilliant,  is  by  no  means  certain  to  be  pure  in  its  true  meaning  and  pur- 
pose; in  fact,  it  is  generally  but  little  purer  than  before.  The  tangible 
gross  admixtures,  visible  to  the  eye,  but  possibly  harmless  for  the  pur- 
pose intended,  have  been  removed  by  the  filter,  while  the  more  intangi- 
ble, but  in  a 'much  smaller  proportion,  deleterious  impurity  can  remain 
unchanged;  and  the  popular  error,  confounding  brilliancy  with  purity  of 
water,  sacrifices  many  valuable  lives  annually. 

From  the  foregoing  it  will  be  evident  that,  where  water  plays  as 
prominent  a  part  as  in  the  line  of  the  mineral  water  trade,  and  business 
success  largely  depends  upon  the  proper  quality  of  the  water  employed, 
it  is  essential  to  ascertain  the  composition  of  the  water  and  its  possible 
defects,  with  the  view  of  changing  the  supply  or  correct  what  we  have. 

•As  the  proportions  of  extraneous  matter  in  the  natural  fresh-water 
supply  are  always  comparatively  small,  the  determination  of  the  kinds 
and  quantities  of  components  is  obviously  not  in  everybody's  reach,  and 
to  obtain  anything  like  reliable  results  such  determination  must  be  left  to 
those  qualified  to  the  task  by  knowledge  of  chemistry  and  the  use  of  the 
delicate  instruments  employed. 


THE   IMPURITIES   AND    PURIFICATION    OF   WATER.  43 

Of  course  it  is  easy  enough,  though  somewhat  slow  and  tedious  work, 
to  carefully  evaporate  from  one -half  to  two  gallons  of  water  down  to  dry- 
ness  in  a  large,  clean  platina  dish,  the  weight  of  which  has  been  previ- 
ously carefully  determined,  and  which  is  weighed  again  after  the  complete 
evaporation,  the  increase  in  weight  indicating  that  of  the  total  solid  sub- 
stances contained  in  the  quantity  of  water  so  treated.  But  the  fact  that, 
for  instance,  2%  to  53  or  107  grains  of  solid  matter  are  in  the  gallon  of 
water  conveys  but  a  very  imperfect  idea  as  to  the  suitability  of  the  water 
for  many  purposes,  and  though  the  only  direct  result  generally  obtained 
hardly  permits  per  se  many  correct  conclusions.  All  other  tests  employed 
to  ascertain  if  and  how  much  of  a  certain  substance  or  compound  is  con- 
tained in  the  water  are  indirect,  and  the  result  of  conclusions  after  the 
following  fashion:  that,  if  a  stated  amount  of  a  certain  re-agent  added  to 
the  liquid  precipitates  an  ascertained  weight  of  a  compound  formed  by 
addition  of  the  re-agent,  a  calculable  amount  of  another  compound  (say 
of  lime  or  magnesia)  is  proved  to  have  been  contained  in  a  known  quan- 
tity of  the  water.  Or  again,  by  the  addition  of  some  re-agent  to  a  known 
quantity  of  the  water,  possibly  previously  subjected  to  distillation  or 
some  other  operation,  a  more  or  less  intense  color  appears,  the  degree  of 
intensity  of  which  is  positive  proof  to  the  expert  that  a  certain  proportion 
of,  say  ammonia,  is  in  a  gallon  of  the  water,  though  only  a  fraction  of 
the  gallon  was  submitted  to  the  test.  The  degree  of  hardness  of  water  is 
easily  established  by  the  proportion  of  soap  required  to  overcome  it;  but 
even  this  requires  some  care  to  allow  approximately  correct  conclusions. 

The  fact  of  extreme  variations  in  the  composition  of  water  from  the 
same  source,  points  to  the  necessity  of  frequent  examinations  at  various 
seasons,  and  under  different  conditions,  to  determine  its  true  value  for 
the  intended  purpose.  As,  however,  changes  of  the  water  supply  in 
manufactories  are  practically  impossible,  daily  repeated  water  analysis 
impracticable,  the  application  of  methods  become  imminent  by  which  the 
water  is  under  all  circumstances  kept  in  the  desired  state  of  purity. 

With  few  notable  exceptions,  soluble  solid  substances  dissolve  in  a 
larger  proportion  at  a  higher  than  at  a  low  temperature;  the  invariable 
rule  for  the  solubility  of  gaseous  substances  in  water  is  the  reverse — that 
is  to  say,  the  lower  the  temperature  of  the  water  the  more  of  a  gas  it  is 
able  to  hold  in  solution  under  the  same  pressure.  For  instance,  under 
ordinary  atmospheric  pressure  the  co-efficient  of  solution  of  gases  at  differ- 
ent temperatures — an  interesting  study — is  as  follows,  to  wit: 

At  32°  Fahrenheit.  At  68°. 

For  oxygen      ....         0.04114  0.02838 

For  carbonic  acid        .         .         .     1.7967           .  0.9014 

For  ammonia         .         .         .     1049.6  654. 

As  tables  of  this  kind  are  not  fully  comprehended  by  many  not  accus- 


44  A    TREATISE   ON   BEVERAGES. 

tomed  to  them,  it  should  be  explained  that  while  water  at  32°  can  dissolve 
411  parts  of  oxygen,  or  1,796  parts  of  carbonic  acid,  or  10,496  parts  of 
ammonia,  it  can  dissolve  but  284  parts  of  oxygen,  or  901  parts  of  carbonic 
acid,  or  6,540  parts  of  ammonia  respectively,  at  a  temperature  of  68° 
Fahrenheit.  Showing  that  a  rise  in  temperature  of  only  36°  Fahrenheit 
reduces  the  amount  of  gas  which  can  be  dissolved  by  water  to  nearly  one 
half  in  the  case  of  carbonic  acid,  and  not  much  less  in  the  case  of  the 
other  gases. 

It  should  be  mentioned  that,  while  the  atmospheric  air  is  composed 
of  20.96  parts  by  volume  of  oxygen,  and  79.04  of  nitrogen,  the  air  held 
in  solution  by  water  through  which  air  has  been  forced  is  found  to  con- 
sist of  34.91  parts  by  volume  of  oxygen,  and  65.09  of  nitrogen.  Or, 
in  other  words,  while  in  atmospheric  air  the  oxygen  forms  but  little  over 
\y  that  represented  in  the  air  dissolved  by  water  is  over  £,  showing  that 
the  affinity  of  the  water  for  oxygen  is  much  greater  than  for  nitrogen. 

The  great  importance  of  this  circumstance  for  the  purification  of  water 
becomes  evident  from  the  fact,  that  to  the  oxidizing  action  of  oxygen 
upon  soluble  albumenoid  organic  pollution  in  the  water  is  mainly  due  the 
self-purification  of  the  water  of  running  streams,  and  indeed  also  the 
purifying  action  of  charcoal.  The  pores  of  charcoal,  especially  animal 
or  bone  charcoal,  hold  oxygen  in  a  highly  condensed  state,  ready  to  be 
given  off  to  other  substances  that  come  in  intimate  contact  with  it  and 
have  greater  affinity  for  the  oxygen.  Many  organic  coloring  and  soluble 
albumenoid  matters  possess  this  affinity  in  a  high  degree,  and  are  readily 
acted  upon  by  fresh  charcoal — that  is  to  say,  as  long  as  its  store  of  oxygen 
lasts.  For  it  should  be  distinctly  understood  that  the  action  of  charcoal 
is  by  no  means  infinite,  and  too  much  is  popularly  expected  of  charcoal : 
to  be  a  perfect  purifier  and  also  perfect  percolator,  acting  simultaneously 
in  both  capacities. 

The  mineral  suspended  impurities  are  considered,  physiologically,  of 
no  serious  moment,  except  that  the  public  naturally  prefer  a  clear,  bright 
water  to  a  thick  and  turbid  one.  A  careful  filtration  will  remove  sus- 
pended matter.  The  dissolved  mineral  impurities  must  be  displaced  or 
precipitated  by  chemical  purification  of  the  water  or  by  boiling;  the  sug- 
gested remedies  we  will  find  later  on. 

The  dissolved  organic  impurities  in  water  are  of  two  kinds — animal 
and  vegetable.  Of  the  latter  we  need  say  very  little.  They  are  for  the  most 
part,  very  difficult  of  removal,  and,  fortunately,  are  perfectly  harmless. 

The,  presence  of  the  dissolved  animal  organic  impurities  are  undoubt- 
edly very  objectionable,  and  of  most  serious  import.  These  animal  im- 
purities are  formed  chiefly  of  carbon,  hydrogen,  nitrogen,  and  sulphur. 
When  in  solution  in  the  water,  these  impurities  undergo  perpetual  change 
and  constant  chemical  re-arrangements,  and  the  danger  of  drinking  the 
water  charged  with  them  is  specially  great  when  these  changes  are  taking 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  45 

place.  The  great  chemical  difference  between  animal  and  vegetable  or- 
ganic matter  is  the  relatively  large  amount  of  nitrogen  present  in  animal 
organic  matter.  In  vegetable  organic  matters  this  element  only  occurs 
in  comparatively  small  quantity.  Substances  containing  nitrogen — the 
element  of  all  others  prone  to  change  its  relationship,  and  so  to  induce 
changes  in  the  bodies  containing  it — constitute  a  class  of  chemical  com- 
pounds called  "ferments" — that  is,  bodies  allied  to  yeast.  And  jast  as 
yeast  sets  the  wort  at  work,  resolving  the  sugar  into  alcohol  and  carbonic 
acid,  so  the  nitrogenized  organic  matter  of  water  in  a  state  of  perpetual 
alteration  and  movement,  effects  changes  in  the  human  body  which  result 
in  disease. 

Of  the  serious  results  of  drinking  water  contaminated  thus  with  ani- 
mal organic  impurity,  numerous  illustrations  might  be  given.  There 
can  be  no  doubt,  therefore,  that  the  use  of  water  containing  animal  or- 
ganic impurities,  which,  as  we  have  said,  are  themselves  so  liable  to 
undergo  change,  and,  when  in  this  condition,  to  induce  changes  in  other 
bodies  with  which  they  come  into  contact,  is  most  dangerous  to  health, 
and  may  prove  fatal  to  life. 

But,  it  may  be  remarked,  that  when  the  surface  wells,  receiving,  as 
they  do,  enormous  quantities  of  animal  contamination  (sewage),  and 
perhaps,  as  is  often  the  case  in  a  city,  the  drainage  of  churchyards,  are 
tested  by  chemical  analysis,  they  are  very  frequently  found  to  contain 
very  little  actual  organic  matter.  This  is  no  doubt  true,  but,  fortunately, 
the  organic  matter  leaves  behind  it  indisputable  records  of  its  previous 
existence,  and,  if  we  read  these  records  aright,  they  warn  us  of  the  dan- 
gerous consequences  that  may  any  day  arise  from  using  such  water.  For 
when  in  surf  ace- wells  the  chemist  discovers  alkaline  and  earthy  nitrates, 
and  a  large  quantity  of  common  salt,  these  constituents,  although  they 
may  be  in  themselves  harmless,  suggest  to  him  the  previous  existence  in 
the  water  of  the  filthiest  impurities — such,  for  example,  as  the  fluid 

fctters  discharged  from  the  human  body,  and  the  percolations  from 
spools  and  sewers.  The  decomposing  matter  in  solution,  by  its  slow 
passage  through  a  considerable  bed  of  earth,  the  soil  exerting,  as  it  is 
capable,  its  wonderful  power  of  effecting  the  oxidation  of  the  organic 
matter,  becomes  burnt  up,  its  carbon  being  converted  into  carbonic  acid, 
and  its  nitrogen  into  nitric  acid.  These  constituents,  it  is  to  be  specially 
noted,  impart  to  the  water  an  agreeable  taste  and  a  sparkling  appearance, 
and  so  people  like  the  water,  and,  because  they  like  it,  think  it  must  be 
good.  But  things  are  not  always  what  they  seem.  The  agreeably  de- 
ceptive properties  of  pleasant  taste  and  good  looks,  tell  how  these  wells 
are  the  gathering-place  for  surface-springs  loaded  with  foul  animal  re- 
in:iins.  and  the  washings  from  many  fat  churchyards.  If,  however,  the 
continuance  of  this  oxidation  of  the  organic  matter  by  the  soil  could  be 
guaranteed,  no  harm,  it  is  true,  would  come  of  it,  but  experience  proves 


46  A    TREATISE   OK   BEVERAGES. 

such  guarantee  is  impossible.  The  salutary  influence  of  the  soil  may  fail 
by  being  worn  out  or  overtaxed,  so  that,  at  any  time,  the  putrid  animal 
contamination  may  find  its  way  into  the  well  unchanged,  thereby  charg- 
ing the  water  with  the  active  agents  of  disease. 

Thousands  of  these  wells  still  abound  about  the  country,  where  health 
questions  have  not  received  the  amount  of  attention  they  deserve;  and 
notwithstanding  that  years  may  have  passed,  and  no  harm  have  come 
from  them,  a  day  may  come— and  every  year  the  increase  of  the  popula- 
tion renders  its  advent  more  likely — when  the  soil,  which  has  done  its 
work  so  long  and  so  well,  refuses  to  do  it  any  longer,  and  the  water  will 
become  a  drink  of  death,  and  a  carrier  of  disease.  These  receptacles, 
for  the  most  part,  favor  the  increase  of  animalcules  and  fungoid  growths 
and  the  generation  of  impure  gases,  and  this  contamination  is  further 
helped,  in  many  places,  by  the  unaccountable  practice  of  placing  the 
cistern  for  drinking  and  other  purposes  directly  over  the  water-closet. 
The  capacity  of  water,  exposed  to  an  impure  and  noxious  atmosphere, 
for  absorbing  impure  matter,  has  been  forcibly  illustrated  by  Dr.  Lyon 
Playfair,  who  mentions  an  instance  in  point:  "  One  of  my  assistants,"  he 
says,  ' '  was  making  experiments  with  an  oil  which  had  the  smell  of  the 
concentrated  urine  of  the  male  cat.  The  smell  was  insufferably  offen- 
sive, and  was  so  readily  absorbed  that  it  was  impossible  to  drink 'the  water 
placed  in  the  room.  Every  vessel  containing  a  liquid  in  the  room  soon 
became  contaminated  with  this  horrible  smell."  The  exposure  of  the 
water  stored  in  cisterns  and  water-butts  to  the  atmosphere  is  another 
source  of  impurity,  by  the  absorption  of  impure  gases  from  the  air.  The 
atmosphere  of  any  large  place  is  the  receptacle  for  the  exhalations  of 
many  inhabitants,  and  of  thousands  of  animals,  dead  and  living,  of  stable- 
yards,  privies,  dung-heaps,  slaughter-houses,  and  of  the  vapors  from  dust- 
bins and  gas-works,  and  like  establishments.  Even  when  water  is  taken 
into  the  close,  heated,  and  offensive  rooms  of  the  poor,  it  rapidly  absorbs 
the  offensive  gases  with  which  the  air  of  the  rooms  is  loaded,  and  becomes 
tainted.  "When  water/'  says  Dr.  Hector  Gavin,  "has  been  preserved 
in  butts  or  tubs  outside,  exposed  to  the  foetid  atmosphere  of  a  privy,  it 
taints  rapidly,  and  it  is  almost  impossible  in  calling  for  a  tumbler  of 
water  in  the  houses  of  the  poor  to  find  it  free  from  a  mawkish  taste." 

We  see  now,  how,  at  every  turn,  there  are  impurities  in  the  water 
supplied  to  us  by  companies,  and  more  especially  the  water  we  ourselves 
derive  from  wells,  to  be  got  rid  of.  First  of  all,  there  are  impurities  of 
a  harmless  although  objectionable  nature,  such  as  living  organisms  and 
certain  inorganic  suspended  impurities,  which  render  the  water  turbid 
and  of  a  disagreeable  appearance.  And,  secondly,  there  are  organic  im- 
purities of  a  most  harmful  nature,  which  may  be  the  cause  of  serious 
danger  to  health  and  life.  Although  these  latter  may  not  be  present  in 
the  actual  source  of  supply,  they  may  find  entrance  through  dirty  vessels 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  47 

and  careless  storage.  The  question,  therefore,  is  an  important  one:  What 
means  can  be  adopted  to  reduce  to  a  minimum  the  chances  of  accident 
arising  from  drinking  impure  water  ? 

And  to  this  question  there  is  but  one  answer,  viz. : — The  adoption  of  a 
system  of  purification. 

Dr.  Charles  Smart,  in  his  paper  on  "Water  Supply  of  Cities,"  read 
before  the  Sanitary  Congress,  very  justly  declared  that  chemical  tests 
alone  are  not  conclusive  evidence  of  the  wholesomeness  of  a  public  water 
supply,  in  the  face  of  an  excessive  mortality  from  disease  like  typhoid 
fevers,  which  are  largely  traceable  to  a  polluted  drinking  water. 

Furthermore,  to  quote  the  last  annual  report  of  the  New  York  State 
Board  of  Health:  "  It  is  a  thing  of  common  experience  that  water  highly 
contaminated,  even  with  excremental  matter,  may  be  drunk  for  a  long 
time  with  apparent  impunity  by  many  people;  but  that  at  some  unex- 
pected moment,  either  from  an  as  yet  unknown  change  in  the  fermenta- 
tion process,  or,  as  is  often  probable,  from  the  introduction  of  an  almost 
inappreciable  quantity  of  specific  infective  excreta,  an  outbreak  of  typhoid 
may  devastate  the  community  thus  supplied."  A  distinguished  sani- 
tarian tells  us,  that  the  effect  of  impure  water  is  not  always  sudden,  violent 
or  general.  On  the  contrary,  its  results  are  more  usually  so  gradual  as  to 
often  elude  ordinary  observation,  but  are  not  the  less  real  on  that  account. 

The  extent  and  manner  in  which  a  public  supply  is  liable,  under  the 
best  conditions,  to  be  contaminated,  is  aptly  illustrated  in  the  case  of 
New  York  city.  In  purity,  color  and  wholesomeness,  the  Croton  ranks 
second  to  no  other  potable  water;  yet  a  recent  official  report  by  the  New 
York  health  authorities  states  that  the  Croton- water  shed  embraces  239 
square  miles,  and  has  a  population  of  20,000,  with  1,879  dwellings,  besides 
barns,  pig-pens,  cesspools,  cemeteries,  slaughter-houses  and  other  sources 
of  contamination,  and  with  no  drainage,  excepting  on  the  surface. 

Yet,  in  comparison  to  the  water  supply  of  many  other  American 
cities,  the  Croton  is  purity  itself.  Philadelphia  draws  its  chief  supply 
from  the  Schuylkill,  a  sewer  and  factory-polluted  stream.  The  300,000 
inhabitants  of  Newark  and  Jersey  City  pump  into  their  reservoirs  the 
waters  of  the  Passaic  river,  filled  with  the  sewage  of  Paterson.  Prof. 
Leeds  says:  "  The  river  immediately  below  the  town  is  black  with  dye- 
stuffs,  the  fish  carried  over  the  great  falls  are  immediately  poisoned,  and 
analysis  reveals  that  the  water  has  acquired  an  enormous  percentage  of 
nitrogenous  matter."  Boston's  supply  is  threatened,  while  Chicago, 
St.  Louis,  Cincinnati,  Providence,  Baltimore,  and  a  score  of  other  cities 
are  drinking  water  contaminated  in  the  same  way  by  sewage,  factory  or 
surface  drainage,  or  by  cesspool  seepage,  into  wells.  The  large  majority 
of  rural  and  village  residents  depend  upon  shallow  wells  dug  in  porous 
soil  close  to  leaching  cesspools,  and  the  cool  draught  from  the  ' '  Old  Oaken 
Bucket"  too  often  contains  concentrated  poison. 


48  A    TREATISE    ON    BEVERAGES. 

Sources  of  Pollution  Manifold. — The  introduction  of  a  public 
waterworks  almost  invariably  leads  to  a  diminished  death-rate  from  zymo- 
tic disease,  and  could  the  purity  of  the  supply  be  maintained  by  filtration 
the  health  of  the  community  would  be  permanently  benefited.  But,  as 
has  been  shown,  the  sources  of  pollution  are  manifold  and  increasing. 
With  the  increase  of  population,  the  growth  of  manufactories,  and  the 
crowding  of  houses  in  the  vicinity  of  storage  reservoirs  and  their  feeders, 
filtration  and  aeration  become  indispensable. 

Again,  it  is  becoming  more  and  more  recognized  that  streams  receiv- 
ing sewage  are  not  purified,  no  matter  how  ample  their  volume  or  how 
rapid  their  flow.  Chemical  tests  alone  cannot  be  taken  as  a  proof  of 
purification.  The  poison  of  typhoid  has  been  conveyed  twenty-five  miles 
by  a  river,  and  communicated  to  forty  hospital  patients  who  drank  its 
waters.  To  quote  from  a  high  authority  (Mass.  State  Board  of  Health, 
1876):  "  If  sewage  contains  the  germs  of  disease,  whatever  they  may  be, 
no  agency  at  present  known,  except  a  sufficiently  high  temperature,  will 
effectually  destroy  them."  Hence  it  is  desirable,  as  Parry,  one  of  the 
best  English  authorities,  says,  that  filtration  should  be  performed  whole- 
sale by  the  public  authorities,  rather  than  to  leave  it  to  individuals. 
Thus  rich  and  poor  alike  are  benefited,  and  it  will  not  be  necessary  to 
trust  to  cheap  and  worthless  appliances  left  in  charge  of  careless  domestics. 
Many  towns  and  water  companies  filter  their  water  by  passing  it  through 
beds  of  broken  stone,  gravel,  sand,  charcoal  or  other  material.  These  are 
often  very  extensive  and  costly,  notably  those  of  the  London  water  com- 
pany and  at  Berlin.  The  filter  beds  at  Poughkeepsie  cost  over  $75,000 
for  the  plant  alone. 

Oxygen  in  Water. — The  presence  of  oxygen  in  spring- water,  though 
not  always  a  guarantee  of  purity,  is  very  good  indication  of  such,  as  the 
organic  matter  most  injurious  in  drinking  water  is  that  most  readily 
oxidized,  and  the  presence  of  free  oxygen  indicates  an  excess  above  the 
quantity  necessary  to  effect  such  oxidation.  However,  the  presence  of 
oxygen  in  water  is  objectionable  in  the  case  of  waters  flavored  with  es- 
sential oil  or  other  principles  liable  to  change  by  oxidation. 

Waters  containing  ferrous  compounds  can  only  be  prepared  success- 
fully by  the  careful  exclusion  of  oxygen  in  every  stage  of  the  manufacture. 

Mr.  B.  Bruce  Warren,  at  a  meeting  of  the  Society  of  Arts,  road  an  in- 
teresting lecture  on  the  preparation  and  manufacture  of  carbonated 
waters.  One  of  the  principal  points  we  herewith  present: 

"  From  certain  experiments  which  I  have  made  and  am  still  carrying 
out,  it  would  appear  as  if  this  oxygen  contained  in  the  water  acquires  an 
enhanced  chemical  activity  under  certain  circumstances,  and  although  I 
am  not  able  to  prove  that  it  becomes  ozonized,  I  am  certainly  of  opinion 
that  the  oxidation  of  oil  of  lemon  in  lemonade  is  in  a  great  measure  the 
cause  of  the  deterioration  where  sound  and  genuine  ingredients  have  been 


w 


" 


THE    IMPURITIES    AND   PURIFICATION    OF   WATER.  49 

.sed.  Other  substances  liable  to  change  by  oxidation  may,  of  course, 
alter  in  the  same  way.  In  the  ordinary  manufacture  of  carbonated  waters 
belonging  to  the  saline  class,  oxygen  gas  is  not  likely  to  do  any  harm,  but 
it  is  impossible  to  regard  its  presence  with  indifference  where  essential  oils 
or  other  easily  oxidized  materials  are  employed.  The  seriousness  of  air- 
impregnated  water  has  not  escaped  the  attention  of  manufacturers,  and 
a  system  of  bottling  water  free  from  atmospheric  air  has  been  recently 
perfected. " 

For  a  remedy  for  removing  the  atmospheric  air  from  water  we  refer  to 
the  article  on  the  "  Kemoval  of  Atmospheric  Air7'  in  another  chapter, 
which  explains  its  injurious  effects  on  carbonic  acid  and  carbonated 

verages. 

Metallic  Impurities. — The  contamination  of  the  water  by  contact 
with  metals  has  been  a  source  of  considerable  anxiety  to  the  manufac- 
turers of  carbonated  waters.  Contact  with  lead  or  any  other  easily  oxidized 
metal  must  be  avoided.  There  is  no  difficulty  in  securing  this  object  by 
a  coating  of  tin  or  silver,  but  when  particles  of  metal  are  introduced  by 
attrition  it  is  not  so  easy  to  suggest  a  remedy.  We  occasionally  hear  of 
metallic  impregnations  in  water,  especially  those  containing  citric  or 
tartaric  acid,  and  we  would  just  suggest  that  before  we  attribute  this  to 
defects  in  the  mechanical  appliances,  it  will  be  better  to  see  if  the  materials 
are  free  from  fault.  These  acids  are  usually  crystallized  in  lead-lined 
vessels,  and  are  more  frequently  impregnated  with  this  metal  than  most 
people  are  aware  of. 

Injury  to  lead  by  contact  with  lime  is  well  worthy  of  consideration. 
It  is  extraordinary  that  this  effect  should  have  been  so  entirely  ignored, 
as  it  has  long  been  known  that  water,  impregnated  with  lime,  when  passed 
through  leaden  pipes,  becomes  extremely  injurious,  simply  from  its  taking 
up  by  some  chemical  process  a  certain  amount  of  the  lead,  whereas  the 
limewater  itself  would  not  be  dangerous.  Prof.  Angel,  in  the  National 
Bottlers'  Gazette,  says  on  this  subject: 

"  It  is  of  the  utmost  importance  to  know  whether  water  used  for 
drinking  purposes  contains  lead.  A  little  gradually  taken  into  the  system 
does  not  pass  off,  but  accumulates  until  the  quantity  is  sufficient  to  result 
in  bad  if  not  fatal  consequences.  Since  the  poison  is  so  insidious  in  its 

tion,  one  does  not  receive  warning  until  it  is  too  late. 

If  a  piece  of  bright  lead  is  exposed  to  moist  air,  it  soon  becomes 
tarnished  from  the  formation  of  a  thin  film  of  protoxide  of  lead,  pro- 
duced by  the  action  of  atmospheric  oxygen.  If  this  piece  of  lead  should 
be  now  placed  in  water  perfectly  pure  and  free  from  air,  the  oxide  would 
dissolve,  leaving  the  metal  bright,  after  which  there  would  be  no  further 
action,  since  no  more  oxide  could  form.  But  if  air  had  access  to  the 
water,  the  twofold  action  of  oxidation  and  solution  would  continue  to- 
gether, and  the  surface  of  the  metal  would  remain  more  or  less  bright, 
4 


50  A   TREATISE    ON   BEVERAGES. 

according  as  the  oxide  is  formed  faster  or  slower  than  it  can  dissolve.  If 
some  sulphate  or  carbonate  be  now  added  to  the  water,  these  salts  im- 
mediately react  with  the  oxide  to  form  on  the  metal  an  insoluble  coating 
of  carbonate  or  sulphate  of  lead,  which,  being  insoluble  in  water,  pre- 
vents further  action.  These  facts  explain  the  behavior  of  natural  waters 
towards  lead.  In  the  first  place  the  protoxide  of  lead  is  always  formed, 
which  dissolves  if  the  water  does  not  contain  the  necessary  saline  constit- 
uents to  prevent  it.  Water  that  contains  any  salt  of  lime  or  magnesia  in 
excess  is  called  hard  water.  Generally  these  bases  are  present  in  the  form 
of  carbonates  or  sulphates;  hence  the  commonly  accepted  view,  that  hard 
water  does  not  act  on  lead.  But  here  is  an  error  that  must  be  guarded 
against.  The  water  fails  to  act  on  lead,  not  because  it  is  hard,  but 
because  it  contains  sulphates  or  carbonates.  A  soft  water  containing 
sulphates  or  carbonates  of  the  alkalies  has  no  action  on  lead.  On  the 
other  hand,  a  water  hard  from  the  presence  of  carbonate  of  lime  or 
magnesia  frequently  acts  on  lead  freely,  because  the  same  acid  that  dis- 
solves them  and  explains  their  presence,  also  dissolves  carbonate  of  lead. 
Hence  it  is  plain  that  some  very  hard  waters,  highly  charged  with  car- 
bonic acid,  readily  act  on  lead.  The  decomposition  of  organic  matter 
produces  carbonic  acid;  consequently  the  presence  of  organic  matter 
facilitates  the  action  of  water  on  lead.  Nitrates  dissolve  lead  freely.  The 
metal  should  not  be  used  in  waters  containing  them.  Sulphates  in  water 
protect  lead  most,  since  the  sulphate  of  lead  is  insoluble  in  water  and 
acids.  Carbonates  are  next  in  order.  The  carbonate  of  lead  is  insoluble 
in  water,  but  soluble  in  acids — even  the  weak  carbonic  acid. 

"  Water  that  is  hard  is  so,  generally,  from  the  presence  of  sulphates 
or  carbonates  of  lime  and  magnesia,  so  that  ordinarily  it  might  be  con- 
sidered safe  to  use  lead  in  hard  water.  But  since  there  are  exceptions 
both  against  hard  water  and  in  favor  of  soft  water,  the  only  safe  way  is 
to  test  every  water  in  which  lead  is  used. 

"Another  rough  method  is,  to  observe  whether  the  surface  of  lead 
which  has  been  in  water  for  some  time  is  bright  and  shining,  like  newly 
cut  metal,  or  is  dull  in  color,  very  gray,  or  brownish.  Too  much  reliance 
should  not  be  placed  upon  the  color,  for  the  oxide  may  not  dissolve  fast 
enough  to  keep  the  metal  bright,  and  yet  not  much  may  dissolve.  How- 
ever, if  the  surface  is  bright  and  clear  the  evidence  is  decisive;  for  it 
would  not  be  if  the  oxide  did  not  dissolve." 

It  is  best  to  have  the  pipes  through  which  the  water  runs,  of  iron  or 
of  pure  solid  tin — lead  should  be  entirely  dispensed  with. 

The  storage  cisterns  should  be  of  wood,  or,  best  of  all,  of  slate.  If 
TV  of  a  grain  of  lead  per  gallon  is  present  in  water,  it  ib  dangerous  for 
drinking  and  should  be  rejected. 

Galvanized  Iron-tanks  injurious.— Dr.  Venable,  in  Jour.  Am. 
Chem.  Soc.y  says:  "  The  increase  in  the  use  of  galvanized  iron,  especially  in 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  51 

the  form  of  water- tanks  and  pipes,  has  led  to  a  reopening  of  the  question 
as  to  the  possible  injurious  effects  from  the  use  of  such  water.  It  is  a  mat- 
ter of  importance,  then,  to  us,  how  far  our  knowledge  extends  on  this 
subject,  and  I  will  collect  here  all  of  the  known  facts,  so  far  as  I  have 
been  able  to  get  at  them. 

"  The  so-called  galvanized  iron  is,  of  course,  nothing  more  than  iron 
.dipped  in  a  bath  of  zinc,  and  superficially  coated  with  it,  and,  to  a  cer- 
tain extent,  alloyed  with  it.  The  character  of  the  protection  aiforded  the 
iron  is  galvanic  (hence  the  name),  the  two  metals  forming  a  galvanic 
couple,  so  that  under  the  action  of  any  exciting  liquid  the  zinc,  and  not 
the  iron,  is  attacked.  That  zinc  dissolves  in  potable  waters  has  long 
since  been  shown  by  the  experiments  of  Boutigny,  Schaueffele  and  Lan- 
gonne.  Distilled  water  and  rain-water  dissolve  it  more  readily  than  hard 
water.  Especially  is  water  containing  carbonic  acid  capable  of  this  solvent 
action.  So  much  may  be  taken  up  that  the  water  becomes  opalescent 
and  acquires  a  distinctly  metallic  taste.  It  seems  that  by  the  action  of 
water,  hydrate  and  carbonate  of  zinc  are  gradually  formed,  and  that  this 
action  is  more  rapid  in  the  presence  of  certain  saline  matters,  but  is 
weakened  by  calcium  salts. 

"  As  to  the  injurious  effects  of  such  waters,  authorities  differ.  Fons- 
sagrives,  has  investigated  the  question,  consulting  the  statistics  of  the 
French  navy,  and  the  recorded  experiments  of  others,  adding,  however, 
none  of  his  own.  The  French  Government  had,  before  this,  appointed  a 
committee  to  make  a  special  report  on  the  subject,  and  the  investigations 
of  Roux,  in  1865  and  1866,  furnished  evidence  enough  of  possible  injury 
to  health,  from  waters  stored  in  galvanized  iron  tanks,  to  lead  to  an  order 
from  the  Minister  of  Marine  prohibiting  the  use  of  such  tanks  on  board 
ships  of  war.  Boutigny  attributed  grave  effects  to  the  use  of  these  zinc- 
containing'  waters,  looking  upon  it  as  probably  resulting  in  epilepsy. 
Fonssagrives,  however,  maintains  that  the  zinc  is  not  cumulative,  and 
produces  no  bad  effects  unless  taken  in  large  doses.  Doubt  is  thrown  on 
this  position,  however,  by  the  fact  that  his  assertions  as  to  the  limited 
solubility  of  zinc  in  ordinary  drinking-water  are  not  sustained  by  experi- 
ments. Without  doubt  such  waters  have  been  used  for  considerable 
length  of  time,  and  no  injurious  effects  have  been  noticed.  This  may 
have  been  due,  however,  to  the  hardness  of  the  water,  and  hence  the 
small  amount  of  zinc  dissolved .  Pappenheim  states  in  contradiction  to 
the  assertion  of  Fonssagrives,  that  zinc  vessels  are  dangerous,  and  must 
be  carefully  avoided.  Dr.  Osborne,  of  Bitterne,  has  frequently  observed 
injurious  -effects  from  the  use  of  waters  impregnated  with  zinc.  Dr. 
Stevenson  has  noticed  the  solvent  action  of  rain-water  on  galvanized  iron, 
and  states  that  probably  its  continued  use  would  cause  injury  to  health. 
He  recommends  as  a  convenient  test  for  the  presence  of  zinc  in  potable 
waters  the  addition  of  potassium  ferrocyanide  to  the  filtered  and  acidu- 


52  A    TREATISE    ON   BEVERAGES. 

lated  water.  Zinc  gives  a  faint  white  cloud,  or  a  heavier  precipitate  when 
more  is  present.  Dr.  Frankland  mentions  a  case  of  zinc  poisoning  where 
well-water  containing  much  dissolved  oxygen,  and  but  little  carbonic 
acid,  was  used  after  passing  through  galvanized  iron  pipes.  Professor 
Heaton  has  recorded  the  analysis  of  spring- water  in  Wales,  and  a  second 
analysis  of  the  same  water  after  passing  through  half  a  mile  of  galvanized 
iron  pipe,  showing  that  the  water  had  taken  up  6.41  grains  of  zinc  car- 
bonate per  gallon. 

"A  similar  instance  of  zinc- impregnated  water  has  come  under  my  own 
observation.  The  water  from  a  spring  two  "hundred  yards  distant  was 
brought  by  galvanized  iron  pipes  to  a  dwelling-house,  and  there  stored  in 
a  zinc-lined  tank,  which  was  painted  with  white  lead.  The  water  became 
somewhat  turbid  and  metallic-tasting,  and  its  use  for  drinking  purposes 
was  discontinued.  Analyses  were  made  after  the  pipes  had  been  in  use 
for  about  one  year. 

"  The  tank  contained  4.48  grains  of  zinc  carbonate  per  gallon,  with  a 
trace  of  iron,  and  no  lead.  Water  from  the  pipe  gave  4. 29  grains  of  zinc 
carbonate  per  gallon,  and  a  trace  of  iron. 

"It  is  evident,  then,  when  the  dangerous  nature  of  zinc  as  a  poison 
is  taken  into  consideration,  that  the  use  of  zinc-coated  vessels  in  connec- 
tion with  water,  or  any  food-liquid,  should  be  avoided." 

Humine,  Oeine,  and  Ulmine. — We  do  not  care  to  go  into  a  scien- 
tific explanation  of  all  the  minute  constituents  or  impurities  of  water,  but 
it  is  deemed  necessary  to  explain  what  is  meant  by  the  above  nomenclature, 
as  the  manufacturer  in  the  course  of  time  might  run  across  this  term 
and  search  for  information  in  this  work. 

Huminic,  Geinic  or  Ulminic  Acid  are,  if  not  identical,  certainly  nearly 
related,  and  by  analysts  only  differently  termed;  they  consist  of  or  are 
found  in  the  sediments  of  springs,  are  of  a  humous  nature,  but  are  not 
at  all  definite  in  composition.  There  are  organic  substances  free  of  nitro- 
gen, while  there  are  others  with  nitrogen,  and  therein  is  the  difference  in 
their  organic  nature. 

All  these  substances  have  been  found  or  proved  in  spring  water,  and  it 
may  be  certain  that  many  other  substances  partake  in  the  combination  of 
water,  but  have  hitherto  not  been  found,  not  been  searched  for,  or  not 
been  definitely  explained. 

Iodine  and  Bromine. — Chatin  asserts  that  all  spring-waters  contain 
iodine,  and  this  assertion  is  supported  by  the  fact  that  iodine  is  found  in 
many  vegetables  and  plants  that  live  in  sweet  water,  also  in  many  plants 
of  the  earth.  The  quantity  of  iodine  differs  in  the  various  sources  of 
water;  mountain  water  is  said  to  contain  the  least.  Also  Marchand 
proves  iodine  in  all  spring  waters  and  in  bromine. 

Phosphoric  Acid,  Arsenic  Acid,  Boric  Acid;  Fluorides,  and  the 
newly  discovered  metals:  Rubidium,  Cesium,  Thallium,  etc.— 


, 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  53 

All  these  substances  have  been  found  by  careful  analysis  in  the  real  min- 
eral waters,  besides  the  regular  saline  or  mineral  constituents.  It  is  under- 
stood that  they  got  into  the  water  by  the  rain  flowing  through  or  pene- 
trating the  different  stratas  of  the  earth,  dissolving  or  absorbing  them,  and 
there  is  in  all  probability  more  or  less  in  all  our  springs  or  wells — may  be 
but  traces. 

Color  and  Characteristics  of  Pure  Water.— Two  theories  are  ad- 
vanced £o  explain  the  blue  color  of  water  when  seen  in  large  masses — one, 
held  by  Pr-of.  Tyndall,  being  that  small  solid  particles  suspended  in  the 
water  do  not  reflect  the  lower  or  red  rays  of  the  spectrum.  According 
to  the  other  theory,  the  color  is  due  to  the  absorbent  action  of  the  water 
itself  on  the  white  light  before  and  after  reflection  by  these  particles. 
The  results  of  experiments  made  by  Mr.  John  Aitken,  and  presented  to 
the  Royal  Society,  England,  show  that  the  latter  theory  is  probably  the 
more  correct  one.  The  greater  number  of  white  reflecting  particles  the 
greener  the  water  appears  to  be,  and  hence  the  gradual  deepening  of  the 
green  to  blue  as  the  shore  is  left.  The  waters  of  Lake  Como  owe  their 
darkness  to  the  absence  of  reflecting  particles,  as  Mr.  Aiken  ingeniously 
proved  by  scattering  finely-divided  chalk  in  the  centre  of  that  lake, 
thereby  producing  a  very  brilliant  blue.  The  brilliancy  depends  on  the 
color  of  the  particles,  and  is  greatest  with  white  particles.  Among  coral 
reefs,  which  are  generally  strewn  with  white  sand,  the  water  also  takes  a 
very  brilliant  blue  or  green.  The  dull  tinge  of  some  river- waters  is  due 
to  the  dingy  character  of  the  suspended  silt;  but  springs  have  often  a 
bright  blue  color,  owing  to  the  whiteness  of  the  chalk  suspended  in  them. 

We  often  talk  of  or  read  about  the  blue  Danube  and  the  green  Rhine, 
but  the  latter  at  Cologne  and  the  former  at  Vienna  hardly  justify  the 
designation,  and  might  more  literally  be  described  as  of  a  muddy  brown. 
Victor  Meyer  has,  however,  been  occupying  himself  with  an  inquiry  into 
the  actual  color  of  perfectly  pure  water,  and  he  finds  that  it  should  be 
described  as  neither  blue  nor  green,  but  a  shade  between  the  two.  To 
demonstrate  this  he  takes  five  wide  but  thin  glass  tubes,  40  mm.  in  diame- 
ter and  about  1|  metre  in  length;  these  are  connected  by  means  of  caout- 
chouc tubing  forming  a  tube  about  7-J  metres  long.  Both  ends  of  this 
tube  are  closed  with  even  glass  plates  fitted  in  metal  sockets.  The  latter 
are  furnished  with  brass  nozzles  for  filling  the  tube.  The  tube  itself  is 
placed  in  an  exactly  horizontal  position  and  covered  with  a  black  cloth. 
Upon  looking  through  the  empty  tube  the  field  of  vision  appears  perfectly 
colorless,  the  cloth  and  the  metal  sockets  preventing  the  color  of  the  glass 
from  exerting  any  influence;  directly,  however,  the  tube  is  filled  with 
distilled  water,  an  intense  bluish-green  color  is  observed. 

The  characteristics  of  good  water  may  be  summed  up  as  follows:  It 
should  be  at  all  seasons  clear,  transparent,  bright,  and  when  seen  in  large 
bulk,  pure  blue,  the  natural  color  of  uncontaminated  water;  it  should  be 


54  A   TREATISE    ON   BEVERAGES. 

well  aerated,  holding  in  solution  from  seven  to  eight  cubic  inches  of  air 
per  gallon,  consisting  of  two  or  more  cubic  inches  of  oxygen  and  six  of 
nitrogen;  it  should  be  free  from  living  organisms,  vegetable  and  animal, 
and  from  all  dead,  decomposing  organic  matter,  and  should  not  dissolve 
lead;  it  should  hold  only  a  moderate  quantity  of  mineral  matter  in  solu- 
tion, and  not  deposit  a  coating  of  lime  or  magnesia  when  boiled. 

Microbe  and  Bacteria. — Microbe  and  Bacteria  being  frequently 
found  in  polluted  water,  an  explanation  of  the  terms  is  necessary.  By 
the  term  microbe  is  understood  a  microscopic  organized  germ,  which 
exists  in  diseased  animal  bodies,  and  which,  when  transferred  to  other 
animal  bodies,  under  proper  conditions,  is  capable  of  reproducing  a 
specific  disease,  the  same  as  that  existing  in  the  body  from  which  it  was 
taken.  The  cholera  microbe  thrives  in  the  alkaline  contents  of  the  in- 
testines, and  when  by  any  means  it  is  transferred  to  another  living  body, 
it  is  capable  of  infecting  that  body  with  cholera. 

On  the  other  hand,  when  any  vegetable  or  animal  infusion,  or  other 
liquid  containing  nitrogenous  substances  with  comparatively  little  starchy 
or  saccharine  matter,  is  left  exposed  to  the  air  for  some  time,  putrefac- 
tive changes  take  place,  and  the  liquid  becomes  filled  with  minute  or- 
ganized bodies  termed  bacteria.  Various  beverages  undergo  changes  of 
this  sort.  While  these  bacteria,  together  with  the  substances  in  which 
they  thrive,  may  cause  sickness  if  taken  into  the  body,  as  would  any  de- 
composing or  putrefactive  substance,  it  is  believed  these  bacteria  are  not 
regarded  as  the  cause  of  any  specific  disease.  Doubtless  these  two  terms 
have  been  wrongly  used  by  some  writers  as  if  synonymous.  With  respect 
to  "  fermentation  "  and  "  bacterial  influences,"  of  which  we  now  read  so 
much  in  connection  with  diseases  and  epidemics,  the  following  query 
occurs:  Wine,  beer  and  other  beverages  go  through  a  fermentation,  and 
they  become  palatable  and  desirable.  They  do  not  decompose,  decay,  or 
create  unhealthy  or  unpleasant  exhalations.  On  the  contrary,  a  carcass 
of  a  dead  animal  is  also  said  to  go  through  a  fermentative  process,  the 
result  of  which  is  the  poisoning  of  the  surrounding  atmosphere.  The 
"  bacterial  influences  "  in  these  cases  are  not  the  same.  In  one  case  they 
act  as  a  preservative  and  in  the  other  as  a  destroying  agent.  Bacteria  or 
microbe  are  classified.  The  phenomenon  of  fermentation  is  due  to  a 
specific  germ,  or  microbe,  which  always  produces  the  same  effects,  the 
microbes  being  named  and  classified  according  to  these  specific  results. 
The  microbe  which  causes  the  fermentation  of  yeast  or  beer,  when  put 
into  a  proper  medium  (one  containing  sugar  in  some  form),  decomposes 
the  sugar,  and  alcohol  is  one  of  the  results.  This  microbe  is  called  the 
torula  cerevisice,  or  saccliarromyces  cerevisia,  and  invariably  produces 
the  identical  result.  The  microbe  which  causes  putrefaction  is  of  a  dif- 
ferent kind,  a  bacterium  known  as  bacterium  termo,  or  the  bacterium  of 
putrefaction. 


THE   IMPURITIES    AND    PURIFICATION    OF    WATER.  55 


Interesting  experiments  as  to  the  rapidity  of  growth  and  the  means 
of  destruction  of  microbia,  by  Dr.  T.  Leone,  a  European  chemist,  are  com- 
mented on  on  another  page,  to  which  we  expressly  refer,  being  exceedingly 
interesting. 

Minimum  of  Safety  in  Water. — The  constituent  parts  of  water 
when  pure  are,  in  volumes,  two  parts  of  hydrogen  and  one  part  of  oxy- 
gen, and,  by  weight,  one  part  of  hydrogen  and  eight  parts  of  oxygen. 
When  pure,  water  is  also  transparent,  odorless,  tasteless,  and  colorless, 
except  when  seen  in  considerable  depths.  Now,  while  it  appears  to  be 
an  established  fact  that  chemically  pure  waters  are  not  best  for  drinking 
purposes,  still  there  is  a  limit  in  the  condition  of  impurity  beyond  which 
it  is  not  safe  to  imbibe.  Kain-water  is  almost  always  affected  by  atmos- 
pheric influences;  spring  and  well-water  very  often  become  charged  with 
mineral  properties,  and,  finally,  the  waters  of  rivers,  lakes,  and  ponds, 
as  a  rule,  contain  more  or  less  vegetable  and  animal  organisms.  But 
what  is  the  minimum  of  safety?  Dr.  Frankland  furnishes  the  following 
conclusions  as  to  what  must  be  considered  polluted  water: 

1.  Every  liquid  that  contains  in  suspension  more  than  one  part,  by 
weight,  of  dry  organic  matter  in  100,000  parts  of  the  liquid;  or  one  part 
by  weight,  of  dry  mineral  matter  in  100,000  parts  of  the  liquid. 

2.  Every  liquid  containing  in  solution  more  than  two  parts,  by  weight, 
of  organic  carbon,  or  three  parts  of  organic  nitrogen,  in  100,000  parts  of 
the  liquid. 

3.  Every  liquid  which,  when  placed  in  a  porcelain  dish  to  the  depth 
of  one  inch,  exhibits  during  daylight  distinct  color. 

4.  Every  liquid  which  contains  in  solution  more  than  two  parts,  by 
weight,  of  any  metal,  except  lime,  magnesia,  potash  and  soda,  in  100,000 
parts  of  the  liquid. 

5.  Every  liquid  which  contains  in  suspension  more  than  -f$  parts 
metallic  arsenic,  by  weight,  in  every  100,000  parts. 

6.  Every  liquid  which,  after  the  addition  of  sulphuric  acid,  contains 
more  than  one  part,  by  weight,  of  free  chlorine  in  every  100,000  parts. 

7.  Every  liquid  which  contains,  by  weight,  more  than  one  part  of 
sulphur,  in  the  state  of  sulphuretted  hydrogen  or  of  a  soluble  sulphuret, 
in  every  100,000  parts. 

8.  Every  liquid  possessing  an  acidity  greater  than  that  produced  by 
adding  two  parts,  by  weight,  of  hydrochloric  acid  to  1,000  parts  of  dis- 
tilled water. 

9.  Every  liquid  possessing  an  alkalinity  greater  than  that  produced 
by  adding  one  part,  by  weight,  of  caustic  soda  to  1,000  parts  of  distilled 
water. 

10.  Every  liquid  exhibiting  on  its  surface  any  film  of  petroleum,  or 
containing  in  suspension  more  than  -^  parts,  by  weight,  of  such  oil  in 
every  100,000  parts. 


56  A    TREATISE   ON   BEVERAGES. 

It  is  most  important,  says  Dr.  Austin,  that  we  should  seek  to  avoid 
all  waters  tainted  by  organic  matter,  especially  sewage.  The  presence  of 
ammonia  in  any  water  offers  valuable  evidence  of  such  contamination; 
since  it  is  the  measure  of  that  portion  of  organic  matter  not  decomposed, 
but  in  a  state  of  or  undergoing  putrefaction.  More  than  ^  of  a  grain 
of  free  ammonia  per  1,000  gallons  of  water,  or  more  than  ft  of  a  grain  of 
albuminoid  ammonia  per  1,000  gallons  of  water,  forbodes  danger  to  persons 
drinking  the  liquid,  or  beverages  manufactured  from  it. 

Water  should  be  Purified. — The  purification  of  water  for  the  pur. 
pose  of  manufacturing  beverages,  whether  carbonated  or  otherwise,  is  a 
fruitful  subject  of  discussion,  and  one  which  should  always  engage  the 
attention  of  the  trades  interested.  The  modes  of  purifying  water  are 
either  mechanical  or  cliemical,  according  as  the  impurities  are  in  suspen- 
sion or  in  solution.  From  suspended  impurities,  causing  more  or  less 
turbidity,  water  is  purified  by  subsidence  and  by  filtration.  On  the  large 
scale  subsidence  is  carried  on  in  reservoirs,  on  the  small  scale  in  water- 
butts,  tanks,  and  cisterns.  The  process  is  necessarily  slow.  The  de- 
posited matter  should  periodically  be  removed.  In  semi-barbarous  coun- 
tries muddy  water  is  sometimes  fined  or  cleared  by  the  addition  of  the 
mucilaginous  pulp  of  certain  fruits,  after  the  manner  in  which  wine, 
cider  and  beer  are  clarified,  by  the  addition  of  white  of  egg  or  of  isin- 
glass. The  glairy  matter  slowly  coagulates,  inclosing  the  suspended 
matters  as  in  a  net,  leaving  the  fluid  clear.  Filtration  is  conducted  on 
the  largest  scale  through  gravel  and  sand,  through  spongy  iron  also; 
on  the  small  scale  through  spongy  iron,  carbide  of  iron,  charcoal,  sponge, 
cloth,  paper,  stone  and  some  other  materials  being  occasionally  employed. 
The  chief  objection  to  filtration  is  the  liability  of  a  portion  of  the  impuri- 
ties to  decompose,  and  to  increase  instead  of  decrease  the  impurity  of  water 
subsequently  passed  through  the,  filters.  To,  prevent  such  an  unfortunate 
result  the  filters  must  be  duly  cleansed. 

Impurities  in  solution  are  of  a  mineral  nature  or  they  are  organic; 
that  is,  of  an  animal  or  vegetable  character.  From  the  point  of  view  of 
bottlers,  dissolved  carbonate  of  calcium  in  undue  quantities  (chalk,  or 
less  correctly  "  the  lime")  in  water  is  an  impurity.  They  are  removed 
by  chemicals,  or  by  distillation  and  boiling. 

To  remove  organic  matter  from  solution  in  water  oxidation  by  the  oxy- 
gen of  the  air  is  the  only  practicable  process.  This  action-  goes  on  directly 
but  slowly  in  lakes  or  other  sheets  of  water  exposed  to  air.  It  goes  on 
more  rapidly  when  air  and  water  are  well  mixed,  as  in  the  tumbling  of 
water  down  weirs,  cataracts  and  waterfalls,  and  in  the  rushing  of  rivers 
along  rocky  beds.  It  goes  on  most  satisfactorily  when  water  percolates 
through  porous  and  therefore  air-laden  soil  on  its  way  to  springs,  wells, 
etc.;  hence,  by  the  way,  the  value  of  deep  wells,  the  water  of  which  is 
fifty  to  a  hundred  feet  below  the  surface  Of  the  ground,  for  the  rain-water 


THE   IMPURITIES   AND   PURIFICATION   OF   WATER.  57 

supplying  such  wells,  even  if  fouled  at  the  surface,  usually  becomes  con- 
verted into  pure  water  before  it  reaches  or  becomes  part  of  the  water  in 
the  well.  Filters,  fortunately,  act  chemically  as  well  as  mechanically,  in 
so  far  as  they  bring  the  organic  impurities  in  the  water  and  the  oxygen 
of  the  air  into  closer  contact,  and,  therefore,  under  good  conditions  for 
that  chemical  attack  on  each  other  which  results  in  the  entire  alteration 
of  both  into  a  minute  quantity  of  harmless  nitre  added  to  the  water  and 
a  small  quantity  of  carbonic  acid,  which  gives  desired  aeration  to  the 
water. 

To  make  this  chemical  action  of  the  filter  continuous  it  is  necessary 
to  constantly  supply  the  requisite  oxygen.  For  it  must  be  distinctly 
understood,  that  the  chemical  action  of  the  filter  lasts  only  as  long  as 
its  store  of  oxygen  lasts.  A  constant  supply  of  oxygen  is  kept  up  by  the 
free  access  or  the  continuous  circulation  of  air,  and  every  filter  should  be 
so  constructed  as  to  allow  such  a  free  circulation — the  aeration  of  the 
water.  If  this  aeration  is  carried  on  by  mechanical  appliances  and  under 
pressure  it  is  the  more  effective. 

On  this  subject  the  National  Bottlers'  Gazette  published  a  series  of 
valuable  and  instructive  articles  which  are  very  beneficial  to  the  trade, 
and  are  in  the  main  part  reproduced  here. 

To  Mr.  R.  d'Heureuse,  New  York,  an  expert  in  the  matter,  we  are 
indebted  for  practical  information.  He  is  the  patentee  of  several  practical 
inventions  on  " Air- Treatment,"  and  so  also  is  Prof.  Albert  R.  Leeds,  of 
Hoboken.  The  latter 's  system  of  aeration  and  filtration  is  very  much 
similar  to  that  of  the  former.  We  understand  also  that  both  systems  are 
now  under  the  operation  of  a  Company. 

Aeration  of  Water. — Within  the  past  few  years  another  process  has 
been  successfully  introduced,  by  which  water,  ordinarily  unfit  for  drink- 
ing or  beverage-manufacturing  purposes,  has  been  rendered  sweet  and 
wholesome.  The  system  is  styled  aeration.  By  this  is  meant,  not  the 
impregnation  of  water  with  carbonic  acid  .gas,  as  it  is  understood  in 
England  and  elsewhere,  where  all  mineral  waters  are  erroneously  known 
as  "aerated  waters,"  but  submitting  it,  under  favorable  conditions,  to 
atmospheric  pressure,  whereby  the  deficiency  in  oxygen  is  supplied,  the 
absence  of  which  leads  to  the  rapid  development  of  organisms  fatal  to  its 
purity.  Air,  as  is  well  known,  consists  of  twenty-one  parts  by  volume 
of  oxygen  arfd  seventy-nine  parts  of  nitrogen,  but  the  oxygen  is  more 
soluble  in  water  than  the  nitrogen.  This  new  departure,  it  may  safely 
be  said,  is  of  vast  importance  to  manufacturers  of  carbonated  beverages, 
and  the  latest  information  and  more  recent  experiments  will  serve  to  ac- 
quaint them  with  a  matter  which  is  just  at  present  receiving  special  study 
and  investigation  at  the  hands  of  leading  scientists. 

Oxygen,  as  the  researches  of  Tyndal,  Pasteur  and  other  students  of 
the  germ  theory  and  the  effects  of  different  gases  on  the  purity  of  water 


58  A    TREATISE    ON    BEVERAGES. 

and  other  fluids  have  established,  exercises  a  powerful  purifying  effect  on 
water,  as  indeed  on  any  other  fluid  containing  organic  matter.  Just  as 
it  encourages  combustion  and  promotes  life,  so,  when  brought  in  contact 
with  organic  matter  in  water,  it  causes  its  natural  destruction  and  de- 
composition, effecting  its  resolution  into  harmless  elements,  among  which 
carbonic  acid  is  one  of  the  most  prominent,  and  purifying  the  water  of 
its  presence.  Tumbling  cascades,  rapid  currents  and  rolling  waves  are 
all  factors  in  the  natural  oxidization  of  water;  and  in  nature  no  moving 
body  of  water  becomes  foul  of  itself,  while  even  such  impurities  as  may 
be  communicated  to  it  in  the  shape  of  land  drainage,  town  sewerage,  etc., 
are  neutralized  and  rendered  innocuous  with  the  greatest  facility.  The 
surfaces  of  such  waters  are  constantly  changing,  and  each  fresh  surface  is 
so  disposed  that  it  can  readily  absorb  from  the  atmosphere  the  oxygen 
needed  for  its  purification.  Contrast  this  with  a  stagnant  water,  in 
which  the  upper  strata  alone  can  absorb  a  limited  amount  of  oxygen,  and 
with  the  rapidity  with  which  it  becomes  foul,  impregnated  with  organic 
matter,  alive  and  dead,  and  with  disease  germs  which  it  freely  distributes 
throughout  its  vicinity.  Science  and  experiment  have  even  more  defi- 
nitely established  the  truth  of  these  theories. 

The  oxygen  has  a  destructive  as  well  as  a  preserving  effect  upon  or- 
ganism and  organic  matter,  according  to  the  conditions  under  which  the 
action  takes  place. 

The  amount  of  material  on  the  face  of  our  earth,  available  for  nature 
to  construct  and  sustain  all  organism  of,  is  not  infinite  but  strictly  con- 
fined; and  all  of  it  is  in  constant  use.  A  portion  of  the  existing  organ- 
ism must  die  and  decompose  to  furnish  the  material  for  the  construction 
of  newly  rising  organisms.  It  is  the  function  of  the  atmospheric  oxygen 
to  do  the  destructive  work  and  also  to  build  up  anew  and  preserve. 

An  article  upon  "Air-Treatment,"  in  the  American  Chemist  for 
August,  1871,  in  explanation  of  this  living  principle,  opens  as  follows: 
"  The  problem,  the  solution  of  which  is  involved  in  the  subject  of  Air- 
Treatment,  has  been  fitly  expressed  by  Professor  A.  W.  Williamson, 
F.  K.  S.,  in  a  lecture  at  London,  last  November,  upon  Fermentation,  in 
the  following  words  (Chem.  News,  Nov.  11,  '70,  page  235):  '  If  all  the 
good  has  to  come  from  the  oxygen  and  all  the  worst  evil  come  from  the 
oxygen,  it  must  be  of  the  greatest  importance  to  ascertain  what  are  the 
conditions  under  which  the  beneficial  action  can  be  exercised,  and  what 
are  those  under  which  its  detrimental  influence  occurs/  ' 

Fresh  meats,  fruits  and  vegetables,  confined  in  close  boxes  or  rooms, 
are  quickly  tainted  and  putrefy;  the  same  articles  exposed  to  brisk  drafts 
of  air  keep  for  an  indefinite  length  of  time.  The  water  of  streams,  es- 
pecially of  lively  currents,  is  sweet;  where  some  of  it  fills  a  stagnant  pool, 
it  is  soon  nauseous  with  putrefying  elements;  still  it  is  rendered  sweet 
again  by  frequent  violent  agitation  with  air.  Wine  men  cause  wine, 


THE   IMPURITIES    AND    PURIFICATION    OF    WATER.  59 

slightly  diseased,  to  pass  in  spray  through  the  air  to  restore  it.  Fungoid 
growth  covers  the  plants  and  the  earth  in  damp,  close  and  warm  weather; 
damp  and  close  vaults  and  rooms  are  filled  with  rank  putridity,  which 
disappears  with  vigorous  circulation  of  the  same  confined  air.  The  agi- 
tation of  the  water  with  air,  the  impregnation  of  the  sickly  wine  with 
the  atmospheric  oxygen  while  in  rapid  motion,  indicate  to  us  the  mode 
of  preventing  putrefaction.  The  lungs  of  our  system  serve  a  similar  pur- 
pose. The  lesson  taught  us  by  facts  like  these  may  be  condensed  in  a 
few  words.  Surface  contact  of  organic  substances  ivith  stagnant,  confined 
or  slowly-moving  air,  favors  destructive  putrefactive  organisms;  but  in- 
timate contact  with  rapidly -moving  air  opposes  putrefaction  and  decay, 
and  promotes  preservation. 

Rapidly-moving  air,  nature's  purifier,  is  constantly  at  our  service,  by 
employing  suitable  mechanical  means  to  force  the  air  into  rapid  motion;: 
and  thus  we  are  enabled  to  produce  the  purifying  effects  at  will,  which 
we  observe  nature  to  perform  by  this  agent.  To  apply  this  principle  for 
the  effective  and  reliable  purification  of  water,  an  indispensable  condi- 
tion is,  that  the  rapidly-moving  air  should  act  uniformly  upon  all  parts 
(not  only  upon  the  surface)  of  the  water.  Considerations  as  to  best  results 
at  the  least  expense  of  labor,  money,  complication  of  machinery,  etc, 
must  determine  the  adoption  of  the  method  best  suited  to  the  practical 
operations. 

Not  only  are  the  nitrogenous  (detrimental)  particles  of  organic  matter 
in  the  water  rapidly  oxidized  by  this  treatment  properly  conducted,  but 
the  low  organisms  in  it  and  their  germs  are  injuriously  affected,  their 
vitality  destroyed,  or  so  greatly  impaired  that  many  hours  or  days  pass 
before  decomposition  (caused  by  low  organisms)  appear  again,  if  at  all, 
after  the  water  has  been  thoroughly  subjected  to  this  treatment. 

Pasteur  has  demonstrated  that  oxygen,  supplied  in  the  form  of  pure 
atmospheric  air,  is  fatal  to  bacteria  and  other  germs,  while  Dr.  Pehl,  of 
St.  Petersburg,  in  the  course  of  experiments  with  Neva  water,  at  St. 
Petersburg,  showed  that  water  containing  about  50,000  bacteria  in  a  cer- 
tain volume,  after  having  been  passed  for  about  three-quarters  of  an  hour 
through  and  through  a  centrifugal  pump,  had  lost  all  but  about  500  in 
the  same  volume  of  water.  It  is  evident  that  the  air  caught  up  and 
violently  agitated  with  the  water  produced  the  effect,  which,  however, 
can  be  obtained  more  satisfactorily  by  aeration  at  less  than  one-tenth  the 
cost  of  centrifugal  work,  involving  an  enormous  waste  of  power  to  pump 
or  spray  the  water,  aeration  or  air-treatment  being  understood  as  forcing 
the  air  through  the  water,  by  which  operation  a  violent  agitation  of  the 
water  is  combined  with  rapid  movement  of  the  air  in  the  most  rational 
and  economical  manner. 

A  recent  publication  speaks  of  experiments  made  for  the  purification 
of  water  at  Philadelphia,  by  aeration,  as  follows:  A  Fairmount  turbine 


60  A    TREATISE    ON    BEVERAGES. 

engine  was  converted  into  an  air  pump,  which  delivered  20  per  cent ,  by 
volume,  of  free  air  into  the  water  main,  this  being  the  proportion  found 
necessary  to  surcharge  the  water.  Analysis  showed  that  the  quantity  of 
free  oxygen  in  the  aerated  water  was  17  per  cent,  greater  than  before 
aeration,  while  the  quantity  of  carbonic  acid  was  53  per  cent,  greater  and 
that  of  the  total  dissolved  gases  was  16  per  cent,  greater. 

The  aeration  of  the  water  supply  for  Hoboken,  N".  J.,  was  inaugu- 
rated, converting  the  formerly  abominable  Hackensack  river  water,  unfit 
for  ordinary  domestic  purposes,  into  a  clear,  sweet,  unobjectionable  water 
supply. 

At  an  annual  meeting  of  the  American  Society  of  Civil  Engineers,  a 
member  made  an  interesting  statement  relating  to  the  process  for  the 
aeration  of  water  as  introduced  under  his  observation.  He  stated  that 
during  June  of  the  preceding  year  an  unpleasant  taste  and  smell  was  first 
noticed  in  the  public  water  supply  of  a  city  near  New  York.  In  July 
these  peculiarities  became  very  pronounced,  and  then  a  green  scum  began 
to  collect  on  the  water  in  the  reservoir.  After  a  while  this  took  the  ap- 
pearance of  green  paint.  There  was  no  unpleasant  taste  or  smell  from 
the  water  drawn  along  the  force  main,  and  none  from  the  source  of  sup- 
ply, but  after  it  was  delivered  into  the  reservoir  the  taste  and  smell 
became  offensive.  Then  it  was  found,  by  keeping  the  water  in  motion 
from  the  time  it  left  the  river  until  it  was  delivered  to  consumers,  these 
unpleasant  characteristics  largely  disappeared. 

Analyses  frequently  made  showed  that  there  was  a  deficient  supply 
of  oxygen  in  the  water,  and  that  the  development  of  green  vegetation  in- 
creased as  the  supply  of  oxygen  in  solution  in  the  water  decreased.  In 
its  normal  condition  the  amount  of  oxygen  in  solution  in  good  water  is 
about  6£  cubic  centimeters  per  quart,  0.65  of  1  per  cent,  by  volume; 
but  in  this  case  it  had  run  down  to  about  3£  cubic  centimeters.  There 
is  no  sewage  pollution  in  this  area.  The  difficulty  was  entirely  of  vege- 
table origin.  Since  the  deficiency  in  oxygen,  together  with  a  somewhat 
large  percentage  of  dissolved  extractive  matters  of  vegetable  origin,  were 
the  only  abnormal  features  revealed  by  chemical  analysis,  it  was  suggested 
by  a  prominent  scientist,  whose  co-operation  had  been  requested,  that 
the  water  could  be  improved  by  supplying  the  oxygen  requisite  to  bring 
the  water  to  its  normal  condition,  and  probably  succeed  in  oxidizing  the 
dissolved  extractive  matters  at  the  same  time.  By  laboratory  experiment 
it  was  ascertained  that  the  offensive  taste  and  smell  which  affected  certain 
water  could  be  made  to  entirely  disappear,  and  this  had  led  to  devising  a 
process  by  which  aeration  could  be  easily  applied.  The  benefit  of  aera- 
tion of  drinking  water  has  indeed  been  recognized  from  time  immemorial, 
and  had  already  been  made  the  subject  of  certain  patents  in  this  country, 
but  these  involved  the  use  of  air  at  merely  ordinary  atmospheric  pressure. 
These  patents  have  been  improved  upon  by  introducing  the  air  under 


THE   IMPURITIES   AND   PURIFICATION   OF   WATER.  61 

greater  pressure,  which  not  only  causes  the  work  of  oxidation  to  be  very 
rapidly  and  effectually  performed,  but  makes  the  process  of  such  a  char- 
acter as  to  be  easily  applied  in  practice. 

Under  this  advice  air  compressors  were  set  up  and  the  air  was  forced 
into  the  water  mains  under  a  pressure  of  about  125  pounds  to  the  square 
inch.  By  so  doing,  the  oxygen  in  the  water  is  increased,  and,  ordinarily, 
when  the  water  is  not  turbid  from  suspended  earthy  matter  (a  difficulty 
encountered  after  heavy  storms,  and  which,  of  course,  can  only  be  com- 
pletely removed  by  filtration),  it  manifests  a  sparkling  appearance,  and 
has  only  a  pleasant  taste  and  smell.  The  water  as  drawn  from  the  main 
is  often  perfectly  white,  but  in  a  moment  it  clears  up  from  the  bottom 
like  soda  water,  and  those  who  take  the  water  directly  from  the  main 
drink  it  with  delight  while  still  effervescent.  Analyses  of  the  water  from 
different  points  are  made  once  a  month  and  sometimes  oftener.  Micro- 
scopic examinations  are  made  also,  which  show  that  the  animal  life  is 
changed  in  different  conditions  of  the  water.  At  present  the  condition 
of  the  water  seems  to  be  excellent. 

Another  system  of  aerating  water,  differing  in  many  essentials  from 
the  foregoing  process,  and  likewise  patented,  also  applied  to  large  water 
supplies,  by  which  aeration  is  secured  continuously  and  economically,  is 
by  gravity.  To  give  the  reader  an  intelligent  idea  of  this  method  and  its 
application,  the  writer  will  take  the  liberty  of  quoting  from  a  very  inter- 
esting and  highly  instructive  pamphlet  on  the  filtration  of  water,  recently 
issued  by  the  owners  and  patentees  of  this  system,*  as  follows: 

"  The  main  feature  may  be  described  by  taking,  for  example,  a  water 
supply  that  is  pumped  from  a  river  or  some  other  source,  up  to  an  ele- 
vated distributing  reservoir.  Between  the  pumps  and  the  filter  a  stand 
pipe  is  raised.  The  supply  pipe  may,  for  convenience,  be  run  through 
the  centre  of  the  stand  pipe  till  within  a  short  distance  of  the  top,  or  it 
may  be  placed  in  any  other  position  that  the  peculiar  locality  of  the  water 
supply  calls  for.  The  water  from  the  supply  pipe  falls  into  the  upper 
chamber  of  the  aerator  and  thence  down  into  the  stand  pipe.  As  it  goes 
down,  an  automatic  adjustment  compels  the  water  to  carry  with  it  a  pre- 
determined portion  of  air,  the  stand  pipe  being  of  somewhat  greater 
capacity  than  it  would  be  for  the  water  alone.  The  farther  down  it  goes 
in  the  pipe  the  greater  becomes  the  pressure,  until,  at  the  connection 
with  the  reservoir  pipe,  the  pressure  is  several  atmospheres  and  oxygen  is 
almost  completely  absorbed. 

"  The  water  is  then  led  to  a  filter,  still  under  pressure,  and  the  min- 
gled air  and  water  are  more  minutely  subdivided  and  more  oxygen  is  ab- 
sorbed. The  water  is  charged  now  with  all  the  oxygen  it  will  take  up, 
while  at  the  same  time  the  impurities  that  have  been  changed  into  tangi- 

11  The  Hyatt  System,1'  by  the  Hyatt  Pure  Water  Company,  New  York. 


62  A    TREATISE   ON    BEVERAGES. 

ble  form  are  filtered  out.  When  the  water  thus  aerated  is  drawn  from 
the  filter,  it  gives  abundant  evidence  of  the  quantity  of  oxygen  it  has  ab- 
sorbed. The  moment  the  pressure  is  released  the  excess  of  air  escapes 
and  the  water  bubbles  as  if  freshly  drawn  from  a  mineral-water  fountain. 
It  is  so  filled  with  these  microscopic  bubbles  of  oxygen  that  it  looks  at 
first  like  diluted  milk,  but  in  a  very  short  time  they  escape  at  the  sur- 
face, and  the  water  sparkles  clear  and  bright,  pure  as  nature  supplies 
from  the  hills.  Where  the  natural  water  supply  is  at  such  an  elevation 
that  no  pumping  is  necessary,  the  supply  pipe  may  lead  directly  to  the 
top  of  the  aerator,  and  thence,  with  the  same  action,  to  the  filter  and 
distributing  mains.  In  another  application  of  this  principle,  the  aerator 
is  wholly  underground.  In  this  the  water  is  mingled  with  the  air  at  the 
top  of  a  deep  well.  Both  are  carried  down  together  through  a  pipe  and 
rise  in  another,  the  latter  pipe  being  smaller  than,  and  inside  of,  the 
former.  The  water  is  thus  aerated  under  great  pressure,  previous  to  its 
passage  into  the  suction  of  the  pump,  and  so  complete  is  the  absorption 
of  air  that  there  is  no  '  pounding '  whatever,  as  would  inevitably  result 
if  air  were  introduced  at  the  pumps,  or  if  it  were  not  perfectly  inter- 
mingled and  absorbed.  In  all  the  aerating  processes  of  this  system  the 
water  carries  with  it  and  absorbs  25  per  cent,  or  more  of  its  own  bulk  of 
air  while  under  pressure. 

"  These  systems  of  aeration,  it  may  be  well  to  state,  perhaps,  are  in- 
tended to  be  applied  to  the  purification  of  large  supplies  of  water.  They 
seem  to  be  very  successful.  The  question  now  is,  Can  the  process  of 
water  aeration  be  applied  on  a  reduced  scale  sufficient  to  meet  the  require- 
ments of  the  carbonating  industry  ?  Carbonated  waters  especially  require 
water  as  clear  as  possible,  or  else  the  sparkle,  which  is  one  of  their  essen- 
tial features,  will  be  lost.  The  writer  believes  that  after  a  careful  ex- 
amination of  many  so-called  filters,  which  at  best  are  merely  strainers, 
the  purification  of  water  will  be  successfully  accomplished  only  by  a  com- 
bination of  the  aerating  process  and  a  filter  constructed  in  accordance  with 
the  latest  scientific  discoveries." 

Other  Methods  of  Aeration.— A  patent  of  May  26,  1885,  by  R. 
d'Heureuse  of  New  York,  is  for  the  use  of  water  from  which  by  aeration 
deleterions  organic  impurities  are  removed  before  the  water  is  brought 
in  contact  with  substances  employed  in  the  various  industries. 

The  aeration  is  accomplished  by  impregnating  the  water  with  oxygen 
of  the  air,  which  effects  an  oxidation  of  the  objectionable  nitrogenous 
contaminations,  otherwise  the  fruitful  source  of  injury  to  the  products 
or  to  the  health  of  their  consumers. 

The  operation  of  this  aeration  is  performed  by  forcing  air  or  oxygen, 
preferably  minutely  divided,  into  the  water,  be  the  same  in  open  tanks 
or  in  closed  vessels  in  which  an  increased  pressure  can  be  produced;  or 
by  forcing  the  air  into  the  water  main  along  with  the  water. 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  DO 

If  filtration  of  the  water  becomes  necessary  the  last  above-mentioned 
method  of  aeration,  previous  to  the  passage  of  the  water  through  the 
filter,  is  generally  the  most  preferable. 

Suitable  air  compressors,  air  conduit,  and  injecting  appliances  are  re- 
quired for  the  performance  of  the  operation,  which  proves  itself  highly 
effectual  while  exceedingly  simple,  inexpensive  and  free  from  any  pos- 
sibility of  doing  harm. 

The  annexed  illustrations  show  diagrams  of  appliances  for  aerating 
the  water,  in  open  tank,  in  closed  tank  under  increased  pressure,  and  in 


FIG.  6.— AERATION  IN  OPEN  TANK 


FIG.  8.— AERATION  COMBINED  WITH  FILTRATION. 


forcing  the  air  into  the  water  main,  which  conducts  both  together  to  a 
filter.  We  understand  that  the  patent  is  not  confined  to  any  special 
mode  or  apparatus  to  aerate  the  water. 

In  conclusion  we  might  say,  that  the  principal  question  in  aerating 
water  is  the  selection  of  some  appliance  to  effect  it  thoroughly,  continu- 
ously and  economically.  Pumps,  engines  and  devices  of  many  kinds 
have  been  constructed  for  the  express  purpose  of  charging  water  with 
atmospheric  air.  Some  are  failures,  others  are  more  successful  than 
economical,  and  still  others  balance  these  two  requirements  very  happily, 


64  A   TREATISE   ON   BEVERAGES. 

but  all  are  not  alike  applicable  to  water-purifying  systems  that  have  the 
two  other  essential  features,  and  are  incomplete  by  themselves.  The 
most  desirable  aeration  is  that  which  charges  the  water  with  air  under 
pressure.  The  proportion  of  oxygen  absorbed  is  then  very  largely  in- 
creased,  and  oxygen  is  the  very  element  desired.  It  burns  up  impurities, 
defertilizes  germs,  destroys  bad  odors,  regenerates  the  water  itself  and 
gives  it  such  a  clear,  sparkling  appearance  that  we  call  it  "  living  water/' 
Whenever  water  is  exhausted  of  oxygen  it  becomes  stagnant,  flat,  mias- 
matic, the  breeding-place  of  myriads  of  germs,  animalcules,  confervae, 
rotiferae  and  the  whole  list  of  four-syllabled  creatures  that  are  not  wanted 
in  drinking  water.  By  some  appliances  for  aeration  the  water  is  so 
thoroughly  charged  with  air  that  when  released  from  pressure  it  effer- 
vesces like  the  best  carbonated  waters,  and  sparkles  as  if  filled  with 
myriads  of  jewels. 

The  Vitality  of  the  Microbia  is  Abated  under  the  Pressure  of 
Atmospheric  Air.— Carbonating  of  Water  the  Radical  Agent  to 
Destroy  Organisms. — Scientific  inquiry  has  not  exhausted  the  possibili- 
ties of  carbonic  acid  gas  in  its  relation  to  beverages.  A  general  knowl- 
edge of  its  imparting  pungency  and  palatableness  to  carbonated  waters 
prevails,  but  beyond  that  the  practical  carbonator  has  not  investigated. 
Probably  the  growth  of  organic  life  in  water  is  also  a  matter  of  conjec- 
ture, and  as  both  are  subjects  of  more  than  passing  moment  to  manu- 
facturers of  carbonated  drinks,  the  appended  experiments,  observations 
and  comments  of  Dr.  T.  Leone,  a  chemist  of  acknowledged  European 
reputation,  will  prove  interesting  and  instructive: 

"  The  analysis  of  drinking  waters,  until  the  most  recent  times,  has 
been  in  the  exclusive  competence  of  chemists.  The  existence  of  minute 
microscopic  living  organisms  in  drinking  waters  has  been  known,  but  the 
want  of  suitable  methods  has  always  compelled  analysts  either  not  to  oc- 
cupy themselves  with  this  question  at  all,  or  to  do  it  in  a  perfunctory 
manner,  including  these  beings  in  the  determination  of  the  organic 
matter.  But  the  existence  in  nature  of  pathogenic  organisms  (that  is, 
organisms  that  render  the  water  unwholesome  and  impure)  being  re- 
cognized and  confirmed,  has  already  passed  into  the  domain  of  science, 
and  the  probability  that  some  of  these  may  be  found  in  waters  enables 
us  to  foresee  what  a  part  of  its  territory  chemistry  must,  in  these  re- 
searches, yield  up  to  bacteriology,  as  soon  as  this  new  science  shall  have 
reached  its  full  development.  Many  experimentalists  who  have  occupied 
themselves  with  the  study  of  microbia  have  contented  themselves  with 
the  summary  appreciation  of  the  value  of  a  drinking  water  according  to 
the  number  of  microbia  present  capable  of  producing  "  colonies ''  in 
gelatin.  It  is  believed  that  the  bacteria  derived  from  putrescent  animal 
matter  produce  colonies  which  liquefy  gelatin.  From  the  number  of 
such  colonies  it  is  believed  that  we  may  form  an  opinion  as  to  the  greater 


: 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  65 

or  less  corruption  of  a  water.  But  the  greater  part  of  such  experimental- 
ists think  that  in  these  researches  we  have  not  been  guided  by  an  exact 
conception  of  the  nature  of  these  microbia.  Indeed,  since  the  majority 
of  such  experimentalists  have  not  taken  account  in  such  researches  of  the 

ime  which  has  elapsed  from  the  moment  in  which  the  water  was  obtained 
to  that  when  it  was  experimented  upon,  and  since  these  experimentalists 
have  ascribed  to  a  water  thousands  and  thousands  of  microbia  in  a  few 
drops — a  water  which  may  have  required  two  or  three  days'  journey  from 
its  source  to  the  point  where  it  comes  to  be  examined — it  is  to  be  sup- 
posed that  these  experimentalists  have  disregarded  the  possibility  that 
the  purest  drinking  water  may  be  a  good  medium  for  the  culture  of 
microbia.  What  value  is  to  be  conceded  to  these  researches  will  be  seen 
om  what  will  be  explained  below. 

"The  cultivations  were  made  upon  plates  of  glass,  upon  which  the 
gelatin  was  spread.  The  preparation  of  the  '  cultures '  was  effected  at 
a  temperature  below  30°,  and  all  the  instruments  used  which  came  in 
contact  with  the  cultures,  or  might  have  any  connection  with  them,  were 
duly  sterilized,  either  by  heat  or  by  a  solution  of  sublimate.  For  the 

numeration  of  the  colonies,  the  culture,  placed  on  a  black  ground,  was 
vered  with  a  plate  of  glass,  and  the  colonies  were  enumerated  with  the 
aid  of  the  microscope.  An  appreciation  of  drinking  waters  according  to 
the  criteria  previously  put  forward,  depending  on  the  number  of  the 
colonies  in  general,  or  in  particular  on  the  number  of  those  which  liquefy 
gelatin,  it  was  my  first  intention  to  examine  if  a  drinking  water,  al- 
though the  purest,  was  such  a  nutrient  medium  for  microbia  as  to  render 
variable,  and  consequently  erroneous,  such  an  appreciation  if  the  re- 
search is  not  immediately  executed.  To  this  end,  waters  from  different 
sources  were  examined,  the  results  leading  all  to  the  same  conclusion. 
I  give  those  only  yielded  by  the  water  supply  recently  introduced  into 
the  city  of  Munich,  as  this  water  may  be  taken  as  a  type  of  the  purest 
drinking  waters.  It  contains  not  a  trace  of  nitrates,  nitrites,  or  am- 
moniacal  salts;  and  the  organic  matter  contained  in  a  quart  of  the  water 
is  infinitesimal.  This  water  was  brought  to  a  cock  connected  with  a 
main  in  which  the  water,  coming  directly  from  the  great  reservoir,  was 
flowing  continually.  The  cock  was  sterilized  by  the  heat  of  a  lamp. 
The  recipient  vessels  were  always  washed  with  strong  sulphuric  acid, 
then  with  distilled  water,  and  were  then  sterilized  by  being  heated  for 
an  hour  to  150°.  These  recipients,  filled  to  two-thirds  and  closed  with 
plugs  of  cotton-wool,  likewise  sterilized,  were  left  at  rest  in  an  atmos- 
phere where  the  temperature  ranged  from  14°  to  18°.  For  brevity's 
sake  I  omit  the  details  of  the  researches,  and  pass  directly  to  an  exposi- 
tion of  the  results,  confining  myself  to  say  that  the  figure  given  must  be 
considered  as  the  mean  of  the  values  furnished  by  such  cultures.  The 
following  are  the  results: 


66  A    TREATISE   ON   BEVERAGES. 

"  The  Maugfall  water  arrives  at  Munich  with  five  microbia  per  cubic 
centimeter  (about  seventeen  minims  or  drops).  After  twenty-four  hours, 
being  left  under  the  conditions  above  described,  the  number  of  microbia 
is  found  to  have  risen  to  more  than  a  hundred  per  cubic  centimeter.  In 
two  days  the  figure  reaches  10,500.  In  three  days,  67,000.  In  four 
days,  315,000.  And  on  the  fifth  day  there  were  more  than  half  a  million 
of  microbia  per  cubic  centimeter.  So  rapid  and  considerable  an  increase 
of  microbia  in  waters  I  find  noticed  only  in  a  very  recent  publication  by 
Dr.  Cramer,  Professor  at  the  University  of  Zurich.  Professor  Cramer, 
in  his  "  Memoir  on  the  Waters  of  the  City  of  Zurich/'  proves  that  the 
microbia  in  such  waters  increase  rapidly  on  standing.  But  it  must  be 
observed  that  the  action  of  repose  has  no  influence  on  the  increase  of  the 
microbia.  The  experiments  which  follow  prove  that  the  microbia  in 
drinking  waters  in  movement  multiply  with  the  same  rapidity,  and  in 
the  same  proportion,  as  if  the  said  waters  were  at  rest.  For  these  experi- 
ments were  used  glass  tubes.  They  were  washed  with  strong  sulphuric 
acid,  then  with  distilled  water,  and  were  then  sterilized  for  an  hour  at 
100°  (in  an  atmosphere  of  steam).  These  tubes  were  sealed  at  the  lamp, 
after  being  half  filled  with  the  above-mentioned  Maugfall  water,  and  were 
then  arranged  perpendicularly  to  the  axle  of  a  wheel,  so  that  the  angle 
was  intersected  by  the  middle  part  of  the  tubes.  The  wheel  was  set  in 
continuous  motion  by  a  current  of  water,  and  the  apparatus  was  so  ar- 
ranged that  the  entire  water  in  the  tubes  was  not  at  rest  for  an  instant. 
The  experiment  being  thus  arranged,  I  made,  from  time  to  time,  exam- 
inations of  the  quantity  of  microbia  contained  in  the  water.  I  shall  spare 
the  description  of  the  detailed  results  of  these  researches,  which  do  not 
need  to  be  repeated.  Approximately  the  same  figures  were  found  that 
were  obtained  above.  The  variation  of  the  number  of  micro-organisms 
in  the  water  in  motion  follows  the  same  course  as  that  of  the  same  water 
when  at  rest.  In  both  cases  the  number  of  the  microbia  reached  on  the 
fifth  day  the  same  maximum,  and  then  decreased.  On  continuing  the 
research,  I  found  that  on  the  tenth  day  the  number  of  the  microbia  had 
fallen  to  300,000,  in  a  month  to  120,000,  and  finally,  in  six  months,  the 
water  contained  only  95  microbia  per  cubic  centimeter. 

4 '  To  appreciate,  therefore,  according  to  this  method,  the  pollution,  and 
in  general  the  degree  of  corruption  of  a  water,  the  examination  ought  to 
be  begun  immediately  on  taking  the  sample.  In  such  an  appreciation 
we  ought  also  to  take  account  of  the  increase  of  microbia  during  the  flow 
of  the  waters,  to  the  end  that  an  extraordinary  number  of  microbia  may 
be  attributed  either  to  a  natural  increase  or  to  an  incidental  pollution. 
With  respect  to  the  five  microbia  per  cubic  centimeter  contained  in  the 
Maugfall  water  at  the  moment  of  its  arrival  in  Munich  (which  from  its 
source  to  its  arrival  at  Munich  takes  about  twenty-four  hours),  it  has 
been  observed  that  in  this  case  the  figure  is  not  augmented  during  the 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  67 


course  of  the  water.  It  lias  been  observed,  in  fact,  that  the  Maugfall 
water  arrives  at  Munich  under  a  pressure  of  five  to  six  atmospheres.  It 
is  thence  admitted,  with  much  probability,  that  the  vitality  of  the  microbia 
is  abated  under  this  pressure.  Dr.  Karl  Lehmann  has  experimentally 
demonstrated  that  such  an  influence  is  exerted  upon  many  of  the  lower  or- 
ganisms by  a  strong  pressure  of  oxygen.  Prof.  Maggi,  of  the  University 
of  Pavia,  has  found  that  the  water  of  Lake  Maggiore  at  certain  depths 
no  longer  contains  bacteria. 

"As  a  rapid  alteration  of  the  hygienic  conditions  of  a  water  results  from 
the  rapid  increase  of  microbia,  it  seemed  to  me  of  no  trifling  interest 
to  examine  the  behavior  of  carbonic  waters  which  are  ordinarily  drunk 
in  a  period  more  or  less  long  from  their  preparation.  For  these  researches 
there  were  prepared  ordinary  bottles  of  carbonic  water  (water  saturated 
with  carbonic  acid  under  pressure),  and  at  the  same  time  there  were 
taken  as  a  check  samples  of  the  potable  water  which  served  for  their 
preparation.  Care  was  taken  to  use  sterilized  bottles  and  stoppers.  As 
for  the  apparatus  for  the  carbonic  water,  the  water-receiver  was  always 
kept  filled  during  the  preparation  of  our  samples.  Portions  both  of  the 
carbonic  water  and  of  that  unprepared  were  submitted  to  cultivation,  to 
fix  the  initial  conditions  of  the  experiment.  From  these  cultivations  it 
resulted  that  the  carbonic  water  contained  186  microbia  per  cubic  centi- 
meter, and  the  original  water  only  115.  Upon  each  of  the  two  waters 
were  made  comparative  examinations  at  intervals  of  five  days  for  a  period 
of  fifteen  days. 

"  In  these  researches  it  was  found  that  while  in  the  non-carbonic  water 
the  number  of  microbia  rose  in  five,  ten  and  fifteen  days  from  hundreds 
to  thousands,  in  the  carbonic  water  the  number  of  microbia  not  only  did 
not  increase,  but  it  diminished.  In  five  days  the  number  of  organisms 
had  fallen  from  186  to  87;  in  ten  days,  to  30;  and  in  fifteen  days,  to  20. 

"  This  absence  of  increase  in  the  carbonic  waters  may  be  due  to  one  of 
the  following  causes:  1,  action  of  carbonic  acid;  2,  action  of  pressure;  3, 
joint  action  of  carbonic  acid  and  pressure;  4,  deficiency  of  oxygen.  We 
may  set  pressure  aside.  I  admit,  indeed,  that  it  may  be  sufficient  to 
hinder  the  development  of  microbia,  but  in  our  case  it  is  not  necessary. 
In  examining  three  qualities  of  carbonic  mineral  waters,  Giessel,  Selters, 
and  Apollinaris,  which  were  under  very  slight  pressures,  I  have  always 
found  a  scattered  quantity  of  organisms  which  went  on  decreasing.  But 
the  decisive  proof  for  excluding  the  necessity  of  pressure  is  in  the  re- 
searches made  on  carbonated  water  prepared  at  an  ordinary  pressure. 

"  Into  Maugfall  water  contained  in  sterilized  bottles  I  caused  to  bubble 
for  half  an  hour,  with  occasional  stirring,  a  current  of  carbonic  acid  de- 
veloped by  the  action  of  hydrochloric  acid  upon  calcium  carbonate.  The 
carbonic  acid  before  passing  into  the  water  under  examination  was  made 
to  pass  into  two  bottles  containing  solutions  of  sodium  carbonate,  to  re- 


68  A   TREATISE    ON   BEVERAGES. 

move  the  traces  of  hydrochloric  acid  which  may  have  been  mechanically 
carried  along  by  the  current. 

"  The  carbonic  water  being  thus  prepared,  the  bottles  were  closed  with 
ground  glass  stoppers  secured  with  a  layer  of  paraffin.  The  water  being 
left  in  this  condition,  it  resulted  from  researches  made  in  the  period  of 
fifteen  days  that  in  this  case  also  the  quantity  of  microbia  did  not  increase, 
but  diminished.  Pressure  being  thus  excluded,  there  remained  only  as 
the  cause  hindering  the  increase  of  the  microbia  either  the  action  of  the 
carbonic  acid  or  the  want  of  oxygen.  But  it  has  been  possible,  also,  to 
exclude  oxygen.  Into  the  same  Maugfall  water  contained  in  sterilized 
bottles  there  was  passed  for  an  hour  a  current  of  hydrogen,  taking  care 
to  stir.  The  hydrogen,  generated  by  the  action  of  dilute  sulphuric  acid 
upon  zinc,  was  washed  by  a  passage  through  a  solution  of  caustic  potash. 
The  bottles  thus  prepared  were  hermetically  closed,  and  the  water  ex- 
amined from  day  to  day.  But  the  organisms  in  this  water,  which,  as 
regards  oxygen,  would  be  in  the  same  condition  as  the  carbonic  water 
prepared  at  the  ordinary  pressure,  increased  rapidly  and  similarly  to  the 
microbia  in  water  which  was  in  free  contact  with  the  atmosphere. 

"  These  results  place  it  beyond  doubt  that  atmospheric  oyxgen  is  not 
an  element  necessary  for  the  increase  of  microbia  in  drinking  waters,  and 
that  the  carbonic  acid  is  the  sole  agent  which  interferes  with  the  life  of 
these  organisms  in  carbonic  waters. ' ' 

Filtering  Mediums. — As  before  stated,  the  action  of  a  filter  is  either 
mechanical  or  chemical.  Solid  particles  which  are  too  large  to  pass  the 
pores  of  the  filter  are  arrested;  other  particles  adhere  to  the  surface  of  the 
filtering  material,  even  after  they  have  been  wholly  dissolved.  Further- 
more, the  air  contained  in  the  pores  of  the  filtering  substance  oxidizes 
the  dissolved  organic  matter  and  thus  destroys  it.  It  follows  that  the 
more  extensive  the  area  of  filtering  material  the  greater  the  power  of 
holding  impurities  by  adhesion;  while  the  more  frequently  and  thor- 
oughly it  can  be  cleansed  and  aerated  the  more  efficient  its  action. 

More  or  less  elaborate  arrangements  are  provided  for  cleansing  public 
filter  beds.  But  as  a  rule  this  is  irregularly  and  carelessly  done,  and 
hence  just  in  proportion  to  the  efficiency  of  the  filtering  material  does  it 
become  clogged.  "  Inadequate  area  and  infrequent  cleansing/'  says  Prof. 
Nichols,  "are  the  common  faults  of  many  so-called  filters.  The  most 
that  can  be  said  of  the  majority  of  such  niters  is  that  they  act  with  greater 
or  less  efficiency  as  strainers,  but  they  do  not  remove  the  finer  and  more 
dangerous  impurities." 

Furthermore,  as  the  filter  beds  are  not  covered,  the  exposure  of  the 
shallow  water  to  the  hot  sun  in  summer  assists  the  development  of 
vegetable  life,  which  causes  a  disagreeable  odor  and  taste  in  the  water. 
Doubtless  organic  putrefaction  may  be  assisted  in  like  manner.  In  cold 
weather  the  filter  beds  are  frozen  and  cannot  be  used. 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  69 

Prof.  Ripley  Nichols  states  that  sand  is  the  best  material  yet  used 
practically  on  a  large  scale  for  artificial  filtration.  Visible  suspended 
particles  and  an  appreciable  proportion  of  organic  matter  actually  in 
solution  may  be  thus  removed.  He  lays  special  stress  upon  the  need  of 
abundant  area,  frequent  cleansing  and  renewal  of  the  filtering  material, 
constant  supervision,  protection  from  the  sun,  and  prompt  distribution 
of  the  filtered  water  to  consumers. 

Where  a  water  supply  is  taken  from  deep  wells,  basins  or  collecting 
galleries  which  are  fed  by  "ground  water, "  the  supply  will  go  through 
a  process  of  natural  filtration.  But  the  water  from  such  sources  is  not 
always  potable. 

Dr.  Smart,  in  his  paper  recently  read,  testified  to  the  satisfactory 
results  achieved  by  natural  filtration,  in  the  percolation  of  the  rain-fall 
through  sand,  gravel  and  other  porous  soils.  If  a  public  water  supply 
could  be  subjected  to  the  same  process  of  filtration  by  passing  it  through 
a  sufficient  mass  of  material,  equally  good  results  would  follow.  In  the 
case  of  the  soil,  there  are  usually  intervals  between  rain-fall  during 
which  matters  caught  in  its  pores  are  oxidized,  otherwise  the  pores  would 
become  clogged  and  a  source  of  evil.  This  further  illustrates  the  need 
of  frequent  and  thorough  cleansing  of  all  filters. 

With  regard  to  filters,  it  is  essential  that  the  material  employed  should 
not  act  injuriously  upon  the  water.  The  mechanism  should  be  simple 
and  the  appliance  inexpensive;  the  filter  should  be  easily  cleansed  or  the 
material  renewed;  and  lastly,  not  only  all  suspended  particles,  but  also, 
so  far  as  possible,  all  dissolved  organic  matter  should  be  removed. 

The  Japanese  use. a  porous  sandstone  filter,  hollowed  in  the  shape  of 
an  egg,  through  which  the  water  percolates  into  a  receptacle  underneath; 
the  Eygptians  resort  to  a  similar  device;  the  Spaniards  use  a  porous 
earthen  pot.  But  these  devices  cannot  be  thoroughly  cleansed;  some 
impurities  will  remain  in  the  pores  of  the  stone.  Spongy  iron  and  car- 
feral  are  open  to  the  same  objection.  The  various  forms  of  filters  that 
are  screwed  to  the  faucet  have  not  enough  filtering  material  in  them  to 
be  of  much  utility,  and  they  very  soon  become  foul  and  offensive.  Buck 
says:  "There  is  no  material  known  which  can  be  introduced  into  the 
small  space  of  a  tap-filter  and  accomplish  any  real  purification  of  the 
water  which  passes  through  at  the  ordinary  rate  of  flow."  Complicated 
closed  filters  which  cannot  be  cleansed  condemn  themselves.  Parkes,  in 
his  "  Manual  of  Practical  Hygiene/'  says:  "  Filters  where  the  material  is 
cemented  up  and  cannot  be  removed  ought  to  be  abandoned  altogether/' 
Filters  in  which  the  water  comes  in  contact  with  metallic  surfaces,  either 
iron,  lead,  tinned  iron  or  zinc  are  objectionable  from  their  appreciable 
influence  upon  the  water  retained  in  them  for  any  considerable  time. 
Pure  block  tin  is  the  least  objectionable  of  any  of  the  metals.  The  aim 

most  filters  is  to  remove  impurities  from  the  water  as  rapidly  as  it 


70  A    TREATISE    ON   BEVERAGES. 

escapes  from  the  faucet.  Effective  filtration  cannot  be  accomplished 
when  the  water  does  not  remain  long  enough  in  contact  with  the  filtering 
material  to  become  purified.  Slow  filtration  or  purification  is  therefore 
best.  Of  all  the  filtering  materials  mentioned,  sand  and  charcoal  are  the 
two  that  accomplish  the  best  results. 

The  radical  objection  to  most  filters  is  that,  to  use  Prof.  Franklin's 
words,  "  the  polluting  matter  removed  from  the  water  is  stored  up  in 
the  pores  of  the  filter,  and  in  time  develops  vast  numbers  of  animalculae, 
which  pass  out  of  the  filter  with  the  water,  rendering  the  water  more 
impure  than  it  was  before  filtration.  It  is,  therefore,  necessary  to  remove 
and  purify  the  material." 

These  statements  demonstrate  the  vital  necessity  of  filtration.  The 
question  next  arises,  How  far  does  or  can  filtration  purify?  To  what 
extent  can  it  be  depended  upon  to  guard  the  public  against  the  dangers 
from  the  pollution  of  a  water  supply,  and  is  it  applicable  for  use  upon  a 
large  scale  ?  After  studying  the  results  obtained  both  abroad  and  in  this 
country,  this  inquiry  can  be  answered  emphatically  in  the  affirmative. 
But  to  be  practicable  the  undertaking  must  be  carried  on  upon  a  large 
scale.  By  this  I  mean  that  the  water  to  be  purified  must  be  passed 
through  a  body  of  filtration  material  of  sufficient  volume  to  insure  the 
complete  removal  of  all  matters  held  in  suspension,  however  minute.  On 
this  account  the  numerous  patented  appliances  for  domestic  filtration  can- 
not be  recommended.  They  are  too  small  to  perform  their  duty.  It  is 
like  setting  a  child  to  do  a  man's  work. 

It  is  capable  of  demonstration  that  the  water  supply  of  the  largest 
cities,  no  matter  how  great  its  volume,  can  be  effectually  and  economi- 
cally filtered.  It  is  simply  a  question  of  ways  and  means.  There  are  to- 
day in  use  in  many  industrial  establishments  in  this  country  and  elsewhere, 
including  paper-mills,  breweries  and  bottling  factories,  which  consume 
enormous  quantities  of  water,  filtering  appliances  which  have  borne  the 
test  of  years  of  trial,  and  which  are  delivering  large  volumes  of  filtered 
water  of  a  purity,  transparency  and  general  quality  which  would  astonish 
the  average  water-drinker  in  our  principal  cities  and  towns. 

Without  going  into  the  question  of  what  mineral  matters  it  is  better 
without,  or  what  salts  it  is  well  to  have  dissolved  in  water,  the  best  means 
of  freeing  it  from  those  organic  impurities  that  lead  to  all  sorts  of  trouble 
in  practical  work  should  principally  be  considered. 

If  we  dissolve  some  pure  sugar  or  salt  in  a  glass  of  clear  water  we  will 
be  unable  to  tell,  from  the  appearance  of  the  water,  that  it  has  taken  into 
solution  any  foreign  body,  showing  that  the  clearness  of  water  is  no  guar- 
antee of  its  purity.  This  can  also  easily  be  seen  by  filtering  some  dirty 
water,  say,  from  a  drain,  through  blotting  paper  until  it  is  quite  brilliant, 
and  then  boiling  it  in  a  glass  beaker,  when  flocks  of  animal  or  vegetable 
matter  will  be  visible  floating  in  it,  which  have  been  coagulated  by  the 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  71 

high  temperature,  and  which  were  before  invisible,  showing  that  though 
the  filtration  brightened  the  water  it  did  not  purify  it.  The  energies  of 
filter  makers,  therefore,  have  for  many  years  been  devoted  to  perfecting 
some  method  whereby  botli  the  floating  bodies  that  impair  the  clearness 
of  water  may  be  removed,  and  also  any  hurtful  organic  matters  that  it 
may  hold  in  solution. 

The  result  has  been  an  immense  number  of  patent  filters  of  every 
imaginable  pattern  and  design,  but  many  having  some  defect  that  renders 
them  unfit  for  use  in  manufactories  where  a  large  quantity  of  pure  water 
is  required.  They  do  very  well,  however,  for  domestic  use  where  the  quan- 
tity of  water  treated  is  small.  The  best  substance  that  has  been  found, 
among  others,  suitable  for  filtering  purposes  is  charcoal,  and  those  favor- 
ing  it  are  loud  in  its  praises.  Indeed  the  properties  of  animal  charcoal 
render  it  a  very  desirable  filter- medium.  It  clarifies  the  water,  separates 
from  it  floating  and  visible  matters,  and  at  the  same  time  oxidizes  and 
removes  the  organic  impurities  held  in  solution.  Charcoal  has  always 
proven  eminently  satisfactory,  if  proper  attention  has  been  paid  to  it, 
that  is,  if  it  lias  been  frequently  renewed  or  regenerated.  To  sum  up,  a 
water-purifying  apparatus  should  combine  the  following : 

1.  Capable  of  acting  both  upon  the  impurities  held  in  solution  and 
upon  those  in  mechanical  suspension. 

2.  It  should  be  composed  of  materials  incapable  of  communicating  the 
slightest  taint  to  the  water  passing  through  it.     Here  animal  charcoal  is 
pre-eminently  excellent,  for  it  is  absolutely  insoluble  in  water.     Thus  it 
is  impossible  that  the  charcoal  can  itself  be  a  means  of  imparting  im- 
purities 

3.  Its  action  should  remain  unaltered,  and  should  be  attended  with 
the  least  possible  trouble  or  necessity  for  attention  on  the  part  of  servants. 

4.  It  should  be  capable  of  retaining  its  purifying  properties  for  a  long 
period. 

5.  It  should  be  so  arranged  that  the  filtering  medium  may  be  easily 
got  at  for  cleansing  or  for  renewal. 

6.  It  should  have  sufficient  filtering  area  to  supply  the  necessary 
quantity  of  water  without  delay  or  inconvenience. 

7.  And  finally,  the  price  of  the  filter  should  be  such  as  to  place  it 

fithin  the  reach  of  all. 
As  there  are  filters  and  filters,  so  there  are  waters  and  waters;  and  we 
ould  remind  the  carbonator  that  too  much  should  not  be  expected  of 
them.    Despite  the  most  careful  filtration,  some  water  will  remain  impure. 
In  such  cases  the  fault  should  not  be  laid  to  the  filter.     Nothing  short  of 
chemical  treatment  will  solve  the  problem.     Where  a  first-class  filter  does 
not  accomplish  the  desired  result,  rest  assured  some  more  searching  agent 
is  needed.     Put  the  blame  where  it  belongs,  on  the  water. 

As  a  matter  of  course,  each  man  who  displays  a  filtering  apparatus, 


72  A    TREATISE    ON   BEVERAGES. 

has  the  best.  However,  it  is  not  for  us  to  settle  this  mooted  point.  The 
trade  is  quick  to  recognize  a  good  thing,  and  a  first-class  filter  will  not 
long  remain  unappreciated. 

Sand,  Charcoal,  Sponges,  etc.— The  power  of  retaining  certain 
matters  dissolved  or  suspended  in  water  is  possessed  naturally  by  all  porous 
and  granular  materials  that  are  not  themselves  soluble  in  water — as  sand, 
gravel,  loam,  clay-soil  and  charcoal,  etc.  Sand  is  the  least  powerful  in  pro- 
portion to  its  bulk.  It  does  not  act  except  in  large  quantities,  as  applied 
in  water  works  in  layers  of  from  two  to  four  feet  deep.  It  is,  therefore, 
practically  useless  for  domestic  filters.  Sand,  and  particularly  loam,  take 
away  an  appreciable  quantity  of  salts  in  solution  to  the  extent  of  from  5 
to  15  per  cent,  of  the  amount  originally  in  the  water.  Of  all  the  materials 
capable  of  filtering,  animal  charcoal  is  incomparably  the  best.  The  active 
portion  (the  carbon)  forms  about  10  per  cent,  of  its  weight,  the  remainder 
being  made  up  principally  of  calcic  and  magnesia  phosphate.  The  ex- 
traordinary power  of  animal  charcoal  in  removing  actually  dissolved  mat- 
ters from  water  will  be  seen  if  a  decoction  of  logwood  be  submitted  to 
filtration,  the  highly- colored  liquid  passing  through  the  filtering  medium 
perfectly  colorless.  If  instead  of  the  decoction  of  logwood  we  take  dirty 
water,  porter  or  port  wine,  smell,  taste  and  color  will  in  like  manner  nearly 
or  entirely  disappear.  This  wonderful  power  of  animal  charcoal  in  effect- 
ing the  entire  removal  of  the  coloring  matter  is  only  an  illustration  of 
what  it  effects  in  the  case  of  organic  matters  which  may  impart  no  color. 
Animal  charcoal  is  largely  used  in  sugar-refining,  the  dark-colored  syrup 
made  by  dissolving  the  raw  sugar  in  water  passing  through  the  charcoal 
perfectly  clear  and  bright,  and  capable  on  crystallization  of  yielding  a 
perfectly  white  crystalline  lump-sugar.  When  a  sufficient  thickness  of 
the  animal  charcoal,  in  bulk  or  in  layers,  is  used,  it  is  capable  of  remov- 
ing upwards  of  85  per  cent,  of  the  organic,  and  25  per  cent,  of  the  min- 
eral matter  from  the  water  filtered  through  it.  In  this  property  vegetable 
is  inferior  to  animal  charcoal.  Gaultier  de  Claubry  states  that  one  part 
of  animal  charcoal  purifies  136  times  its  weight  of  very  impure  water. 

Leo.  Liebermann  (Zeitsch.  f.  Analyt.  CJiem.)  has  shown  that  animal 
charcoal  not  only  retains  many  salts  when  their  solutions  are  filtered 
through  it,  but  that  not  a  few  of  the  salts  are  actually  decomposed,  the 
charcoal  retaining  generally  the  base,  with  a  portion  only  of  the  acid. 

But,  apart  from  this,  charcoal  has  another  property  of  great  interest 
and  importance  from  the  special  point  of  view  from  which  we  are  regard- 
ing it.  In  the  case  of  shallow  wells,  receiving,  as  they  are  almost  certain 
to  do,  sewage-contaminated  water,  the  water  has  often  proved  harmless, 
simply  because  the  soil  through  which  it  has  filtered  has  effected  the 
oxidation  of  the  organic  matter  and  converted  it  into  harmless  products. 
We  noted,  moreover,  that,  when  danger  resulted  from  drinking  the  water 
of  shallow  wells,  it  was  when  the  power  of  the  soil  in  effecting  oxidation 


THE   IMPURITIES    AND    PURIFICATION    OF    WATER.  73 


failed,  and  the  organic  matter  found  its  entrance  into  the  well  in  an 
unchanged  condition.  Now  the  power'  of  charcoal  in  absorbing,  or  railwt 
condensing,  oxygen  into  its  pores  is  most  remarkable,  and  it  is  to  this 
wonderful  property  that  the  value  of  animal  charcoal  as  a  water-filter  is 
particularly  due.  It  acts  like  the  earth,  but  is  infinitely  more  powerful 
and  effective.  Thus,  even  supposing  water  contains  animal  organic 
matter  "by  ineffectual  natural  filtration,  its  passage  through  charcoal  will 
probably  effect  the  oxidation  of  the  last  remnants  of  these  bad  ingredi- 
ents, and  so  prevent  the  danger  that  might  otherwise  accrue.  Charcoal, 
indeed,  when  properly  used,  renders  a  pure  water  purer,  and  also  in  an 
impure  water  renders  the  deleterious  portions  of  organic  matter  innocuous 
by  oxidizing  them.  Many  materials,  it  is  true,  possess  some  of  the 
qualities  necessary  for  a  purifying  medium,  but  they  are  all  open  to  ob- 
jections to  which  animal  charcoal  is  free.  Fibrous  organic  substances,  as 
wool,  cotton,  hair  and  sponge,  are  objectionable  as  filters,  since  they  decay 
and  dissolve  in  the  water,  and  so  serve  to  render  it  worse  after  filtration 
than  before.  The  unpleasant  taste  of  filtered  water,  which  is  often  com- 
plained of  in  filters  fitted  with  sponge,  is  simply  a  minor  degree  of  foul- 
ness derived  from  the  sponge,  which,  in  decaying,  makes  itself  distinctly 
perceptible  to  taste  and  smell. 

Pulverized  coke  has  been  used,  and  is  considered  a  filtrant,  but  less 
effective  than  charcoal.  Wood  or  vegetable  charcoal,  however,  when 
powdered,  acts  merely  in  a  mechanical  manner  as  a  strainer.  Spongy 
iron,  or  pulverized  hematite,  mixed  with  sawdust  and  roasted,  pul, 
verized  magnetic  iron  ore  and  clean  scales  from  a  blacksmith's  anvil, 
pulverized  and  mixed  with  clean,  sharp  sand,  have  been  much  used  and 
successfully  experimented  with,  and  will  not  only  make  fetid  water  sweet, 
but  it  is  also  claimed  that  the  iron  mixtures  destroy  bacteria  and  theii 
germs. 

Magnesia  and  magnesia  compounds  with  charcoal  are  also  used.  Aa 
a  mechanical  filtering  medium  they  may  be  recommended.  Their  chem. 
ical  purifying  action  depends  on  the  quantity  of  charcoal  introduced  and 
its  frequent  renewal. 

There  is  one  filtering  material  which  is  little  known  in  this  country, 
which  has  all  the  properties  of  animal  charcoal,  and  is  said  to  give  higher 
results.  This  is  magnetic  carbide,  arid  consists  of  protoxide  of  iron  in 
chemical  combination  with  carbon.  It  is  considered  that  the  purifying 
effect  is  produced  by  its  power  of  attracting  oxygen  to  its  surface  without 
the  latter  being  acted  on,  the  oxygen  thus  attracted  being  changed  to 
ozone,  by  which  the  organic  matter  in  the  water  is  consumed. 

Whatever  filtering  material  may  be  adopted,  it  must  be  properly  ap- 
plied. If  it  be  so  used  as  to  be  soon  choked  up,  and  at  the  same  time 
to  be  inaccessible  for  cleaning  or  renewal,  it  will  be  useless. 

Whenever  sand  is  to  be  used,  alone  or  in  connection  with  charcoal,  it 


74  A   TREATISE    ON   BEVERAGES. 

must  be  first  prepared  for  filtering  purposes,  be  purified  from  organic 
matter  and  lime.  To  destroy  the  organic  matter  it  invariably  contains, 
sand  must  be  heated  to  a  high  degree.  To  separate  the  lime,  pour  diluted 
muriatic  acid  in  a  suitable  vessel  over  the  sand,  stir,  drain  off  the  acid, 
and  wash  carefully  with  fresh  water  until  the  water  running  off  does  not 
turn  blue  litmus-paper  red  or  pale. 

Washing  and  Regenerating  Animal  Charcoal.— After  animal 
charcoal  has  been  used  for  some  time  it  loses  its  absorbing  and  oxydizing 
capacity  and  must  be  renewed  or  regenerated.  If  carefully  washed  and 
separated  from  all  soluble  substances  the  animal  charcoal  holds  absorbed  in 
its  pores,  and  if  then  subjected  to  an  intense  heat  until  the  coal  is  red  hot, 
which  may  be  done  in  a  suitable  stove,  oven  or  cylinder,  in  order  to  destroy 
the  organic  substances,  the  animal  charcoal  regains  its  power  again.  This 
process  is  called  "  regenerating,"  and  it  may  undergo  it  from  25  to  30 
times  and  regain  its  chemical  properties,  but  finally  gets  ' '  worn  out  * 
and  is  then  a  valuable  manure.  A  better  regenerating  process  is  to  boil 
the  coal  in  soda  lye,  then  extract  it  by  means  of  diluted  muriatic  acid, 
carefully  washing,  and  finally  subjecting  it  to  a  red  heat.  But  this  re- 
generating process  is  only  remunerative  where  exceptionally  large  quan- 
tities of  animal  charcoal,  as  in  sugar  refineries,  are  used;  for  a  mineral- 
water  establishment  it  proves  impracticable. 

Mere  washing  of  charcoal  by  reversing  the  current  or  otherwise, 
application  of  hot  water  or  steam,  are  entirely  insufficient  for  regenerat- 
ing the  animal  charcoal.  Reburning  only  suffices. 

Asbestos. — Asbestos  is  an  article  which  the  bottling  and  carbonating 
industry  has  more  or  less  use  for,  especially  in  the  construction  of  filtsrs. 
It  is  a  fibrous  variety  of  hornblende  and  serpentine,  produced  by  the 
decomposition  of  these  minerals.  Its  composition  varies  somewhat  ac- 
cording to  its  origin.  The  mass  of  the  material  consists  essentially  of 
magnesium  silicate,  but  in  most  cases  also  contains  lime,  and  in  many 
cases  oxides  of  iron  and  alumina. 

•  Good  asbestos  has  the  following  properties:  It  resists  the  action  of  the 
most  powerful  flame  (white  heat) ;  it  is  fire-proof.  Acids  (dilute)  and 
alkalies  produce  no  effect,  even  under  a  high  pressure,  but  it  is  decom- 
posed by  hot  concentrated  sulphuric  acid.  It  is  a  poor  conductor  of  heat. 
It  has  lubricating  properties.  Asbestos  is  generally  divided  into  three 
classes:  1.  Asbestos  without  fibrous  structure;  this  is  generally  used  for 
making  asbestos  powder.  2.  Asbestos  with  fibrous  structure,  character- 
ized by  a  yellowish  cinnamon  brown  color,  and  containing  many  foreign 
bodies;  this  is  very  fragile.  3.  Fibrous  asbestos,  adapted  for  the  manu- 
facture of  woven  goods. 

Besides  many  practical  employments  of  asbestos,  which  is  also  applic- 
able to  the  machinery  of  bottling  establishments,  its  use  as  a  filtering 
medium  is  becoming  recognized.  Several  water  filters  in  which  asbestos 


THE   IMPURITIES    AND    PURIFICATION    OF   WATER.  75 

is  an  important  part  are  known  in  the  trade,  and  have  given  good  results 
in  the  way  of  mechanical  filtration. 

In  Germany  the  asbestos  is  very  finely  divided  by  a  patented  process. 
The  asbestos  is  first  coarsely  ground,  and  then  mixed  with  some  granular 
crystalline  carbonate  which  must  be  soluble  in  acids.  The  carbonate 
should  possess  a  hardness  between  3  and  4.5  according  to  the  mineralogi- 
cal  scale.  The  mixture  is  intimately  ground  together  in  a  mill.  After- 
wards the  mass  is  treated  with  an  acid  until  the  carbonate  has  been  dis- 
solved out.  The  escaping  carbonic  acid  gas  causes  the  asbestos  fibres  to  be 
loosened  and  disintegrated  from  each  other  so  as  to  render  the  mass  porous. 
Of  course,  it  must  be  thoroughly  washed  with  water  before  being  used. 

Filter  Paper. — Filtering  paper  renders  valuable  service,  and  it  should 
indeed  be  more  extensively  employed  for  the  purification  of  water,  as  it 
far  surpasses  sand  in  its  power  of  retention.  It  is  important  that  the 
paper  itself  shall  be  clean  and  have  no  loose  particles,  for  which  it  should 
be  carefully  examined.  In  time,  and  owing  to  the  continuous  softening, 
small  fibrous  particles  will  become  detached  from  the  filter  paper,  and  it 
should,  therefore,  be  covered  on  both  sides  with  closely  woven  muslin, 
especially  on  the  sides  from  which  the  filtrate  runs.  Holding  the  paper 
firmly  compressed  during  the  filtration  also  contributes  to  its  preservation 
and  prevents  the  separation  of  loose  fibres.  Filtering-paper  for  filtering 
purposes  in  the  laboratory,  for  purifying  wine,  cider,  etc.,  will  do  excel- 
lently, and  there  are  indeed  some  filters  which  contain  filtering-paper  as 
their  principal  filter  medium.  It  will  also  do  very  well  for  clarifying 
water  by  retaining  suspended  impurities,  but  will  not  act  chemically  in 
case  such  impurities  are  present.  It  is  natural  that  the  filtering-paper 
has  also  frequently  to  be  renewed.  For  larger  establishments,  where  an 
immense  amount  of  water  has  to  be  purified  daily,  both  mechanically 
and  chemically,  it  will  not  do. 

Cleansing  Filters;  Limited  action  of  Charcoal  and  Sand  Fil- 
ters.— Too  much  cannot  be  said  about  this  subject.  New  filters,  which 
render  service  very  well  at  first  in  removing  micro-organisms  from  water, 
may,  after  they  have  been  in  use  a  short  time,  become  breeding-places 
for  the  organisms,  and  if  pathogenic  germs  are  present,  far  from  puri- 
fying the  water,  are  indeed  a  source  of  pollution,  and  render  it  much 
more  dangerous  to  attempt  to  filter  it. 

It  is  erroneously  assumed  that  so  long  as  it  continues  to  filter  the 
water  clear  it  also  purifies  the  water;  but  there  never  was  a  graver  and 
more  dangerous  mistake,  In  a  few  days  the  purifying  action  of  a  newly 
set  charcoal-filter  is  entirely  exhausted,  where  thousands  of  gallons  of 
polluted  water  are  daily  passed  through  it.  Then  the  filter  becomes 
choked  and  charged  with  impurities,  contaminating  the  water  instead  of 
purifying  it.  Indeed,  a  putrid  decomposition  of  the  retained  organic 
impurities  sets  in,  the  presence  of  phosphates  in  the  animal  charcoal  will 


76  A.    TREATISE   ON   BEVERAGES. 

act  as  fertilizer  and  materially  assist  the  production  within  the  porous 
mass  of  the  filter  itself  of  objectionable  vegetable  and  animal  growth,  thus 
adding  to  the  accumulations  of  impurities,  which  can  be  only  reliably  dis- 
lodged by  the  returning  of  the  animal  charcoal — not,  as  frequently  stated, 
by  reversing  the  current,  introduction  of  hot  water  or  steam.  Reburn- 
ing  only  restores  the  full  activity  of  the  charcoal.  For  these  reasons, 
unless  the  charcoal  is  changed  very  frequently  for  restored  reburned 
charcoal,  these  filters  are  more  dangerous  than  ordinary  filters  in  propor- 
tion to  the  unjustified  reliance  placed  upon  their  virtue.  The  purifying 
action  may  have  ceased  long  ago — nobody  can  tell  when,  except  by  analysis 
— while  the  continued  mere  percolating  property  of  the  filter  is  mislead- 
ing. There  is  no  absolute  connection  between  the  two  actions. 

If  we  take  Gauttier  de  Claubry's  statement,  that  animal  charcoal 
purifies  136  times  its  weight  of  very  impure  water,  as  correct,  we  can 
easily  calculate  how  long  or  how  much  water  we  can  purify  with  a  certain 
quantity  of  charcoal;  say  136  pounds  animal  charcoal  purify  136  pounds 
or  17  gallons  of  water. 

What  an  immense  quantity  of  charcoal  would  it  take  to  purify  10,000, 
50,000  or  even  100,000  gallons  daily,  as  required  for  large  establishments. 

Sand,  once  prepared  for  filtering  purposes,  and  after  having  been  in 
use  for  some  time,  must  be  washed  out  and  thus  its  filtering  capacity 
restored.  The  small  amount  of  salts  which  sand  has  absorbed  from  water 
is  removed  by  washing,  and  the  suspended  impurities  that  it  has  retained 
are  thus  removed  likewise. 

There  is  no  insoluble  matter  retained  in  pores  which  need  destroying 
or  burning,  like  in  animal  charcoal,  sand  being  of  a  different  structure. 
The  purifying  action  of  sand,  however,  as  we  know  already,  is  a  mere 
mechanical  one,  while  animal  charcoal  acts  both  mechanically  and  chemi- 
cally. The  same  holds  good  for  coke. 

Whatever  filter  material  be  employed,  charcoal,  sand,  asbestos,  etc.,  a 
thorough  cleansing  or  renewal  must  take  place  whenever  it  ceases  to  do 
its  proper  work,  of  which  every  carbonator  should  convince  himself  by 
making  repeated  tests. 

The  filter  should  be  so  arranged  that  it  can  easily  be  cleansed. 

Where  a  large  amount  of  filtering  is  carried  on,  several  filters  should  be 
employed  to  permit  an  uninterrupted  filtering  process  while  one  or  two 
filters  are  being  cleansed,  or  the  filter  medium  is  being  renewed. 

A  charcoal  filter  for  limited  use  should  be  cleansed,  and  the  charcoal 
reburned  or  renewed,  at  least  every  month. 

A  sand  or  coke  filter,  and  especially  those  filters  that  have  the  practi- 
cal arrangement  to  reverse  the  current  and  agitate  the  filtering  material, 
should  be  cleansed  at  least  every  other  day. 

Systems  of  Filtration. — There  are  two  systems  of  filtering — by  high 
pressure  and  low  pressure.  The  first-named  system  is  very  objectionable, 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  77 

as  in  the  filtration  of  any  liquid  it  is  essential  that  it  neither  be  forced 
through  the  filtering  material  by  pressure  nor  by  suction;  the  very  essence 
of  all  filtration  is  that  the  surface  exposed  should  be  as  large  as  possible, 
so  that  slow  percolation  only  through  the  filtering  material  takes  place, 
as  by  no  other  means  is  it  possible  to  approach  purity  by  filtration.  The 
filters  described  farther  on  are  constructed  on  the  low-pressure  principle, 
in  which  the  filtration  takes  place  by  gravitation.  However,  a  few  high- 
pressure  filters  we  have  also  appended  for  the  benefit  of  those  who  favor 
or  employ  them  for  certain  industrial  purposes. 

Effectiveness  of  Upward  Filtration  Questioned.— The  Sanitary 
Era  says  on  this  subject:  For  separating  pure  water  from  fine  foreign 
particles  and  even  sediment,  as  some  kind  of  filters  claim  to  do,  there 
needs  no  revelation  but  common  sense  to  show  that  the  upward  mode  has 
no  adaptation.  If  the  filtering  material  be  movable,  like  sand  and  other 
granulated  substances,  it  is  constantly  stirred  up  by  forcing  the  water 
through,  and  the  impurities,  being  lighter  and  finer  than  the  sand,  are 
forced  through  it  with  the  water.  If  they  lodge  temporarily,  they  can- 
not fall  back  against  the  current,  but  must  be  gradually  forced  upward, 
until  all  get  through  into  the  water;  and  so  the  very  object  fondly  sought, 
namely,  a  constant  dejection  of  the  exfiltered  impurities,  is  exactly  re- 
versed. If  the  filtering  material  be  of  a  fixed  character,  such  as  paper, 
flannel,  cotton  batting,  etc.,  the  undesired  result  will  come  more  slowly 
but  no  less  surely,  from  the  constant  working  upward  of  the  finer  parti- 
cles through  the  fabric,  unless  it  be  renewed  almost  daily,  as  it  needs  to 
be  when  used  in  downward  filtration.  There  can  be  no  continuous  fil- 
tration but  by  daily  and  thorough  washing  and  repacking. 

Methods  of  Purifying  Water. — From  all  we  have  hitherto  shown 
on  the  subject  of  water  purification,  we  must  now  form  an  opinion  and 
decide  upon  a  proper  method  for  purifying  water.  If  pure  well  or 
spring- water  in  limited  quantities  is  used,  a  mere  mechanical  filtration  is 
sufficient  and  any  kind  of  filter  or  filter  medium  may  be  employed. 
Under  these  conditions  a  charcoal  filter  does  excellent  service  and  removes 
even  the  smallest  traces  of  pollution,  and  lasts  for  some  time  before  its 
activity  is  exhausted,  which  might  be  from  a  few  days  to  not  more  than 
one  month,  depending  on  the  quantity  of  water  run  through  it,  stated 
herein  before  as  about  136  times  the  volume  of  the  charcoal,  and  the  degree 
of  its  pollution.  However,  we  would  suggest  to  arrange  the  filter  for  the 
ordinary  and  a  reverse  current,  to  enable  the  frequent  washing  out  of  the 
filter  medium  by  the  reverse  current,  and  so  to  remove  the  retained  solid 
matters,  if  convenient,  by  use  of  a  force  pump. 

A  quite  different  method  must  be  employed  where  impure  or  polluted 
water  is  our  only  resource,  and  which  unfortunately,  as  we  have  seen,  are 
in  most  cases  the  only  water  supply  we  can  avail  ourselves  of,  and  when 
enormous  quantities  of  water  must  be  purified  daily. 


78  A    TREATISE    ON   BEVERAGES. 

Carbonating  water,  solely  for  its  purification,  is  too  expensive  and 
too  impracticable  for  many  a  purpose,  and  we  can  give  it  no  considera- 
tion in  the  way  of  practical  purification  of  water. 

Unquestionably  the  charcoal  filter  should  take  the  first  place  of  con- 
sideration; but  when  we  consider  that  its  time  of  activity  is  so  very  limited 
when  polluted  water  in  large  quantities  depends  on  its  purifying  capacity, 
that  it  is  enormously  expensive  to  be  so  frequently  renewed  as  required, 
and  further  that  it  is  impracticable  as  well  as  uneconomical  to  regenerate 
the  charcoal  of  large  water- purify  ing  apparatus,  we  arrive  at  the  conclu- 
sion, that  we  must  look  for  other  means  of  purification  as  a  substitute 
for  animal  charcoal;  or  for  a  process  that  gives  the  same  results  in  chemi- 
cal purification,  and  leave  it  to  the  mechanical  filter  medium  (sand,  coke 
etc.,)  to  remove  the  suspended  impurities  as  well  as  those  separated  or 
precipitated  by  the  chemical  purification. 

We  must  then  look  upon  an  arrangement  which  combines  the  chemi- 
cal and  mechanical  purification  in  a  continuous  process,  acting  quickly 
and  effectively,  combining  the  required  conditions,  allowing  the  filtering 
material  to  be  easily  and  frequently  washed  out  and  the  retained  impuri- 
ties to  be  removed  in  a  manner  that  does  not  interfere  with  its  continuous 
action.  ^ 

Precipitation,  aeration  andjutration  are  decidedly  the  means  we  must 
adopt  for  a  continuous9  safe  and  effective  method  of  purifying  water.  By 
the  "Alum  Process,"  earthy  and  alkaline  carbonates  and  foreign  matters 
and  humus  bodies  are  precipitated  and  even  under  certain  conditions 
bacteria  are  destroyed.  By  aerating  the  water  with  special  appliances, 
such  as  air  compressors,  etc.,  we  substitute  for  the  oxidizing  power  of  the 
animal  charcoal  one  of  even  greater  energy  and  more  continuously  act- 
ing. By  then  filtering  the  water  thus  treated  through  properly  prepared 
sand,  coke,  or  other  coarse  filtering  medium,  we  employ  the  proper 
method  of  purification. 

If  this  precipitating,  oxidizing  and  filtering  method  is  by  practical 
appliances  and  arrangements  carried  out  to  work  continuously  within  or 
in  conjunction  with  a  water-purifying  apparatus;  and  if  this  apparatus 
or  filter  is  so  arranged  as  to  clean  and  wash  the  filtering  medium  and 
remove  the  out-filtered  impurities  by  means  of  a  periodical  reverse  current 
in  an  easy  manner  and  without  much  interruption  in  the  continuous 
filtering  process;  and  if  by  mechanfbal  agitation  or  by  the  force  of  the 
water  the  filtering  medium  can  be  agitated  to  assure  its  proper  cleansing, 
and  finally  if  some  way  is  adopted  to  run  off  the  washing  liquid,  we 
then  have  the  best  continuous  purifying  method  and  the  most  practical 
filter  based  upon  scientific  and  practical  principles  that  can  be  made. 

The  aeration  to  be  effective  snould  be  carried  on  under  pressure — 
simple  aeration  by  gravitation  within  the  filter  being  insufficient ;  and  if 
some  arrangement  is  combined  with  a  filter  to  accomplish  this  missing 


THE  IMPURITIES   AND    PURIFICATION    OF    WATER.  79 

necessity,  then  all  filters  constructed  on  these  principles  are  all  that  can 
be  desired  of  them. 

The  Alum  Process. — Alum  is  a  double  sulphate  01  potasji  and  alumin- 
ium, and  in  this  case  breaks  into  potassium  sulphate  which  remains  in 
solution,  and  a  basic  aluminic  sulphate.  This  basic  sulphate  of  alumin- 
ium, the  composition  of  which  is  undetermined,  precipitates  as  a  more  or 
less  gelatinous  and  flocculent  mass,  and  carries  down  with  it  the  foreign 
matters  and  humus  bodies.  The  sulphuric  acid  set  free  in  the  formation 
of  the  basic  aluminic  sulphate  attacks  the  earthy  and  alkaline  carbonates, 
which  are  always  present,  and  forms  with  them  sulphates,  setting  car- 
bonic acid  free.  Aluminic  sulphate  acts  like  alum.  Aluminic  acetate 
and  ferric  acetate  do  not  give  such  good  results.  In  later  years  an  ex- 
tensive use  of  alum  has  been  made  in  the  many  processes  of  purifying 
water.  It  is  not  improbable  that  aside  from  its  effect  in  precipitating 
matter  mechanically  by  envelopment  with  the  precipitating  basic  aluminic 
sulphate,  the  alum  exerts  a  distinct  coagulative  action  on  the  albuminous 
substances  in  the  water,  rendering  them  insoluble,  and  thus  causing  their 
precipitation;  perhaps  the  same  or  similar  effect  that  alum  produces  in  the 
tanning  of  leather.  By  the  addition  of  a  minute  amount  of  alum,  water 
is  rendered  capable  of  a  most  perfect  jnechanical  nitration.  The  fact 
that  alum  is  cheap,  and  can  be  obtained  in  quite  a  pure  state  at  any  drug- 
store, places  it  within  the  reach  of  every  one.  Its  sharp  taste  precludes 
the  possibility  of  its  being  swallowed  by  mistake.  But  even  should  it  be 
swallowed  by  mistake,  no  great  harm  would  be  likely  to  ensue.  If  it  can 
be  proved  that  alum  not  only  clarifies  a  water,  but  also  removes  from  it 
disease  germs  and  ptomaines,  its  use  will  prove  of  incalculable  value  to 
the  human  race.  The  investigation  of  the  effects  of  alum  on  drinking 
water  falls  under  several  heads,  viz. :  (1.)  Clarification  of  the  water  by 
settling;  (2.)  Clarification  of  the  water  by  filtration;  (3.)  Use  of  water 
clarified  by  alum  in  manufacturing;  (4.)  Removal  of  disease  germs;  (5.) 
Removal  of  ptomaines;  (6.)  Removal  of  organic  matter.  The  investi- 
gation must  needs  be  both  chemical  and  biological.  Only  the  first  and 
rt  of  the  second  cases  have  so  far  been  examined. 
It  is  evident  that  to  obtain  practical  results  in  the  clarification  of 
water  by  alum,  it  must  be  added  in  such  small  amounts  as  to  leave  no 
unnecessary  excess,  and  that  neither  taste  nor  physiological  action  should 
be  imparted  to  the  water.  Prof.  Peter  T.  Austen,  Ph.  D.,  and  Francis 
A.  Wilber,  M.  S.,  write  about  their  practical  experiments  with  alum  as 
follows  : 

"At  the  time  of  our  experiments  (January,  1885)  the  New  Brunswick 
(N.  J.)  city  water  was  quite  turbid  from  clayey  and  other  matters,  so 
that  we  were  able  to  obtain  some  very  reliable  results.  To  determine  the 
effect  of  alum  as  a  precipitating  agent,  tall  cylinders  were  filled  with  water 
id  a  solution  of  alum  was  added,  the  whole  well  mixed,  and  allowed  to 


ana  a  solut: 


80  A   TREATISE    ON"   BEVERAGES. 

stand.  It  was  found  that  in  varying  lengths  of  time,  depending  on  the 
amount  of  alum  used,  a  gelatinous  precipitate  settled  out,  and  the  water 
above  it  became  perfectly  clear.  On  adding  a  relatively  large  amount  of 
alum,  and  mixing,  the  coagulation  and  separation  of  the  precipitate  is  at 
once  visible,  the  water  appearing  by  careful  examination  to  be  filled  with 
gelatinous  particles.  The  amount  of  alum  necessary  for  the  precipitation 
of  a  water  will,  of  course,  depend  on  the  amount  of  impurity  present,  but 
in  the  present  case,  which  may  be  taken  as  a  typical  one,  we  found  that 
0.02  gramme  of  alum  to  a  litre  of  water  (1.2  grains  to  a  gallon)  caused  the 
separation  and  settling  of  the  impurities,  so  that  the  supernatant  water 
could  be  poured  off.  This  amount  of  alum  was  shown  by  numerous 
experiments  to  be  about  the  practical  limit.  The  complete  settling  took 
place  as  a  rule  in  not  less,  and  usually  more,  than  two  days.  It  is  evi- 
dent that  the  amount  of  alum  thus  added  is  too  slight  to  be  perceptible  to 
the  taste,  and  can  exert  no  physiological  action.  We  were  unable  to 
detect  the  slightest  taste  or  change  in  the  water  so  treated. 

"  To  determine  if  there  was  free  alum  in  the  water,  a  sample  of  the 
clear  water,  filtered  off  from  the  precipitate  produced  by  the  alum,  was 
made  slightly  alkaline  with  ammonia  and  warmed  for  some  time.  Only 
the  merest  traces  of  an  alumina  reaction  could  be  obtained,  and,  in  fact, 
in  some  cases,  it  was  doubtful  if  a  reaction  was  observable.  To  prove 
that  no  more  matter  could  be  precipitated- by  the  addition  of  a  greater 
amount  of  alum,  samples  of  the  clean  filtered  water  were  treated  with 
more  alum,  but  there  was  in  no  case  any  indication  of  further  precipita- 
tion on  standing.  We  consider  it,  then,  established  that  by  the  addition 
of  two  grains  of  alum  to  the  gallon,  or  half  an  ounce  to  one  hundred  gal- 
lons, water  can  be  clarified  by  standing,  and  that  neither  taste  nor  phy- 
siological properties  will  be  imparted  to  it  by  this  treatment.  By 
increasing  the  amount  of  alum,  the  time  required  for  the  separation  and 
settling  can  be  diminished;  and  vice  versa,  by  diminishing  the  amount  of 
alum  added,  a  greater  time  will  be  required  for  the  clarification.  This 
method  is  particularly  adapted  to  the  clarification  of  large  volumes  of 
water,  where  filtration  is  not  practical.  The  clear  water  can  be  racked 
off  to  as  low  a  level  as  possible,  after  which  the  sediment  should  be  washed 
out  and  the  receptacle  cleansed  by  a  free  use  of  water. 

"  In  order  to  test  the  clarification  of  water  by  filtration  after  addition 
of  alum,  the  water  taken  from  the  same  source  was  again  made  the  sub- 
ject of  our  experiments.  It  was  found  that  the  suspended  clayey  matters 
were  so  fine  that  the  best  varieties  of  filtering  papers  were  unable  to 
remove  them.  This,  however,  is  not  surprising,  since  it  is  well  known 
that  the  mineral  matters  suspended  in  water  are  of  a  remarkable  degree 
of  fineness.  Thus  the  water  of  the  river  Rhine,  near  Bonn,  cannot  be 
clarified  by  simple  filtration,  and  takes  four  months  to  settle.  The 
addition  of  certain  chemicals  aids  the  filtration  of  suspended  matters  in 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER.  81 

some  cases,  but  it  does  not  always  entirely  remove  them.  Calcium 
chloride  and  other  salts  are  recommended  as  effective  agents  in  aiding  the 
removal  of  suspended  matters,  but  in  case  of  some  waters,  at  least,  they 
have  no  apparent  action.  The  following  substances  were  found  to  have 
no  effect  in  aiding  the  filtration  of  the  water:  sodium  salts — chloride, 
carbonate,  nitrate,  acid  carbonate,  hydrogen  phosphate,  acid  sulphite, 
ammonium  phosphate,  sulphate,  biborate,  tungstate,  acetate;  potassium 
salts — hydroxide,  chloride,  bromide,  iodide,  acetate,  phosphate;  ammo- 
nium salts— chloride,  sulphate,  nitrate,  acetate;  calcium  salts — oxide, 
cloride,  sulphate,  nitrate.  Zinc  sulphate  and  ferrous  sulphate  (copperas) 
had  no  action.  Acid  sulphate  of  potassium  and  of  sodium  had  a  slight 
clearing  action.  Acetate  and  chloride  of  zinc  had  an  apparent  action. 
Ferric  chloride  (perchloride  of  iron)  cleared  perfectly,  as  also  did  the 

f'trate  and  sulphate  of  aluminium. 
"By  the  addition  of  a  small  amount  of  alum  to  water,  it  can  be  filtered 
rough  ordinary  paper  without  difficulty,  and  yields  a  brilliantly  clear 
filtrate,  in  which  there  is  no  trace  of  suspended  matter.  In  our  experi- 
ments, a  solution  of  alum  was  added  to  the  water,  the  whole  well  mixed 
by  stirring  or  shaking,  and  then  filtered  after  standing  from  one  to  fifteen 
minutes.  So  far  as  we  are  able  to  determine,  the  coagulative  and  preci- 
pitative  action  of  the  alum  is  immediate  upon  thorough  mixture,  and 
hence,  it  is  not  necessary  to*allow  the  mixture  to  stand  before  filtration, 
but  it  can  be  filtered  immediately  after  mixing.  To  determine  the 
amount  of  alum  necessary  to  precipitate  this  water,  alum  was  added  in 
decreasing  amounts  to  samples  of  water,  which  were  then  filtered  through 
paper.  In  this  way  we  found  that  the  minimum  limit  was  about  0.02 
gramme  of  alum  to  one  litre  (1.2  grains  to  one  gallon).  Beyond  that 
point  the  action  of  the  alum  began  to  be  doubtful,  and  the  water, 
although  clarified  by  filtration,  was  not  wholly  clear.  To  be  sure  .of 
complete  clarification,  we  took  double  this  amount — 0.04  gramme  to  one 
litre  (2.3  grains  to  one  gallon) — as  a  standard  calculated  to  give  certain 
results.  This  amount  can  be  doubled  or  trebled  without  fear  of  any 
harmful  results,  but  there  is  no  use  of  adding  any  more  alum  than  is 
sufficient  to  do  the  work.  The  determination  of  the  amount  of  solids  re- 
moved from  the  water  by  the  clarification  with  alum  had  not  yet  been 
finished.  We  consider  it,  then,  as  establishe'd  that,  by  the  addition  of 
two  grains  of  alum  to  the  gallon  of  water,  or  half  an  ounce  to  the  hundred 
gallons,  water  can  be  rendered  capable  of  immediate  clarification  by 
filtration.  The  clear  water  obtained  by  filtration,  after  adding  this 
amount  of  alum,  contains  no  appreciable  amount  of  free  alum,  and,  in 

£t,  in  the  majority  of  cases,  ordinary  tests  fail  to  reveal  its  presence. 
"  The  mixing  of  the  water  with  the  alum  previous  to  the  filtration 
mid  be  done  in  a  separate  receptacle.     The  only  requisite  here  is  that 
the  vessel  in  which  the  mixing  is  done  must  be  clean.     A  pail,  jug,  can, 
6 


A    TREATISE   ON   BEVERAGES. 

or  any  other  vessel  will  do.  It  is  well  to  have  the  pail  or  can  marked  on 
the  inside  with  scratches  so  as  to  be  able  without  difficulty  to  judge  how 
much  water  there  is  in  it,  since  the  amount  of  alum  should  be  added  in 
about  the  right  proportions.  The  eye  gets  very  accurate  in  judging  the 
volume  after  a  little  practice,  but  it  is  better  and  just  as  easy  to  be  ac- 
curate. A  clean  tin  can  of  two  or  four  gallons  capacity  is  a  good  size, 
and,  if  possible,  should  not  be  used  for  any  other  purpose  than  for  the 
drinking  water.  It  should  be  kept  scrupulously  clean,  and  after  each 
use  should  be  washed  out  and  dried.  It  can  be  graduated  by  pouring 
into  it  a  gallon  of  water,  and  marking  with  a  file  or  other  sharp  point  a 
scratch  just  at  the  level  of  the  water.  Then  another  gallon  is  poured  in 
and  its  level  also  is  marked.  In  this  way  a  graduation  is  easily  made  which 
is  sufficiently  accurate  for  all  the  purposes  here  intended.  The  neces- 
sary amount  of  the  alum  solution  is  added  to  the  water,  the  whole  well 
mixed  by  stirring,  and  then  poured  into  the  filter.  Here,  again,  one  or 
two  points  should  be  observed.  .The  mixing  is  best  done  with  a  long- 
handled  spoon.  A  very  practical  stirrer  is  a  small  cake- turner,  for  by 
means  of  its  flat  end  a  most  thorough  mixing  can  be  effected.  This 
mixer  should  not  be  used  for  any  other  purpose  than  to  mix  the  water. 
Experience  shows  that  if  the  vessels  used  for  mixing  or  holding  the  water 
are  not  kept  perfectly  clean,  the  water  may  acquire  a  taste,  and  this  will 
be  laid  to  thie  process  instead  of  to  lack  of  care.  To  facilitate  the  pour  • 
ing  into  the  filter,  it  is  well  to  have  the  can  provided  with  a  mouth  or 
spout. 

"  The  solution  of  alum  is  made  as  follows:  Dissolve  half  an  ounce  of 
alum  in  a  cup  of  boiling  water,  and  when  it  is  all  dissolved,  pour  into  a 
quart  measure  and  fill  to  a  quart  with  cold  water.  (This  solution  should 
be  kept  in  a  bottle  labeled  'Alum  ').  Fifty-four  drops  of  this  solution 
contains  2.3  grains  of  alum,  which  is  the  amount  to  be  added  to  one  gal- 
lon of  water.  A  teaspoon,  scant  full,  will  be  about  the  right  amount  to 
add  to  every  gallon  of  water  to  be  filtered.  No  harm  would  be  done  if 
by  mistake  two  teaspoonfuls  are  added.  A  more  satisfactory  method  will 
be  to  procure  a  small  measuring  glass.  One  fluid  drachm  will  be  the 
right  amount.  It  will  be  found,  without  doubt,  that  the  amount  re- 
quired for  some  waters  will  be  even  less  than  that  suggested  above.  We 
would  suggest,  therefore,  that  those  who  use  this  method  of  clarification 
determine  for  themselves  by  experiment  how  little  of  the  solution  is 
required  to  make  the  water  they  use  run  through  the  filter  perfectly 
bright  and  clear." 

Fig.  9  represents  an  apparatus  invented  by  Dr.  T.  C.  Higgins  of 
New  Brunswick,  N.  J. ,  for  use  in  applying  the  alum  process  for  purifi- 
cation of  water  for  drinking  and  other  purposes.  Its  use  simplifies  the 
process  very  much,  and  overcomes  the  difficulties  which  arise  in  the  use 
of  this  or  any  similar  process  of  purifying  water  by  precipitation,  viz., 


THE    IMPURITIES   AND    PURIFICATION   OF    WATER. 


83 


the  avoidance  of  the  flocculent  precipitate  which  is  separated  from  the 
water. 

In  the  alum  process  particularly  this  precipitation  begins  immediately 
upon  the  introduction  of  the  alum,  and  the  precipitate  is  so  gelatinous 
and  flocculent  that  it  requires  from  24  to  48  hours  for  complete  clarifica- 
tion (if  it  be  not  desired  to  filter  it  out),  so  that  all  the  precipitate  is  at 
rest  on  the  bottom  of  the  vessel.  Then  the  clear  water  from  above  the 
sediment  must  be  drawn  off  with  care,  or  currents  will  Jje  formed  which 
will  carry  the  precipitate  through  with  the  clear  water. 

The  cut  represents  a  tank  or  barrel  filled  with  water  to  which  the 
alum  solution  has  been  added  in  proper  proportion.  Figure  a  represents 
a  round  vessel  containing  some  simple  filtering  media,  sponge,  cotton  or 


FIG.  9.— BIGGINS'  ALUM  SOLUTION  FLOAT. 

iy  similar  substance.  To  this  is  attached  a  flexible  tube  leading  to  the 
faucet.  6  is  a  float  which  keeps  the  filter  just  below  the  surface  of  the 
water  d  d.  At  all  times,  upon  opening  the  faucet,  a  downward  current 
is  established,  which  tends,  in  addition  to  the  natural  gravity,  to  carry  the 
precipitation  downward,  as  shown  by  the  heavy  lines  e,  in  the  cut.  The 
bulk  of  it  is  therefore  kept  away  from  the  delivery  tube.  What  little 
may  be  floating  will  be  completely  arrested  in  the  floating  filter.  The 
letters  c  c  represent  foot  project  ion,  that  keeps  the  filter  in  position  when 
it  approaches  the  bottom,  also  prevents  the  flexible  pipe  from  kinking 
and  impeding  the  flow. 

By  this  arrangement  water  may  be  drawn  off  in  a  few  hours,  as  the 
water  is  constantly  drawn  from  the  surface  from  which  the  precipitate 
settles  first,  and  a  saving  of  time  of  from  24  to  48  hours  is  made.  In 


84  A   TREATISE   ON   BEVERAGES. 

using  large  quantities  of  water  it  will  be  found  that  the  mechanical  action 
of  the  bulk  of  precipitate  hastens  the  process  and  requires  less  alum. 

This  apparatus  is  adapted  to  the  lime  process  for  purifying  very  hard 
water,  also  to  other  precipitating  processes. 

In  the  Western  country,  where  bottlers  are  more  or  less  dependent 
upon  the  ordinary  water-courses  for  their  aqueous  supply,  the  "alum" 
method  of  purifying  water  should  be  given  a  trial.  Complaints  are  fre- 
quent that  many  of  the  filters  now  in  use  have  not  given  the  satisfaction 
expected,  but  if  taken  in  conjunction  with  the  suggestions  given  above, 
would  probably  lead  to  better  results. 

By  Limewater. — Another  method  of  "  softening"  or  purifying  water 
consists  in  removing  its  carbonic  acid  gas,  whereby  the  carbonates  of 
lime,  iron  and  magnesia  are  precipitated,  together  with  silica  and  organic 
matters.  This  is  effected  by  the  addition  of  a  proper  proportion  of  lime- 
water  or  slacked  lime,  giving  time  for  subsidence  and  drawing  on*  the 
clear  water  and  filtering  it. 

Prepare  limewater  as  follows:  Slack  one  pound  of  lime  by  the  gradual 
addition  of  some  water,  until  it  decomposes  into  a  powder-slacked  lime. 
Then  add  one  gallon  of  distilled  or  boiled  water,  put  the  whole  in  a  stop- 
pered vessel  and  shake  well.  When  the  excess  of  lime  shall  have  sub- 
sided, syphon  off  the  clear  solution,  which  is  then  ready  for  use.  Add  of 
this  limewater  to  the  water  to  be  treated  in  tank  or  cistern  enough  to 
give  it  a  slight  alkaline  test,  and  then  sufficient  water  to  cause  this  alkaline 
test  to  disappear.  After  12  hours  syphon  off  or  filter. 

The  explanation  of  the  process  is  as  follows:  Chalk  is  practically  in- 
soluble in  pure  water;  but  it  is  soluble  in  all  ordinary  water,  because  the 
water  contains  carbonic  acid.  On  adding  lime  it  unites  chemically  with 
the  carbonic  acid  and  forms  a  little  more  chalk.  The  chalk  formed  and 
the  chalk  originally  present  having  now  no  carbonic  acid  to  hold  it  in 
solution,  is  thrown  out  of  solution  and  is  slowly  deposited.  The  other 
practicable  method  of  recovering  mineral  substances  from  water  is  by 
distillation.  The  addition  of  limewater  also  changes  the  bicarbonate 
of  lime  in  solution  to  the  carbonate  of  lime,  which  is  precipitated  and 
filtered  out. 

By  Soda. — The  presence  of  an  abnormally  large  amount  of  earthy 
carbonates  in  a  natural  water  is  very  undesirable.  These  can  be  removed 
also  by  adding  a  little  soda  to  the  water,  where  such  addition  is  not  likely 
to  be  objectionable;  on  standing  the  earthy  salts  are  precipitated.  Thus 
the  magnesia  and  lime  are  replaced  by  soda,  so  that  the  water  may  be 
used  for  washing  and  cooking,  but  it  is  no  better  for  drinking,  since  soda 
salts  are  nearly  as  purgative  as  the  magnesia  compounds.  However,  the 
carbonate  of  soda  does  not  form  any  precipitate  with  citric  or  tartaric  acid 
used  in  carbonated  beverages  as  the  carbonate  of  lime  or  magnesia,  if 
present,  would  do,  being  entirely  soluble.  Therefore  we  rather  prefer 


THE   IMPURITIES   AND   PURIFICATION   OF   WATER.  85 

the  application  of  soda,  if  no  other  more  effective  and  unobjectionable 
remedy  for  purification,  as  alum,  limewater,  or  boiling,  is  employed. 

To  free  Water  from  Magnesian  Salts  and  Sulphate  of  Lime 
(Gypsum). —  Waters  rich  in  magnesian  salts  possess  laxative  properties 
which  should  cause  them  to  be  rejected  as  a  beverage,  since  their  pro- 
longed use  may  be  injurious  to  health.  If  the  proportion  of  the  magne- 
sium salts  is  higher  than  2%  to  3  grains  to  a  quart,  the  liquid  may  be 
considered  a  mineral  water.  To  free  water  from  magnesia  is  a  problem 
deserving  serious  consideration.  After  many  trials  the  following  process 
was  adopted: 

First  operation. — Treat  the  water  in  a  tank  with  milk  of  lime,  care 
being  taken  to  agitate  the  whole  from  time  to  time.  In  this  way  magnesia, 
no  matter  how  combined,  will  be  precipitated  in  twenty-four  hours. 

Second  operation. — Add  to  the  water  thus  modified  a  certain  quantity 
of  finely  pulverized  witherite,  or  native  carbonate  of  baryta,  agitate  fre- 
quently, and  allow  to  settle  down.  All  the  lime  present  in  the  state  of 
sulphate,  that  is  the  most  of  it,  is  precipitated  after  twenty-four  hours. 
M.  Reinsch,  a  distinguished  German  chemist,  already  employs  with  suc- 
cess witherite  for  purifying  selenitic  waters. 

Remarks  and  manipulations. — The  proportions  of  magnesia  and  lime 
may,  under  various  influences,  vary  for  the  same  water,  and  as  it  is  not 
practicable  to  estimate  them  chemically  before  each  treatment,  it  may 
happen  that  an  excess  of  lime  or  witherite  will  be  added.  In  the  first 
case,  before  beginning  the  second  operation,  it  suffices  to  wait  till  the 
excess  of  lime  has  been  turned  into  carbonate.  This  point  is  easily 
ascertained  by  means  of  test  paper.  The  water  must  not  be  alkaline,  or 
only  very  slightly  so.  In  the  second  case,  the  excess  of  witherite,  it  must 
be  borne  in  mind  that  carbonate  of  baryta,  although  insoluble  in  water, 
may  become  poisonous  on  being  dissolved  by  the  acids  of  the  stomach. 
Hence  it  is  absolutely  necessary  to  filter  the  water.  These  operations 
may  be  performed  in  two  barrels  open  at  one  end,  one  of  the  vessels  being 
used  for  the  manipulations,  the  other  for  the  filtration.  The  last  may  be 
arranged  in  any  way  most  familiar  or  convenient  to  each  operator.  For 
instance,  over  a  layer  of  coarse  gravel  may  be  spread  a  layer  of  sand,  then 
one  of  calcined  charcoal,  another  of  sand,  and  finally  coarse  gravel.  At 
the  lower  part  a  faucet  may  be  adjusted,  and  near  it  a  vertical  glass  tube 
to  allow  the  access  of  air.  This  general  process  is  applicable  to  any  kind 
of  magnesian  water,  provided,  however,  the  average  proportion  of  lime 
and  magnesia  be  ascertained,  so  as  to  know  approximately  the  quantity  of 
chemicals  required.  For  selenitic  waters,  that  is,  those  containing  only 
sulphate  of  lime,  the  second  operation  alone  is  necessary.  By  boiling  the 
water  sulphate  of  lime  or  magnesia  is  also  removed. 

Removal  of  Iron  from  Water. — The  presence  of  iron  in  water  for 
carbonating  is,  as  a  rule,  very  troublesome.  The  removal  of  iron  from 


86  A    TREATISE   ON   BEVERAGES. 

water  is  sought  by  various  methods.  If  it  is  present  in  soluble  form,  it 
can  only  occur  as  protoxide,  in  combination  with  a  soluble  acid.  As 
soon  as  an  opportunity  offers  to  transform  the  protoxide,  by  encouraging 
the  absorption  of  oxygen  into  an  insoluble  oxide,  it  becomes  possible,  by 
effecting  the  removal  of  the  latter,  to  accomplish  the  purpose.  In  the 
purification  of  water  containing  iron,  some  chemical  process  is  necessary, 
and  with  the  aid  of  which  the  desired  result  can  be  accomplished  more 
rapidly  and  with  greater  certainty.  Peroxide  of  hydrogen  and  perman- 
ganate of  potash  are  of  the  greatest  practical  value  in  this  connection.  A 
small  quantity  of  both,  well  mixed  with  the  water,  will  suffice  in  a  short 
time  to  effect  the  oxidization  of  the  iron,  and  thereby  to  cause  its  precipi- 
tation. In  many  instances,  however,  it  is  so  finely  divided  that  it  only 
settles  with  difficulty;  and  in  the  infinitely  small  quantity  in  which  it 
is  commonly  present  in  water,  it  is  scarcely  noticeable.  To  assist  precip- 
itation of  the  oxidized  iron,  pass  the  water,  previously  mixed  with  the 
chemicals  and  allowed  to  stand,  through  several  thicknesses  of  filter  paper. 
On  this  the  iron  particles  will  be  completely  precipitated,  and,  owing  to 
their  fine  division  that  will  occur  in  the  pores  of  the  paper,  the  oxidization 
of  the  iron,  which  may  not  previously  have  been  effected,  will  be  secured. 
Ammonia  water  (aqua  ammonia)  is  said  to  precipitate  all  iron  in 
solution,  but  will  not  clarify  it.  For  the  latter  purpose,  alum  gives  ex- 
cellent results.  Perchloride  of  iron,  will  also  throw  down  the  iron.  To 
each  gallon  of  the  water  the  addition  of  about  three  drachms  of  a  five  per 
cent,  solution  of  perchloride  of  iron  precipitates  the  iron  in  the  form  of 
a  brown  sediment.  Then  siphon  off  or  filter.  When  boiling  the  water 
oxides  of  iron  are  removed  by  subsidence.  Then  filter  carefully.  Caustic 
soda  or  potash,  on  being  added  to  water  in  small  quantities,  will  also  pre- 
cipitate oxide  of  iron. 

Removal  of  Manganese  and  Silica  from  Water. —  Manganese 
and  silica  are  removed  by  subsidence  when  boiling  the  water.  It  is  nec- 
essary, however,  to  filter  afterward,  in  order  to  be  sure  that  all  the 
undesirable  particles  after  precipitation  are  removed. 

Removal  of  organic  Impurities  from  Water. — This  is  accom- 
plished by  the  aid  of  permanganate  of  potash,  After  the  presence  of  or- 
ganic impurities  has  been  ascertained  by  the  tests  given  on  another  page, 
their  combination  with  oxygen  and  subsequent  precipitation  is  caused  by 
the  addition  of  some  crystals  or  a  solution  of  this  chemical  salt.  Add  about 
from  3  to  6  drachms  of  permanganate  of  potash  crystals,  or  about  one- 
half  to  an  ounce  of  the  solution  of  the  salt,  as  prepared  according  to 
directions  given  on  another  page,  to  every  fifty  gallons  in  cistern  or  barrel 
containing  the  water  to  be  purified,  and  stir  lively  with  a  wooden  spatula, 
all  to  be  done  before  filtering,  and  it  will  greatly  assist  in  removing  organic 
impurities.  If  the  purple  color  it  imparts  to  the  water  disappears  rapidly, 
it  is  a  proof  that  the  water  is  very  much  contaminated  with  organic  mat- 


THE   IMPURITIES    AND   PURIFICATION   OF   WATER.  87 

ter;  add  some  more  until  the  coloration  ceases  to  disappear,  and  a  slight 
purple  hue  is  visible.  When  possible  let  the  mixure  rest  for  three  days 
to  give  time  for  subsidence.  Then  filter  through  animal  charcoal,  which 
absorbs  the  balance  of  the  color  and  turns  the  water  out  bright  and 
clear. 

Care  must  be  taken  not  to  use  too  much  of  the  permanganate  of  potash, 
although  it  does  no  harm  when  used  in  excess.  Still  the  animal  char- 
coal in  the  filter,  which  will  absorb  the  coloration,  would  at  last  leave  the 
purple  tint  in  the  water  when  its  activity  is  too  soon  exhausted. 

Citric  Acid  to  render  Water  potable. — Dr.  Langfeldt  has  experi- 
mented with  a  number  of  substances  in  studying  their  applicability  to  the 
purpose  of  destroying  microscopic  life  in  drinking-water.  The  most 
striking  results  he  obtained  from  citric  acid.  Upon  the  addition  of  one 
part  to  two  thousand,"  life  ceased  in  from  one-half  to  two  minutes.  Mi- 
croscopic examination  showed  that  those  forms  of  animalculae  supplied 
with  a  thick  epithelial  covering,  are  not  affected  by  this  dilute  citric  acid, 
but  only  those  with  delicate  coatings.  But  as  the  greater  portion  of  these 
unwelcome  visitors  belong  to  the  latter  category,  and  as  those  of  the  for- 
mer variety  are  visible  to  the  naked  eye,  a  solution  of  the  above-mentioned 
strength  (1 — 2,000)  will  suffice  as  a  safeguard.  In  about  one  minute  after 
their  death,  these  animalculae  settle  to  the  bottom  of  the  vessel  contain- 
ing the  water,  and  can  always  be  found  in  abundance  in  the  sediment. 
As  the  solution  of  citric  acid  spoils  so  readily,  Langfeldt  advises  that  it 
should  be  freshly  prepared  every  day. 

This  experiment  may  prove  valuable  for  domestic  purposes;  for  puri- 
fying water  for  industrial  establishments  its  use  is  impracticable,  as  a 
more  thorough  purifying  agent  must  be  employed. 

Boiling  Water. — The  object  of  boiling  water  is  to  remove  or  destroy 
any  organic  impurities — disease  germs  or  microscopic  life — that  would 
injure  health.  While  it  no  doubt  does  have  a  beneficial  effect,  still  we 
believe  that  recent  investigations  have  shown  that  certain  germs  are  cap- 
able of  resisting  the  heat  of  boiling  water;  however,  we  may  be  assured 
that  the  bulk  of  animal  and  vegetable  matter  has  been  coagulated,  and 
can  be  removed  by  subsidence  or  filtration. 

Boiled  water  tends  to  remove  also  by  subsidence  a  great  many  inor- 
ganic compounds,  such  as  oxides  of  iron  and  manganese,  lime,  magnesia 
and  silica.  These  compounds  are  often  a  great  annoyance  to  users  of 
steam,  as  they  form  that  familiar  and  objectionable  deposit  known  as 
."boiler  incrustation"  on  the  interior  of  boilers.  By  boiling  water  all 
oxygen  and  natural  carbonic  acid  it  holds  absorbed  are  expelled.  This, 
in  connection  with  the  removal  of  certain  salts  by  subsidence,  renders 
boiled  water,  even  when  cold,  flat,  insipid  and  mawkish,  and  remains  so 
until  it  has  become  aerated  by  exposure  to  air  or  by  special  means,  or 
until  it  has  become  carbonated.  If  the  water  is  boiled  one  hour 'it  is 


88  A    TREATISE    ON   BEVERAGES/ 

completely  sterilized;  ordinarily,  a  much  shorter  time  suffices  to  make 
it  safe  to  drink. 

Whenever  it  is  necessary  to  use  for  drinking  purposes  a  water  sus- 
pected to  be  impure,  it  should  always  first  be  boiled  thoroughly;  and  since 
boiled  water  is  insipid  to  the  taste,  it  may  be  flavored  with  tea,  or  some 
other  harmless  substance.  When  used  for  carbonating  it  will  be  an  ad- 
vantageously clean  water  and  answer  all  purposes  if  previously  filtered. 

The  main  difficulty  in  carrying  out  the  operation  of  purifying  the 
water  by  boiling  on  an  extensive  scale  is  the  subsequent  cooling  and  the 
cost  of  the  arrangement.  Where  steam  is  available,  one  of  the  most 
simple  systems  for  boiling  water  is  by  means  of  the  coil  and  vat  here 
shown. 

At  the  upper  end  is  connected  the  steam  pipe  from  the  boiler,  and 

the  outlet  is  at  bottom.  As  the 
water  runs  into  the  vat  the  steam  is 
turned  on,  and  by  the  time  the  vat  is 
filled  the  water  is  nearly  boiling; 
the  boiling  water  is  then  run  out  from 
the  connection  at  side  of  vat,  fixed 
about  three  inches  from  the  bottom, 
and  is  carried  by  means  of  tin  pipe 
to  a  cistern,  where  it  is  allowed  to 
cool  and  precipitate  the  coagulated 
impurities,  before  it  runs  through 
the  filter.  If  the  quantity  of  water 
necessary  in  an  establishment  is 
small,  or  if  several  steam- vats  are  em- 
ployed, the  cooling  and  precipitating 
FIG.IO.-STEAM  VAT  AND  COIL.  may  be  aiiowed  to  go  on  in  the  vat 

itself  after  steam  is  turned  off,  and  afterwards  the  whole  contents  should 
be  run  through  a  filter.  Cover  the  vat  while  cooling  to  prevent  impuri- 
ties from  falling  in;  it  will  take  longer,  however,  but  it  is  a  wise  precau- 
tion. Clean  and  rinse  out  the  vats  from  precipitates  carefully  before 
boiling  again. 

The  vat  is  made  of  best  oak,  very  thick,  and  bound  on  its  outer  side 
by  galvanized  iron  hoops;  the  coil  is  made  of  strong  block-tin  tube.  It 
lias  suitable  connections  for  taking  steam  pipe  at  outlet,  where  the  con- 
densed water  escapes. 

The  average  time  for  boiling  100  gallons  of  water  is  from  twenty 
minutes  to  half-an-hour. 

Where  steam  is  not  employed  the  ' '  Weathered  Quick-Heating  Ap- 
paratus "  is  convenient  both  for  boiling  and  purifying  the  water  and  for 
Washing  bottles  and  other  purposes. 

This  apparatus  is  designed  for  giving  pure  water,  as  the  water  can  be 


THE    IMPURITIES    AND    PURIFICATION    OF    WATER. 


89 


boiled  first,  then  passed  through  the  filter  and  thence  to  the  fountains. 
The  same  apparatus  can  also  be  used  to  warm  the  building. 

The  cut  represents  the  apparatus  as  used  in  bottling  establishments. 
The  boiler  can  be  placed  on  the  same  floor  with  open  tank,  or  on  the  floor 
beneath,  but  the  tank  must  be  elevated  above  the  top  of  boiler.  The 
flow-pipe  must  not  turn  downward  or  trap  beween  the  tank  and  boiler. 


FIG.  H.—WEATHERED'S  QUICK  HEATING  APPARATUS. 

The  lower  draw-off  pipe  must  be  above  the  line  of  flow  connection  from 
boiler.  The  supply  of  cold  water  is  regulated  by  a  supply  pipe  and  ball- 
cock.  The  water  may  come  from  the  hydrant,  an  elevated  cistern,  or  be 
taken  from  a  well  by  the  aid  of  a  pump.  The  openings  of  boiler  are  for 
two-inch  pipe,  but  can  be  reduced  to  any  size  required.  The  boiler  is  easily 
set  up  as  a  common  stove.  125  to  700  gallons  of  water,  according  to  size, 
can  be  heated  to  boiling  per  hour. 


CHAPTER  IV; 

FILTRATION  AND  FILTERS, 

A  Specific  Knowledge  Desired. — Mechanical  Filters. — Chemical  Filters.— 
Various  Patent  Filters.— The  National  Filter.— The  Hyatt  Filter.— Bige- 
low-Curtis  Filter.— The  Tank  Filter.— Billich  Filter.— The  Wagner  Char- 
coal Filter.— De  Lisser's  Power  Filter.— Jewett  Filter.  —  Baker's  Filter 
and  Compound.  —  Johnson  Pressure  Filter. —  Puffer's  Sponge  Filter. — 
Globe  Pressure  Filters. — Derham's  Filter  Bag. — Derham's  Pressure  Fil- 
ter.— English  High  Pressure  Filter. — English  Hydrant  High  Pressure  Fil- 
ter.—Gaber's  Sandstone  Filter.— Natural  Stone  Filters.— Asbestos  Filters. 
— Cistern  Filter. — Double  Cistern  Filter. — Low  Pressure  Cistern  Filter. — 
Rawling's  Patent  Filter.— Settling  Tank  with  Sediment  Separator.— Self- 
acting  Cistern  Filter. — Slate  Cistern. — Domestic  Filter.— Rain- Water  Fil- 
ter.—Clapp's  Home-made  Filter. — Bowker's  Charcoal  Filter. — Other 
Home-made  Filters.— Plastic  Coal  Filter. 

A  Specific  Knowledge  Desired. — Many  are  the  devices  and  systems 
put  forward  for  the  purpose  of  filtering  and  purifying  water,  and  great  is 
the  desire  among  mankind  in  general  for  a  system  of  filtration  or  a  filter 
which  will  prove  desirable  and  "fill  a  long-felt  want."  All  specific  con- 
trivances, we  take  it,  will  fail,  for  the  reason  that  as  everything  needs 
more  or  less  cleansing,  so  also,  only  more  so,  do  even  the  best  of  both 
systems  and  filters  need  cleansing  and  attending  to.  A  person's  face  will 
not  long  remain  clean  even  with  atmospheric  contact  only.  How  much 
filthier  must  a  filter  become  which  is  supposed  to  catch  and  absorb  all  the 
impurities  contained  in  most  waters;  and  how  great  the  need  of  most 
frequent  cleansing  if  good  water  is  desired.  With  these  few  remarks 
thrown  in,  by  the  way  of  introduction,  we  will  pass  on  to  notice  the  different 
systems  and  filters  which  have  come  to  our  notice  and  are  deemed  worthy 
of  mention  here. 

Mechanical  Filters. — These  essentially  consist  of  porous  bodies  which 
mechanically  remove  the  solids  because  the  pores  are  too  small  to  permit 
any  but  liquids  to  pass.  These  may  consist  of  textile  or  felted  fabrics 
of  every  description,  the  pores  of  which  are  fine  enough — coarse  pottery 
or  earthenware  in  the  biscuit  or  unglazed  state;  sandstone  in  various 
forms,  particularly  that  called  dripstone,  which  is  a  sandstone  of  an  open 
texture;  carbon  diaphragms  formed  of  powdered  coke,  cemented  together 
by  means  of  carbon  deposited  by  heat  from  sugar  or  tar  in  closed  moulds; 


FILTRATION    AND    FILTERS. 


91 


wood  in  thin  sheets;  leather;  layers  of  finely-powdered  substances  such 
as  glass,  sponge  and  paper,  sand,  coke,  asbestos,  etc.  The  water  in  passing 
through  these  porous  substances  leaves  the  solid  matters  behind. 

Chemical  Filters. — These  essentially  consist  of  platinum  black  (the 
most  active  of  all),  animal  charcoal,  various  kinds  of  clay,  silicate  of 
magnesia,  spongy  iron,  hydrate  of  alumina.  Platinum  black  for  practical 
purposes  may  be  classed  in  the  category  of  chemical  curiosities.  The 
other  substances,  which  are  used  as  chemical  filters  for  the  purification  of 


FIG.  12 — THE  NATIONAL  FILTER. 

water,  are  animal  charcoal  and  spongy  iron.  Animal  charcoal  is  usually 
employed  in  the  form  of  granules  about  the  size  of  barley. 

Spongy  iron  is  used  in  the  form  of  an  aggregated  mass  of  particles  in 
a  porous  form  like  a  sponge.  Neither  animal  charcoal  beds  nor  spongy 
iron  can  be  considered  as  good  mechanical  filters. 

Yarious  Patent  Filters.— We  now  annex  the  illustrations  and  de- 
scriptions of  some  of  the  principal  patent  filters,  various  filtering  arrange- 
ments and  home-made  filters,  for  low  and  high  pressure,  leaving  it  to 
the  intelligent  reader  to  make  his  selection  to  suit  his  purpose. 

The  National  Filter. — Its  operation  and  description  are  given  as 
follows: 


92  A   TREATISE   ON   BEVERAGES. 

"  The  water  to  be  filtered  enters  at  the  top  and  right  of  filter,  at  A, 
as  shown  in  Figure  12,  and  passes  down  through  the  bed  of  fine  sharp 
sea  sand  (or  coke  and  sand  mixed),  and  out  through  the  pipe  valves  G, 
at  the  bottom  of  the  filter.  These  valves  are  so  arranged  as  to  allow  the 
filtered  water  to  pass  freely,  but  will  not  permit  any  of  the  filtering 
material  to  escape  with  the  filtered  water. 

'*  H  is  the  precipitating  device,  which  can  be  opened  or  closed  at  will, 
and  is  arranged  to  give  a  certain  amount  of  the  alum  or  other  chemical 
used  to  the  water  as  it  flows  into  the  filter,  without  obstructing  its  pres- 
sure or  flow,  and  can  be  closed  entirely  when  washing  the  filter.  In  its 
operation  the  chemical  used  to  precipitate  sewage,  vegetable  stain,  etc.,  is 
deposited  with  the  impurities  at  the  top  of  the  bed  and  thrown  out  when 
the  filter  is  washed,  no  trace  of  the  chemical  being  found  in  the  filtered 
water. 

"  The  filter  is  cleansed  or  washed  by  first  closing  the  inlet  valve  A, 
then  opening  the  waste  valve,  B,  at  the  top  and  left  of  the  filter,  also 
opening  the  valve,  C,  to  the  washing  pipe,  F,  shown  in  the  cut  (under 
the  top  of  the  bed  of  filtering  material),  which  sends  a  reverse  current 
through  the  top  or  surface  of  the  filter  bed.  Five  minutes'  time  will  wash 
out  all  the  filth  and  impurities  taken  from  the  water  during  five  hours, 
when  the  water  being  filtered  is  very  bad,  and  it  will  not  be  necessary  to 
wash  the  filter  but  once  a  day,  unless  the  water  is  very  muddy  and  im- 
pure. 

"  It  is  a  well-known  fact  that  in  filter  beds  the  impurities  taken  from 
the  water  are  all  lodged  in  the  first  one  or  two  inches  at  the  top  of  the 
bed,  and  that  in  pressure  filters  the  impurities  are  retained  in  the  six 
inches  below  the  top  of  the  bed  (unless  the  filter  is  run  longer  than  24 
hours  without  cleansing).  In  the  National  Filter  the  first  layer  of  wash- 
ing pipes  is  located  from  ten  or  twelve  inches  below  the  top  of  the  bed, 
thus  permitting  all  impurities  to  be  washed  out  in  five  minutes'  time  by 
sending  a  reverse  current  through  the  top  of  the  bed,  thus  violently 
agitating  the  sand,  and,  by  the  attrition,  thoroughly  cleansing  the  bed, 
the  impurities  passing  off  through  the  waste  pipe  at  the  left. 

"  The  ability  to  clean  the  filter  so  quickly  does  away  with  the  neces- 
sity, in  most  cases,  of  using  alum  or  other  chemicals  to  produce  sparkling 
water,  when  the  water  to  be  filtered  contains  fine  clay  or  vegetable  stain. 

"After  the  filter  has  been  in  use  several  days  it  should  be  washed 
from  the  bottom,  by  sending  a  reverse  current  of  water  through  the  lower 
series  of  pipe  valves,  shown  in  the  bottom  of  filter  (after  first  washing 
the  top  of  the  bed),  in  order  to  break  up  the  passages  made  by  the  water 
in  filtering  through  the  bottom  part  of  the  bed. 

' '  Ordinarily  once  a  week  will  answer  to  wash  the  lower  part  of  the 
bed,  and  for  the  top,  say,  once  each  day,  or  oftener  if  the  water  is  very 
turbid  or  impure. ' ' 


FILTRATION    AND    FILTERS. 


93 


The  National  Filter  is  used  with  or  without  an  air  compressor.  Air 
forced  into  water  under  pressure  makes  it  the  more  effective  and  produces 
a  chemical  action,  which  cannot  otherwise  be  achieved.  Indeed  this  ail 
pressure  completes  the  purification  of  the  water. 

The  capacity  of  the  filter  depends  on  its  size;  arrangements,  however, 
for  the  purification  of  any  quantity  of  water  for  the  want  of  a  whole  com- 
munity, can  be  made. 

The  Hyatt  Filter. — The  description  and  operation  of  this  filter  is 
given  as  follows : 

'•'  These  filters  are  6|  feet  in  diameter,  13  feet  high;  are  of  wrought 
iron  and  steel.  All  the  parts  are  perfectly  adjusted  and  easy  to  operate. 


FIG.  13.— THE  HYATT  FILTER. 

They  are  especially  adapted  to  large  hotels,  mills,  factories,  pumping 
stations  and  industries  requiring  an  abundant  supply  of  pure  water.  They 
are  filled  with  about  156  bushels  of  filtering  material,  two  parts  coke  and 
three  parts  sand,  all  carefully  sifted. 

"  To  Filter. — Open  inlet  valves  A  and  B  and  outlet  valve  C,  all  other 
valves  being  closed.  Water  then  enters  the  filter  above  the  filtering 
material,  percolates  down  through  it  and  passes  through  the  outlet  cone 
valves,  which  prevent  the  escape  of  the  sand,  while  the  water  passes 
readily  through  them  into  the  outlet  pipe  X. 

"  When  Washing. — Close  the  inlet  valve  A  and  outlet  valve  C,  remove 
the  clamp  and  ball  valves  from  the  discharge  valves  E,  E,  E,  E  at  the  top 
of  the  filter.  Then  open  the  valve  L  on  the  pipe  connecting  the  inlet 


94  A   TREATISE  ON   BEVERAGES. 

and  outlet  pipes.  Water  then  passes  from  the  inlet  to  the  outlet  pipe, 
thence  through  the  cone  valves  K  and  up  through  the  filtering  material, 
loosening  it  and  producing  pressure,  which  causes  the  material  to  be  dis- 
charged through  the  discharge  pipes  into  the  tank  or  upper  compartment, 
which  should  always  be  kept  full  of  water.  The  filtering  material  being 
heavy  settles  immediately  to  the  bottom  of  the  tank,  displacing  the  water, 
which  flows  out  through  the  upper  waste  pipe  G,  carrying  with  it  the  silt 
and  other  impurities  that  have  been  arrested  by  the  filter  bed  since  the 
last  washing. 

"  When  the  filtering  material  has  all  been  discharged  into  the  tank, 
close  the  valve  L  on  the  pipe  connecting  the  outlet  and  inlet  pipes,  open 
lower  waste  valve  H,  and  also  raise  the  centre  valve,  F,  by  means  of  the 
hand  wheel  V  at  the  top  of  the  filter;  this  will  allow  the  filtering  material 
in  the  upper  compartment  to  settle  back  into  the  lower  compartment,  and 
at  the  same  time  subjects  it  to  a  second  washing,  the  falling  material  dis- 
placing the  water,  which  flows  off  through  the  lower  waste  pipe  H,  carry- 
ing with  it  any  impurities  not  removed  by  the  first  washing  in  the  upper 
compartment. 

' '  After  the  filtering  material  has  all  settled  back  into  the  lower  com- 
partment, wash  off  the  seat  of  the  centre  valve  F,  by  means  of  a  hose, 
which  should  be  fastened  on  to  the  end  of  the  1£  inch  pipe  R,  care  being 
taken  to  have  the  seat  free  from  sand.  Then  replace  clamp  and  ball 
valves,  E,  E,  E,  E,  close  the  lower  waste  valve  H,  and  the  filter  is  ready 
for  work. 

"The  first  filtered  water  should  be  used  to  fill  the  upper  compart- 
ment, as  it  will  not  be  perfectly  bright.  This  is  done  by  opening  the 
valve  on  inlet  pipe  A,  and  the  valve  J  on  pipe  extending  from  outlet  to 
tank.  After  tank  has  been  filled  close  last-mentioned  valve  and  open  valve 
C  on  outlet  pipe,  and  bright  filtered  water  will  be  obtained. 

"  If,  in  discharging  the  filtering  material  a  discharge  pipe  becomes 
clogged,  a  passage  may  be  opened  by  means  of  the  wrought-iron  loosen- 
ing rods  S,  the  ends  of  which  project  above  the  cover  of  the  stuffing  box  on 
the  discharge  valves.  To  use  the  rods  turn  them  around  by  means  of  a 
wrench. 

"  The  coagulating  apparatus  is  connected  with  the  main  supply  pipe 
by  means  of  two  i-inch  brass  pipes,  which  are  tapped  into  the  main  sup- 
ply pipe  at  either  side  of  the  gate  valve  B.  The  inlet  pipe  to  the  coagu- 
lating apparatus  extends  through  the  cover;  the  outlet  pipe  extends  nearly 
to  the  bottom  of  the  apparatus.  In  each  pipe,  between  the  supply  pipe 
and  the  apparatus,  globe  valves  N  and  M  are  placed;  also  unions  are 
placed  between  globe  valves  and  apparatus.  The  object  is  to  permit  the 
coagulating  apparatus  to  be  removed,  if  necessary,  without  disturbing 
the  main  piping. 

"  The  flow  of  the  coagulant  depends  upon  and  is  regulated  by  the  differ- 


FILTRATION    AND    FILTERS.  95 

ence  of  pressure  at  the  points  where  the  inlet  and  outlet  pipes,  to  and  from 
the  apparatus,  enter  the  main  supply  pipe.  This  difference  of  pressure  is 
produced  by  partially  closing  the  gate  valve  B.  A  difference  of  pressure 
between  these  two  points  of  £  to  1  pound,  usually  about  \  pound,  will  be 
sufficient.  The  globe  valve  N  on  the  inlet  pipe  should  always  be  kept 
wide  open.  All  further  regulation  of  the  flow  of  the  coagulant  should  be 
done  by  means  of  the  globe  valve  M  on  the  outlet  pipe  from  the  coagu- 
lating apparatus. 

"  To  fill  the' coagulating  apparatus  close  the  globe  valves  M  and  N  and 
remove  the  plug  0  in  the  cover  of  the  apparatus.  Draw  out  all  solution 
in  the  apparatus  through  the  waste  pipe  P.  Put  in  about  nine  pounds 
of  ammonia  alum  (crystal  or  lump),  fill  the  interstices  with  the  solution 
taken  out,  and  replace  plug  0.  As  little  coagulant  should  be  used  as  will 
do  the  work  properly.  One  to  two  grains  of  alum  to  each  gallon  of  water 
is  about  right. 

"  In  case  the  orifices  of  inlet  and  outlet  pipes  of  apparatus  become  ob- 
structed, close  the  gate  valve  A  and  open  valves  M  and  N  and  valve  in 
waste  pipe  P.  The  orifices  will  be  freed  by  means  of  the  strong  current 
thus  produced  through  the  inlet  and  outlet  pipes  of  apparatus. 

"  The  coagulant  used  is  the  cheapest  and  most  effective  known,  and 
is  entirely  removed  by  filtration.  The  highest  authorities  agree  that 
sulphate  of  alumina,  on  account  of  its  cheapness  and  efficiency,  is  the 
most  practical  of  all  known  coagulants. 

"The  aerating  system  described  on  another  page,  applied  to  large  plants, 
is  economical  and  perfect  in  its  operations,  acts  by  gravity,  entails  no  loss 
of  head  or  of  power,  and  combines  twenty-five  per  cent,  or  more  of 
atmospheric  air  with  the  water  under  static  pressure,  oxidizing  the  im- 
purities, destroying  the  conditions  of  germ  propagation,  and  so  regener- 
ating the  water  that  it  will  keep  sweet  much  longer  in  pipes  or  reservoirs 
than  water  not  so  treated/' 

Its  action,  briefly  stated,  is  this:  It  changes  into  tangible  form  the 
impurities  in  solution,  and  gathers  together  these  and  the  exceedingly  fine 
particles  of  clay,  so  that  they  are  filtered  out  and  removed  with  the  im- 
purities. "The  moment  it  is  diffused  through  the  water  it  completely 
disintegrates,  and  its  elements  unite  with  others,  always  found  in  water, 
forming  new  and  more  permanent  attachments.  Thus  its  own  form  and 
the  forms  of  all  the  impurities  with  which  its  separated  elements  come  in 
contact  are  changed.  They  instantly  flock  together,  a  hundred  or  a 
thousand  particles  into  one,  and  then,  as  the  water  passes  through  the 
filter,  they  are  removed  altogether." 

The  capacity  of  this  filter  depends  upon  its  size.  Arrangements  for 
the  purification  of  any  quantity  of  water  can  be  made. 

The  Bigelow-Curtis  Filter.— This  is  made  in  several  forms  by  the 
firm  of  John  Matthews,  New  York.  It  is  connected  with  the  main  at  A, 


96 


A    TREATISE    ON   BEVERAGES. 


and  with  the  distributing  pipe  at  B.  The  case  D  is  filled  with  a  layer  of 
sand  and  a  layer  of  charcoal  which  are  held  in  place  by  a  wire  sieve  on 
top  and  bottom  of  D.  This  case  is  inserted  into  the  body  of  the  filter 
directly  over  the  distributing  pipe.  The  diameter  of  this  case  is  smaller 
than  that  of  the  body  of  the  filter;  an  annular  space  is  therefore  left  be- 
tween the  two  in  which  the  impurities  may  settle.  In  the  top  of  the 
filter  is  a  semi-globular  chamber  containing  a  quantity  of  sponges.  The 
object  of  these  sponges  is  to  arrest  coarse  matter  such  as  gravel,  sticks 


FIG.  14.— THE  BIGELOW-CURTIS  FILTER. 

and  straw,  so  that  the  water  reaches  the  sand  and  charcoal  layers  in  a 
comparatively  clean  state. 

In  order  to  clean  the  filter,  turn  off  the  supply  cock  A,  unscrew  the 
thumbscrews  which  hold  the  cover  fast,  take  off  the  cover,  remove  the 
sponges  and  wash  them  out  thoroughly;  then  reverse  the  sand  and  char- 
coal cup,  replace  the  sponge  and  cover,  shut  off  the  cock  B,  open  the 
waste  cock  C,  and  open  the  cock  A.  When  the  water  discharged  through 
C  runs  pure  and  clear,  close  the  cock  C  and  open  the  cock  B. 

The  Tank  Filter. — This  filter  consists  of  an  external  metal  case, 
inside  of  which  is  a  perforated  metal  pan  resting  on  a  circular  flange, 


FILTRATION    AND    FILTERS. 


97 


GRAVEL 


at  a  sufficient  height  above  the  bottom  of  the  filter  to  leave  reservoir 
space  for  the  filtered  water.  On  this  pan,  which  is  shaped  like  an  in- 
verted cone,  is  a  layer  of  gravel  reaching  about  four  inches  above  the 
edge  of  the  pan.  Then  come  alternate  layers  of  charcoal  and  gravel, 
about  six  inches  deep,  to  within  about  ten  inches  of  the  top  of  the  filter, 
with  a  thin  layer  of  sand  over  the  last  layer.  A  float  valve  attached  to 
the  inlet  pipe  regulates  the  supply  of  water.  This  filter  should  be  cleaned, 
and  the  charcoal  renewed,  whenever 
it  fails  to  do  its  work  thoroughly. 
It  is  manufactured  by  the  firm  of 
John  Matthews,  New  York. 

The  Billich  Filter.— This  fil- 
ter consists  of  two  large  wooden 
tanks,  one  of  which  is  placed  above 
the  other. 

The  upper  tank  B  contains  a 
layer  of  gravel  and  a  layer  of  sand 
separated  by  a  piece  of  coarse  table 
cloth/,  folded  in  four  thicknesses. 
The  lower  tank  D  is  almost  entirely 
filled  with  charcoal.  The  water  is 
first  admitted  into  the  reservoir  E* 
from  the  main  through  the  supply 
pipe  II,  the  flow  being  regulated 
by  the  float  t.  The  cock  G  being 
open,  the  water  from  the  tank  E 
flows  into  the  conical  perforated 
vessel  Yy  from  which  it  passes  into 
the  tank  B  in  the  form  of  spray. 

The  object  of  delivering  the 
water  into  these  tanks  in  the  form 
of  spray  is  to  avoid  making  holes 
in  the  layer  of  sand  by  the  flow  of 
a  continuous  stream  of  water.  The 
water,  having  filtered  through  the 
sand  and  gravel,  which  arrest  any 

solid  impurities,  collects  in  the  chamber  formed  by  the  perforated 
metal  plate  d,  whence  it  flows  through  the  pipe  b  to  a  receiving  tank  0. 
The  supply  in  this  tank  is  automatically  regulated  by  the  float  u.  From 
the  tank  0  the  water  passes  to  the  charcoal  tank  D,  through  the  pipe 
Q,  and  is  then  discharged  through  the  discharge  pipe  i,  from  the  cham- 
ber formed  by  the  perforated  metal  plate  li. 

In  order  to  cleanse  this  filter,  shut  off  the  supply  of  water  by  closing  the 
cock  G,  and  also  shut  off  the  discharge  by  closing  the  cock  b.    Then  open 


FIG.  14.— THE  TANK  FILTER. 


98 


A    TREATISE 


BEVERAGES. 


tlie  cocks  L  and  /.  A  stream  of  water  will  now  enter  the  lower  chamber 
d  of  the  filter  and  will  force  its  way  up  through  the  gravel  and  charcoal, 
carrying  the  retained  solid  impurities  to  the  surface.  These  are  afterward 
discharged  through  the  pipe  /into  the  sink  /. 

This  cleansing  operation  would  be  more  effective  if  the  water,  instead 

of  coming  from  the  reservoir,  would 
directly  enter  from  the  main  service 
pipe  under  pressure,  thereby  agi- 
tating the  filtering  material  and 
cleansing  it  so  much  more.  Never 
mind  about  the  sand  and  charcoal 
getting  mixed;  sand  alone  in  the 
upper  filter  would  be  sufficient. 
The  lower  filter  should  also  have  an 
arrangement  for  a  reverse  current; 
this  would  be  an  improvement. 
This  whole  filtering  arrangement  is 
a  very  practical  device,  and  adapted 
even  for  a  large  water  supply,  when 
charcoal  filtering  is  to  be  adopted. 
The  cleansing  or  rinsing  opera- 
tion by  the  reverse  current  should 
be  applied  every  day;  the  charcoal 
must  be  removed  frequently,  when- 
ever it  ceases  to  do  its  work,  which 
should  be  ascertained  by  testing  the 
filtered  water  in  regard  to  its  purity. 
In  general,  experiments  with 
fresh  charcoal  filters  prove  that 
the  removal  of  pollution  and  the 
retention  of  bacteria  diminish  with 
every  day  that  the  filter  is  in 
use.  The  results  show  that  filters 
when  first  used  successfully,  ac- 
complish the  purification  of  water, 
but  if  the  cleansing  of  the  filter  is 
neglected,  it  will  rapidly  become 
clogged  with  colonies  of  growth 
and  actually  contaminate,  instead 
of  purifying  the  water.  For  instance,  unfiltered  water  contains  thirty-six 
colonies  of  growth,  while  the  filtered  water,  from  a  neglected  filter,  shows 
the  presence  of  colonies  to  the  number  of  117, 000  after  1?  days.  (Report 
of  Dr.  Gr.  T.  Swarts,  to  the  Rhode  Island  Medical  Society,  1887.) 

The  Wagner  Charcoal  Filter.— This  kind  of  filter  is  usually  used 


FIG.  15.— THE  BILLICH  FILTER. 


FILTRATION    AND    FILTERS. 


99 


FIG  17. — THE  WAGNER  CHARCOAL  FILTER. 


in  sugar-refineries,  but  may  also  be  employed  in  mineral- water  factories. 

It  consists  of  a  covered  iron  cylinder,  with  a  large  manhole  in  the  side 

near  the  bottom  for  removing 

the  spent  charcoal.     The  float 

regulates  the  stream  of  liquid 

to    be    filtered    automatically 

from  the  cistern. 

De  Lisser's  Power  Fil- 
ter.— This  filter  apparatus  is 
for  filtering  and  aerating  the 
water.  According  to  the  de- 
scription given,  "  It  consists  of 
a  strongly  built  machine.  The 
outside  cylinder,  A,  is  station- 
ary and  is  fitted  up  with  a  pow- 
erful brake,  B,  which  can  be 
applied  to  the  revolving  cylin- 
der, driving  pulleys,  (?/  a  dis- 
charge pipe,  D,  leading  from 
the  chamber  that  removes  the 
filtered  fluid,  and  a  second  discharge  pipe,  E,  from  an  entirely  distinct 
chamber,  in  which  the  filth  and  impurities  extracted  by  the  filter  are  col- 
lected. F  is  the  revolving  cyl- 
inder, the  'basket/  as  it  is 
termed,  the  walls  of  which  are 
of  copper,  finely  perforated.  0 
is  the  supply  pipe  by  which  the 
'  water  to  be  filtered  is  admitted, 
and  II  is  the  belt  to  the  counter 
shaft. 

' '  The  water  is  first  intro- 
duced  into  a  rapidly  revolving 
C37linder,  around  which  a  filter- 
ing material  adjusts  itself,  and 
through  which  it  passes,  thus 
freeing  the  water  from  all  sus- 
pended impurities. 

"  The  cylinder,  which  re- 
volves with  lightning  rapidity, 
is  perforated  with  innumerable 
small  holes,  which  break  the 
water,  as  it  passes  from  the  fil- 
tering medium,  into  a  spray- 
FIG.  is.— DELISSER'S  POWER  FILTER.  like  mist,  and  while  in  this  finely 


100 


A   TREATISE  ON  BEVERAGES. 


subdivided  condition  the  oxygen  in  the  air  shall  act  upon  it  chemically.  The 
water  then  falls  into  a  reservoir  at  the  bottom,  and  flows  from  the  machine 
bright,  and,  it  is  claimed,  deprived  of  all  contaminating  impurities." 

The  Jewett  Filter.  —  The  accompanying  engraving  represents 
a  sectional  view  of  Jewett's  Filter  and  Cooler,  with  a  portion  of 
the  vessel  containing  the  filtering  material.  The  article  represented  is 
new,  and  has  recently  been  put  upon  the  market  by  the  The  John  C. 
Jewett  Manufacturing  Co.,  Buffalo,  N.  Y.,  U.  S.  A.  In  their  circular 
referring  to  this  filter,  the  manufacturers  state  that  the  water  is  poured 
into  the  general  receptacle  A,  from  which  it  passes  through  the  per- 
forated cup  (which  is  filled  with  sponge)  into  the  gravel  bed  B.  At 
the  bottom  of  this  gravel-bed  is  an  open  space  C,  where  whatever  "  dirt  " 

not  caught  in  the  gravel  will  settle, 
to  be  drawn  off  by  means  of  the  brass 
thumb-screw  at  the  back  of  the  filter- 
ing vessel.  Through  small  apertures 
at  the  bottom  of  the  partition,  be- 
tween the  gravel  beds  B  and  D,  the 
water  passes  into  the  latter,  where  it 
is  driven  upward  through  the  gravel 
to  apartment  E.  We  claim  that  at 
this  stage  of  proceedings  the  water  is 
fully  as  pure  as  any  gravel  or  stone 
filter  can  make  it.  The  water  then 
passes  through  openings  at  the  top  of 
apartment  E,  into  the  filtering  bed 
proper,  F,  consisting  of  layers  of 
gravel,  sand  and  recarbonized  char- 
coal. This  bed  surrounds  the  gravel 
beds  B  and  D,  and  is  of  sufficient 
capacity  to  thoroughly  purify  the  same  quantity  of  ,water  as  any  other  filter 
of  its  size.  From  this  it  will  be  seen  that  this  filter  not  only  removes  all 
the  visible  or  tangible  impurities  in  the  water  as  thoroughly  as  any  gravel 
or  stone  filter,  but  it  also  has  the  advantages  that  charcoal  filters  possess 
as  ordinarily  constructed.  The  grosser  impurities  of  the  water  being  re- 
moved by  the  gravel,  leaves  but  little  to  be  intercepted  by  the  charcoal, 
therefore  rendering  it  less  liable  to  become  foul  or  clogged  by  organic 
matter  than  is  usual  in  charcoal  filters.  A  feature  of  construction  in  this 
filter  is  that  new  filtering  vessels  can  be  supplied  as  required  at  about  the 
same  price  as  the  cost  of  repacking  old  ones. 

Baker's  Filter  and  Compound.— This  filter,  manufactured  by  The 
Baker  Water  Filter  and  Purifying  Co.,  New  York,  is  made  of  bronze, 
tinned  or  nickel  plated,  and  divided  in  two  halves,  bolted  together.  The 
medium  is  "  Baker's  Filter  Compound,"  consisting  essentially  of  magnesia 


FIG.  19.— JEWETT  FILTER.    SECTIONAL  VIEW. 


Ill 


FILTRATION   AND    FILTERS.  101 


and  animal  charcoal,  combined  to  form  a  plastic,  porous  mass  in  blocks  or 

sheets  at  any  desired  thickness,  and  can  be  used  in  connection  with  any 

filter.     This  filtering  compound   is  surrounded   by  fibrous  asbestos  to 

arrest  the  coarse    impurities  of   the 

water.      All  the   filtering  material  is 

secured  by  perforated    plates.     This 

filtering  compound  acts  mechanically 

and  chemically  very  well,  but  where 

any  amount  of  work  is  to  be  done1  and 

hydrant  water  is  filtered  through,  it 

should  be  renewed  almost  daily;  where 

ordinary  well  or  spring- water  is  used, 

it  may  last  longer. 

The  Johnson  Pressure  Filter. 
— The  filtering  medium  employed  con- 
sists of  thick  sheets  of  filtering  paper, 
made  of  ordinary  paper  pulp  and  a 
quantity  of  pure  animal  charcoal, 

claimed  to  be  free  from  phosphates  by  chemical  process,  added  to  the 
pulp  before  it  is  formed  into  sheets.  From  10  to  20  per  cent,  of  the 
weight  of  this  finished  paper  is  said  to  consist  of  purified  animal  char- 
coal. It  will  be  seen  that  water  to  be  filtered  comes  in  at  one  side 
of  the  apparatus,  and  after  having  passed  through  the  carbon  paper  is 
delivered  into  the  service  pipe  under  pressure.  When  it  is  desired  to 
change  the  carbon  papers  for  fresh  ones,  the  filter  can  be  shut  off  on  both 
sides  from  the  service  pipe,  and  then,  by  means  of  a  small  disc,  may  be 
run  back,  and  the  grooved  plates  and  distance  frames  of  which  the  filter- 
ing chambers  consist  can  be  opened  out,  and  the  spent  carbon  papers 
changed.  When  screwed  up  the  machine  is  again  ready  for  work.  These 
machines  are  made  with  from  4  to  12  chambers,  and  each  chamber  is 
provided  with  a  circular  disc  of  the  prepared  paper  on  each  side,  so 
that  a  12-chamber  filter,  9  inches  diameter,  would  simultaneously  have 
24  such  paper  discs,  thus  having  a  large  filtering  area  occupying  a  small 
space,  in  effective  work  under  the  pressure  of  the  water  main. 

These  filters  for  the  purposes  of  greater  convenience,  and  to  meet  the 
wants  of  those  desiring  it,  can  be  made  reversible. 

The  name  "Reversible  "  is  given  to  those  filters  which  are  so  arranged 
that  when  an  accumulation  of  solid  impurities  clogs  or  stops  the  pores 
of  the  filtering  medium  it  can  be  removed  by  simply  turning  a  cock, 
which  reverses  the  current  of  liquid  through  the  filtering  medium,  caus- 
ing all  the  impurities  to  flow  away  through  the  outlet  channel  with  the 
flush  water,  thus  effectually  cleansing  the  filter  without  taking  it  apart 
or  removing  the  filtering  medium;  by  returning  the  cock  to  its  original 
position  filtration  proceeds  rapidly. 


102  A    TREATISE   ON   BEVERAGES. 

These  filters  are  constructed  so  that  by  a  simple  arrangement  any 
known  filtering  medium  may  be  applied,  be  it  paper,  or  paper  pulp, 
woollen,  cotton,  or  other  cloth,  felt  or  combinations  of  any  of  the  above 
with  animal  or  vegetable  charcoal,  or  any  mixture  for  the  purpose  of 
filtration  can  be  introduced  into  the  filter  as  the  filtering  medium.  The 
advantage  of  this  will  be  appreciated,  as  any  filtering  medium  that  may 


Fia.  21.— THE  JOHNSON  PATENT  PRESSURE  FILTER. 

be  considered  better  than  another  can  be  applied  without  any  alteration 
of  the  apparatus. 

Puffer's  Sponge  Filter.  —  This  filter  is  made  of  heavy  metal 
thoroughly  tinned.  Its  centre  of  body  is  filled  with  sponge  of  a  high 
grade  compressed  into  about  one-quarter  of  its  original  size.  Below  this 
sponge  is  a  perforated  metal  plate.  Water  passing  through  this  filter 
leaves  all  suspended  impurities  behind  it,  and  for  this  purpose  it  will  serve 
very  well. 

However,  water  holding  organic  or  inorganic  impurities  in  solution 
should  be  treated  as  directed  in  this  Chapter. 


FILTRATION    AND    FILTERS. 


103 


The  sponge  in  this  filter  must  be  cleansed  frequently  and  renewed 
occasionally,  but  this  can  be  done  with  ease. 

Globe  Pressure  Filter. — These  filters  are  made  in  two  different 
styles  as  shown  in  these  illustrations,  contain  filter  sheets,  and  are  also 
very  efficient  filters  for  removing  suspended  matter,  their  capacity  de- 
pending on  their  size.  The  same  holds  good  for  the  filter  bag  shown 
in  next  cut. 


FIG.  23.— THE  GLOBE  PRESSURE  FILTER. 


FIG.  22. — PUFFER^S  SPONGE  FILTER. 


FIG.  24.— GLOBE  PRESSURE  FILTER 
THUMB  SCREWS. 


Derham's  Patent  Filter  Bag. — This  filter  bag  is  composed  of 
woven  fabric  alternated  with  paper,  the  whole  securely  fastened  together 
to  form  a  solid  sheet. 

It  is  indeed  a  good  filtering  bag,  and  will  quickly  and  thoroughly  re- 
move suspended  particles  and  render  water  bright  and  clear. 

But  these  filters  do  not  act  on  the  impurities  in  solution.  If  such  are 
present  in  water  precipitate  them  first  and  then  call  these  filters  into 
service.  Should  organic  impurities  be  held  in  solution  a  charcoal  filter  is 
to  be  put  in  requisition  or  aerating  has  to  be  resorted  to.  These  filtering 


104 


A   TREATISE   ON   BEVERAGES. 


bags,  however,  are  very  well  adapted  for  filtering  wine,  cider,  spirits,  fluid 
extracts  or  essences,  etc. 

Derham's  Patent  Pressure  Filter.  — This  filter  is  composed  of 
woven  fabric  alternated  with  paper,  and  the  whole  secured  together  to 
form  a  solid  sheet. 

It  is  claimed  that  this  filter  is  equally  adapted  for  the  filtration 
of  wine,  cider,  spirits,  lime-juice  and  many  other  viscous  or  syrupy 
liquids,  and  equally  at  light  as  at  high  pressure.  Force  pump  can  be 
used. 

Filtering  bags  are  of  superior  quality  and  certainly  adapted  for  what 
are  claimed  for  them.  But  whether  the  filter  represented  in  Fig.  26  will 


FIG.  25.-  DERHAM'S  PATENT 
FILTER  BAG. 


FIG.  26. — DERHAMIS  PATENT  PRESSURE  FILTER. 


answer  just  as  well  is  a  question  which  depends  on  its  construction.  If  it 
is  silver  lined  or  nickle  plated  where  those  liquids  come  in  contact  with  the 
metallic  part  of  the  filter,  it  is  all  right  and  a  practical  contrivance  to 
clarify  alcoholic  liquids. 

English  High  Pressure  Filter. — The  water  enters  at  A  from  the 
main  into  the  bottom  of  chamber  (?,  passes  up  through  the  filtering 
media,  E  E  and  F,  and  is  collected  in  the  top  chamber  H,  being  drawn 
off  for  use  at  G,  the  pipe  to  machinery  being  connected  by  a  union  to 
the  cock  G.  The  filtering  media  are  periodically  cleansed  by  turning  off 
the  cocks  A  and  G  and  turning  on  B,  thereby  drawing  the  contents  of 
the  chamber  H  downwards  through  E  E,  and  washing  out  all  the  im- 
purities which  have  been  left  by  the  water  passing  in  the  opposite  direc- 
tion. 


FILTRATION    AND    FILTERS. 


105 


Hydrant  High  Pressure  Filter.— The  water  passes  through  this 
filter  under  high  pressure;  it  is  air-tight,  and  can  be  instantly  cleansed 
by  turning  the  hand  on  the  dial  plate  at  a  point  thereon  marked  "fil- 
tered," to  a  point  marked  cleansing. 


FIG.  27.— ENGLISH  HIGH 
PRESSURE  FILTER. 


FIG.  28.— HYDRANT  HIGH  PRESSURE  FILTER. 


Gaber's  Sandstone  Filter.— This  filter  (European  make)  consists 
of  a  cast-iron  plate,  in  which  is  fitted  an  iron  cylinder  closed  by  an  iron 
cover  plate.  00  is  a  hollow  cylinder  of  porous  sandstone.  The  water, 
entering  at  W  under  pressure,  penetrates 
the  pores  of  the  sandstone  cylinder  0 
and  flows  out  clear  on  top.  When  the 
pores  of  cylinder  0  are  clogged  up  and 
the  filter  lacks  efficiency,  another  stone 
cylinder  has  to  be  put  in.  The  old  one 
may  be  saved  for  further  use  by  turn- 
ing or  grinding  off  its  outsides  with  the 
clogged  pores, 

Natural  Stone  Filters.— This  is  a 
sectional  view  of  a  Pressure  Filter, 
the  letter  A  showing  the  curved  stone; 
B  represents  the  charcoal  and  sand;  (?, 
the  coupling  to  be  attached  to  hydrant; 
D,  the  water  space. 

A  low  pressure  filter  can  be  made  in  a  tank  with  the  curved  stone 
cemented  at  the  bottom,  this  form  to  be  used  when  no  pressure,  either 
from  a  hydrant  or  tank  above  the  filter,  can  be  obtained. 


FIG.  29. — GABER'S  SANDSTONE  FILTER. 


10G 


TREATISE    ON    BEVERAGES. 


The  capacity  of  either  of  these  filters  is  given  at  500  to  1000  gallons 
per  day,  according  to  size  and  form. 

The  stoneware  filters  are  adapted  where  a  mechanical  filtration  of  the 
water  is  sufficient.  They  will  remove  suspended  impurities  in  more  or 
less  time. 

Asbestos  Filter. — We  have  repeatedly  heard  of  asbestos  being  a  filter 
medium  and  of  the  interesting  experiments  that  have  seemed  to  show  its 
superiority  to  most  other  mediums  in  fineness  of  interstices.  The  question, 


FIG.  30.— SECTIONAL  VIEW  OF  NATURAL  STONE  PRESSURE  FILTER. 


however,  remains:  Can  it  be  kept  clean?  says  the  Sanitary  Era.  Its 
incombustible  nature  suggests  the  possibility  of  readily  purifying  it  by 
heat;  but  whether  its  filtering  property  and  form  would  stand  the  ordeal 
unimpaired,  is  a  matter  that  nobody  seems  to  have  thought  of  investigat- 
ing. We  described  under  the  heading  of  "filtering-material"  this  filter 
medium,  which  already  forms  part  of  some  filters. 

It  is  claimed  that  liquids  filter  altogether  too  slowly  through  asbestos. 
In  many  cases,  a  very  finely  divided  asbestos  is  desirable. 

The  grade  of  asbestos  to  use  in  connection  with  a  filter  for  the  mineral- 


FILTRATION   AND   FILTERS.  107 

water  trade  is  a  matter  of  importance;  if  coarsely  ground  it  will  qertainly 
be  an  excellent  filter  medium,  when  used  instead  of  sand,  and,  in  con- 
nection with  animal  charcoal,  give  fair  results. 

Asbestos  filters  are  very  useful  in  cases  where  the  liquid  to  be  filtered 
is  of  a  caustic  or  strongly  acid  nature. 

The  kind  of  asbestos  to  use  is  a  matter  of  great  importance  also.  In 
commerce  we  find  the  Canadian,  the  Italian,  the  Australian. 

This  last  is  less  flexible  than  the  other  two,  and  consequently  the 
fibres  do  not  felt  together  and  pack  as  closely  on  the  perforated  plate. 
Hence,  liquids  filter  more  rapidly,  and  the  Australian  is,  on  this  account, 
preferable  to  the  other  two  kinds.  It  is  claimed  that  the  Canadian 
asbestos  is  the  most  soluble  in  acids,  but  the  assertion  is  not  verified. 

Whatever  may  be  the  kind  of  asbestos  used,  the  following  is  a  process 
for  obtaining  with  little  trouble  a  quantity  of  the  pulp  in  a  fit  state  for 
filtration,  and  as  this  pulp  will  also  be  a  very  useful  filtrant  in  the  bottlers' 
laboratory,  we  append  the  direction  for  its  preparation,  as  given  in  the 
National  Bottlers1  Gazette. 

A  coarse  brass  sieve  is  placed  over  a  sheet  of  paper,  and  a  handful  of 
asbestos  is  rubbed  pretty  roughly  over  the  sieve-cloth.  This  breaks  it  up 
in  such  a  way  that  the  smaller  fragments  pass  through  the  meshes,  and 
are  deposited  on  the  paper  underneath.  After  a  while,  the  portion  which 
remains  on  the  sieve-cloth  is  collected  in  one  bundle,  and  rubbed  again 
in  the  same  manner,  and  the  operation  is  repeated  until  a  sufficient 
quantity  has  gone  through. 

As  to  the  coarseness  of  the  mesh  to  use,  we  may  say  that  we  have 
used  No.  10  sieve  (ten  openings  to  the  inch)  with  satisfactory  results. 
The  sieve  is  best  placed  bottom  up,  so  as  to  leave  plenty  of  room  under 
the  cloth. 

The  next  operation  is  to  free  the  sifted  material  from  dust  and  from 
the  finest  particles.  This  is  easily  accomplished  by  placing  the  asbestos, 
as  obtained  above,  over  another  sieve  of  finer  mesh  (about  No.  25  or  No. 
30),  and  stirring  it  while  water  is  poured  over  the  sieve.  The  first  water 
which  passes  through  is  quite  milky,  but  it  gradually  becomes  clearer  as 
the  washing  is  continued.  The  washed  asbestos  is  then  put  in  a  beaker 
glass,  and  boiled  for  about  half  an  hour  with  strong  hydrochloric  acid 
(about  one  part  of  fuming  H  C I  to  four  parts  of  water). 

The  pulp,  after  this  treatment,  is  poured  over  a  perforated  platinum 
plate  placed  in  a  funnel,  and  washed  with  distilled  water  until  no  acidity 
is  shown  by  litmus  paper.  The  pulp  is  then  taken  out  of  the  funnel  and 
strongly  heated  in  a  platinum  dish.  After  letting  it  cool  sufficiently,  it 
may  be  placed  in  a  wide-mouthed  bottle  for  future  use. 

An  asbestos  filter,  called  the  Filter  Rapide,  contained,  as  far  as  we  could 
learn,  thus  prepared  asbestos  pulp. 

Cistern  Filters. — A  cistern-filter,  the  filtering  medium  consisting  of 


108  A    TREATISE    ON    BEVERAGES. 

animal  charcoal  only,  and  fulfilling  all  the  foregoing  requirements,  was, 
after  years  of  experiment,  after  having  been  most  satisfactorily  tested, 
proved  to  be  practicable. 

To  explain  the  principles  on  which  this  filter  is  constructed,  it  is 
necessary  in  the  first  place  to  remark  that,  in  filtering  water,  the  impuri- 
ties must  remain  in  the  crevices  and  pores  of  the  filtering  material,  and 
that  ultimately  these  will  be  filled  up,  and  the  whole  become  clogged,  so  as 
not  to  allow  the  water  to  pass.  In  order  to  lessen  this  inconvenience  as 
much  as  possible,  it  is  necessary  first  to  prevent  such  foreign  matters  from 
entering  as  can  be  got  rid  of  otherwise,  and  secondly,  to  afford  the  greatest 
facility  for  removing  impurities  which  may  be  intercepted  within  the  filter. 
These  two  points  are  most  essential  in  the  construction  of  a  filter;  so  much 
so,  indeed,  that  much  of  its  real  value  depends  upon  them.  The  choice 
of  materials  is  by  no  means  a  matter  of  indifference,  but  it  is  a  decided 
mistake  to  believe  that  it  is  the  only  needful  consideration,  as  it  is  fre- 
quently represented. 

The  first  of  these  essentials  is  to  be  obtained  by  precipitating  the  sus- 
pended impurities  separately  outside  the  filter,  whilst  those  only  which 
are  held  in  solution  actually  pass  into  the  filtering  material,  the  water  being 
purified  from  these  in  the  act  of  ascension.  The  second  essential  is  at- 
tained by  an  arrangement  for  permitting  the  filtering  material  to  be  easily 
removed,  and  after  cleansing  to  be  as  easily  replaced. 

The  tendency  of  suspended  objects  in  water  to  be  precipitated  ought, 
under  all  circumstances,  to  be  taken  advantage  of;  and  cisterns  for  stor- 
ing water  (whatever  may  be  said  against  the  intermittent  system  of  sup- 
plying water),  have,  on  this  system,  their  advantage  in  separating  the 
solid  matters  in  suspension.  Of  this  there  can  be  no  better  proof  than 
that  the  floors  of  cisterns  filled  by  intermittent  supplies  are  generally 
covered  with  a  layer  of  mud  and  slimy  matter,  accumulated  during  the 
intervals  of  rest.  These  gross  impurities  would,  on  the  system  of  con- 
tinuous supply,  have  remained  in  the  water,  and  have  been  consumed  by 
the  inhabitants.  Cisterns  ought  to  be  constructed  so  as  to  favor  the  pre- 
cipitation of  solid  matter,  and,  above  all,  they  should  be  readily  got  at 
for  examination  and  cleaning;  but  builders  appear,  in  many  cases,  to 
have  imagined  that  the  most  proper  place  for  a  cistern  is  in  the  most  out- 
of-the-way  and  inaccessible  position  in  the  building,  where  the  cleansing  is 
rendered  most  difficult,  whilst  the  accumulation  of  extraneous  matters,  and 
the  imbibition  of  very  offensive  gases,  are  unfortunately  much  facilitated. 

Any  cistern,  where  organic  or  inorganic  impurities  by  the  aid  of  alum, 
limeivater,  permanganate  of  potassium,  etc.,  are  precipitated,  may  be  con- 
nected with  an  air  compressor  and  a  filter,  and  thus  purification  improved. 

The  illustrations  on  the  following  page  show  two  cistern-filters,  man- 
ufactured by  leading  English  manufacturers. 

This  filter  is   simple  in  construction  and  can  be  either  connected 


FILTRATION   AND    FILTERS. 


109 


with  a  cistern  or  attached  to  the  main  service  pipe.  It  requires  no  atten- 
tion beyond  an  occasional  opening  of  the  cleansing  tap,  and  will  deliver 
a  supply  of  purified  water  at  the  rate  of  50  to  1,000  gallons  per  hour, 
according  to  size.  It  is  easily  fixed,  and  the  cistern  can  be  cleansed 
without  disturbing  it.  Layers  of  loose  charcoal  and  carbon  blocks  form 


CLEANING  TAP  f  OUTLCT 

FIG.  31.— CISTERN  FILTER. 


Fio.  32.— DOUBLE  CISTERN  FILTER. 


the  filtering  medium.  By  an  arrangement  of  the  taps,  either  cylinder 
can  be  washed  out  backwards  with  the  filtered  stream  from  its  compan- 
ion, so  that  when  working  the  most  impure  water,  the  filter  can  be 
effectually  and  instantaneously  cleansed.  When  the  impurities  of  the 
water,  organic  or  inorganic,  are  by  means  of  alum,  lime  water,  perman- 
ganate of  potassium,  etc.,  previously  precipitated  in  the  cistern,  and 
afterwards  the  water  is  filtered  through  these  filters  to  perfect  purifica- 
tion, a  water  in  a  high  grade  of 
purity  may  be  obtained. 

Another  kind  of  a  filter  is  man- 
ufactured by  English  manufac- 
turers and  called  their  ' '  Low  Pres- 
sure Water  Filter."  It  is  practi- 
cally a  cistern  filter,  as  this  illustra- 
tion will  show. 

Low-Pressure  Water-Filter 
for  Cisterns.— The  water  to  be 
filtered  passes  up  through  the  bot- 
tom of  the  filter  and  can  be  drawn 
in  a  continuous  flow  through  the  pipe  leading  to  the  draw-off  cock.  The 
,  filtering  substances  are  composed  of  materials  which  act  chemically  and 


FIG.  33.— LOW-PRESSURE  WATER-FILTER  FOR 
CISTERNS. 


110 


A   TREATISE    ON   BEVERAGES 


mechanically  upon  the  impurities  contained  in  solution  in  the  water  and 
require  renewing  after  a  certain  period.  This  is  easily  done  by  disconnect- 
ing the  top,  when  the  old  filtering  material  can  be  taken  out,  and  a 
fresh  charge  put  in.  The  filtering  medium  is  chalk,  sand,  lime.  As- 
bestos and  charcoal  may  also  be  used.  Another  kind  of  filter  with  up- 
ward filtration  is  shown  in  this  illustration. 

Rawling's  Patent  Filter.— "Practically  successful  purification  of 
water  is  only  attained  by  allowing  frequent  access  of  air  to  the  charcoal, 


FIG.  34. 


-RAILING 's  PATENT 
FILTER. 


FIG.  35.— SETTLING-TANK  WITH  SEDIMENT 
SEPARATOR. 


and  these  filters  are  specially  constructed  for  this  purpose, ' '  says  the  pat- 
entee, and  there  is  no  objection  to  it,  but  the  air  should  be  impregnated 
under  pressure  to  be  effective.  The  features  of  this  system  as  claimed 
are:  Upward  filtration  through  specially  prepared  animal  charcoal ;  rapid- 
ity with  highest  purifying  power;  continuous  supply,  proper  diffusion  of 
water  through  charcoal;  not  subject  to  choke  up,  and  applicable  to  the 
largest  wants. 

Settling  Tank  with  Sediment  Separator.— This  cistern  or  tank 
with  its  automatic  method  of  drawing  off  the  clear  top  water,  leaving  the 
sediment  at  the  bottom  of  the  tank,  is  indeed  a  practical  arrangement. 
The  illustration  explains  itself.  The  sediment  separator,  that  is,  the  float- 
ing tub,  is  of  brass  with  copper  float,  with  or  without  cock.  The  clear  top 

water  may  run  off  through  it  at 
the  rate  the  sediment  precipitates, 
the  float  being  always  level  with 
the  surface.  By  a  stop-cock  on 
the  outside  of  cistern  the  flow 
may  be  regulated. 

Self-acting  Cistern  Filter. 
— The  description  runs  as  follows: 
"  The  *  compressed  charcoal '  fil- 
tering-beds have  a  deodorizing  and  decolorizing  power,  removing  sus- 
pended or  mechanical  impurities,  as  well  as  certain  dissolved  bodies,  and 


FIG.  36. — SELF-ACTING  CISTERN  FILTER. 


FILTRATION   AND   FILTERS. 


Ill 


FIG.  37.— SLATE-CISTERN. 


effecting  a  chemical  change  in  the  water  filtered."  This  is  all  right.  To 
carry  on  the  filtration  and  purification  of  large  quantities  of  water,  a 
series  of  such  filters  must  be  employed,  and  special  attention  has  to  be  paid 
to  frequent  cleansing.  In  England  these 
"filter-beds"  are  largely  employed  for  city 
and  town  supply. 

Slate-cistern. — This  slate  cistern  is 
easily  connected  together  when  required  for 
use  with  tie  bolts  and  cement.  They  are 
used  for  water  cisterns,  and  mixing  mineral 
waters  in,  previous  to  passing  through  the 
machine.  Capacity:  200  gallons.  Length 
5ft.  Oin.;  Width  3ft.  6in.;  Depth  2ft.  Gin. 
500  gall.  Length  6ft.  3in.;  Width  5ft.  Oin.;  Depth  3ft.  Gin. 

Domestic  Filter. — This  is  an  English  pattern,  for  limited  or  do- 
mestic use.  It  is  of  stoneware,  the  filtering  material  being  animal  char- 
coal. 

Rain-water  Filter. — The  simple  and  inexpensive  filter  herewith 
described  is  designed  to  purify  the  rain-water  flowing  from  the  roof,  and 
conduct  it  to  a  cistern.  The  water  from  the  roof  flows  through  a  pipe 
from  a  leader  into  a  compartment  in  the  lower  part  of  the  tank.  The 
first  water,  which  has  washed  the  roof,  is  allowed  to  flow  through  the 
faucet  and  go  to  waste.  When  the  water  is  comparatively  clear  the 

faucet  is  closed,  when  the  water  flows  upward 
through  a  false  bottom  supporting  the  filter 
proper,  which  is  made  smaller  at  its  lower 
portion  than  at  its  top,  and  which  snugly  fits 
the  tank,  a  packing  making  it  water-tight 
against  the  sides  to  compel  the  water  to  pass 
through  the  perforated  sides  and  bottom  into 
the  interior,  which  is  filled  with  sand,  char- 
coal or  some  other  suitable  material.  The 
water  then  flows  through  the  pipe  in  the 
upper  compartment  to  a  cistern  or  reser- 
voir. It  is  evident  that  by  admitting  water 
at  the  bottom  and  causing  it  to  be  purified 
as  it  rises  through  the  filter,  all  leaves  or  dirt 
of  any  kind  will  be  held  back  by  the  perfo- 
rated false  bottom,  and,  after  the  rain  has 
ceased,  may  be  discharged  through  the  faucet. 
It  is  thus  impossible  for  any  decomposable 
matter  to  find  its  way  into  the  cistern.  This  invention  has  been  patented 
by  Mr.  Benjamin  Ligget,  of  Arizona. 

Clapp's    Home-made    Filter. — A    home-made   filter,    which    ap- 


Fio.  38.— DOMESTIC  FILTER. 


112 


A    TREATISE    ON    BEVERAGES. 


peared  in  the  National  Bottlers'  Gazette,  is  given  in  the  accompanying 
illustration.     Such  filtrant  can  be  used  as  suits  the  idea  of  the  bottler 
constructing  it;  but  as  this  filter  is  composed  of  the  simplest  materials — 
sand  and  charcoal — no  trouble  will  be  experienced  in  securing  them. 
The  filter  is  arranged  from  a  50-gallon  wine  cask  with  a  false  bottom, 

perforated;  on  this  a 
layer  of  gravel,  then  al- 
ternate layers  of  char- 
coal and  white,  clean 
sand,  and  top  layer  of 
excelsior,  with  perfo- 
rated cover  ten  inches 
from  the  top,  and  a  dis- 
charge-pipe or  over-flow 
four  inches  from  the  top. 
A  cross-bar  of  wood, 
four  inches  square,  is 
held  across  the  head  of 
the  barrel,  through  the 
centre  of  which  a  com- 
mon wooden  headed 
screw  held  the  filter  in 
solid  mass.  A  discharge- 
cock  in  the  bottom  of 
the  barrel,  when  opened, 
carries  off  the  sediment, 
and  the  closing  of  the 
feed-pipe  allows  the  filter 
to  clear  itself.  Instead 
of  excelsior  shown  in 
illustration  coarse  gravel 
may  be  substituted,  and 
if  the  inside  of  the  barrel 
and  the  perforated  cover 
be  charred,  this  would 

be  an  improvement  and 
Fio.  39.— CLAPP'S  HOME-MADE  FILTER.  .        r 

exercise  a  preserving  ac- 

tion  on  both  filter  and  water.  The  same  but  plainer  style  of  home-made 
filter  with  descending  current  may  be  made  after  the  following  directions: 
Take  a  tub,  a  barrel  or  a  wooden  tank  with  an  open  top;  put  into  it 
a  perforated  false  bottom  so  arranged  that  there  is  a  space  of  about  two 
to  three  inches  or  more  between  the  two  bottoms  and  bore  a  hole  in  the 
bottom  or  side  beneath  the  false  bottom,  for  a  wooden  or  iron  faucet  with 
which  to  draw  off  the  purified  water.  Place  a  felt,  flannel  or  other  suit- 


FILTRATION    AND    FILTERS.  113 

able  substance  over  the  perforated  false  bottom,  being  sure  to  fill  out  the 
sides  well,  so  as  not  to  permit  any  coal  to  escape  there,  or  elsewhere,  and 
put  into  the  tank  a  quantity  of  bone-charcoal,  filling  it  about  one- half  full 
or  a  little  over;  it  is  then  ready  for  use.  A  very  similar  style  of  filter  is 
made  by  Dr.  H.  L.  Bowker  &  Co.  in  Boston,  and  illustrated  in  this  cut. 

Bowker's  Charcoal  Filter.— It  is  simple, 
practical  and  cheap,  and  can  be  bought  cheaper 
than  when  expressly  made,  and  will  answer  very 
well  where  but  a  small  business  is  carried  on.  The 
charcoal  has  to  bo  frequently  renewed. 

Other  Home-made  Filters. — Another  home- 
made filter,  continuously  acting,  for  filtering  and 
aerating  water  on  a  small  scale,  and  without  going 
into  the  expense  of  applying  machinery  for  aerat- 
ing, is  recommended  by  a  correspondent  in  the 
National  Bottlers'  Gazette,  and  will  be  described  FIG^IO.-BOWKER'S  CHARCOAL 
here.  It  is  claimed  that  it  never  becomes  foul 

owing  to  the  complete  aeration  of  water,  and  that  this  filter  will  serve 
for  years;  but  we  urgently  suggest  the  frequent  cleansing  of  this  filter 
also  to  prevent,  clogging  up  of  its  pores  with  the  retained  impurities, 
which  would  decrease  its  purifying  capacity  gradually  and  make  it  worse, 
as  the  large  amount  of  impurities  which  accumulate  could  at  last  not  all 
be  "consumed  by  oxygen/'  By  frequent  cleansing  or  renewing  of  the 
filter  medium  it  will  certainly  be  a  practical  filter,  and  preserve  its  purify- 
ing power.  The  description  of  this  filter  runs  as  fellows: 

"  The  body  of  the  filter  may  be  made  of  wood,  galvanized  iron  or 
earthenware,  and  of  any  appropriate  size.  A  horizontal  partition  forms 
a  receptacle  at  the  top  to  receive  water.  The  flow  of  water  from  this 
receptacle  is  regulated  by  a  cock.  Upon  the  perforated  bottom  of  the 
next  compartment  is  placed  a  body  of  gravel,  above  which  is  sharp,  coarse 
sand.  Under  the  cock  is  a  distributing  plate,  upon  which  the  stream  of 
water  strikes  and  is  divided  and  distributed  over  the  surface  of  the  sand. 
Below  the  perforated  bottom  is  the  lower  compartment,  that  receives  the 
filtered  water,  which  is  drawn  out  through  a  cock  or  faucet.  Formed 
in  the  body,  just  below  the  upper  partition,  is  an  opening,  closed  by  a 
wire  door,  that  permits  free  access  of  air  to  the  compartment;  through 
this  opening  the  stem  of  the  cock  may  be  turned  to  regulate  the  flow  of 
water.  In  the  side  of  the  lowest  compartment  is  a  similar  opening  for 
the  passage  of  air  to  the  filter  below  the  filtering  material,  so  that  the 
water  is  plentifully  aerated  in  the  filter.  The  free  access  of  air  is  of 
special  importance  in  the  centre  compartment,  as  the  water,  being  divided 
into  spray  by  the  plate,  will  be  brought  into  intimate  contact  with  the 
air.  The  air  is  said  to  mingle  with  the  sand,  causing  the  water  to  be 
minutely  divided,  and,  by  oxidizing  the  impurities,  will  have  a  constant 


114  A  TREATISE  ON  BEVERAGES. 

cleansing  effect.     The  water  is  never  permitted  to  enter  in  such  quantity 
as  to  cover  the  sand." 

The  same  kind  of  filter  as  described  above  may  be  filled  with  another 
niter-medium  as  follows:  On  the  felt  or  flannel  placed  over  the  perfo- 
rated false  bottom,  put  an  inch  layer  of  short  fibrous  asbestos,  squeezing  it 
close  together,  then  add  a  two  or  three-inch  layer  of  carefully  washed  sand; 
on  top  of  this  a  ten-inch  layer  of  coarse  wood,  or,  better,  animal  char- 
coal, previously  sieved  and  freed  from  the  pulverized  parts.  Then  upon 
this  add  at  least  a  layer  of  sand  again.  The  layers  of  coal  and  sand  may  be 
increased  to  suit,  but  the  two  uppermost  layers  ought  to  be  the  largest. 
Both  the  upper  layers  renew  every  two  or  three  weeks,  the  others  every 
six  to  nine  weeks.  This  makes  an  excellent  filter  if  cleansed  out  regularly. 

Another  practical  home-made  filter  is 
shown  in  the  following  illustration: — It  con- 
sists of  a  clean  wooden  tank,  if  possible  oak, 
with  an  open  top,  supported  by  iron  hoops 
that  are  painted  to  protect  them  from  rust- 
ing. In  the  midst  of  the  bottom  screw  a 
hole  about  one  inch  and  a  half  wide,  and  ad- 
just by  means  of  a  perforated  cork  or  a 
coupling  a  wooden  or  iron  faucet  h  to  draw 
off  the  filtered  water.  Over  the  hole  lay 
a  piece  of  felt/,  through  which  bore  a  hole 
to  correspond  with  the  faucet.  Upon  this 
felt  place  an  earthenware  flowerpot  c,  with 
FIG  ^.-HOME-MADE  FILTER.  jts  open  part  downwards.  It  should  be 
about  an  inch  high  and  the  felt  large  enough  to  cover  or  close  its  open 
part.  Any  similar  earthenware  cylinder  will  answer.  'If  the  flowerpot 
or  other  earthenware  cylinder  has  any  opening  on  its  bottom,  which  is 
now  turned  upwards,  close  it  with  a  cork.  Put  upon  the  earthenware 
vessel  a  clean  brick  st,  to  hold  it  down  and  give  it  a  firm  stand.  Then 
cover  the  bottom  of  the  filter  around  the  earthenware  pot  with  a  layer  of 
carefully  washed  sand,  ss,  then  put  on  a  layer  of  well-sieved  coarse  wooden 
or  better,  animal  charcoal,  kk,  reaching  above  the  inserted  vessel.  On 
top  of  the  charcoal  lay  carefully  a  few  sheets  of  white  filtering  paper, 
covering  the  whole  surface  thoroughly,  and  then  add  a  layer  of  white, 
carefully  sieved  and  washed  sand  s.  The  water,  w,  running  into  the 
filter,  penetrates  the  sand  and  charcoal  layers  and  filters  into  the  earth- 
enware vessel,  from  where  it  flows  out  through  cock,  h. 

The  sides  of  the  earthenware  vessel  should  not  be  much  over  a  quarter 
of  an  inch  thick,  and  the  vessel  in  general  not  too  much  burned.  The 
earthenware  vessel  must  be  porous,  and  should  be  first  tested  in  this  re- 
spect before  using  it 

To  test  it,  put  it  in  water,  opening  upwards,  and  put  a  stone  or  some- 


FILTRATION    AND    FILTERS. 


115 


thing  else  across  to  hold  it  in  position.  The  water  should  flow  around  it, 
not  over  the  top.  Close  the  opening  at  the  bottom  tightly  with  a  cork. 
In  a  short  time  the  vessel  ought  to  be  filled  with  water;  if  not,  reject  it 
and  try  to  get  another  one  to  suit  the  purpose.  The  filter  should  rest  on 
a  support. 

This  arrangement  is  a  very  effective  filter,  cheap  to  put  up  and  com- 
bines many  advantages,  making  other  filtering  arrangements  superfluous. 
Every  six  to  twelve  weeks,  according  to  the  quality  of  the  water,  a  re- 
newal of  the  sand  and  charcoal  layers  and  of  the  earthenware  vessel  is  nec- 
essary. Of  the  latter  keep  a  stock  on  hand — they  are  cheap. 

This  filtering  apparatus  is  plain,  practical  and  effective;  still  we  shall 
describe  two  more  home-made  filters,  to  give  the  reader  and  the  enter- 
prising manufacturer  a  chance  to  try  for  himself  and  find  out  what  suits 
him  best. 


FIG.  42.— PLASTIC  COAL  FILTER. 


FIG.  43.— PLASTIC  COAL  FILTER  TANK. 


Plastic  Coal  Filters.— Frequently  and  with  good  success  filters  of 
so-called  plastic  coal  are  used,  but  filtration  proceeds  very  slowly;  and 
it  is  therefore  necessary  to  employ  several  of  these  kind  of  filters, 
also  the  efficiency  of  the  plastic  coal  decreases  in  use  and  must  be  renewed 
at  times.  Plastic  coal  is  a  combination  of  wood,  charcoal,  sawdust,  tar 
and  asphalt,  heated  under  exclusion  of  air  and  afterwards  pressed  in 
different  forms — sheets  or  blocks.  For  a  large  water  supply  several  of 
these  forms  are  combined  to  stative  as  shown  in  the  appended  cuts, 
and  suspended  or  adjusted  in  the  filter,  which  might  be  made  of  a 
barrel,  or  a  wooden  or  galvanized  iron  tank.  The  water  filters  through 
the  porous  mass  and  finds  its  way  to  the  pipe  leading  from  within 
the  sheet  or  circular  block  of  plastic  coal  to  the  faucet  attached  to  it. 
The  porous  mass,  especially  the  outside,  which  soon  gets  filled  with 
the  impurities  of  the  water  and  clogged  up,  ought  to  be  cleansed  every 
week.  This  can  be  done  by  slightly  heating  it  or  grinding  off  the  out- 
side. However,  after  some  time  the  coal  must  be  renewed.  There  is  a 


116 


A    TREATISE    ON    BEVERAGES. 


widespread  opinion  thattplastic  coal  acts  both  chemically  and  mechanically 
in  purifying  the  water.  This  is  an  error.  It  acts  best  mechanically, 
removing  suspended  matters,  and  does  not  remove  organic  or  inorganic 
matters  which  are  held  in  solution. 

The  next  home-made  filter  is  illustrated  in  the  annexed  engraving. 
This  filtering  apparatus  consists  of  3  vessels  #,  5,  c,  made  of  stoneware, 
or  they  can  be  had  in  all  sizes  and  adjusted  with  tube  connections.  The 
connecting  tubes  may  be  of  glass,  tin  or  rubber.  The  tubes  between  a 
and  by  to  prevent  their  being  clogged  up  by  the  filtering  material,  are 
protected  by  linen,  cotton  or  fibrous  asbestos,  easily  covered,  and  the  pro- 
tecting substance  is  secured  by  a 
few  heavy  pieces  of  the  filtering 
medium.  Then  cover  the  bottom 
of  vessel  a  with  a  small  layer  of 
coarse  sand  carefully  washed,  put 
over  this  a  layer  of  coarse  but 
fresh  wood,  or,  better,  animal 
charcoal,  but  not  higher  than 

FI044.-SECTIONALVIEWOFSTONKWARSFZLTKRS.      abOUt  ^half    tllC    SizC  Of    tllC    VCSSCl. 

On  this  put  a  sheet  of  linen  and 

then  another  layer  of  clean  gravel.  In  vessel  b  put  first  a  thicker 
layer  of  clean  coarse  sand,  put  on  top  a  piece  of  felt  closely  fitting  the 
sides  in  the  vessel  all  around,  and  "hold  it  in  its  position  by  laying  a  few 
clean  stones  or  some  coarse  sand  over  it  The  second  vessel  is  half  the 
size  of  the  first. 

When  vessel  a  is  filled  with  water,  continuously  or  at  intervals,  it 
filters  through  the  sand  and  coal  in  a  and  &,  and  collects  in  vessel  cy  which 
is  empty,  from  where  it  is  drawn  off  by  the  cock. 

This  arrangement  furnishes  also  an  excellent  opportunity  for  filtra- 
tion. The  exerted  pressure  in  vessel  b  is  infinitesimal,  and  the 
bulk  of  suspended  and  dissolved  impurities  remains  in  vessel  a.  The 
thickness  of  the  layers  of  the  filter-mediums  may  be  approximately  taken 
from  the  cut 


PART  SECOND. 

CARBONIC  ACID  GAS. 

CHAKACTERISTICS  —  PURIFICATION  —  CARBONATES— ACIDS 
AND  ACID  DISPENSERS— LIQUIFIED  CARBONIC  ACID. 


CHAPTER  V. 

CHARACTERISTICS  OF  CARBONIC  ACID  GAS. 

Its  Composition. — How  Produced. — Its  Absorption  by  Water. —  An  Interest- 
ing .Table. —  Atmospheric  Air  should  be  Removed. —  Weight  of  Car- 
bonic Acid  Gas. — Influence  of  Temperature  and  Pressure. — Its  Effects. 

Its  Composition. — The  most  important  ingredient  in  the  manufac- 
ture of  carbonated  waters,  and  that  which  gives  them  all  their  distinctive 
qualities,  is,  besides  pure  water,  carbonic  acid  gas.  All  effervescent 
drinks  depend  for  their  refreshing  qualities,  their  sparkling,  prickling 
and  excellent  taste,  on  the  carbonic  acid  gas  impregnated  with  them. 
Carbonic  acid  gas  must  be  perfectly  pure,  free  of  atmospheric  air,  and 
should  not  contain  any  bad  odors,  such  as  sulphuretted  hydrogen,  etc. 
As  it  may  be  very  useful  to  those  who  deal  so  largely  in  it  to  know  ac- 
curately its  qualities  and  characteristics,  we  annex  a  few  leading  particu- 
lars extracted  from  a  standard  work  on  Chemistry  ("  Miller's  Chemistry/' 
London,  1868,  Part  II.). 

"  Carbonic  acid  gas  is  composed  of  carbon  and  oxygen  in  the  follow- 
ing proportions: 

Carbon   .         .        .     27.28 
Oxygen  .         .         .     72.72 

100.000 

"  Its  chemical  sign  is  C  02. 

"  Carbonic  acid  gas  was  originally  termed  '  fixed  air/  from  the  cir- 


118  A   TREATISE    ON   BEVERAGES. 

cumstance  of  its  having  been  discovered  by  Dr.  Black  in  1757,  v*s  a  solid 
or  fixed  constituent  in  limestone,  and  from  its  becoming  fixed  or  absorbed 
by  solution  of  the  caustic  alkalies. 

"  The  name  of  carbonic  acid  was  given  to  it  by  Lavoisier,  nearly 
twenty  years  later. 

"Under  the  ordinary  pressure  of  the  atmosphere  it  is  a  colorless  trans- 
parent gas,  with  a  faintly  acidulous  smell  and  taste,  and  it  turns  blue 
litmus  paper  red.  At  the  ordinary  temperature  the  gas  is  soluble  in 
about  its  own  bulk  of  water  (or  in  other  words,  a  body  of  water  will  dis- 
solve about  its  own  bulk  of  gas),  and  its  solubility  increases  if  the  pressure 
be  increased;  that  is  to  say,  that  under  a  higher  pressure  the  water  will 
absorb  more  gas.  But  when  the  compression  is  suddenly  removed,  the 
gas  escapes  with  brisk  effervescence.  Advantage  is  taken  of  this  circum- 
stance in  the  preparation  of  soda  water,  as  it  is  called.  One  important 
point  to  be  borne  in  mind,  in  connection  with  the  combination  of  carbonic 
acid  and  water,  is  that  the  water  absorbs  a  greater  amount  of  gas  at  low 
temperatures  than  at  higher  ones.  This  is  often  lost  sight  of,  and  causes 
great  practical  difficulties  and  perplexities  to  those  who  overlook  it.  It 
is  desirable  that  the  factory,  and  especially  the  gasholder  and  the  water 
supply,  should  be  protected  from  the  sun  and  kept  as  cool  as  possible. 
The  temperature  of  the  factory  should,  if  possible,  not  exceed  50°  F., 
and  the  lower  it  is,  short  of  freezing,  the  better." 

Carbonic  acid,  while  unsuited  for  breathing,  is  highly  beneficial  when 
taken  into  the  stomach,  and  is  a  valuable  agent  in  preserving  and  restor- 
ing health. 

How  Produced. — Carbonic  acid  gas  is  produced  in  various  ways, 
namely — 

1.  By  respiration  or  breathing  in  men  and  animals. 

2.  Carbonic  acid  is  abundantly  produced  in  the  process  of  fermenta- 
tion, and  is  the  cause  of  the  briskness  in  bottled  beer,  champagne,  and 
other  fermented  liquids. 

3.  By  burning  lime  in  a  limekiln,  or  heating  carbonate  of  lime  to  a 
red  heat  in  any  way.     This  process  is  followed  in  making  liquified  car- 
bonic acid. 

By  the  operation  of  subterranean  heat  in  volcanic  districts,  upon  lime- 
stone beneath  the  surface,  large  volumes  are  produced  and  are  continually 
finding  their  way  to  the  atmosphere.  The  springs  in  such  districts  are 
also  frequently  highly  charged  with  it,  and  the  gas  escapes  with  efferves- 
cence. (This  is  the  cause  of  the  effervescence  of  genuine  natural  mineral 
waters,  as  those  of  Selters,  Vichy,  etc.,  etc.). 

4.  In  water  of  rivers,  etc.,  from  the  gradual  oxidation  of  vegetable 
and  other  organic  substances. 

5.  In  coal  mines,  from  the  decomposition  of  the  coal. 

6.  By  burning  charcoal  or  other  forms  of  carbon. 


CHARACTERISTICS    OF    CARBONIC    ACED    GAS.  119 

7.  Chalk,  marble,  limestone,  Iceland  spar,  oyster  shell,  pearlash, 
carbonate  of  soda,  etc.,  all  yield  carbonic  acid  gas  when  treated  with  a 
stronger  acid,  as  sulphuric,  muriatic,  etc. 

The  second  of  these  sources  of  carbonic  acid  is  largely  employed  in 
London  in  the  manufacture  of  aerated  bread,  and  is  found  to  answer  ad- 
mirably. (Carboriating  machinery  to  be  used  in  the  manufacture  of 
aerated — properly  named  carbonated — bread,  is  also  introduced  in  the 
United  States.  The  carbonic  acid  gas  is  forced  through  the  dough  at  a 
pressure  of  100  pounds.  This  does  away  with  the  use  of  yeast.)  The 
gas,  which  lies  in  a  thick  layer  on  the  surface  of  the  vats,  is  pumped  by 
a  suitable  pump  into  a  large  india-rubber  bag,  and  carried  to  the  factory. 
It  is  probable,  however,  that  this  system  would  not  suit  at  all  for  car- 
bonated waters,  for  the  fumes  of  the  fermentation,  which  are  an  advan- 
tage to  the  taste  of  the  bread,  would  probably  give  an  unpleasant  effect 
in  carbonated  waters. 

The  sixth  source  has  been  employed  in  France  in  the  manufacture  of 
carbonated  waters,  but  it  involves  great  outlay  in  plant  for  the  purifica- 
tion of  the  gas,  and  is  not  recommended. 

The  means  of  production  last  named  is  that  which  is  universally  used 
in  various  forms  for  making  carbonated  waters. 

Even  in  the  simple  form  of  seidlitz  powders  (which  we  must  recognize 
as  producing  carbonated  waters),  the  effervescence  results  from  the  action 
of  the  acid  in  the  one  paper,  on  the  carbonate  of  soda,  etc.,  in  the  other. 

In  seltzogenes,  carbonators,  etc.,  the  gas  and  the  pressure  are  pro- 
duced in  the  same  way  by  a  similar  mixture. 

In  the  manufacture  of  carbonated  waters  on  a  large  soale,  the  gas  is 
usually  produced  by  placing  chalk,  in  the  form  of  whiting,  or  powdered 
marble,  or  some  other  form  of  pure  limestone,  mixed  with  water,  in  a 
closed  leaden  or  wooden  vessel,  and  then  introducing  gradually  sufficient 
sulphuric  acid  to  disengage  all  the  carbonic  acid,  and  convert  the  residue 
into  a  neutral  salt — sulphate  of  lime.  The  chemical  combination  which 
goes  on  in  freeing  the  gas,  produces  a  considerable  amount  of  heat,  and 
as  increased  heat  is  unfavorable  to  the  combination  of  the  gas  with  water, 
it  is  desirable  that  the  gas  should  be  cooled  before  being  used. 

Occasionally  muriatic  acid  is  employed,  but  it  is  not  so  much  to  be 
recommended,  as  it  throws  off  a  great  amount  of  vapor,  which  may  easily 
pass  over  with  the  carbonic  acid,  and  be  difficult  to  separate.  The 
former  system  is  also  cheaper,  and  has  no  practical  drawback  whatever. 
The  spent  whiting,  or  marble  dust,  is  a  harmless  compound,  and  can  be 
easily  removed  and  disposed  of. 

Its  Absorption  by  Water. — We  have  already  mentioned  that  water 
absorbs  a  greater  amount  of  carbonic  acid  with  increased  pressure.  It 
is  found  by  experiment  that  this  amount  increases  in  proportion  to  the 
pressure,  as  follows:  Ai  the  pressure  of  one' atmosphere  (14.7  Ibs.)  the 


120  A  TREATISE  ON  BEVERAGES. 

water  will  absorb  its  own  volume;  at  the  pressure  of  two  atmospheres, 
twice  its  own  volume;  at  three  atmospheres,  three  times  its  own  volume, 
and  soon,  until  at  about  540  Ibs.  to  the  square  inch,  the  carbonic  acid 
gas  itself  becomes  a  liquid,  as  was  discovered  by  Faraday  in  1823. 

Regarding  the  amount  of  carbonic  acid  gas  that  water  will  absorb  at 
different  temperatures,  we  submit  the  following  table: 

At  a  temperature  of  Volumes  of  gas. 

0°  Celsius  (or  32°  F.)  water  will  absorb,      .         .         1.7967 

2°C.  (or36°F.)  "  "  1.6481 

4°C.  (or39°F.)  "  "  1.5126 

6°C.  (or43°F.)  "  "  1.3901 

8°  C.  (or46°F.)  "  "  1.2809 

10°  0.  (or50°F.)  "  "  1.1847 

12°  0.  (or54°F.)  "  "  1.1018 

14°  C.  (or57°F.)  <4  "  1.0321 

16°  C.  (or61°F.)  "  "  0.9753 

18°  0.  (or64°F.)  t(  "  0.9318 

20°  C.  (or  68°  P.)  "  "  0.9014 

In  the  carbonating  process  there  is,  however,  a  limit  to  the  pressure 
required,  and  that  limit  should  be  such  as  to  combine  with  the  water  the 
largest  quantity  of  carbonic  acid  consistent  with  the  safety  of  the  bottles 
and  convenience  in  opening,  and  at  the  same  time  give  requisite  pungency 
to  render  the  carbonated  liquids  pleasant  and  palatable.  It  therefore 
becomes  an  important  question  what  should  be  the  limit  of  pressure,  not 
so  much  the  greatest  pressure,  but  the  lowest  at  which  good  carbonated 
water  could  be  produced,  because,  in  using  a  greater  amount  of  pressure 
than  required,  it  would  cause  a  waste  of  gas,  greater  breakage  of  bottles, 
and  more  difficulty  in  the  bottling.  A  Mr.  Sprules,  formerly  manager  of 
Pitt  &  Co/s  Soda  Water  Manufactory  in  London,  England,  being  de- 
sirous of  ascertaining  the  lowest  pressure  at  which  good  soda  water  could 
be  made,  went  into  a  number  of  experiments,  beginning  with  a  high 
pressure  and  gradually  lowering,  and  the  result  was  that  at  95  Ibs.  per 
square  inch  he  could  produce  soda  water  sufficiently  impregnated  (this  he 
considered  the  minimum  pressure),  and  consequently  there  was  a  great 
saving  in  the  breakage  of  bottles  and  in  the  consumption  of  the  gas,  while 
at  the  same  time  the  bottling  was  rendered  much  easier.  He  did  not, 
however,  confine  himself  to  the  above  pressure,  but  to  a  medium  between 
the  highest  and  lowest,  and  decided  on  120  Ibs.  to  130  Ibs.  per  square 
inch  as  the  constant  working  pressure  for  soda  water,  and  60  Ibs.  to  70 
Ibs.  for  lemonade  and  other  carbonated  beverages  containing  sugar;  and 
it  is  rather  singular,  that  in  Hamilton's  Patent,  taken  out  in  1809,  he 


ee  T 


CHAKACT.ERISTIOS    OF    OAKBOWiO    ACID    GAS.  121 


says,  "  I  generally  saturate  under  a  pressure  of  120  Ibs.  per  square  inch, 
which  is  somewhat  reduced  in  the  liquors  being  bottled." 

The  pressure  just  mentioned  (120  Ibs.)  has  now  for  many  years  been 
considered  by  the  majority  of  makers  the  standard  at  which  to  bottle  soda 
water.  Much  discussion  has,  however,  arisen  lately,  tending  to  prove  that 
even  this  pressure  is  needlessly  high  if  proper  care  is  taken  in  bottling, 
and  especially  if  machine  bottling  is  resorted  to.  There  is  good  reason 
to  believe  that  waters  of  the  very  finest  quality  can  be  produced  at  a 
pressure  never  exceeding  100  Ibs.  in  the  condenser.  It  is  found  that  the 
pressure  really  retained  in  the  bottles  is  seldom  more  than  from  40  to  50 
Ibs.,  even  when  bottled  with  a  very  high  pressure  in  the  condenser,  and 
it  is  evident  that  the  excess  of  pressure  is  to  a  great  extent  wasted,  involv- 
ing waste  of  materials  in  producing  the  gas  thus  allowed  to  escape. 

Where  a  very  high  pressure,  as  180  or  200  Ibs.,  is  used  in  the  con- 
denser, the  chief  apparent  result  is  that  considerable  inconvenience,  if 
not  danger,  is  caused  to  the  customer  in  opening  the  bottle,  and  much  of 
the  contents  flies  out  and  is  wasted. 

An  Interesting  Table. — Some  interesting  tables,  the  results  of  care- 
ful experiments  made  by  an  experienced  carbonator,  were  published  in  the 
Chemist  and  Druggist,  June,  1880,  p.  253,  and  we  append  the  figures  here 
in  condensed  form. 

A  careful  study  of  them  will  bring  out  several  curious  facts,  as,  for 
instance,  the  great  waste  of  gas  that  must  result  from  working  with  high 
pressures  in  the  condenser.  They  also  give  very  curious  and  unexpected 
results  in  the  wide  variances  in  the  pressures  retained  in  bottles  filled  at 
the  same  condenser  pressure,  and  a  further  variance  in  the  volumes  of 
gas  given  out  by  different  bottles,  which  show  the  same  pressure  on  the 
testing  gauge. 

The  former  irregularity  probably  arises  in  great  part  from  variations 
in  the  care  of  the  bottler,  as  so  much  of  the  result  in  bottling  depends  on 
the  close  attention  and  skill  of  the  operator. 

The  latter  phenomenon  is  most  likely  caused  by  the  presence  of  more 
or  less  atmospheric  air  in  the  gas.  This  is  a  very  serious  question  for 
those  who  wish  to  produce  really  first-rate  mineral  waters,  and  will  be 
alluded  to  further  on. 

We  think  that  these  experiments  strongly  support  the  opinion  already 
expressed,  that  no  advantage  is  gained  by  using  a  higher  pressure  than 
80  Ibs.  to  100  Ibs. ,  but  that  care  should  be  taken  to  see  that  the  bottling 
is  regular.  A  frequent  use  of  the  testing  gauge  is  also  desirable,  to 
see  that  the  pressure  in  the  bottles  is  kept  up  to  the  standard. 

The  condensed  table  shows  the  result  of  several  experiments  on 
bottles,  gives  the  number  of  bottles  experimented  on,  the  different 
pressures  bottled  at,  actual  pressures  in  bottles,  and  the  number  of  vol- 
umes of  gas  to  1  of  water. 


122 


A   TREATISE   ON   BEVERAGES. 


Number  of 
bottles 
experimenter*  on. 

Pressures 
bottled  at. 
Ibs. 

Mean  pressure 
in  bottle. 
Ibs. 

Mean  volume 
of  gas. 

12 

120 

39 

3.16 

10 

100 

34 

3. 

10 

120 

40 

3.27 

10 

180 

39 

3.85 

5 

30 

26 

23 

5 

45 

26 

2.2 

5 

60 

30.3 

2  55 

5 

80 

32.8 

3.0 

5 

90 

39.8 

3.4 

5 

100 

39.6 

3.9 

5 

120 

51 

4.85 

The  above  were  bottled  expressly  by  a  well-known  firm  at  different 
pressures  to  ascertain  which  gave  the  best  result.  They  had  six  to 
each  pressure,  but  kept  one  of  each  back  for  the  purpose  of  pouring 
into  a  glass  to  try  the  effervescence  at  the  different  pressures,  and  also  the 
pungency  on  the  palate.  In  each  case  (with  one  exception)  the  water 
was  well  carbonated,  but  did  not  effervesce  to  come  over  the  neck  of  the 
bottles.  The  specimen,  however,  which  had  been  bottled  at  120  Ibs. 
pressure  discharged  the  cork  and  came  over  the  neck  of  the  bottle  with 
considerable  waste. 

For  bottling  soda-water  in  syphons,  however,  a  higher  pressure  is 
needful  to  ensure  the  bottle  emptying  itself  without  being  shaken,  and 
some  makers  consider  200  Ibs.  to  the  square  inch  the  proper  pressure  for 
syphon  bottling.  The  rule,  though,  is  a  much  lower  pressure,  say  from 
120  to  150  Ibs. 

Atmospheric  Air  Should  be  Removed. — The  presence  of  at- 
mospheric air  in  water  prevents  a  thorough  impregnation  with  carbonic 
acid  gas.  Air  is  a  great  rival  of  carbonic  acid,  in  fact  reduces  the  ab- 
sorption of  gas  by  water.  According  to  Liebig,  one  volume  of  atmos- 
pheric air  displaces  nearly  20  volumes  of  carbonic  acid  gas,  and  this  figure 
demonstrates  the  great  importance  of  removing  the  air  from  water. 
Carbonic  acid  containing  more  than  3  per  cent,  of  atmospheric  air  is  ab- 
solutely unfit  for  use.  Also  the  atmospheric  air  which  the  apparatus 
contains  should  be  removed  to  prevent  its  being  mixed  with  the  beverage. 

If  the  gas  is  generated  from  bad  materials  the  carbonic  acid  will  be 
loaded  with  bad  odors  and  thus  impregnate  the  beverage.  The  purity 
of  carbonic  acid  gas  is,  therefore,  an  important  point,  to  be  by  no  means 
overlooked.  To  the  subject  of  purification  of  carbonic  acid  gas  and  the 
removal  of  atmospheric  air  we  must  give  particular  attention.  Carbonic 
acid  gas  is  one  and  a  half  times  heavier  than  atmospheric  air,  its  specific 


CHARACTERISTICS    OF    CARBONIC    ACID    GAS.  123 

gravity  being  1.5245,  and  it  therefore  sinks  to  the  bottom,  while  the  air 
remains  on  top  and  can  be  removed  by  means  of  a  blow-off  cock  or 
loosening  a  cap  on  top  of  a  cylinder. 

The  principle  of  this  "blowing  off,"  or  "removing  of  atmospheric 
air/'  is  explained  thus: 

The  atmospheric  air  displaces  at  the  usual  temperature  and  the  usual 
atmospheric  pressure  up  to  twenty  volumes  of  carbonic  acid  gas,  depend- 
ing on  time;  but  the  atmospheric  air  is  on  the  other  side  displaced  by 
carbonic  acid  of  more  than  4  atmospheres  pressure  (60  Ibs.).  When  water 
is  impregnated  with  carbonic  acid,  underpressure,  in  a  closed  vessel,  when 
the  liquid  is  at  rest,  the  atmospheric  air,  being  lighter  than  the  carbonic 
acid  and  displaced,  will  collect  above  the  surface  of  the  liquid.  When  a 
blow-off  cock  is  opened,  or  a  cap  loosened,  this  atmospheric  air  will  escape 
violently  along  with  the  uncombined  carbonic  acid.  As  soon  as  the  pres- 
sure in  the  cylinder  gets  diminished  by  letting  escape  its  surface  gaseous 
contents,  a  certain  amount  of  the  gas  already  absorbed  by  the  liquid  i& 
eliminated  in  consequence  of  the  decreased  pressure,  and  supports  the 
displacement  of  that  combined  gaseous  contents  above  its  surface,  viz.r 
atmospheric  air  and  uncombined  gas.  But  this  displacing  process  is  not 
a  sudden  one,  it  needs  time;  therefore  the  removing  or  bio  wing-off  opera- 
tion should  be  several  times  repeated,  and  a  pressure  of  more  than  60  Ibs; 
maintained  in  order  to  secure  the  thorough  removal  of  atmospheric  air. 
A  patented  system  of  removing  the  atmospheric  air  from  water  by  suction 
we  give  especial  consideration  to  on  another  page. 

Weight  of  Carbonic  Acid  Gas.— 1  liter  (or  1000  cubic  centi- 
meters) at  0°0  weighs  1.9774  grammes.  1  gramme  at  0°C  fills  505.7  cubic 
centimeters.  1  cubic  inch  weighs  0.0355  grammes  or  0.57  grains. 

In  practice  1  liter  (1000  cubic  centimeters)  is  estimated  to  weigh  1.66 
grammes  at  10  to  15°C.  1  volume  of  water  at  0°C  absorbs,  at  the  usual 
atmospheric  pressure,  1.7967  volumes  of  carbonic  acid.  At  15°C  an 
equal  volume.  At  20°C  but  0.900  volume. 

Influence  of  Temperature  and  Pressure.  — If  the  temper- 
ature at  which  a  liquid  has  been  impregnated  with  carbonic  acid  gas  in- 
creases, or  the  pressure  at  which  it  was  done  diminishes,  a  corresponding 
amount  of  gas  will  escape. 

Beverages  impregnated  at  too  high  a  pressure  have  absolutely  no  ad- 
vantage. As  high  as  the  pressure  may  be,  as  soon  as  the  beverage  is 
poured  into  a  glass,  the  greatest  part  of  the  carbonic  acid  gas  disappears 
and  only  about  1-J-  volumes  gas  remains,  which  answers  a  pressure  of 
about  20  pounds;  and  this  pressure  is  soon  reduced  still  more  in  a  few 
moments. 

The  effect  of  a  high  pressure  is  a  great  effervescence,  and  when  mixed 
with  syrup  a  foaming,  which  makes  the  beverage  appear,  in  the  eyes  of 
the  consumer,  much  more  favorable.  AYater,  charged  with  carbonic  acid 


124  A  TREATISE  ON  BEVERAGES. 

gas  and  containing  much  air  is  even  more  effervescent  than  airless 
water,  as  the  atmospheric  air  escapes  much  quicker  from  water  than  car- 
bonic acid  gas.  When  the  pressure  in  a  bottle  gets  diminished  by  open- 
ing, the  atmospheric  air  escapes  violently  and  also  with  it  part  of  the 
carbonic  acid,  before  the  consumer  can  manage  to  swallow  the  liquid. 
The  greater  the  violence  with  which  the  liquid  is  forced  out  of  the  bottle, 
the  greater  is  the  loss  of  gas;  but  such  a  drink  ceases  sooner  to  sparkle. 
The  removal  of  atmospheric  air  from  carbonated  beverages  should,  there- 
fore, deserve  a  great  deal  of  attention  by  all  manufacturers,  as  the  process 
refines  and  improves  the  drink  and  gives  it  that  refreshing  and  acidulous 
taste  necessary  and  required  of  a  carbonated  beverage,  besides  preserving 
it  by  the  absence  of  air,  which  is  so  frequently  the  source  of  trouble  and 
destruction  to  saccharine  beverages. 

Water  impregnated  with  pure  carbonic  acid  gas  will  sparkle  less  vio- 
lently in  an  open  glass  for  10  to  15  minutes,  preserving  its  refreshing  and 
prickling  taste,  while  a  beverage  containing  much  air  soon  becomes  flat. 
At  the  usual  temperature  and  usual  pressure  of  air  water  will  absorb  but 
its  own  volume  of  carbonic  acid  gas,  therefore  it  would  be  insufficient  to 
only  expose  water  to  the  gas  for  our  service.  To  impregnate  water  with 
a  greater  amount  of  gas  it  is  necessary  to  use  pressure  and  the  aid  of 
mechanical  apparatus  to  cause  and  promote  the  absorption. 

The  cooler  the  water  is  used  for  impregnating  with  carbonic  acid  gas 
the  more  gas  it  will  absorb  and  the  longer  it  will  retain  it;  the  warmer 
the  water  is  the  more  difficult  it  will  be  or  the  less  it  will  absorb,  and  the 
more  pressure  is  necessary  to  impregnate  a  certain  quantity  of  gas  with 
the  water  the  quicker  the  gas  will  disappear  when  the  drink  gets 
poured  into  a  glass  or  the  bottle  is  opened.  If  a  fluid  impregnated  with 
carbonic  acid  gas  is  exposed  to  the  air  an  exchange  of  gases  takes  place, 
and  soon  nothing  but  atmospheric  air  remains.  The  same  takes  place 
with  cylinders  or  fountains  charged  with  carbonic  acid  gas.  They  are 
never  tight  enough  to  prevent  the  interchange  of  atmospheric  air,  and  at 
last  nothing  but  water  without  carbonic  acid  gas  will  be  left,  when  stand- 
ing too  long  after  they  have  been  charged. 

Its  Effects.— Of  the  effects  of  carbonic  acid  in  mineral  waters  a 
medical  authority  says: 

"  (1).  Quieting  of  the  sensitive  nerves  of  the  stomach;  (2).  The 
stimulation  of  the  secretions  and  the  peristaltic  action  of  the  stomach; 
(3).  The  stimulation  of  the  action  of  the  bowels;  (4).  Increased  secre- 
tion of  the  kidneys.  In  addition  to  these,  he  alludes  to  the  importance 
which  free  carbonic  acid  possesses  in  the  solution,  and  in  the  holding  in 
solution,  of  the  bicarbonates  contained  in  mineral  waters,  especially  the 
bicarbonates  of  soda  and  iron." 

The  imagination  of  many  people  that  carbonic  acid  gas  when  breathed 
has  a  poisonous  effect  is  erroneous.  There  are  two  compounds  of  carbon 


ITS    QUALITIES    AND    CHARACTERISTICS.  125 

and  oxygen — the  oxide  of  carbon,  and  the  carbon  dioxide  or  carbonic 
acid.  Both  are  unfit  to  breathe  and  the  former  is  poisonous.  Many  of 
the  deaths  which  are  attributed  to  carbonic  acid  gas  are  really  produced 
by  the  oxide  of  carbon.  The  oxide  has  neither  odor,  color  nor  taste,  and 
being  lighter  than  air  it  fills  the  upper  portion  of  a  room  long  before  the 
carbonic  acid,  which  spreads  gradually  over  the  floor.  The  former, 
moreover,  produces  injurious  effects  when  mixed  with  air  even  in  so 
small  a  proportion  as  one-half  per  cent.,  and  four  or  five  per  cent,  of  it 
is  fatal,  whereas  it  requires  about  thirty  per  cent,  of  carbonic  acid  gas  to 
produce  death.  The  difference  between  the  action  of  the  two  gases  is 
that  the  oxide  acts  directly  as  a  poison,  whereas  the  dioxide  (carbonic 
acid)  has  a  purely  negative  action.  As  the  latter  is  heavier  than  air,  it 
fills  the  lungs  and  excludes  the  air  from  them,  thus  causing  asphyxiation 
exactly  similar  fco  that  produced  by  drowning.  A.S  the  oxide  of  carbon 
cannot  be  produced  by  the  action  of  acid  on  the  carbonates,  there  need 
be  no  fear  of  contaminating  the  beverages  with  it. 


CHAPTER  VI. 

PRODUCTION  AND  PURIFICATION  OF  CARBONIC  ACID  GAS. 

How  Obtained — Quantity  and  Kind  of  Acid  Used — Its  Purification  Neces- 
sary— The  Purifiers  and  How  Used — Chemical  Purification — Filtration — 
Filtration  and  Chemical  Purification — Chemical  Impurities  and  Reme- 
dies— Application  of  Remedies— Examination  of  Carbonic  Acid  Gas. 

How  Obtained. — Carbonic  acid  gas  is  obtained  by  the  chemical  action 
of  sulphuric  acid  or  muriatic  acid  on  the  carbonates.  The  acids  having 
greater  affinity  than  carbonic  acid  for  the  alkalies  unite  with  it  and 
displace  the  carbonic  acid,  setting  it  free  in  gaseous  form. 

All  carbonates  must  be  mixed  with  water  and  be  in  a  state  of  fine 
division.  The  carbonates  in  a  powdered  condition  offer  a  larger  surface 
to  the  acid  for  its  action,  and  thus  a  more  thorough  exhaustion  may  be 
expected.  Never  bring  the  carbonates  in  their  dry  state  in  connection 
with  the  acids.  This  would  cause  a  sudden  evolution  of  gas,  a  blocking 
up  of  connecting  pipes,  and  the  carbonate  would  get  but  partially  decom- 
posed. As  the  conversion  of  water  into  steam  produces  pressure  in  the 
boiler,  so  the  conversion  of  solid  carbonic  acid  into  gas  in  a  generator 
produces  pressure.  Advantage  is  taken  of  the  pressure  thus  produced 
to  assist  the  combination  of  the  water  and  gas,  in  the  apparatus  of  the 
American  plan. 

About  the  quantity  of  water  necessary  to  mix  with  the  carbonates, 
there  are  no  positive  rules;  it  depends  entirely  upon  the  kind  of  material 
used.  Generally  the  carbonates  are  mixed  with  double  their  quantity  of 
water  by  measure,  viz. :  5  gallons  of  marble  dust  or  whiting,  powdered 
or  ground,  mixed  with  10  gallons  of  water. 

When  a  powdered  or  ground  carbonate  is  used,  the  necessary  quan- 
tity of  water  is  put  first  into  the  generator,  and  the  carbonate  added 
second  by  means  of  a  wide  funnel,  constantly  turning  the  agitator  to  pre- 
vent its  getting  hard,  sticking  to  the  bottom  or  becoming  lumpy.  When 
the  carbonates  are  lumps,  they  are  previously  mixed  and  powdered  in 
water  and  both  together  poured  into  the  generator. 

Limestone  we  know  to  be  used  ground  or  in  fragments — the  latter 
being  preferable,  when  muriatic  acid  should  be  used,  as  the  evolution  of 
gas  takes  place  more  steadily  than  in  ground  state.  In  the  United  States 


PURIFICATION   OF   CARBONIC   ACID   GAS.  127 

limestone  ground  is  used  by  a  few  manufacturers  and  decomposed  ex- 
clusively with  sulphuric  acid. 

Quantity  and  Kind  of  Acid  Used.— The  quantity  of  sulphuric  or 
muriatic  acid  required  for  the  decomposition  of  the  carbonates  depends 
upon  their  percentage  of  carbonic  acid. 

For  the  production  of  100  parts  by  weight  of  carbonic  acid  are  required 
according  to  Dr.  Hirsch's  table  theoretically,  parts 

Sulphuric  acid         Muriatic  acid 

of  66°  Bme\        of  21°  or  19°  Bme. 
227.3  carbonate  of  lime  (marble,^ 
whiting,  limestone,)       .         .  I 
190.84  magnesite  .         .         .1 

200-222  dolomite          .         .         J 
190. 84  bicarbonate  of  soda    .         .  120.5-122  252.5-277.8 

According  to  these  figures  227  Ibs.  of  marble  dust,  whiting,  etc.,  need 
241  to  244  Ibs.  of  sulphuric  or  505  to  555.6  Ibs.  of  muriatic  acid  of  66° 
respectively,  21  or  19°  Bme — to  produce  100  Ibs.  of  carbonic  acid,  or  in 
other  figures:  100  parts  by  weight  of 

Sulphuric  Muriatic  To  produce 

acid  of  66°.  acid  of  20°.  carbonic  acid. 
Marble                 \ 

Whiting              V  need            100  parts.  300  parts.  40  parts. 
Limestone 

Magnesite                "               125      "  375     "  48     " 

Dolomite                 "               112     "  337     "  44     " 

Bicarb,  of  soda        "                 60      "  180      "  49      " 

In  practice  not  so  much  acid  is  taken  and  not  so  much  carbonic  acid 
gas  is  obtained,  as  all  carbonates  contain  more  or  less  foreign  substances 
which  are  indifferent  to  the  action  of  the  acids.  It  is  to  be  considered 
that  some  carbonates  are  difficult  to  be  entirely  decomposed,  and  it  must 
be  remembered  that  the  work  is  never  conducted  throughout  with  per- 
fect accuracy  and  economy,  that  some  gas  remains  in  generator  and 
purifier,  and  that  some  is  to  be  spent  in  removing  atmospheric  air  from 
the  apparatus. 

The  proportions  generally  used  in  practical  carbonating  are  about  25 
pounds  of  marble  dust,  or  any  other  carbonate,  to  15  pounds  of  sulphuric 
acid,  or  about  5  gallons  of  marble  dust  and  whiting  to  2£  or  3  gallons  of 
sulphuric  acid,  and  10  gallons  of  water. 

The  careful  carbonator  will  soon  be  enabled  to  .ascertain  the  practical 
limit  within  which  his  actual  and  theoretical  results  should  agree.  Many 
manufacturers  use  the  materials  in  the  following  proportions: 

1  gallon  acid,  2  gallons  marble  dust  or  whiting,  4  gallons  of  water, 


128  A   TREATISE    ON   BEVERAGES. 

and  prefer  rather  to  use  the  carbonate  an  excess,  which  is  cheaper  than 
acid. 

If  the  capacity  of  an  apparatus  is  not  quite  exactly  known,  the  following 
rules  are  generally  applied:  Measure  capacity  of  acid  chamber,  use  twice 
as  many  gallons  of  marble  dust,  etc.,  and  double  the  quantity  of  water, 
providing  the  combined  amount  of  carbonate  and  water  does  not  exceed 
f  of  the  total  capacity  of  generator  body. 

The  generator  should  never  be  filled  over  f  of  its  capacity;  this  is  im- 
portant, as  space  has  to  be  reserved  for  the  down-flowing  acid,  and  room 
for  the  generated  carbonic  acid  gas  above  the  surface  of  the  mixture  in 
the  generator.  If  too  full,  the  contents  are  very  apt  to  boil  over  and  con- 
taminate the  liquid  in  the  fountains. 

It  is  worth  repeating,  that  marble  dust  is  the  most  compact  but  least 
effervescent  of  the  carbonates;  and  as  it  is  by  far  principally  used  in  the 
United  States,  we  should  give  it  our  particular  attention. 

Marble  dust,  like  all  other  carbonates,  is  insoluble  in  water,  but  is 
mixed  with  this  in  order  to  allow  its  being  easily  agitated,  and  to  get  it 
in  a  state  of  fine  division  as  already  stated.  But  the  quantity  of  water 
can  be  put  at  an  equal  quantity,  or  one  and  a  half  of  that  of  the  marble 
dust  (1  to  1  or  1  to  2)  if  the  size  of  generator  does  not  permit  more,  and 
the  operation  will  be  the  same  with  the  exception  that  the  more  water 
the  better  the  heavy  marble  dust  can  be  agitated. 

For  whiting  (chalk)  the  same  proportions  may  be  used,  however,  some 
manufacturers  prefer  to  use  rather  two  or  three  gallons  of  water  to  one 
of  whiting,  as  it  otherwise  becomes  too  soon  a  thick,  pasty  mass,  and 
this  precaution  is  well  applied  where  the  apparatus  offers  room  enough. 
Whiting  is  very  effervescent,  and  the  gas  therefore  has  to  be  very  slowly 
and  carefully  generated;  the  flow  of  acid  must  be  very  small  and  regular 
to  prevent  the  boiling  over  of  the  contents.  A  great  amount  of  water 
in  generator  lessens  somewhat  this  danger,  and  regulates  to  a  certain 
extent  the  evolution  of  gas,  as  the  acid  gets  more  diluted  and  the  whiting 
is  more  in  a  state  of  finer  division,  thus  lessening  the  sudden  action  of 
strong  acid  on  a  more  concentrated  carbonate. 

The  residue  ought  to  be  free  of  undecomposed  carbonate,  and  of  an 
excess  of  acid.  However,  an  excess  of  undecomposed  carbonate  guaran- 
tees the  exhaustion  of  the  acid  better  than  an  excess  of  acid  guarantees 
the  thorough  displacement  of  the  carbonic  acid.  Therefore  we  prefer 
rather  the  use  of  a  small  excess  of  carbonate  than  of  acid,  as  the  latter 
effects  the  apparatus,  and  as  the  carbonate  is  cheaper  than  the  acid. 

Its  Purification  Necessary. — The  purification  of  carbonic  acid  gas 
has  thus  far  not  received  so  much  attention  from  the  bottlers  and  other  bev- 
erage manufacturers  as  it  deserves,  and  which  it  should  receive  as  one  of 
the  main  factors  in  the  manufacture  of  carbonated  beverages;  it  is  one  of 
those  factors  which,  although  unavoidable,  is  insignificantly  looked  upon, 


PURIFICATION   OF    CARBONIC   ACID    GAS.  129 


and  in  our  estimation  should  receive  as  much,  if  not  more,  attention  than 
either  of  the  others  that  are  required  for  the  same  purpose.  One  may 
be  ever  so  cautious  in  the  purification  of  waters  and  preparation  of 
syrupst,  and  nevertheless  be  unsuccessful  in  bringing  his  beverage  to  a 
standard  quality,  when  proper  consideration  in  the  purification  of  car- 
bonic acid  gas  is  not  observed. 

The  modes  of  purifying  carbonic  acid  are  various.  One  of  the  singu- 
lar methods  was  an  apparatus  for  the  production  of  carbonic  acid  gas,  a 
generator — whether  manufactured  yet  or  not  we  don't  know — that  had 
no  extra  purifier  attached  or  connected,  whatever,  and  yet  delivers  a 
fine  quality  of  purified  gas.  This  apparatus  was  so  ingeniously  arranged, 
that  the  entire  carbonic  acid  gas  passed  through  a  large  column  of  alkali 
liquid  from  which  it  was  produced,  and  of  which  there  was  a  surplus  con- 
tinually on  hand. 

The  dry  purifier  for  carbonic  acid,  another  singular  mode,  consisted 
of  a  vessel  containing  charcoal,  or  alkali  or  both;  this  once  sought 
reputation  among  the  bottlers,  but  was  soon  discarded,  owing  to  its  im- 
practicability. The  purification  of  carbonic  acid,  has,  therefore,  re- 
mained with  water,  which  was  originally  resorted  to,  and  in  the  writer's 
opinion,  the  purification  will  not  be  deviated  therefrom,  save  that  im- 
provements will  be  made  thereon,  mechanically  to  the  device,  and  chemi- 
cally by  additions  to  the  water. 

The  Purifiers  and  How  Used. — The  improvement  in  purifiers  which 
were  made  of  late,  consist  in  making  them  considerably  longer  than  here- 
tofore, so  that  the  carbonic  acid  will  have  to  travel  through  a  longer 
column  of  water,  and  consequently  be  better  purified;  another  improve- 
ment consists  in  passing  the  carbonic  acid  through  a  series  of  purifiers, 
with  one  or  two  perforated  plates  (sieves)  inserted,  when  the  working  is 
so  much  more  effective. 

In  the  American  apparatus  the  gas  is  washed  from  one  to  three  times 
before  entering  the  cylinders.  Purifiers  or  washers  are  either  attached 
to  the  side  of  the  generator,  placed  on  the  fountains  or  stand  separately, 
according  to  the  size  and  style  of  the  plant. 

Carbonated  waters  are  liable  to  be  tainted  with  the  acid  employed. 
This  occurs  where  the  gas  is  passed  direct  from  the  generator  into  the 
condenser  without  purification.  When  the  gas  is  formed,  a  certain  quan- 
tity of  acid  vapor  always  rises  with  it,  and  if  this  be  not  removed, 
it  of  course  passes  into  and  contaminates  the  water  in  the  condenser. 
After  the  gas  leaves  the  generator  it  enters  a  purifier,  which  is  filled 
from  half  to  two-thirds  full  of  water.,  entering  through  a  perforated  dia- 
phragm, placed  at  the  bottom  for  the  purpose  of  breaking  and  subdivid- 
ing the  gas  bubbles,  which  would  otherwise  pass  up  through  the  water 
in  large  globules,  a  form  by  itself  incompatible  with  thorough  purifica- 
tion. One  manufacturer  places  small  chunks  of  marble  (no  marble  dust, 
9 


130  A  TREATISE  ON  BEVERAGES. 

which  would  clog  the  purifiers)  in  his  washers,  for  the  double  purpose  of 
dividing  the  gas  into  finer  particles  and  absorbing  any  trace  of  sulphuric 
acid  which  might  find  its  way  over  from  the  generator.  It  is  claimed  by 
this  means  that  any  traces  of  acid  will  unite  with  the  marble,  setting  free 
additional  gas,  and  indeed  it  fills  the  bill.  If  the  first  purifier  is  packed 
with  small  fragments  of  broken  marble,  and  the  interstices  filled  up  two- 
thirds  with  water,  it  serves  even  three  purposes:  viz.,  washing  and  sub- 
dividing the  gas  and  purifying  it  from  traces  of  sulphuric  acid.  Instead 
of  bubbling  up  through  the  water,  which  hardly  checks  the  rapidity  of  the 
course  of  the  carbonic  gas,  it  is  compelled  to  find  its  way  slowly  between 
the  fragments,  and  is  thus  thoroughly  divided  and  cooled  as  well  as  puri- 
fied. Some  gas,  of  course,  is  absorbed,  but  the  quantity  is  very  small. 
Fresh  pieces  of  marble  should  be  added  as  may  be  necessary  from  time  to 
time,  to  keep  the  washer  filled. 

Another  kind  of  apparatus  has  what  are  called  gas  domes  and  sedi- 
ment traps,  which  serve  to  arrest  any  impurities  from  the  generator  before 
the  gas  enters  the  wet  purifiers.  These  contrivances,  as  may  be  readily 
seen,  are  to  thoroughly  purify  the  gas  before  it  enters  the  cylinders. 
Whatever  plant  is  employed,  the  operator  should  be  certain  a  sufficient 
quantity  of  water  is  always  present  in  the  washers,  and  it  should  be 
changed  whenever  opportunity  serves  and  the  purifiers  previously  rinsed, 
at  least  once  every  two  or  three  days,  better  after  every  operation. 

Instances  are  known  where  the  carbonator  has  neglected  filling  his 
washers  with  water,  and  was  unable  to  account  for  the  peculiar  taste  of 
his  beverages,  when  it  was  ascertained  the  purifiers  were  as  dry  as  the 
desert  of  Sahara,  and  had  been  in  that  condition  for  no  one  knows  how 
long.  We  have  seen  cases  when  the  water  in  the  gasometer  vat  or  in 
purifiers  was  nearly  stinking,  and  that  the  water  had  not  been  changed 
for  many  months.  This  is  very  bad  management,  and  very  culpable, 
for  it  is  injurious  to  the  consumers  of  the  drinks  so  charged,  as  the  water 
in  vat  or  purifiers  becomes  so  saturated  with  injurious  and  foul  gas  that 
it  is  not  alone  inefficient  in  cleansing  the  gas  passed  through  it,  but  ren- 
ders it  very  much  more  impure  than  it  was  originally. 

Some  are  opposed  to  these  ideas  of  the  purification  of  gas,  while  others 
find  one  purifier  amply  sufficient  to  eliminate  any  impurities  that  are 
likely  to  pass.  ' '  Too  much  washing  detracts  from  that  sharpness  and 
pungency  which  is  the  test  of  good  carbonated  waters,"  is  asserted.  The 
loss  of  gas  in  passing  through  several  bodies  of  water  is  infinitesimal, 
and  the  number  of  washings  absolutely  necessary  is  only  determined  by 
the  intelligence  of  the  carbonator.  Therefore  to  produce  high  class  bev- 
erages, particular  attention  should  be  bestowed  upon  the  generation  and 
purification  of  the  gas.  Those  of  the  manufacturers  who  have  gone  into 
the  manufacture  of  a  better  and  more  delicate  class  of  beverages,  such  as 
mineral  waters,  fine  ginger  ales,  etc.,  have  been  obliged  to  look  for  some 


PURIFICATION    OF   CARBONIC    ACID    GAS.  131 

means  or  remedy  to  obtain  pure  carbonic  acid,  and  there  are  undoubtedly 
some  who  were  cautious  enough  in  this  particular  respect,  but  their 
devices  are  unknown  to  the  bottlers  in  general,  and  we  shall  try  here  to 
make  the  fraternity  acquainted  with  the  means  used  for  purification  of 
the  carbonic  acid  gas  in  practical  carbonating. 

In  the  production  of  carbonic  acid  it  occurs  very  often,  especially 
when  carelessly  manipulating,  that  the  sulphuric  acid  and  marble  is  al- 
lowed to  mix  very  rapidly  in  the  generator,  the  cause  of  which  will  be, 
that  a  large  volume  of  gas  is  suddenly  evolved  and  will  carry  over  with 
itself,  in' very  fine  particles,  sulphuric  acid  and  marble,  assuming  the  form 
of  gas,  into  the  purifier,  which  the  water  cannot  reach  when  the  gas 
passes  through  the  purifier  in  large  bubbles.  To  prevent  this  and  break 
arid  subdivide  the  gas  bubbles  the  perforated  diaphragm,  already  men- 
tioned, is  placed  in  the  purifier.  In  this  the  gas  cannot  pass  upwards 
in  large  bubbles,  but  it  is  cut  into  minute  particles,  whereby  the  whole 
gas  comes  in  contact  with  the  water  or  purifying  material,  and  all  impuri- 
ties which  it  may  have  chanced  to  carry  along  with  itself  from  the  gen- 
erating chamber  of  the  apparatus  are  left  in  the  water  of  the  purifiers, 
and  a  purer  carbonic  acid  gas  is  obtained. 

For  the  same  purpose,  and  also  to  remove  or  absorb  the  sulphuric  (or 
muriatic)  acid,  chunks  of  marble  are  already  recommended  to  be  placed 
in  purifiers,  and  we  strongly  recommend  the  diaphragm  in  addition,  and 
hereafter  we  shall  find  some  more  remedies  for  it.  It  often  occurs,  also, 
that  the  chemical  action  of  the  sulphuric  acid  (see  also  muriatic  acid)  on 
the  carbonate  produces  excessive  hot  generators,  and  therefore  very 
naturally  also  hot  carbonic  acid  of  bad  odor  in  consequence,  which  the 
water  will  assume  if  the  gas  is  not  previously  purified  before  entering  it. 
Even  when  all  precautions  in  generating  the  carbonic  acid  gas  are  taken, 
the  eliminating  gas  may  be  contaminated  by  bad  odors  of  impurities  in 
the  acid  or  in  the  carbonate,  as  pointed  out  already,  and  consequently  spoil 
the  beverage. 

Chemical  Purification. — In  cases  of  this  kind  it  becomes  necessary 
for  the  bottler  to  have  resort  to  a  chemical  purification  of  the  carbonic 
acid  gas,  for  which  we  recommend  the  use  of  the  following  chemicals  in 
connection  with  the  purifiers: 

Carbonate  or,  better,  Bicarbonate  of  Soda.— The  soda  being  an 
alkali,  all  traces  of  sulphuric,  sulphurous  or  hydrochloric  acid  that  are 
caused  to  be  carried  through  the  liquid  in  the  purifier,  will  neutralize 
it  immediately  when  coming  in  contact  with  the  soda  from  gas,  and  con- 
sequently purify  the  carbonic  acid. 

Chunks  of  Marble.— As  stated  on  another  page,  chunks  of  marble 
have  the  same  neutralizing  effect,  and  where  they  are  used,  soda  can  be  dis- 
pensed with. 

Permanganate  of  Potassium. — It  neutralizes  bad  odors  that  arise 


132  A  TREATISE  ON  BEVERAGES. 

from  bituminous  or  animalic  matters  contained  in  the  carbonate,  with 
the  eliminated  gas, 

Salicylic  Acid. — This  also   disinfects   the  carbonic  acid    from    con- 
taminating gases. 

Sulphate  of  Iron  (green  vitriol). — It  is  a  salt  chiefly  composed  of 
sulphuric  acid,  with  iron  as  a  base. 

On  account  of  the  latter,  it  may  appear  to  some  as  not  being  very 
practical  for  application,  because  iron  is  not  a  very  commendable  ingre- 
dient to  have  in  connection  with  mineral  waters,  for  it  has  a  tendency  of 
giving  mineral  waters  mixed  with  wine  or  similar  mixtures  a  dark  hue  when 
exposed  to  the  atmospheric  air  for  a  short  time;  but  for  the  purpose  it  is 
here  intended,  its  actions  are  entirely  to  the  contrary;  it  keeps  the  water 
of  the  purifier  in  a  good  and  healthy  state  for  a  time,  and  disinfects  or 
destroys  all  impurities  embodied  within  the  carbonic  acid  or  which  it  may 
perchance  carry  along  with  itself.  These  are  not  mere  suggestions,  but 
are  facts  based  upon  numerous  experiments  and  many  years  of  practical 
experience.  Its  employment  is  also  recommended  by  high  authorities, 
and  its  purifying  action  upon  the  liberated  gas  and  consequently  upon  the 
beverage  will,  when  applied,  soon  be  noticed. 

The  chemicals  heretofore  mentioned  are  within  easy  reach  of  all  who 
desire  to  make  use  of  them.  They  are  inexpensive  and  can  be  had  from 
all  dealers  in  bottlers'  supply  or  from  wholesale  drug-houses,  where  they 
are  usually  kept  in  stock.  They  come  in  solid  form,  and  must  therefore 
be  dissolved  in  some  water  previously  to  being  used  and  the  solution 
filtered  and  then  added  to  water  in  purifier.  Salicylic  acid  is  used  in  the 
form  of  a  solution  as  described  later  on. 

Filtration. — Where  a  carbonate  of  considerable  purity  is  employed, 
the  thorough  purification  of  carbonic  acid  gas  may  be  obtained  by  mere 
filtration  of  carbonic  acid  gas.  This  is  done  by  using  such  materials  as 
divide  the  gas  bubbles  in  minute  particles,  thus  presenting  a  larger  sur- 
face to  the  washing  liquid  in  purifier  and  causing  the  absorption  of  all 
traces  of  sulphuric  acid  by  the  filter  medium  and  retaining  all  particles  of 
marble  dust  that  are  carried  over  from  the  generator  with  the  eliminated 
gas.  Chunks  of  marble  we  have  already  mentioned.  Other  filter  ma- 
terials for  this  purpose  are:  Cotton,  fragments,  of  well-purified  sponges, 
coarse  vegetable  or,  better,  animal  charcoal,  pumicestone  in  small  pieces. 

Hager  recommends  to  adjust  at  the  outlet  of  the  gas  pipe  in  the  puri- 
fier some  linen  in  the  form  of  a  bag  to  filter  or  divide  the  gas  bubbles. 
Either  one  of  these  appliances  would  cause  the  minute  division  of  the  gas, 
and  retain  marble  dust  that  might  be  carried  over  from  generator.  Char- 
coal also  would  act  as  an  absorbent  of  contaminated  gases.  The  pieces 
would  be  put  loose  into  the  purifiers  and  renewed  from  time  to  time. 

Even  separate  cylinders  filled  with  animal  charcoal  might  be  con- 
nected, through  which  the  gas  passes  in  its  course  to  the  fountain  or 


PURIFICATION    OF   CARBONIC    ACID    GAS.  133 

condenser,  and  this  is  highly  commendable  where  an  exceptional  bad  car- 
bonate has  to  be  employed  or  the  utmost  care  and  cleanliness  is  the  desire 
of  the  carbonator.  This  coal  cylinder  would  purify  the  gas  from  all  con- 
tamination by  bituminous  or  animalic  matter,  and,  when  placed  between 
the  pump  and  condenser  with  a  continuous  apparatus  of  the  English  plan, 
would  purify  the  gas  from  all  greasy  particles  that  it  may  be  loaded  with 
in  passing  greasy  valves  of  the  pump.  For  the  latter  purpose  only,  instead 
of  charcoal  a  washing  fluid  may  be  also  employed,  consisting  of  4  parts  by 
weight  of  soda  in  100  parts  of  water. 

The  illustrations  of  these  cylinders,  called,  "  Repurgators/'  the  reader 
will  find  in  the  chapter  on  apparatus,  with  description. 

Filtration  and  Chemical  Purification. — These  may  be  combined. 
Cotton,  sponges  or  pumices,tone  may  be  saturated  with  the  solutions  of 
soda,  permanganate  of  potassium,  or  with  moistened  peroxide  of  iron;  but 
these  means  of  purification  also  need  frequent  renewing  like  those  in  liquid 
form. 

The  mechanical  impurities,,  particles  of  marble  dust,  whiting,  etc.', 
we  get  rid  of  by  washing  and  filtering  the  gas;  but  the  chemical  impuri- 
ties of  the  carbonic  acid  we  must  meet  with  chemical  remedies. 

Chemical  Impurities  and  Remedies. — The  principal  chemical  im- 
purities in  carbonic  acid  gas  and  the  proper  remedies  are  the  following: 

Nitrogenous  Gases,  Sulphurous  Acid. — From  impure  sulphuric  acid, 
and  small  traces  of  obnoxious  gases  from  impure  carbonates.  They  are 
removed  by  leading  the  gas  through  a  washing  liquid  containing  soda  and 
sulphate  of  iron  (green  vitriol). 

Sulphuretted  Hydrogen. — From  sulphur  combinations  in  the  carbon- 
ate. The  removal  of  this  requires  a  washing  liquid  that  contains  a  10 
per  cent,  solution  of  peroxide  of  iron  or  a  mixed  solution  of  5  parts  by 
weight  of  sulphate  of  iron  and  4  parts  of  bicarbonate  of  soda  in  100  parts 
of  water,  which  solution  will  at  the  same  time  absorb  atmospheric  air  that 
may  be  combined  with  the  carbonic  acid  gas. 

Bituminous  and  Animalic  Odors. — From  impure  carbonates,  especially 
from  impure  whiting  and  limestone.  A  solution  of  permanganate  of 
potassium  added  to  the  washing  liquid  in  purifier  will  destroy  these  bad 
odors,  or  the  insertion  of  coarse  animal  charcoal  into  one  washer,  through 
which  the  contaminated  carbonic  acid  gas  is  to  pass. 

Are  these  bituminous  or  animalic  odors  present  to  a  greater  extent  ? 
Then  it  is  necessary  to  pass  the  carbonic  acid  gas  through  a  special  coal 
cylinder  described  on  another  page. 

Sulphuric  acid  from  the  generator  is  neutralized  by  the  marble  chips 
mentioned,  and  by  the  addition  of  some  solution  of  carbonate  or  bicar- 
bonate of  soda  to  the  liquid  in  purifier. 

Atmospheric  Air. — For  the  manufacturing  of  carbonated  beverages 
in  general,  and  for  the  production  of  ferruginous  and  sulphur  waters 


134  A   TREATISE    ON   BEVERAGES. 

especially,  it  is  important  to  remove  all  the  atmospheric  air  from  the  car- 
bonic acid  gas.  The  mixed  solution  of  sulphate  of  iron  and  soda  men- 
tioned, to  absorb  sulphuretted  hydrogen  gases,  will  also  absorb  the  atmos- 
pheric air,  and  be  sufficient  for  ordinary  manufacturing;  but  where  those 
mineral  waters  are  largely  manufactured,  and  particular  care  for  the  re- 
moval of  atmospheric  air  has  to  be  taken,  flager  recommends  an  extra 
cylinder  or  washer  through  which  the  gas  is  to  pass,  with  a  washing 
liquid  consisting  of  5  parts  by  weight  of  sulphate  of  iron  (green  vitriol) 
and  1  part  bicarbonate  of  soda  in  100  parts  of  water;  or,  what  is  still 
better,  a  solution  of  5  parts  by  weight  of  sulphate  of  iron  and  2  parts 
of  ordinary  cooking  salt  in  100  parts  oi  water.  On  the  continuous 
apparatus  of  the  English  plan  this  washing  cylinder,  practically,  should 
be  placed  between  the  gasometer  and  pump. 

Application  of  these  Remedies. — To  bottlers  who  are  desirous  of 
obtaining  pure  gas  for  their  carbonated  beverages,  and  more  especially  for 
the  delicate  mineral  waters,  where  purity  is  most  needed,  we  should  recom- 
mend the  use  of  either  of  the  above-mentioned  chemical  solutions,  re- 
newing them  as  well  as  the  water  after  every  operation,  when  they  will 
soon  observe  a  great  change  in  the  quality  of  their  carbonated  beverages, 
of  which  carbonic  acid  is  and  will  ever  remain  a  great  factor.  Those  who 
possess  more  than  one  purifier,  we  should  advise  to  use  the  remedies  as  fol- 
lows: Two  purifiers — put  in  the  first  one  chunks  of  marble  and  water  as 
already  directed,  or  two  to  three  ounces  of  carbonate,  or,  better,  bicarbon- 
ate of  soda  previously  dissolved  in  some  water,  and  in  the  second  put  a  mixed 
solution  of  about  three  ounces  of  sulphate  of  iron  and  two  ounces  of  bi- 
carbonate of  soda.  The  quantities  may  be  increased  or  diminished  pro- 
portionally, as  circumstances  may  require  or  permit. 

If  bituminous  or  animalic  odors  are  to  be  guarded  against  more  cau- 
tiously, add  to  second  washer  also  about  one-quarter  of  an  ounce  of  per- 
manganate of  potassium,  previously  dissolved  in  cold  water.  Three 
purifiers:  put  in  first  and  second  washer  the  same  ingredients,  except  the 
permanganate  of  potassium,  which  put  here  in  the  third  washer  or  coarse 
animal  charcoal  instead.  Also  a  few  drachms  of  solution  of  salicylic  acid 
may  be  added  to  either  one  of  the  purifiers. 

Where  two  or  but  cne  purifier  is  available,  this  chemical  purification 
might  be  carried  out  in  one  or  two  of  them  by  adding  either  one  or 
several  of  the  chemical  remedies  combined  in  one  or  two  washers,  but  of 
course  this  would  only  do  for  a  smaller  manufacturing  concern.  Where 
a  larger  business  is  carried  on  separate  purifiers  and,  if  necessary,  special 
cylinders  (repur gators)  are  highly  recommended. 

When  muriatic  acid  instead  of  sulphuric  acid  is  employed  in  generat- 
ing the  carbonic  acid  gas,  we  recommend  that  in  at  least  two  purifiers 
soda  solution  be  used  to  ascertain  the  neutralization  of  eliminated  chlorine 


PURIFICATION   OF   CARBONIC    ACID    GAS.  135 

We  leave  it  to  the  good  judgment  of  the  enterprising  bottlers  to  make 
use  of  those  chemicals  in  manner  and  proportion  to  suit  themselves; 
but  remind  them  of  the  fact,  that  when  a  bottled  beverage  is  opened, 
part  of  the  carbonic  acid  gas  escapes  violently.  If  bad  odors  are  mixed 
with  the  carbonic  acid,  the  escaping  gas  carries  them  along  into  the  at- 
mosphere, thus  making  their  presence  at  the  first  moment  known  to  the 
consumer. 

Even  traces  of  bad  odors  will  thus  be  sensible,  and  this  should  be  con- 
vincing of  the  absolute  necessity  of  carefully  purifying  the  carbonic  acid 
gas.  In  gasometer  tanks  the  water  is  also  used  for  washing  the  gas,  and 
where  nothing  but  pure  water  is.  used,  some  solution  of  the  aforesaid 
chemicals  may  be  added  to  aid  in  the  chemical  purification  of  the  car- 
bonic acid  gas. 

The  purification  of  carbonic  acid  is  never  perfected  without  the  re- 
moval of  atmospheric  air  from  the  apparatus.     It  is  well  known  to  chem- 
ists and  practical  men  that  atmospheric  air  is  to  be  found  in  water  used 
for  charging  the  generator,  the  purifiers  and  the  fountains,  and  above 
the  surface  of  it  fills  the  empty  space  of  the  apparatus.     In   practice 
the  atmospheric  air  is  ' '  blown  off "  after  the  apparatus  is  charged  with 
more  than  60  Ibs.  of  pressure,  and  the  principles  of  this  are  explained  or, 
another  page,  to  which  we  refer.     If  any  considerable  quantity  of  air  re 
mains   in  the  water  it  seriously  interferes  with  the  success  of  the  car 
bonating  process. 

The  early  makers  recognized  this  fact,  and  were  careful  to  pump  out 
the  atmospheric  air  from  each  charge  of  water  before  forcing  in  th<j  gas. 
This  is  still  done  by  some  of  those  who  follow  the  semi-continuous  or  in- 
termittent plan;  however,  the  pump  can  be  dispensed  with.  In  Older  to 
displace  and  remove  the  atmospheric  air  that  is  absorbed  by  the  water,  it 
is  more  practical  to  charge  the  liquid  first  and  then  blow  off  under  pres- 
sure as  already  directed. 

The  displacement  of  the  atmospheric  air  does  not  take  plact*  sud- 
denly with  exactness;  it  is  therefore  better,  even  necessary,  to  blow  off 
several  times  to  assure  the  removal  of  atmospheric  air.  To  assure  a  con- 
tinuous sparkling  after  the  carbonated  beverage  has  been  poured  into  a  glass, 
that  vivid  brilliancy  so  much  liked  and  admired,  it  is  absolutely  necessary 
to  remove  the  atmospheric  air  at  the  beginning  of  the  impregnation,  oiher- 
wise  the  beverages  will  soon  be  flat. 

The  superiority  of  the  beverage  amply  repays  for  the  trifling  loss  of 
gas,  and  this  mode  of  removing  the  atmospheric  air,  when  proper  atten- 
tion is  paid  to  it,  will  sufficiently  purify  the  carbonic  gas. 

With  apparatus  constructed  after  the  continuous  system,  English  plan, 
manipulate  as  follows:  1.  Blow  off  the  air  from  the  gasometer  by  way  of 
the  cock  attached  to  the  top  of  the  gasometer  bell;  and  2,  blow  off  the  first 
parts  of  the  saturator  or  condenser,  which  always  contains  some  air,  when 


136  A.  TREATISE  ON  BEVERAGES. 

commencing  an  operation.  However,  the  beverages  made  with  the  con- 
tinuous system  nevertheless  will  contain  some  atmospheric  air  as  the  water, 
continuously  drawn,  keeps  always  a  certain  percentage  of  air  absorbed, 
which  is  in  the  course  of  the  fast  process  with  this  system  not  displaced 
or  blown  off  and  consequently  enters  into  the  beverage. 

Messrs.  Howard  &  Fardon,  London,  England,  were  granted  a  patent 
in  1878  for  an  invention,  the  main  object  of  which  is  to  manufacture 
carbonated  waters  by  a  continuous  process,  in  such  a  manner  that  the  air 
naturally  contained  in  the  water  used  in  the  manufacture  shall  be  with- 
drawn by  suction  during  the  process,  and  the  water  thus  deprived  of  its 
air  be  forced  into  one  or  more  condensers  simultaneously  with  the  car- 
bonic acid  or  other  gas.  The  description  and  illustration  of  this  inven- 
tion, as  arranged  on  continuous  apparatus  by  the  owners  of  the  patent, 
Messrs.  Hay  ward,  Tyler  &  Co.,  to  whom  we  are  especially  obliged  for  a 
copy  of  the  latter's  patent,  we  will  find  in  Part  III.  on  Apparatus. 

In  concluding  this  article  on  the  different  methods  of  purifying  car- 
bonic acid  gas  and  on  the  removal  of  atmospheric  air,  we  may  fairly  say, 
that  the  average  bottler  is  generally  contented  with  passing  the  gas 
through  the  water  in  purifiers  without  any  additional  precaution  in  puri- 
fying it,  and  frequently  lays  the  fault  of  an  inferior  beverage  to  other 
materials,  but  not  to  what  he  omitted.  The  carbonator  who  strives  to 
bring  his  manufacture  as  near  as  possible  to  perfection  and  purity  will 
certainly  take  advantage  of  all  means  offered  and  disclosed  to  him. 

Examination  of  Carbonic  Acid  Gas. — A  test  for  atmospheric 
air  in  carbonic  acid  gas  and  which  is  quite  simple  and  sufficient  in 
most  cases,  may  be  made  thus:  Pour  a  sample  of  the  carbonated 
water  in  a  glass,  whereby  a  strong  effervescence  takes  place;  if  the 
water  appears  bright  and  transparent,  and  large,  transparent,  single 
distinguishable  gas  bubbles  eliminate  on  the  sides  of  the  glass,  the  car- 
bonic acid  gas  may  be  considered  sufficiently  pure;  if,  on  the  other 
hand,  the  water  appears  more  or  less  milky,  and  numerous  small,  single 
but  difficult  distinguishable  gas  bubbles  arise  for  some  time,  before  the 
water  becomes  bright  and  transparent,  then  it  contains  atmospheric  air. 
The  gas  bubbles  of  such  a  water  arise  more  from  the  bulk  of  the  fluid 
than  on  the  sides  of  the  glass  as  in  the  former  case,  and  the  effervescence 
ceases  generally  when  the  water  finally  becomes  clear;  while  water  im- 
pregnated with  pure  carbonic  acid  gas  will  continue  to  sparkle  and  do  so 
gradually  less.  In  water  charged  with  carbonic  acid  gas  and  air,  it  is  the 
atmospheric  air,  divided  in  infinitesmal  molecules,  which  as  soon  as  the 
pressure  is  relieved  escapes  in  extremely  fine  bubbles,  and  these  on  account 
of  their  enormous  number  and  diminutiveness  make  the  water  appear 
milky. 

Mineral  waters,  on  account  of  their  salt  ingredients;  saccharine  bever- 
ages on  account  of  their  saccharine  matter;  and  wines,  when  poured  out 


PURIFICATION    OF    CARBONIC    ACID    GAS.  137 

in  a  glass,  also  appear  milky  at  first,  but  brighten  very  soon,  and  show  in 
regard  to  their  purity  or  presence  of  atmospheric  air  the  same  signs  in 
gas  bubbles  or  sparkling  as  mentioned  before. 

To  test  the  quality  of  carbonic  acid  gas  of  a  carbonate,  and  to  ar- 
range the  purification  accordingly,  Dr.  Hager  gives  the  following  direc- 
tions: 

Put  in  a  beaker  about  half  an  ounce  of  the  powdered  carbonate,  satu- 
rate with  warm  water  and  gradually  pour  on  it  diluted  sulphuric  acid. 
Warm  the  beaker  with  its  contents  slightly  over  a  light  and  examine  the 
eliminating  carbonic  acid  gas  by  the  smell.  Then  add  some  more  of  the 
carbonate  and  diluted  sulphuric  acid  and  cover  the  beaker  with  a  sheet  of 
white  filtering  paper  that  has  been  saturated  with  a  solution  of  sugar  of 
lead.  If  after  several  hours  a  brownish  coloration  is  visible,  an  impure- 
ness  of  the  carbonate  by  pyrites  is  to  be  considered  established.  If  the 
smell  was  agreeable  a  purification  with  water  and  solution  of  soda,  or  with 
marble  chips  in  addition,  may  be  sufficient.  If  the  smell  is  disagreeable, 
bituminous,  or  reminding  of  decaying  animalic  matters,  then  it  is  neces- 
sary to  add  a  solution  of  permanganate  of  potassium  to  washers,  or  filter 
the  carbonic  acid  gas  through  animal  charcoal.  If  that  brownish  colora- 
tion has  occurred  it  proves  the  presence  of  sulphuretted  hydrogen,  which 
makes  the  addition  of  a  mixed  solution  of  sulphate  of  iron  and  bicarbon- 
ate of  soda  to  the  water  in  purifiers  absolutely  necessary.  A  pure  white 
color  of  a  carbonate  is  not  always  a  proof  of  its  purity. 


CHAPTER  VII. 

THE  CARBONATES— THEIR  PROPERTIES  AND  PURITY. 

The  Choice  of  Material.— Marble.— Whiting  (Chalk).— Purification  and  Pro- 
cess of  Manufacture. — Marble  vs.  Whiting. —  Limestone. —  Magnesite. — 
Dolomite. — Bicarbonate  of  Soda. 

The  Choice  of  Material.— The  choice  of  material  is  very  much 
guided  by  local  circumstances  and  price. 

In  the  United  States  marble  dust  and  whiting  are  used  almost  exclu- 
sively, the  former  being  more  popular. 

Marble. — Marble  is  the  purest  carbonate  of  lime,  containing  about 
44  per  cent,  of  its  weight  of  carbonic  acid,  and  is  when  ground  a  valu- 
able material  for  the  production  of  carbonic  acid.  White  marble  is  the 
best,  and,  as  analysis  has 'proved,  yields  the  purest  carbonic  acid.  Colored 
marble,  gray,  black,  etc.,  yields  impure  carbonic  acid.  It  contains  bitu- 
men and  metals,  and  the  gas  would  be  impure  and  sensibly  affect  the 
flavor  of  any  beverage.  The  waste  of  white  marble  in  marble  works  is 
ground  and  profitably  sold  to  the  mineral- water  trade.  Marble  dust  is  less 
violently  effervescive  with  acids  than  the  less  compact  forms  of  carbonate 
of  lime,  and  therefore  approved  by  most  bottling  establishments.  There  is 
much  difference  in  marble  dust  regarding  the  quantity  of  carbonic  acid 
it  contains,  and  inferior  and  even  adulterated  marble  dust  is  in  the  market, 
which  causes  oftentimes  very  much  annoyance  to  the  manufacturer,  as 
such  marble  dust  soon  becomes  hard  and  clings  to  the  sides  of  the  gen- 
erator. 

We  found  in  one  shipment  of  marble  dust  different  grades  of  it, 
some  barrels  differing  widely  from  the  others,  and  yielded  by  far  less  car- 
bonic acid  gas  than  some  of  the  lot.  The  results  prove  beyond  doubt 
that  inferior  grades  of  marble  dust  are  sold  with  superior  grades  at  the 
price  of  the  latter,  a  practice  which  is  a  disadvantage  to  the  carbonator, 
who  sometimes  wonders  why  he  can  bottle  with  one  charge  a  greater 
amount  of  water  than  with  another.  He  also  wonders  sometimes  when 
his  beverages  have  a  particular  smell,  and  is  inclined  to  lay  the  fault  on 
the  extracts,  etc.,  or  other  materials  used,  while  in  fact  his  marble  dust 
may  be  the  cause  of  it.  To  buy  from  reliable  houses  is  the  only  safe- 
guard against  such  practice,  and  by  all  means  to  wash  the  gas  carefully 
to  insure  against  any  fumes  that  may  evolve  from  the  carbonate. 


Marl 


THE  CARBONATES THEIR  PROPERTIES  AND  PURITY.         139 


Marble  dust  is  the  cheapest  carbonate  at  present,  and  yields  as  much 
and  as  pure  a  carbonic  acid  gas  as  any  other,  except  bicarbonate  of  soda. 
A  compound  of  half  marble  dust  and  half  whiting  was  tried  in  some 
cases,  but  this  is  generally  abandoned  now  and  the  American  carbonate, 
the  native  product  of  marble  dust,  is  predominating  over  its  foreign  com- 
petitor, the  whiting. 

Marble  dust  appears  in  commerce  ordinarily  in  three  grades:  coarse, 
medium,  and  fine;  the  first  resembles  coarse  sand,  the  second  sifted  sand, 
and  the  third  pulverized  sugar.  It  is  a  curious  fact,  that  the  finer  it  is 
ground  the  greater  its  bulk  becomes;  consequently,  a  barrel  of  the  coarse 
marble  dust  weighs  more  than  a  barrel  of  the  medium,  and  considerably 
more  than  a  barrel  of  the  fine  marble.  It  is  another  curious  fact  that  the 
finer  the  stone  is  ground  the  whiter  the  dust  is,  even  black  marble  be- 
coming almost  white  if  ground  exceedingly  fine.  By  reason  of  this  the 
finest  grade  of  marble  dust  is  also  the  whitest  and  handsomest,  and  is 
therefore  often  preferred  by  those  who  do  not  understand  the  matter 
fully.  It  weighs  the  least,  however,  and  of  course  yields  the  least  gas, 
and  is  open  to  the  further  objection  that  its  minute  particles  are  apt  to 
be  acted  upon  too  quickly  by  the  acid,  thus  causing  a  troublesome  boil- 
ing and  foaming  in  the  generator  unless  great  care  is  exercised.  Indeed, 
when  muriatic  acid  is  used,  the  marble  should  be  in  small  fragments,  else 
a  violent  foaming  would  take  place. 

The  coarse  marble  dust  is  decidedly  to  be  preferred  where  much  car- 
bonating  is  done,  as  it  yields  the  most  gas  to  the  barrel  and  produces  it  in 
an  even,  steady  volume.  The  generation  is  slow,  however,  and  where 
there  are  only  one  or  two  fountains  to  be  charged  at  once,  and  the  opera- 
tor cannot  afford  to  spend  much  time  over  the  work,  tfite  medium  gfade 
is  the  best.  The  numerous  globules  of  air  lodged  in  fine  marble  dust 
are  also  objectionable,  and  the  fineness  of  the  grinding  renders  it  doubly 
difficult  to  detect  adulteration. 

There  is  no  commercial  standard  of  purity  and  strength  for  ground 
marble,  and  no  gauge  for  determining  its  quality  (except  by  chemical 
analysis).  The  flint  or  silica  that  sometimes  occurs  in  chalk  is  removed 
by  the  process  of  manufacturing  the  whiting,  but  any  silica  that  may  be 
found  in  the  marble  is  ground  up  with  it  and  forms  not  infrequently  as 
much  as  15  per  cent,  of  the  mass.  It  is  not  actively  harmful,  but  only 
inert  and  useless.  Those  who  object  to  it  may  generally  detect  its  pres- 
ence by  examining  the  dust  under  a  strong  microscope.  The  silica  has 
a  sharp,  flinty  fracture,  very  distinct  from  the  obtuse  angles  of  the  par- 
ticles of  genuine  carbonate.  It  is  quite  unaffected  by  the  acid,  and  may 
be  even  more  readily  detected  in  the  refuse  from  the  generator. 

Iron  is  also  sometimes  present  in  the  marble,  and  yields  hydrogen  in 
the  generator,  not  at  all  to  the  advantage  of  the  carbonator.  This 
mineral  may  be  suspected  if  the  dust  is  of  a  brown  color,  and,  other  things 


140  A    TREATISE    ON    BEVERAGES. 

being  equal,  the  whiter  the  ground  marble  the  more  likely  it  is  to  be  a 
pure  carbonate. 

Marble  is  also  liable  to  intentional  adulteration  with  the  odds  and 
ends  of  mineral  around  the  mill  where  it  is  ground,  marble  dust  being 
the  easiest  medium  through  which  to  work  them  off.  These  additions, 
like  the  silica,  are  generally  merely  inert.  The  easiest  way  to  avoid  this 
petty  swindle  is  to  buy  of  some  one  who  makes  a  specialty  of  supplies  for 
carbonating,  and  grinds  no  mineral  but  marble. 

Marble  dust  is  being  decomposed  almost  exclusively  by  the  action  of 
sulphuric  acid  (vitriol),  producing  carbonic  acid  gas  and  a  residue:  sul- 
phate of  lime. 

Whiting  (Chalk). — Whiting  or  chalk  contains  about  40  per  cent,  of 
its  weight  in  carbonic  acid,  also  frequently  oxide  of  iron,  magnesia, 
silex,  etc.,  in  varying  proportions.  Animal  and  bituminous  matters  are 
also  very  frequent  components  of  natural  whiting,  and  if  not  thoroughly 
purified  the  carbonic  acid  gas  produced  thereof  will  be  of  a  bad  odor,  as 
those  impurities  give  cause  to  rise  of  inferior  gases,  that  adhere  to  the 
carbonic  acid,  and  if  not  most  carefully  purified,  will  contaminate  the 
beverage. 

Only  the  finer  and  purified  grades  of  whiting  ought,  therefore,  to  be 
used  in  the  manufacture  of  mineral  waters,  or  it  will,  like  impure  marble 
dust,  be  a  source  of  endless  trouble,  and  a  low-graded  carbonated  drink 
will  be  the  result.  Whiting  is  used  by  a  few  in  this  country,  and  almost 
only  where  English  machinery  is  employed.  It  is  decomposed  by  the 
action  of  sulphuric  acid  almost  exclusively  in  the  United  States.  Muri- 
atic acid  also  decomposes  whiting  readily,  even  in  diluted  form,  but  it 
should  be  used  only  when  peculiar  circumstances  command  it,  and  then 
not  in  a  powdered,  but  rather  coarse  state,  as  with  its  use  many  incon- 
veniences arise  which  are  sometimes  difficult  to  overcome,  especially  if 
the  gas  is  not  most  carefully  purified.  The  residue  is  sulphate  of  lime 
when  sulphuric  acid  is  used,  and  chlorcalcium  when  muriatic  acid  has 
been  employed. 

From  the  National  Bottlers'  Gazette  we  extract  the  following:  "  The 
main  source  of  supply  of  commercial  chalk  is  from  the  cliff-hills  along 
the  shores  of  the  North  Sea  and  the  banks  of  the  English  Channel,  where 
it  is  found  in  deposits  of  vast  extent,  through  which  are  occasionally 
distributed  more  or  less  rounded  nodules  of  flint,  together  with,  very 
rarely,  a  specimen  of  petrified  fish.  Chemically,  it  is  almost  wholly  cal- 
cium carbonate,  with  small  and  varying  traces  of  ferric  oxide,  alumina, 
magnesia  and  silica.  The  so-called  '  French  chalk: '  does  not  contain 
any  calcium,  carbonate,  but  is  a  hydra  ted  magnesium  silicate,  used  for 
'  filling '  soaps.  Next,  and  of  far  less  importance  than  the  common, 
white  variety,  is  the  '  black  chalk/  a  soft  carbon-like  schist  that  may 
be  used  in  writing  or  drawing;  '  brown  chalk,'  an  umber-like  body,  and 


THE  CARBONATES THEIR  PROPERTIES  AND  PURITY.          141 


'  red  chalk '  or  '  riddle/  an  impure  earthy  variety  of  haematite.  The 
red  varieties  in  general  may  contain  as  much  as  9.28  per  cent  silica,  9.6 
per  cent,  ferric  oxide,  and  1.43  per  cent,  alumina,  and  the  Norfolk  red 
chalks,  in  particular,  leave,  on  treatment  with  acids  and  subsequent  dry- 
ing, 9.3  per  cent,  argillaceous  residue,  consisting  of  water,  ferric  oxide 
and  alumina,  with  a  small  proportion  of  magnesium  and  potassium. 

"Chalk  is  brought  from  Hull  or  London,  England,  on  board  ships  as 
ballast,  in  the  form  of  yellowish- white  or  white  (with  occasional  traces  of 
red  from  traces  of  ferric  oxide),  insoluble,  soft  and  friable  earth-like 
masses,  irregular  in  shape  and  size,  variable  in  weight,  and  having  a  rough, 
irregular  fracture,  and  insipid  taste;  specific  gravity  varying  about  from 
2.4  to  2.6;  absorbent  of  moisture;  containing  5,  10,  20  or  more  per  cent, 
of  water.  '  Cliffstone '  is  the  name  given  to  a  variety  of  chalk,  from 
which  it  differs  mainly  in  being  much  more  hard  and  stone-like.  The 
source  of  supply  is  not  necessarily  limited  to  England,  since  France  ex- 
ports from  her  shores  a  much  finer  crude  product;  the  only  objection  to 
whose  employment,  in  certain  cases,  being  its  lack  of  body,  yet,  if  de- 
sired, the  English  and  French  articles  may  be  mixed  with  the  best  of  re- 
sults. In  our  country  an  inferior  quality,  and  apparently  limited  supply,  is 
furnished  by  the  States  of  North  Carolina,  Colorado,  and  the  interior  of 
Dakota,  which  has,  as  yet,  failed  to  receive  any  special  attention,  or 
whose  development  has  not  been  deemed  of  sufficient  importance  to  pros- 
ecute." 

Purification  and  Process  of  Manufacture.—"  After  importation 
into  this  country,  it  is  purified  and  prepared  at  'whiting  works/  On 
its  reception  in  the  yards  of  the  refining  works,  the  crude  chalk  is  stored 
in  wooden  bins,  from  whence,  as  needed,  it  is  placed  on  wheel-barrows 
and  shoveled  from  there  into  large  cylindrical  tanks,  through  which  a 
stream  of  water  is  constantly  rushing,  where  it  is  ground  in  water  by 
massive  rotating  disks  of  iron,  weighing  from  four  to  five  tons  each. 
From  these  tanks,  by  the  current  of  running  water,  through  an  outlet 
on  the  side,  flows  the  milky  stream  of  suspended  chalk,  the  impurities  of 
silica  and  flint  having  to  a  large  extent  remained  in  the  tank,  from 
whence  they  are  removed  as  occasion  may  require;  the  liquid  is  conducted 
through  irregular,  snake-shaped  conduits,  in  order  to  separate  the  heavier, 
coarser  particles  of  partly  crushed  chalk  that  may  have  been  forced  along 
by  the  current  of  liquid  into  a  larger,  longer  and  straight  conduit,  lead- 
ing in  succession  to  enormous  wooden  settling  bins,  having  a  capacity  of 
over  5,000  gallons  each  of  water.  Now  the  running  stream  slowly  flow- 
ing from  the  first  to  the  last  bin,  through  the  long  wooden  channel  pro- 
vided  for  it,  and  connected  with  each  bin  in  its  passage,  gradually  deposits 
by  gravity,  on  standing,  the  coarse  grade  in  the  first,  finer  in  the  second, 
still  finer  in  the  third,  and  so  on  until  the  last  bin  is  reached,  where  the 
deposit  is  very  slow  and  the  product  obtained  correspondingly  fine.  At 


142  A   TREATISE   ON   BEVERAGES. 

the  base  of  each  of  these  wooden  bins  are  sluice  gates  opening  into  large, 
square,  open  iron  tanks  in  front,  under  which  is  conducted,  by  draft,  a 
current  of  strongly  heated  air  from  kilns,  placed  in  front,  so  regulated  in 
temperature  as  never  to  exceed  300°  F.  At  the  proper  time,  which 
ranges  from  five  to  six  days  for  the  first,  to  from  six  to  eight  months  for 
the  last,  each  bin  is  closed,  the  excess  of  water  drawn  off  from  above^  and 
pumped  to  a  large  tank  upon  the  roof  of  the  building,  for  re-use  in  grind- 
ing crude  chalk,  and  the  sluice  gates  below  are  opened  to  allow  the 
white,  viscid  mass  to  flow  into  the  flat,  open  tanks  in  front.  As  soon 
after  heating  as  the  mass  becomes  sufficiently  plastic,  it  is  cut  into  blocks 
of  about  1  cubic  foot,  weighing  20,  30  or  40  pounds.  The  instrument 
used  to  do  this  division  is  technically  called  a  '  scorer,'  and  is  simply  a 
long,  stout  pole,  at  the  end  of  which  is  attached  an  L-shaped  piece  of 
iron.  The  mass  is  then  again  slowly  heated  from  beneath,  to  still 
further  expel  moisture.  From  there  these  blocks  are  conveyed  on  tram- 
ways and  taken  to  the  drying-rooms  above,  where  they  are  exposed  on 
large  trays  to  the  continued  draughts  of  atmospheric  air,  to  promote 
thorough  dryness;  which  point  of  the  process  is  reached  in  one  or  more 
weeks,  according  to  the  condition  of  the  weather.  Then  these  blocks 
are  powdered,  bolted,  graded  and  packed  in  barrels  of  about  300  pounds 
each,  for  shipment,  as  kiln- dried  whiting. 

"To  a  limited  extent,  in  comparison  with  the  previously  described 
process,  there  is  another  mode  of  manufacturing  practiced,  whose  only 
difference  consists  in  the  method  of  drying  employed,  which,  in  this 
instance,  is  done  by  simple  exposure  of  the  viscid,  elutriated  chalk  to 
the  air,  without  previously  heating  to  expel  contained  moisture,  and  then 
proceeding  as  before  mentioned.  This  product  so  obtained  is  called  air- 
dried  whiting,  in  contradistinction  to  the  kiln-dried  body,  and  must  of 
necessity  contain  a  certain  percentage  of  unexpelled  moisture;  the  pres- 
ence of  which  rendering  it,  by  giving  what  is  called  '  body/  more  fit 
for  certain  uses  in  the  arts  than  the  kiln-dried  substance. 

' '  In  the  grades  of  whiting  mainly  supplied  to  markets,  samples  are  pre- 
sented in  the  order  of  their  grade  of  fineness,  viz. :  '  chalk '  in  crude 
form;  'commercial/  the  lowest  grade  made  from  chalk;  'gilded,'  the 
next  higher  grade  made  from  chalk;  'American  Paris  white,'  the  finest 
grade  of  all  made  from  chalk;  '  cliffstone,'  from  which  only  one  grade 
is  made,  and  that  is  '  cliffstone  Paris  white. '  Each  of  these  grades  here 
shown  are  products  of  the  kiln-dried  method,  and  differ  from  each  other 
in  fineness  of  powder  and  certain  physical  qualities  which  adapt  them  for 
various  special  uses. ' ' 

Marble  vs.  Whiting.— As  far  as  chemical  composition  is  concerned, 
marble  and  whiting  are  analogous;  both  are  carbonates  of  lime,  and  when 
equally  pure  both  contain  about  the  same  amount  of  carbonic  acid. 
Whiting,  however,  is  rarely,  if  ever,  as  pure  as  marble.  It  consists 


THE  CARBONATES THEIR  PROPERTIES  AND  PURITY.          143 


chiefly  of  the  remains  of  extremely  small  animalcules,  containing,  accord- 
ing to  Bechamp,  more  than  two  millions  of  these  in  100  grammes.  M. 
Bechamp  even  went  so  far  as  to  state,  in  a  communication  to  the  French 
Academy  of  Sciences,  that,  besides  these  remains  of  organized  beings, 
chalk  contains  innumerable  living  organisms,  smaller  than  any  hitherto 
known.  This  fact,  however,  has  been  disputed,  and  it  has  been  held 
that  the  living  animalcules  observed  by  Bechamp  were  not  present  in  the 
chalk  when  first  taken  from  the  quarry,  but  were  subsequently  absorbed 
when  the  chalk  was  brought  in  contact  with  the  atmosphere.  Be  this  as 
it  may,  the  fact  none  the  less  remains  that  whiting,  when  it  reaches  the 
generator,  contains  a  considerable  amount  of  organic  matter.  Although 
interesting  in  itself,  it  is  of  no  consequence,  as  far  as  the  present  discus- 
sion is  concerned,  how  the  presence  of  this  organic  matter  is  to  be  ac- 
counted for;  there  it  is,  and,  when  the  consumer  complains  of  the  un- 
pleasant smell  or  of  the  fishy  taste  of  the  "  soda  "  water,  it  does  not 
require  much  perspicacity  to  see  that  some  of  the  gases  from  fhe  decom- 
posed organic  matter  have  followed  the  carbonic  acid  gas  through  the 
gas- washer  and  into  the  beverage. 

The  crystalline  structure  of  marble  indicates  that  at  some  period  the 
chalk  from  which  it  is  probably  derived  was  in  a  state  of  fusion  under 
great  pressure,  and  consequently  it  cannot  possibly  have  contained  any 
organic  matter.  It  is  known  that  the  carbonates  may  be  melted  under 
pressure  without  parting  with  their  carbonic  acids.  On  cooling,  the 
melted  mass  of  carbonate  crystallized  and  assumed  the  compact  form  in 
which  the  marble  is  found  to-day,  so  unlike  the  friable,  spongy  structure 
of  whiting,  which  renders  the  latter  exceedingly  liable  to  absorb  impuri- 
ties, while  marble  is  practically  non-absorbent. 

Another  point  in  favor  of  marble  dust  as  against  whiting,  for  use  in 
carbonating  beverages,  is  the  fact  that  the  gas  is  evolved  much  faster 
from  the  latter  than  from  the  former,  causing  a  violent  ebullition  and 
increasing  the  liability  of  priming,  that  is  to  say,  of  acid  and  marble 
being  carried  over  into  the  gas-washer.  It  is  a  natural  mistake  to  sup- 
pose that  because  from  whiting  the  gas  is  evolved  faster  than  from 
marble,  it  follows  that  more  gas  is  obtained  in  the  former  case  than  in 
the  latter.  This  is  by  no  means  true,  for  in  the  case  of  the  marble  the 
gas  is  slowly  but  steadily  emitted  to  the  end  of  the  process,  while  with 
whiting  the  ebullition,  though  more  violent,  is  sooner  over. 

There  is  still  another  point  in  favor  of  marble  dust.  In  the  course 
of  some  recent  experiments  which  were  made  with  marble  and  whiting, 
it  was  found  that  the  latter  required  to  be  mixed  with  about  twice  as 
much  water  as  the  former,  in  order  to  obtain  the  best  results  from  the 
thorough  mixing  of  the  acid  and  carbonate.  This  fact  implies  the  neces- 
sity of  using  a  larger  generator,  or  of  charging  the  apparatus  oftener,  to 
produce  a  given  amount  of  gas  with  whiting,  than  to  evolve  the  same 


144  A  TREATISE  ON  BEVERAGES. 

amount  with  marble;  which  means,  in  either  case,  an  additional  ex- 
pense. 

Another  important  fact  in  favor  of  marble  dust  is,  in  this  country, 
that  it  is  cheaper  than  whiting.  Until  recently  no  chalk  beds  were 
known  to  exist  in  this  country;  but  in  his  geological  survey  of  Dakota, 
Prof.  F.  V.  Hayden  discovered  beds  four  hundred  miles  in  extent  along 
the  Mississippi  River.  Should  large  deposits  of  this  mineral  be  found  in 
the  United  States,  it  is  probable  that  the  price  of  whiting  would  drop  to 
some  extent;  but  we  think  we  have  conclusively  shown  that  in  no  case 
would  it  become  the  equal  of  marble  dust  for  use  in  manufacturing  car- 
bonated beverages. 

In  countries  where  there  is  an  abundance  of  whiting,  and  where  it  can 
be  had  in  a  purified  state  cheaper  than  marble  dust,  it  is  and  may  be 
exclusively  employed,  care  being  taken  to  purify  the  liberated  gases. 

Limestone. — Limestone  is  also  carbonate  of  lime,  containing  about 
44  per  cent,  of  its  weight  of  carbonic  acid,  and  is  found  in  many  places 
and  in  various  forms  and  colors.  Most  limestones  are  neptunic  forma- 
tions and  enclose  more  or  less  organic  matters,  animal  and  vegetable 
parts,  sulphur,  bitumen,  carbureted  hydrogen,  etc. 

These  impurities  make  limestone  absolutely  unfit  for  generating  gas 
for  the  mineral- water  trade.  There  are,  however,  some  pure  or  nearly 
pure  and  even  purified  grades  (purified  by  slightly  heating  it  to  destroy 
organic  and  bituminous  matters — but  the  limestone  loses  a  small  amount 
of  its  carbonic  acid  by  this  process)  in  the  market;  however,  great  care 
has  to  be  exercised  in  choosing  the  proper  kind,  and  carbonators  ought 
to  examine  the  quality  of  gas  in  regard  to  its  purity  before  deciding  de- 
finitely. In  reference  to  this  examination  see  further  on  in  this  Chapter. 

As  far  as  known,  limestone  is  scarcely  used  in  this  country;  however, 
some  manufacturers  may  have  reasons  to  use  or  try  it,  reasons  which  may 
lie  in  local  circumstances. 

Limestone  for  use  in  the  mineral- water  factory  is  ground  and  can 
be  decomposed  either  by  sulphuric  or  muriatic  acid,  the  former  being 
preferable.  When  muriatic  acid  is  used,  it  is  better  to  use  the  limestone 
in  coarse  fragments,  else  the  gas  would  be  too  suddenly  liberated  and 
cause  violent  foaming.  The  residue  is  the  same  as  by  whiting. 

Magnesite. — Magnesite  contains  about  52  per  cent,  of  its  own  weight 
of  carbonic  acid.  It  is  "  carbonate  of  magnesia,"  that  neutral  salt  which 
is  very  frequently  and  in  great  quantities  found  in  North  America  and 
Europe.  It  is  a  white,  hard  mineral,  and  is  decomposed  even  by  strong 
acids  but  slowly,  and  the  generating  of  gas  takes  more  time  than  with  any 
other  material.  It  is,  therefore,  advantageous  only  when  continuous  ap- 
paratus is  used.  As  ground  powder  it  is  frequently  used  in  Europe  in 
the  manufacture  of  mineral  waters,  and  is  one  of  the  most  excellent  and 
pure  materials.  In  the  United  States  it  is  too  expensive,  and  marble 


THE  CARBONATES THEIR  PROPERTIES  AND  PURITY.          145 

dust  and  whiting  comparatively  so  low  in  price,  that  it  never  may  take 
an  important  place  among  the  materials  for  producing  carbonic  acid  gas 
in  the  mineral- water  trade. 

Magnesite  is  decomposed  by  the  action  of  concentrated  sulphuric  acid. 
The  residue  is  sulphate  of  magnesia  (Epsom  salt). 

Dolomite. — Dolomite  (magnesian  limestone)  contains  about  30  per 
cent,  of  carbonate  of  lime,  22  per  cent,  of  carbonate  of  magnesia,  and 
about  48  per  cent,  of  carbonic  acid.  It  may  furnish  a  pure  carbonic  acid 
gas,  but  also  shares  the  impurities  of  the  other  carbonates.  In  large 
layers,  as  white,  grey  and  brown  dolomite,  it  is  found  extensively,  and  in 
Europe  not  unfrequently  used  in  the  manufacture  of  carbonated  bever- 
ages; however,  in  the  United  States  other  carbonates  are  so  abundant  and 
cheap,  that  its  use  is  entirely  excluded.  The  purer  sorts  of  dolomite  are 
used  for  making  Epsom  salt,  other  kinds  for  hydraulic  lime,  etc.  It  is 
easier  decomposed  by  muriatic  than  by  sulphuric  acid  and  requires  heat. 

Bicarbonate  of  Soda. — Bicarbonate  of  soda  appears  in  commerce 
under  the  name  of  "  bi-  carbon  ate  " — bi-carbonate  of  natron — either  as 
white  transparent  crystals  or  more  generally  as  a  white  powder,  without 
smell  but  of  an  alkaline  taste.  It  is  found  in  alkalic  mineral  waters  and 
is  of  importance  in  the  manufacture  of  artificial  mineral  waters  and  other 
sparkling  beverages.  It  consists  of  47.6  per  cent,  of  natron  (soda)  and 
52.4  per  cent,  of  carbonic  acid  its  chemical  sign  is  NaHC03. 

Bi-carbonate  of  soda  yields  an  excellently  pure  carbonic  acid  gas,  and 
imparts  to  the  water  a  sparkle  and  effervescence  unapproachable  by  any 
other  gas-producing  material;  but  it  is  too  expensive  for  ordinary,  every- 
day bottlers,  hence  the  few  carbonators  using  it.  For  the  manufacture 
of  champagne  or  mineral  waters  in  small  quantities,  without  much  trouble 
of  washing  the  gas,  it  is  quite  pure,  and  may  be  conveniently  employed. 

Marble  dust  and  whiting  have  superseded  its  use  in  the  manufacture 
of  carbonated  beverages,  owing  to  the  great  cost  of  the  "  bi-carbonate/' 
as  it  is  familiarly  known.  The  name  "  soda  water''  was  derived  from 
the  employment  of  this  salt  in  the  early  days  of  the  trade,  though  it  is 
now  a  misnomer. 

Bi-carbonate  of  soda  is  tested  in  regard  to  its  purity  by  dissolving  a 
spoonful  of  it  in  water,  adding  starch  liquor  and  one  drop  of  iodine  solu- 
tion. If  the  bi-carbonate  of  soda  be  pure  the  solution  will  immediately 
turn  blue. 

Soda  bi-carbonate,  the  commercial  salt,  usually  contains  a  little  sul- 
phuric acid  and  chloride.  The  former  is  found  by  super-saturating  the 
liquid  with  nitric  acid,  and  adding  baric  chloride,  when,  if  sulphuric  acid 
is  present,  a  white  precipitate  will  be  thrown  down.  The  chloride  is 
tested  by  adding  nitric  acid,  as  in  the  previous  case,  and  then  argentic 
nitrate,  with  which  it  forms  a  white  precipitate.  The  impurer  varieties 
contain,  in  addition  to  the  above,  sulphide  of  sodium  and  sulphide  and 
10 


146  A   TREATISE   ON   BEVERAGES. 

hyposulphite  of  soda;  extract  these  by  adding  dilute  sulpnunc,  and  pass- 
ing evolved  gas  through  a  solution  of  plumbic  acetate.  The  precipitate 
formed  ought  to  be  white  (carbonate  of  lead),  not  brown;  also,  no  sul- 
phur should  be  thrown  down  on  addition  of  the  sulphuric  acid. 

Bi-carbonate  of  soda  is  decomposed  by  the  action  of  sulphuric  acid, 
of  which  but  a  small  quantity  is  required.  The  residue  is  sulphate  of 
soda  (glauber  salt). 


CHAPTER  VIII. 

ACIDS  AND  ACID  DISPENSERS. 

Sulphuric  Acid  (Oil  of  Vitriol).— Its  Discovery.— How  Adulterated.— How  to 
Test  it. — In  Solid  Form. — Muriatic  Acid. — When  it  can  be  used  with 
Profit.— How  to  Handle  Acid.— The  Trunnion.— Acid  Dispenser.— The 
Tilting  Stand. — Carboy  Tilt. — Acid  Syphon. — Lead-lined  Acid  Cistern. — 
Sulphuric  Acid  Tap. — By-Products:  The  Residue  from  the  Generator. 

Sulphuric  Acid  (Oil  of  Vitriol).— Sulphuric  acid  is  a  chemical 
combination  of  sulphur  and  oxygen,  the  proportions  being  63.2  sulphur 
and  36.8  oxygen.  It  is  also  called  oil  of  vitriol.  Its  chemical  formula  is 
H2S04.  Great  quantities  of  sulphuric  acid  are  used  by  the  trade  every 
year,  and  a  few  facts  bearing  on  the  article  are  timely,  and  may  prove 
beneficial  to  many  bottlers.  Its  consumption  in  the  carbonated  beverage 
business  renders  it  necessary  that  it  should  be  of  a  comparatively  pure 
nature.  Ingredients  which  happen  to  be  found  in  the  sulphuric  acid 
during  the  process  of  manufacturing  may  not  be  of  any  consequence  for 
some  purposes,  but  it  will  in  this  trade. 

Its  Discovery. — The  discovery  of  suphuric  acid  is  ascribed  to  a  monk 
during  the  middle  ages,  when  it  was  first  obtained  by  distilling  green 
vitriol,  or  the  sulphate  of  iron  (pyrites),  and  as  the  liquid  product  had  an 
oily  appearance  when  poured  out,  it  was  called  oil  of  vitriol.  The  fumes 
of  sulphur  are  passed  through  a  lead-lined  chamber  covered  with  a  thin 
stratum  of  water,  in  which  nitrous  fumes  are  introduced,  and  the  union 
of  these  elements  forms  sulphuric  acid.  Commercial  oil  of  vitriol  is  an 
oily-looking,  colorless  and  odorless  liquid  with  a  specific  gravity  of  1.842, 
and  does  not  fume.  It  chars  nearly  all  organic  substances,  in  conse- 
quence of  abstracting  from  them  the  element  of  water,  leaving  a  carbona- 
ceous residue,  and  the  acid  acquires  a  brown  color.  Its  attraction  for 
moisture  is  so  great  that,  if  exposed  to  the  air  for  a  few  days  in  a  shallow 
vessel,  it  frequently  doubles  its  weight — a  fact  that  bottlers  should  heed, 
and  not  leave  their  carboys  of  acid  uncorked  or  exposed  if  they  desire  to 
preserve  its  strength.  The  freezing  point  of  pure  acid  is  at  2  9  degrees 
below  zero  Fahr.,  and  when  once  frozen  does  not  melt  under  32°  above, 
but  when  diluted  it  congeals  at  about  47° — 15  degrees  above  the  freezing 
point  of  water-  -or,  strictly  speaking,  crystallizes  in  rhombic  prisms. 

How  Adulterated. — The  most  common  adulterant  of  sulphuric  acid 


148  A   TREATISE    ON    BEVERAGES. 

is  water,  which  impairs  its  strength  and  value.  Complaints  have  been 
made  by  carbonators  in  the  colder  portions  of  the  country  of  their  acid 
freezing,  which  is  due  to  its  adulteration  with  water.  For  use  in  the 
"soda"  water  factory  its  strength  should  stand  at  66°  on  the  acidimeter 
or  hydrometer,  an  instrument  that  is  as  much  a  necessity  in  the  bottling 
shop  as  a  saccharometer.  Every  carboy  of  acid  should  be  tested  when 
received  from  the  supplier,  and  if  it  registers  below  G5°  it  should  be  re- 
turned at  once,  or  if  this  is  not  practicable,  a  reduction  of  price  should 
be  made,  and  the  acid  used  before  the  temperature  falls  to  47  degrees. 

In  addition  to  water  dilution,  the  oil  of  vitriol  should  be  free  from  all 
impurities  liable  to  contaminate  the  carbonic  acid  gas,  such  as  sulphur- 
ous, or  nitric  acid,  and  arsenic,  which  ingredients  may,  more  or  less, 
act  injuriously  on  the  carbon  dioxide.  For  the  generation  of  pure  car- 
bonic acid  gas  the  manufacturer  of  beverages  requires,  without  doubt,  an 
acid  having  none  of  the  above  elements;  and  although  manufacturers 
may  wish  to  deal  fairly  with  the  carbonator  in  every  way,  it  may  some- 
times happen  that  one  or  more  of  the  afore-mentioned  impurities  are 
found  in  it.  Without  special  test  they  cannot  be  detected,  and  it  is  only 
found  when  beverages  are  injured  by  it;  that  is,  when  it  is  too  late.  It 
is  therefore  advisable  to  always  test  purchases  of  sulphuric  acid  for  their 
purity,  and  to  be  sure  and  certain  that  it  will  not  injure  the  beverage. 

How  to  Test  it. — A  simple  test  for  this  purpose  is  of  great  advantage, 
and  the  following  method  will  be  of  some  use  in  places  where  no  chemist 
is  employed:  A  small  portion  of  the  sulphuric  acid  is  evaporated  on  a 
platinum  sheet,  which  is  subsequently  brought  to  a  red  heat.  Good  sul- 
phuric acid  should  not  leave  any  residue;  if  there  is  any,  it  is  generally 
sulphate  of  potash,  or  soda,  or  even  lead.  These  are  derived  from  the 
manufacture,  and  cannot  be  classed  among  adulterations.  A  little  sul- 
phuric acid  is  diluted  with  water,  and  a  few  drops  of  concentrated  muri- 
atic acid  added;  if  the  solution,  which  was  clear  before,  becomes  milky, 
it  indicates  the  presence  of  lead.  On  pouring  the  acid  into  4  volumes  of 
alcohol,  no  precipitate  should  be  formed  (lead). 

Another  ingredient  which  is  often  found  in  sulphuric  acid,  particu- 
larly such  products  as  are  made  from  pyrites,  is  arsenic.  The  sulphuric 
acid  manufactured  in  the  United  States,  is  made  from  sulphur  and  gen- 
erally free  from  the  contamination  of  arsenic.  For  the  manufacture  of 
carbonic  acid  gas,  which  requires  pure  sulphuric  acid,  it  is  especially  re- 
quired that  the  acid  be  entirely  free  from  arsenic,  and  also  nitric  acid 
and  nitrous  acid.  '  Arsenic  is  detected  by  mixing  with  water  and  gran- 
ulated zinc,  when  hydrogen  gas  is  liberated,  which  should  not  contain  any 
trace  of  arsenic.  The  hydrogen  gas  is  ignited,  and  the  flame  allowed  to 
strike  a  cool  porcelain  plate,  on  which,  if  arsenic  is  present,  metallic 
arsenic  is  deposited.  Nitrous  or  nitric  acid  may  be  detected  by  throwing 
a  small  piece  of  copperas  in  the  questionable  acid;  if  it  shows  a  brown 


ACIDS    AND    ACID    DISPENSERS.  149 

coloration  where  it  touches  the  liquid,  the  presence  of  the  above  impuri- 
ties are  indicated. 

Warington  recommends: 

"For  the  detection  of  sulphurous  acid  the  suspension  in  a  quart 
bottle,  half  filled  with  the  sulphuric  acid,  of  a  strip  of  paper  colored  blue 
by  iodide  of  starch,  which  will  be  bleached  by  the  sulphurous  acid;  a 
paper  covered  with  starch  and  iodide  of  potassium,  suspended  in  a  similar 
manner,  becomes  blue  in  the  presence  of  nitrogen  oxides." 

Probably  not  one  in  a  hundred  carbonators  thinks  to  investigate  the 
quality  of  his  sulphuric  acid,  as  he  generally  takes  the  word  of  the  sup- 
plier or  manufacturer.  When  the  latter  is  a  reputable  house  it  is  suffi- 
cient, but  "  tricks  of  the  trade  "  are  resorted  to  by  irresponsible  parties, 
who  may,  by  persistence,  dispose  of  a  lot  of  "  cheap  acid"  to  an  unsus- 
pecting bottler,  and,  if  not  carefully  examined,  may  be  the  cause  of 
heavy  loss  in  his  trade. 

A  most  important  impurity  is  the  addition  of  saline  matters  to  weaker 
acids  to  increase  the  specific  gravity,  but  this  is  recognized  by  the  fixed 
residue  left  on  evaporating  a  small  quantity  in  a  platinum  dish  or  crucible. 

Sulphuric  acid  unites  with  water  and  alcohol  in  all  proportions,  form- 
ing transparent  liquids;  a  white  turbidity  indicates  lead  sulphate,  which 
becomes  black  with  hydro-sulphuric  acid.  Arsenic  would  be  indicated 
by  a  yellow  precipitate  occurring  in  the  diluted  acid  with  sulphuretted 
hydrogen,  or  more  rapidly  by  a  solution  of  nitrate  of  silver  (arsenite  of 
silver).  When  sulphuric  acid  is  wanted  for  any  purpose  in  diluted  form 
(for  cleansing,  etc.),  it  must  be  observed  to  add  the  acid  to  the  water  in 
all  cases,  and  more  particularly  if  large  quantities  of  acid  are  to  be  diluted. 
During  the  mixing  of  the  tAvo  liquids,  which  is  best  performed  in  a  porce- 
lain dish  or  beaker-glass,  a  considerable  elevation  of  temperature  takes 
place,  causing  a  portion  of  the  water  to  evaporate.  Filtration  through 
paper  (when  far  diluted  only),  through  asbestos  or  decantation,  will  re- 
move any  deposits  formed  by  the  dilution. 

The  Nordhausen  oil  of  vitriol  or  fuming  sulphuric  acid  is  different 
from  the  afore-described,  and  of  no  use  in  the  mineral-water  trade.  This 
name  was  used  officinally  in  Germany.  It  is  an  oily  liquid,  emitting 
white  suffocating  fumes,  containing  the  volatile  sulphuric  anhydride,  and 
having  a  specific  gravity  of  from  1.860  to  1.900.  It  is  usually  of  a 
brownish  color,  due  to  organic  matter,  and  in  commerce  used  to  dissolve 
indigo  and  to  prepare  artificial  alizarine.  A  variety  of  acids  has  been  ex- 
perimentally employed  in  the  trade,  but  for  practical  purposes  sulphuric 
acid  has  been  found  superior  to  any  other. 

Sulphuric  acid  is,  next  to  hydrofluoric  acid,  the  strongest,  and  displaces 
most  other  acids  from  their  combination,  such  as  carbonic  acid;  therefore 
its  use  in  the  trade. 

A  nitrous  taste  imparted  to  carbonated  beverages  can  frequently  be 


150  A    TREATISE   ON   BEVERAGES. 

detected  in  the  beverages  of  inferior  makers,  proving  that  common  vitriol 
or  impure  sulphuric  acid  has  been  used;  therefore  much  pains  should  be 
taken  in  procuring  acid  free  of  nitric  acid,  to  save  trouble  and  insure 
purity  of  the  beverages.  According  to  Hirsh,  sulphuric  acid  of  66  degrees 
may  displace  41  to  41.5  per  cent,  of  its  weight  on  carbonic  acid  gas  and 
double  the  quantity  from  bicarbonates. 

Sulphuric  Acjd  in  Solid  Form.— This  experiment  has  been  ad- 
vantageously tried  in  England.  Sulphuric  acid  was  tried  to  be  absorbed 
by  infusible  earth  (Kieselguhr),  and  the  solid  form,  which  attracts  mois- 
ture very  quickly,  has  to  be  packed  at  once  in  lead-lined  sheet  iron  vessels, 
and  closed  hermetically  and  soldered.  It  may  be  applied  in  solid  form 
by  putting  it  in  contact  with  the  carbonate  and  diluted  by  the  addition 
of  water,  or  it  might  be  previously  liquified  by  being  placed  together 
with  water  in  lead-lined  tanks.  The  high  cost  of  transportation  of  the 
liquid  acids  may  render  the  application  of  this  solidified  product  con- 
venient in  far  distant  countries;  but  in  this  country  it  is  most  likely  that 
manufacturers  will  not  see  any  advantage  to  be  derived  from  the  use  of 
this  solid  acid. 

Muriatic  Acid. — Muriatic  acid,  hydrochloric  acid,  has  but  a  limited 
use.  Its  chemical  sign  is  HC1,  appears  in  commerce  from  18  to  22 
degrees  (Erne.),  specific  gravity  1.15  to  1.17,  containing  about  30  to  33 
per  cent,  of  anhydrid  acid,  and  displaces  from  18  to  20  per  cent,  of  its 
weight  of  carbonic  acid  from  carbonates  and  double  the  quantity  from 
bi-carbonates.  Enormous  quantities  of  hydrochloric  acid  are  produced 
in  the  preparation  of  potash  and  of  carbonate  of  sodium.  The  soda 
factories  abound  with  it.  The  crude  hydrochloric  acid  is  of  a  yellowish 
color  and  usually  contains  traces  of  sulphuric  and  sulphurous  acids, 
aluminium  and  iron.  It  should  be  free  from  arsenic,  which  may  be  de- 
tected, according  to  Bettendorf,  by  adding  1  gm.  of  stamous  chloride  to 
10  gm.  of  the  acid,  and  either  heating  or  setting  aside  for  half  an  hour, 
when  a  brown  turbidity  or  precipitate  will  occur,  consisting  of  metallic 
arsenic.  One-millionth  part  of  arsenic  may  thus  be  detected,  provided 
the  acid  has  not  been  diluted.  After  the  precipitate  has  settled,  the 
clear  liquid  may  be  carefully  decanted  or  filtered,  and  afterward  dis- 
tilled, when  it  will  be  free  from  arsenic  and  tin. 

To  test  it  for  sulphurous  acid  or  arsenic,  the  United  States  Dis- 
pensatory gives  the  following  directions:  Put  a  few  pieces  of  pure 
zinc  into  a  rather  long  test-tube,  and  introduce  the  hydrochloric  acid, 
diluted  with  2  parts  of  water,  which  should  fill  about  one-tenth  part  of 
the  tube.  In  the  upper  part  of  the  tube  place  a  small  bunch  of  cotton 
moistened  with  solution  of  acetate  of  lead,  and  cover  the  mouth  of  the 
tube  with  a  piece  of  white  filtering-paper  moistened  with  solution  of 
nitrate  of  silver.  After  the  evolution  of  hydrogen  gas  has  continued  for 
half  an  hour,  neither  the  cotton  nor  the  paper  should  be  blackened,  prov- 


ACIDS    AND    ACID    DISPENSERS.  151 

ing  the  absence  of  sulphurous  acid  in  the  former  case,  and  of  arsenic  in 
the  latter.  Under  the  conditions  described,  sulphurous  acid  evolves  sul- 
phuretted hydrogen,  which  blackens  the  lead  salt,  and  arsenic  yields 
arseniuretted  hydrogen,  which  does  not  affect  lead  acetate,  but  blackens 
nitrate  of  silver. 

Purified  hydrochloric  acid  is  a  colorless  liquid  of  1.160  sp.  gr.  and 
emitting  white  vapors  in  contact  with  the  air.  It  gives  with  nitrate  of 
silver  a  white  curdy  precipitate,  which  is  soluble  in  ammonia  and  insolu- 
ble in  nitric  acid.  Muriatic  acid  can  be  used  for  all  kinds  of  carbonates, 
but  requires,  like  sulphuric  acid,  for  the  decomposition  of  dolomite, 
some  heat;  but  all  the  carbonates  should  be  in  small  fragments,  not 
powdered,  to  guard  against  a  sudden  ebullition  of  gas,  which  would  occur 
when  powdered  carbonates  would  be  used,  causing  excessive  foaming  and 
choking  up  the  pipes.  Crude  muriatic  acid  should  never,  and  the  puri- 
fied acid  only  be  used,  when  particular  circumstances  commend  or  local 
considerations  recommend  it,  and  then  only  when  diluted  to  about  20° 
Bme.  The  corrosive  vapors  of  the  concentrated  acid,  which  escape 
when  opening  a  carboy,  would  disadvantageous^  fill  the  working-rooms. 
Sulphuric  acid  liberates  at  a  smaller  volume  the  greatest  quantity  of  car- 
bonic acid  gas;  its  use  is  therefore  preferable,  besides  its  price  being 
cheaper.  The  quantity  of  muriatic  acid  required  occupies  at  20  degrees 
Bme.  about  three  and  one-fourth,  at  15  degrees  nearly  five  and  a  half 
times  the  volume  of  the  required  sulphuric  acid. 

The  acid  chambers  on  ordinary  apparatus  do  not  stand  this  capacity. 
Therefore  when  muriatic  acid  is  substituted  for  sulphuric  in  ordinary  ap- 
paratus, a  smaller  amount  of  carbonate  has  to  be  used  to  correspond  with 
the  capacity  of  the  acid  chamber,  and  in  order  to  do  a  certain  amount  of 
carbonating,  the  operation  has  to  be  repeated  as  often  as  necessary.  But 
besides  this  inconvenience  there  are  other  disadvantages  connected  with 
the  use  of  muriatic  acid.  It  very  easily  happens,  especially  when  atten- 
tion on  the  part  of  the  operator  is  lacking,  that  gas  is  too  quickly  gene- 
rated and  chlorine  gas  escapes,  and  passes  the  purifiers  or  washers  with 
the  carbonic  acid  gas  unabsorbed,  entering  the  fountains  and  spoiling 
the  beverage. 

Even  if  purified,  the  muriatic  acid  has  not  unfrequently  a  disagree- 
able, urinous  smell,  which  is  difficult  completely  to  remove.  Wher- 
ever muriatic  acid  is  in  use  or  likely  to  be  tried,  this  will  call  the  atten- 
tion of  the  manufacturer  to  its  characteristics,  and  caution  him  in  its 
use. 

When  it  can  be  Used  with  Profit.— Where  it  would  be  profitable 
to  use  it  in  preference  to  sulphuric  acid,  or  peculiar  circumstances  com- 
mand its  use,  the  utmost  care  must  be  taken  in  generating  the  gas  and 
carefully  purifying  it.  (See  Purification  of  Carbonic  Acid  Gas  in  this 
Part.)  In  a  distant  country,  where  there  was  no  dependence  on  regu- 


152  A  TREATISE  ON  BEVERAGES. 

lar  shipments,  the  author  used  muriatic  acid,  which  was  at  hand,  the 
stock  of  sulphuric  being  exhausted,  and  such  or  other  similar  cases  may 
occur. 

Muriatic  acid  forms  in  seltzer  water  and  other  natural  or  artificial 
mineral  water  an  important  ingredient;  the  manufacturer  therefore  ought 
to  get  acquainted  with  this  chemical  product. 

How  to  Handle  Acid. — To  facilitate  the  drawing  of  the  acids  from 
the  carboy  it  is  well  to  use  an  acid-dispenser  or  trunnion.  They  are 
practical  apparatus  for  emptying  carboys,  especially  of  acid  contents. 

The  Trunnion. — It  consists  of  a  pair  of  flanged  iron  pieces  with 
screw  points  which  are  screwed  into  opposite  sides  of  the  carboy,  one 
inch  above  the  middle  point.  The  carboy  is  then  lifted  into  the  trunnion 


FIG.  45.— THE  TRUNNION. 

and  thus  suspended  a  few  inches  from  the  floor.  In  this  position  it  is 
readily  tilted  and  emptied  of  its  contents,  but  resumes  an  upright  posi- 
tion as  soon  as  the  hand  is  removed.  The  stand  consists  of  cast-iron 
supports,  connected  by  a  wrought-iron  pipe  and  rod. 

Acid  Dispenser. — Manufactured  by  the  firm  of  John  Matthews  in 
New  York.  Drop  the  ring  over  the  neck  of  the  carboy,  also  the  soft 
rubber  packing ;  place  upon  the  rubber  packing  the  porcelain  cup ; 
pass  through  the  centre  perforation  of  the  cup,  to  the  necessary  depth, 
the  glass  tube.  An  attached  rubber  ring  or  packing  makes  it  rest  snugly 
in  its  seat  in  the  cup;  put  the  iron  strap  over  the  tube  and  down  upon 
the  cup,  so  that  the  bolts  in  the  ring  shall  pass  through  the  bolt  holes  in 
the  lugs  of  the  strap;  adjust  the  thumb-screws  to  the  bolt,  and  lastly  screw 
them  down  until  the  whole  instrument  is  firmly  drawn  together;  attach 
the  pump  to  the  top  of  the  box  of  the  carboy  by  means  of  the  gimlet- 


ACIDS    AND    ACID   DISPENSERS. 


153 


pointed  screw  fastened  to  the  bottom  of  the  pump,  which  may  be  done 
without  the  use  of  tools;  then  connect  the  pump  with  the  stone  cup  by 
means  of  the  flexible  rubber  tube,  slipping  one  end  upon  the  nozzle  of  the 
pump  into  the  side  perforation  of  the 
cup.  Wetting  the  inside  edge  of  the 
rubber  packing  facilitates  springing  it 
upon  the  neck  of  the  carboy.  The 
moving  parts  of  the  pump  should  be 
kept  well  oiled.  The  last  portion  of  the 
contents  of  the  carboy  should  be  drawn 
into  a  vessel  tall  enough  to  receive  the 
mouth  of  the  glass  tube  into  its  neck, 
such  as  a  six-pound  wide -mouthed  bot- 
tle, in  order  to  protect  the  operator 
against  the  momentary  slight  sputter 
which  takes  place  when  the  carboy  is 
empty.  This  sputter  is  caused  by  the 
compressed  air  inside,  establishing  a 
current  through  the  glass  tube,  and 
carrying  with  it  particles  of  acid  there- 
from. The  current  may  be  checked  at 
once,  however,  by  pulling  the  flexible  rubber  tube  from  the  perforation 
in  the  porcelain  cup,  which  vent  permits  the  air  to  escape  without  any 
moisture.  (Chester's  Carbonated  Beverages. ) 

The  Tilting  Stand. — Another  appliance  for  dispensing  acid  is  Cav- 


FIG.  46.  -ACID  DISPENSER. 


FIG.  47. — TILTING  STAND. 


FIG.  48.— CARBOY  TILT. 


erly's  Patent  Tilting  stand  for  Carboys.     The  illustration  needs  no  ex- 
planation. 

Carboy -Tilt.— The  carboy  is  securely  fastened  in  the  cradle;  the 
stand  is  made  to  suit  any  size  of  carboy  and  can  be  worked  with  ease, 
thus  avoiding  slipping  and  spilling  of  the  acid. 


154 


A    TREATISE    ON   BEVERAGES. 


Acid  Syphon.  — This  is  also  an  ingenious  and  simple  means  of  with- 
drawing the  acid  from  the  carboy;  its  simplicity  will  be  better  seen  from 
the  following  description  of  its  action.  Place  the  syphon  in  the  carboy 
as  shown,  withdraw  the  plug  A — which  is  composed  of  lead  or  vulcanite 
—and  pour  water  from  a  spouted  jug  into  the  pipe  C,  until  it  is  full,  then 
insert  the  plug  A  again,  screwing  it  in  rather  tight,  otherwise  air  will 
enter  and  stop  the  proper  working.  When  this  is  done  the  whole  is  ready 
for  action;  then  by  turning  on  the  acid  tap  D  the  water  that  is  in  the  pipe 
C  will  fall  of  its  own  gravity,  and  so  form  a  vacuum  in  the  bent  pipe  B; 
this  pipe  then  becomes-  instantly  charged  with  the  acid  which  arises  from 
the  carboy,  and  so  occupies  the  place  of  the  water  just  withdrawn.  It 
needs  no  further  attention  until  a  fresh  carboy  is  required,  for  which 


FIG.  49.— ACID  SYPHON. 


FIG.  50.— LKAD  LINED  ACID  CISTERN. 


purpose  disconnect  the  syphon,  when  it  can  be  lifted  out  by  the  bend  at 
B,  and  should  be  hung  upon  a  bracket  while  a  fresh  carboy  is  being  placed 
on  the  table. 

Lead-lined  Acid  Cistern. — This  cistern  is  used  specially  for  the 
storing  of  sulphuric  acid,  and  being  lead-lined,  with  joints,  chemically 
burned,  is  impervious  to  the  action  of  the  acid.  The  tap  at  the  end  of 
the  pipe  is  of  earthenware  or  glass,  and  lasting,  the  acid  having  no  mate- 
rial effect  upon  it.  The  length  of  pipe  from  cistern  to  tap  is  made  to 
suit  the  convenience. 

Sulphuric  Acid  Tap. — The  tap  is  made  of  strong  white  glass,  and 
the  pipe  attached  thereto  renders  leakage  impossible.  It  is  easily  started, 
when  it  will  run  any  quantity  desired  from  the  carboy  by  simply  turning 
the  tap. 


ACIDS    AND    ACID   DISPENSERS. 


155 


By  Products:  The  Residue  from  the  Generator.— The  residue, 
when  emptying  the  generator  after  the  carbonates  are  exhausted,  is 
generally  considered  valueless  and  thrown  away.  It  depends  on  the 
choice  of  material  which  kind  the  residue  will  be.  If  acid  has  not  been 
used  in  excess  neutral  combinations  of  natron  (soda),  magnesia  or  lime 
with  sulphuric  or  muriatic  acid  will  remain,  of  which  but  sulphate  of 
magnesia  and  sulphate  of  lime  are  of  slight  value  and  their  purification 
may  be  made  a  small  source  of  remuneration. 
The  other  salts  are  almost  worthless. 

Sulphate  of  magnesia  may  be  there,  where 
magnesia  is  used  in  large  quantities  as  a  car- 
bonate in  the  manufacture  of  carbonated  bev- 
erages. It  can  be  purified  and  converted  into 
"bitter  salt"  (Epsom  salt)  at  a  fair  remuner- 
ation. 

Sulphate,  of  lime — the  residue  of  marble 
dust,  whiting  or  limestone — is  only  useful  as 
manure  and  as  such  advantageous  to  a  great 
many  plants,  being  of  the  same  nature  as  gyp- 
sum. It  forms  a  large  proportion  of  nearly 
all  artificial  manure,  in  some  cases  50  per  cent., 
and  is  very  suitable  for  use  on  all  soils,  and 
at  any  time  of  the  year.  It  is  a  capital  absorb- 
ent of  free  ammonia,  and  would  be  a  useful 
addition  to  putrid  urine,  or  the  drainage  from 
dung  heaps.  Either  alone  or  mixed  with  stable 

manure,  or  indeed  any  manure,  it  will  be  found  serviceable  to  the  farmer. 
It  should  be  allowed  to  drain  in  a  heap,  in  open  air,  so  that  any  excess  of 
sulphuric  acid  might  be  in  great  part  removed;  for  some  purposes  this 
might  be  necessary. 

Sulphate  of  lime  very  quickly  hardens  in  the  generator  and  is  thus 
sometimes  a  great  trouble  to  the  manufacturers;  the  suggestive  remedies 
we  will  find  in  Part  III.  "  Carbonating  Apparatus." 


FIG.  51.— SULPHURIC  ACID  TAP. 


CHAPTER  IX. 

LIQUEFIED   CARBONIC    ACID. 

When  First  Made.— How  it  is  Made.— No  Danger  of  Explosion.— A  Simple 
Process.— It  can  be  Used  for  Various  Things. 

When  First  Made. — Mr.  A.  Convert  writes  in  the  National  Bottlers9 
Gazette  on  this  subject  as  follows: 

"Although  the  well-known  natural  philosopher  Earaday,  in  1823,  suc- 
ceeded in  condensing  the  carbonic  acid  gas  to  a  liquid,  it  remained  for 
our  time  to  make  a  practical  use  of  this  article.  The  carbonic  acid,  as 
generally  known,  is,  in  its  ordinary  state  and  at  ordinary  pressure,  a  col- 
orless gas;  but  by  a  pressure  of  about  fifty  to  sixty  atmospheres  (which 
requires  powerful  machinery — one  atmosphere  14.7  pounds  to  the  square 
inch),  it  can  be  condensed  to  a  very  perceptible  liquid,  which  does  not 
mix  with  water,  but  floats  on  it  like  oil.  In  the  open  air  it  rapidly  evap- 
orates, generating  a  temperature  of — 79°  Centigrade  or  174°  Fahr.  below 
zero,  congealing  then  to  a  snowy  white  substance,  which  can  be  held  in 
the  hand  for  a  while  if  it  is  not  grasped  too  tightly.  Eor,  by  the  contin- 
uous rapid  evaporation,  there  is  a  layer  of  gas  around  the  solid  mass, 
which  prevents  immediate  contact  with  the  skin;  but  if  pressed  tightly 
it  causes  a  pain,  like  touching  red-hot  iron,  and  provokes  a  blister. 

"  Now,  considering  the  fact  that  the  expense  of  the  materials  for  manu- 
facturing carbonic  acid  in  those  comparatively  small  quantities  used  to 
manufacture  carbonated  drinks  are  considerably  increased  by  freight, 
spoiling,  etc.,  and  that  the  gas  cannot  be  made  valuable  in  proportion  to 
the  cost  of  its  generation,  it  occurs  to  me  that  it  can  be  manufactured  on 
a  large  scale,  and  by  condensing  it  to  a  liquid  it  could  be  shipped  cheaply 
and  easily  to  any  point,  and  employed  with  greater  economy  than  as  now 
manufactured.  Besides  this,  a  large  percentage  of  manufacturing  ex- 
penses are  saved,  trouble  avoided,  uniformity  in  quality  is  obtained  and 
every  kind  of  waste  is  avoided. 

"  The  compressed  gas  is  manufactured  already  in  three  factories  in 
Germany,  one  of  which  uses  natural  gas  as  it  comes  out  of  the  earth. 
The  gas  (the  manufactured  as  well  as  the  artificial)  must  be  carefully 
purified  and  dried,  and  is  then  compressed  with  the  aid  of  strong  pumps. 
During  the  condensing  process  a  great  deal  of  heat  is  liberated,  and  the 
gas  must  be  continually  cooled,  which  is  easily  done  by  a  cold  liquid 


LIQUEFIED    CARBONIC    ACID.  157 

streaming  along  outside  of  the  pipes.  The  liquid  is  transported  in  strong 
iron  flasks,  similar  to  our  fountains,  containing  about  sixteen  pounds  of 
liquid  acid,  equal  to  one  thousand  gallons  of  the  gas.  This  method 
guarantees  a  thoroughly  purified  gas  in  itself,  inasmuch  as  a  poor  quality 
could  only  be  liquefied  by  an  exceedingly  heavy -pressure,  if  it  could  be 
done  at  all.  The  advantages  of  an  absolutely  pure  gas,  such  as  this 
process  would  insure,  are  of  more  importance  and  value  than  a  great 
many  manufacturers  of  soda  water  may  think;  especially  for  making 
artificial  mineral  waters,  in  which  the  presence  of  atmospheric  air  leads 
to  many  inconveniences.  By  the  use  of  this  preparation  a  comparatively 
large  quantity  of  carbonated  water  may  be  manufactured  in  a  very  short 
time. 

"  The  necessary  apparatus  for  using  the  liquid  acid  in  the  bottling  trade 
is,  of  course,  very  simple,  as  the  present  arrangements  for  manufacturing 
the  gas  are  not  needed.  The  new  machinery  would  consist  of  a  mixing 
cylinder,  and  the  liquid  carbonic  acid  bottle.  This  latter  is  connected 
with  the  mixing  cylinder  by  a  delivery  valve;  an  ordinary  gauge  indicates 
the  pressure,  and  a  safety-valve  prevents  any  dangerous  eventuality. 
After  the  mixing  cylinder  is  provided  with  the  necessary  water,  ingre- 
dients, etc.,  the  valve  between  the  liquid  carbonic  acid  bottle  and  mixer 
is  opened  and  the  water  saturated  with  the  gas.  As  soon  as  the  water  is 
bottled,  the  mixer  is  filled  again  and  the  remaining  gas  used  for  the  new 
filling." 

This  is  only  possible  on  pump  apparatus;  on  others  the  remaining  gas 
must  be  allowed  to  escape  before  the  fountains  can  be  filled  again.  The 
expense  of  manufacturing  250  bottles  of  mineral  water  in  Germany 
amounts  to  about  one  dollar.  If  this  method  could  be  profitably  adopted 
in  this  country  it  might  bring  about  a  radical  change  in  the  trade.  The 
practical  principles  of  liquefying  carbonic  acid  gas  we  may  consider  thus: 

A  volume  of  water,  at  60°  Fahr.,  will  absorb  or  dissolve  and  hold 
in  solution  one  volume  of  gas,  if  thoroughly  agitated.  Now,  put  this 
volume  of  water  holding  the  gas  in  solution  in  a  receiver  or  fountain 
furnished  with  an  agitator  and  pressure  gauge,  and  force  by  proper  means 
another  volume  of  gas  into  the  water,  and  thoroughly  agitate.  The  gauge 
will  then  indicate  fifteen  pounds  per  square  inch  (the  pressure  required 
to  confine  an  additional  atmosphere  or  volume).  Now,  force  in  another 
volume  of  gas  under  the  same  conditions,  and  the  gauge  will  indicate 
thirty  pounds  per  square  inch,  and  so  on  increasing  fifteen  pounds  pres- 
sure for  each  additional  volume  of  gas  until  the  liquefying  point  or  pres- 
sure is  reached,  which  is  about  500  to  800  pounds  per  square  inch,  ac- 
cording to  the  temperature.  Now,  a  complete  change  of  affairs  takes 
place,  for  the  greater  part  of  the  gas  that  has  been  accumulating  in  the 
water,  and  now  amounts  to  thirty- five  or  fifty  volumes,  is  suddenly  forced 
or  squeezed  out,  and  will  float  on  the  surface  like  oil — the  water  under 


158  A  TREATISE  ON  BEVERAGES. 

these  conditions  acting  like  a  sponge,  absorbing  and  storing  the  gas  in  its 
gaseous  state,  and  then  separating  it  in  its  anhydrous  or  liquid  condition 
under  this  high  pressure,  insoluble  in  water,  and  of  strange  and  peculiar 
properties. 

This  was  the  commercial  liquid  acid  that  has  been  thrown  on  the 
market  with  crude  and  defective  apparatus  to  utilize  the  same  for  bot- 
tling purposes.  A  German  company,  about  two  years  ago,  made  the  first 
attempt  to  furnish  the  compressed  gas  to  the  American  trade,  on  a  basis 
commensurate  with  commercial  purposes,  but  failed  by  reason  of  its 
ignorance  respecting  the  requirements  of  the  carbonating  industry  here. 
The  practical  application  of  liquid  carbonic  acid  was  never  fully  demon- 
strated by  this  concern,  and  its  exertions  were,  therefore,  viewed  with 
apathy  by  the  trade. 

How  it  is  Made. — The  American  Carbonate  Co.,  of  New  York,  has 
introduced  a  new  and  improved  method  for  obtaining  the  gas  in  absolute 
purity,  by  which  the  product  is  not  dependent  upon  the  uncertain  and 
ofttimes  impure  natural  gas,  and  by  which  no  mineral  acid  is  used.  To 
make  the  gas,  broken  marble  is  heated  in  a  kiln  especially  constructed 
for  that  purpose,  to  a  sufficient  temperature  to  drive  the  gas  off.  The 
generated  gas  passes  from  the  kiln  through  the  coolers  and  thence  into 
the  compressors,  which  reduces  the  gas  to  the  liquid  form.  The  refuse 
or  by-product  makes  an  excellent  lime  for  building  purposes.  The  ex- 
clusion of  all  impurities,  such  as  sulphurous  acid  and  nitrous  oxides, 
which  are  always  present  in  sulphuric  acid,  are  said,  therefore,  to  be  ab- 
solutely secured  by  the  heating  process.  A  small  quantity  of  iron  or 
silica  and  traces  of  other  substances  are  often  contained  in  marble,  which 
are  not  affected  by  the  heat,  but  some  are  more  or  less  affected  when  acid 
is  used  to  generate  the  gas. 

No  Danger  of  Explosion. — The  compressed  or  liquefied  gas  is  stored 
and  shipped  in  a  strong  wrought-iron  cylinder,  fitted  at  one  end  with  an 
outlet  valve,  tested  to  four  thousand  pounds  hydrostatic  (water)  pressure, 
which  precludes  any  possible  danger  by  explosion.  As  a  matter  of  fact, 
there  is  no  explosive  power  attached  to  carbonic  acid  gas  in  its  pure  state, 
in  the  same  sense  as  gunpowder  or  dynamite  and  similar  well-known  ex- 
plosives. Of  course,  there  is  a  strong  pressure  in  the  cylinder,  and  if 
anything  should  happen,  such  as  an  unusual  degree  of  heat,  as  in  case  of 
fire,  or  the  cylinders  were  too  weak  (which  the  high  testing  pressure 
absolutely  prevents  a  possibility  of),  the  gas  would  escape  with  a  hissing 
noise  through  the  fracture,  but  the  vessel  would  otherwise  remain  intact 
and  not  be  hurled  about  with  great  violence,  as  in  boiler  or  the  ordinary 
generator  explosions. 

Above  the  liquid  in  the  bottle,  within  two  or  three  inches  of  the  top, 
is  a  volume  of  carbonic  acid  gas,  corresponding  in  pressure  to  the  or- 
dinary temperature  outside,  which  escapes  when  the  valve  is  opened.  As 


LIQUEFIED   CARBONIC    ACID.  159 

previously  stated,  the  natural  state  of  carbonic  acid  is  the  gaseous  form, 
and  cannot  be  held  in  any  other  condition  but  by  pressure.  Therefore, 
when  the  pressure  is  removed  from  the  liquid  it  immediately  resumes  its 
natural  or  gaseous  state.  By  laying  the  bottle  or  flask  on  its  side,  plac- 
ing a  bag  over  the  valve,  which  is  opened  to  the  full  extent,  the  liquid 
acid  flows  out  freely  arid  assumes  a  snow-like  mass,  which  slowly  evapor- 
ates. A  pressure  of  one  thousand  pounds  to  the  square  inch  prevails 
during  this  interesting  operation,  and  is  accompanied  by  a  sharp,  hissing 
sound. 

Thus  far  the  material  and  its  manufacture  have  been  treated  upon  to 
the  entire  exclusion  of  the  uses  to  which  it  is  and  has  been  adopted  in  the 
industrial  arts.  Its  practical  applications  are  manifold  and  important, 
and  in  Germany  the  manufacture  of  liquid  carbonic  acid  has  assumed 
large  proportions.  The  American  company  is  convinced  that  its  future 
in  this  country  is  big  with  promise,  and  feels  assured  that  the  extensive 
plant  it  has  erected  for  the  production  of  the  liquid  gas  for  various  com- 
mercial purposes  will  be  taxed  to  its  utmost  in  a  short  time,  when  the 
nature,  capabilities  and  quality  of  its  product  are  fully  understood. 

The  method  of  generating  gas  for  the  manufacture  of  carbonated 
waters  is  held  to  be  defective,  and  the  gas  produced  not  as  pure  as  it 
should  be.  A  stock  of  gas  ready  at  hand,  of  absolute  purity  and  uni- 
form quality,  is  certainly  a  desideratum,  and  this  the  "  liquid  carbo- 
nate," as  the  American  Carbonate  Co.  felicitously  terms  its  liquid  car- 
bonic acid,  proposes  to  accomplish.  No  extra  machinery  is  required  for 
its  use;  on  the  contrary,  the  labor  of  obtaining  the  gas  by  the  present 
methods,  and  the  cost  and  danger  of  handling  the  gas-producing  materials 
and  apparatus,  are  entirely  obviated.  A  bottle  of  the  liquid  gas,  a  mix- 
ing cylinder  and  a  pressure-registering  gauge  are  all  the  appliances  needed. 
In  fact,  any  style  of  carbonating  apparatus  can  be  readily  adapted  for 
using  the  liquefied  gas.  When  the  cylinder  containing  the  liquid  car- 
bonic acid  is  attached  to  the  fountain,  rapid  evaporation  produces  an 
intense  cold,  which  reduces  the  temperature  of  the  water  to  be  charged, 
in  a  corresponding  degree,  and  the  absorption  of  the  gas  is  more  rapidly 
and  easily  accomplished  at  a  much  less  pressure  than  is  necessary  by  the 
ordinary  apparatus,  the  natural  expansion  of  the  gas  contributing  the 
necessary  pressure  required  for  saturating  the  water.  The  presence  of 
atmospheric  air  in  the  charging  cylinders  or  fountains  is  and  has  always 
been  a  detriment  to  the  proper  gasing  of  the  water;  and  the  entire  ab- 
sence of  air  from  liquid  carbonic  acid  cannot  but  be  advantageous  in  the 
preparation  of  true  mineral  waters  and  highly  carbonated  saccharine 
beverages. 

A  Simple  Process.— The  whole  process  is  very  simple,  and  in  the 
next  chapter  on  apparatus  we  append  cuts  and  explanation  of  the  appli- 
cation of  the  liquid  carbonic  acid.  From  other  parts  of  the  globe,  Europe 


160  A    TREATISE    ON    BEVERAGES. 

and  Australia,  very  fair  results  are  reported  by  its  application.  Our 
manufacturers  of  machinery  are  cautious  and  conservative  respecting  the 
practicability  of  the  liquefied  gas,  but  if  it  should  prove  successful,  they 
will  not  be  the  last  ones  to  advocate  its  adoption. 

It  can  be  Used  for  Various  Things.— The  American  Carbonate 
Company,  lately  instituted  in  New  York,  gives  in  its  circular  the  follow- 
ing explanation  to  the  trade,  which  we  copy,  being  of  interest  to  those 
intending  to  give»liquid  carbonic  acid  a  trial.  It  says: 

"The  acid  is  bottled  in  wrought-iron  cylinders  (see  cut  in  Part 
III.  on  Apparatus),  tested  to  stand  a  four-fold  higher  pressure  than  they 
are  ordinarily  required  to  bear,  so  that  the  acid  can  be  handled  and 
shipped  in  these  cylinders  at  any  time  of  the  year  and  in  all  climates 
with  absolute  safety.  Each  cylinder  is  about  4  feet  long  and  5  inches  in 
diameter  and  holds  about  twenty  pounds  of  liquid  carbonic  acid,  which 
represents  about  eleven  hundred  gallons  of  carbonic  acid  gas  at  the  com- 
mon atmospheric  pressure.  By  this  immense  condensation  in  volume 
the  saving  in  transportation,  the  ready  supply  and  the  easy  application  is 
correspondingly  great.  All  that  is  required  to  obtain  the  desired  amount 
of  carbonic  acid  for  immediate  use  is  to  open  the  valve  of  the  cylinder, 
when  by  evaporation  of  the  liquid  the  gas  will  escape  till  the  valve  is 
closed  or  the  bottle  emptied.  These  cylinders  when  charged  are  per- 
fectly harmless,  and  in  case  of  accidental  breakage  the  only  result  would 
be  the  gradual  escape  of  the  carbonate  in  its  gaseous  state. 

"  The  carbonate  of  this  company  is  not  only  absolutely  pure,  and 
therefore  better  adapted  for  the  charging  of  carbonated  beverages,  but  is 
also  cheaper  than  the  gas  produced  by  the  old  method.  Each  of  our 
cylinders  of  twenty  pounds  of  gas  by  weight  is  sufficient  to  charge  two 
hundred  to  three  hundred  gallons  of  pure  water,  according  to  the  pres- 
sure desired.  As  the  evaporation  of  the  liquid  acid  into  its  gaseous  state 
absorbs  warmth,  and  consequently  produces  cold,  the  absorption  of  the 
extremely  cold  gas  by  the  water  is  much  more  rapid  and  complete  at  a 
comparatively  lower  pressure  and  in  a  much  shorter  time  than  by  the  old 
method.  By  using  the  carbonic  acid  gas  in  the  form  manufactured  by 
this  company  for  the  purpose  of  charging  beverages  there  will  be  conse- 
quently a  great  saving  in  material,  apparatus,  help  for  handling  and 
time,  this  materially  reducing  the  cost  of  manufacturing  these  beverages. 

"Liquid  carbonic  acid  is  also  used  to  great  advantage  in  drawing 
beer,  ales,  porter,  etc.  By  its  use  the  old  methods  of  forcing  beer  by 
water  or  air  pressure  is  not -only  superseded,  but  the  beer  is  kept  in  a 
uniform  excellent  condition  for  any  length  of  time,  and  the  last  drop  in 
the  barrel  will  be  as  fresh  and  healthy  as  the  first  glass. 

"  In  breweries  it  can  be  used  for  clearing  beer;  in  bakeries  it  takes 
the  place  of  yeast  and  artificial  baking  powders,  all  of  which  are  more  or 
less  injurious.  It  is  also  extensively  used  in  apparatus  for  extinguishing 


LIQUEFIED    CARBONIC    ACID. 


161 


fires;  for  cooling  purposes;  in  the  manufacture  of  cast  steel  and  other 
cast  metals;  for  raising  sunken  wrecks,  and  for  many  other  manufactur- 
ing, mechanical  and  scientific  purposes." 

The  company  offers  also  a  series  of  apparatus  for  distributing  and  ap- 
plying the  gas,  for  regulating  its  escape  and  measuring  its  pressure. 
A  description  of  them  we  will  find  in  the  next  Part,  on  Apparatus,  with  a 
report  appended  as  to  their  practical  employment,  by  the  writer's  own 
experience  and  experiments. 

11 


PART    THIRD. 


CARBONATING  APPARATUS. 

THE  MACHINERY  AND  SYSTEMS  OF  ALL  NATIONS 

DESCRIBED. 


CHAPTER  X. 

INTKODUCTION  TO  ALL  SYSTEMS  OF  APPARATUS. 

Remarks. — Dr.  Priestley's  Apparatus. — Dr.  Nooth's  Apparatus.— The  Geneva 
System. — The  Continuous  System. — The  Bramah  System.— The  Mondol- 
lott  System. — The  Intermittent  System. — Liquid  Carbonic  Acid  System. 

Remarks. — The  experiments  to  devise  means  for  impregnating  water 
with  carbonic  acid  gas  or    "  fixed  air/'  as  it  was  first  called,  date  back 

to  the  Eighteenth  Century.  Therefore 
in  beginning  this  chapter  on  the  soda- 
water  machinery  of  the  world,  it  may  not 
be  out  of  place  to  refer  incidentally  to 
those  who  were  early  engaged  in  experi- 
menting with  the  newly  discovered  gas 
and  the  apparatus  that  was  first  made 
and  used,  both  for  experimental  and  com- 
mercial purposes. 

Dr.  Priestley's  Apparatus.  —  In 
1772  Priestley  put  up  a  primitive  arrange- 
ment, constructed  entirely  of  glass,  to 
impregnate  water  with  the  "fixed  air," 
derived  from  the  mixture  of  chalk  and 
vitriol,  intending  it  specially  for  the  use 
of  sailors,  and  others  exposed  to  "  disease 
of  a  putrid  nature,  of  which  kind  is  the 
sea  scurvy."  He  had  evidently  already 
FIG.  52.— DR.  PRIESTLEY'S  APPARATUS,  seen  the  great  value  of  the  mixture  for 


INTRODUCTION    TO    ALL    SYSTEMS    OF    APPARATUS. 


163 


the  preservation  and   recovery  of  health.     The   sketch  at  foot  of  pre- 
ceding page,  taken  from  his  works,  will  give  an  idea  of  his  arrangement. 

The  process  was  to  be  assisted  by  shaking  the  bottle  (a)  as  the  water 
became  displaced  by  the  "fixed  air."  The  water  thus  carbonated  was 
to  be  kept  in  corked  and  cemented  bottles  with  the  mouth  downwards. 

He  also  recommended  the  use  of  a  "  condensing  engine  "  (a  pump)  to 
impregnate  the  water  more  highly,  and  recommended  powdered  limestone 
or  marble  and  oil  of  vitriol  as  the  most  suitable  materials  for  producing 
the  "  fixed  air."  He  also  described  an  apparatus  invented  by  Dr.  Nooth 
for  carbonating  water. 

Dr.  Nooth's  Apparatus.— This  will  be  seen,  by  the  annexed  sketch, 
to  be  identical  in  principle  with  the  gazogenes,  seltzogenes,  and  carbona- 
tors  of  the  present  day,  and,  indeed,  with  all  machines  which  work  by 
chemical  pressure.  The 
lowest  vessel  contains  the 
materials  for  producing 
the  "fixed  air,"  or  car- 
bonic acid.  The  mid- 
dle one  the  water  to  be 
carbonated.  The  upper 
one  is  for  the  reception  of 
the  water  displaced  by  the 
carbonic  acid  gas  through 
the  bent  tube.  The  pro- 
cess was  to  be  accelerated 
by  taking  off  the  two  up- 
per vessels  and  shaking 
them.  There  is  evidently  a  valve  between  the  two  lower  vessels  to  allow 
the  gas  to  pass  up  wards,  but  to  keep  the  water  from  descending. 

About  the  same  time,  Dr.  Bewley  (1767)  also  proposed  to  make  arti- 
ficial mineral  waters,  and  it  is  probable  that  Dr.  Priestley  adopted  some 
of  his  plans. 

We  have  now  reached  the  period  when  the  study  of  chemistry  sud- 
denly emerged  from  a  merely  experimental  stage  into  the  position  of  an 
exact  science,  owing  to  the  discoveries  of  the  great  French  chemist, 
Lavoisier  (born  1743,  executed  in  French  Revolution,  1794).  Among  his 
other  investigations,  he  definitely  traced  the  characteristics  of  the  gas  to 
which  he  gave  the  name  of  carbonic  acid  gas.  He  suggested  a  means  of 
charging  water  with  this  gas,  and  his  improvements  include  what  we 
should  term  the  "acid  bottle,"  and  a  pump  for  producing  the  pressure 
(as  suggested  also  by  Priestley).  In  fact  the  last  quarter  of  the  18th 
century  may  be  looked  to  as  the  date  of  the  invention  of  carbonated 
waters  as  an  article  of  manufacture,  and  the  honor  seems  to  be  divided 
among  a  good  many  claimants;  but  perhaps  one  of  the  chief  shares 


FIG.  53.— DR.  NOOTH'S  APPARATUS. 


164  A  TREATISE  ON  BEVERAGES. 

belongs  to  Professor  Torbern  Olof  Bergman,  a  Swedish  chemist,  (born 
1735,  died  1784),  who  appears  to  have  "  suffered  in  1770  from  a  painful 
disease,  which  was  much  alleviated  by  the  use  of  mineral  waters  obtained 
from  Germany.  The  impossibility  of  getting  these  in  the  early  spring 
led  Bergman  tirst  to  analyse,  and  then  to  compound  them,  which  he  did 
with  remarkable  success.  His  process  consisted  in  generating  carbonic 
(or  as  he  called  it  "  aerial ")  acid,  impregnating  water  therewith,  and 
then  adding  various  mineral  ingredients  according  to  the  particular 
spring  he  desired  to  imitate.  He  devised  simple  and  efficient  apparatus 
for  generating  carbonic  acid  from  chalk  and  vitriolic  acid,  and  the  use 
of  them  became  so  popular  even  in  the  most  distant  Swedish  Provinces, 
that  women  as  well  as  men  practised  aeration  with  wonderful  dexter- 
ity/' He  appears  to  have  been  indebted  to  the  discoveries  of  the  French 
Duke  De  Chaulnes  (born  1741,  died  1793),  for  the  "  agitator  "  which  he 
used  in  the  process  of  carbonating. 

Pierre  Joseph  Macquer,  another  French  chemist,  (born  1718,  died 
1784),  also  contributed  to  the  completion  of  the  apparatus  by  devising 
the  means  of  washing  and  purifying  the  gas. 

Since  then  to  the  present  time  the  machinery  for  the  manufacture  of 
artificial  waters  has  gradually  been  perfected. 

The  Geneva  System.— The  machines  used  in  the  early  manufacture 
of  carbonated  waters  in  Europe  consisted  of  a  large  wooden  cylinder, 
bound  with  strong  iron  hoops,  enclosing  an  agitator  to  generate  the  gas. 
The  gas  passed  into  a  gasometer,  and  the  force  pump,  was  next  employed 
to  compress  into  a  cylinder  the  quantity  of  gas  required  to  carbonate  the 
liquid.  This  system  was  called  the  "  Geneva"  system,  and  is  partially 
in  use  yet  in  Europe.  The  contents  of  a  cylinder  after  being  impreg- 
nated with  gas  is  drawn  off  by  the  bottler  before  the  operation  can  be 
repeated,  and  this  plan  of  working  is  to-day  called  the  "  semi-continuous 
plan/'  of  which  we  give  descriptive  illustrations  in  the  next  part  of  this 
Chapter. 

The  Continuous  System. — The  plan  at  present  extensively  in  use 
in  Europe  is  the  so-called  "continuous  direct-action  process,"  or  con- 
tinuous plan.  The  principle  of  this  is  as  follows: 

The  carbonic  acid  gas  is  made  in  a  leaden  vessel,  the  carbonate  being 
placed  in,  generally  being  mixed  with  water:  the  acid,  which  is  con- 
tained in  a  continuous  vessel,  being  poured  on  by  a  simple  arrangement 
in  just  sufficient  quantities  to  generate  the  gas,  no  more  being  used  than 
is  absolutely  required  for  the  purpose,  the  waste  product,  when  ex- 
hausted, being  easily  drawn  off  and  a  fresh  charge  inserted. 

The  gas  passes  from  the  leaden  vessel  called  the  "generator"  into 
what  is  called  the  "gasometer,"  in  which  it  is  allowed  to  expand,  after 
passing  through  water.  The  soda-water  machine  proper  is  a  gas  and 
water  pump  and  condenser  (or  globe)  mounted  on  a  strong  iron  frame, 


INTRODUCTION  TO  ALL  SYSTEMS  OF  APPARATUS.     165 

the  one  action  of  the  person  turning  the  fly-wheel,  pumping  the  gas  and 
water  at  the  same  time,  and  forcing  them  into  the  globe,  inside  of  which 
is  an  agitator,  driven  at  a  very  rapid  rate,  which  thoroughly  breaks  up  the 
water  into  a  spray,  and  in  this  condition  it  takes  up  a  large  quantity  of 
gas,  according  to  the  pressure  the  machine  is  being  worked  at.  The  water 
is  then  drawn  off,  the  pump  constantly  refilling  the  globe  as  it  is  taken 
away,  thus  obtaining  the  largest  quantity  of  produce  in  the  shortest  time 
possible. 

The  Bramah  System. — To  Joseph  Bramah,  an  English  inventor, 
belongs  the  palm  of  having  constructed  the  first  complete  continuous 
apparatus.  He  took  as  his  starting-point  a  machine  which  had  been 
patented  a  few  years  previously  by  a  person  named  Hamilton,  and  which 
embodied  several  substantial  improvements  in  soda-water-making  ma- 
chinery as  theretofore  constructed.  He  afterwards  devised  an  ingen- 
ious and  efficient  apparatus,  in  which  were  comprised  all  the  principal 
features  of  the  ordinary  continuous  process  soda-water  machines  of  the 
present  day:  that  is  to  say,  it  contained  the  generator  for  producing  the 
carbonic  acid  gas;  the  gasometer  for  accumulating  it;  the  condenser  for 
combining  it  with  the  water;  and  the  force-pump.  This  machine  was 
unquestionably  a  great  step  in  advance,  and  it  still  remains,  in  all  es- 
sential features,  the  same  as  left  by  Bramah,  the  only  improvements 
since  made  therein  being  in  constructive  details  of  comparatively  minor 
importance.  Other  soda-water  machines  have  been  devised  from  time 
to  time,  and  brought  into  use  more  or  less  extensively,  but  few  of  these- 
showing  any  practical  advantages,  they  were  sooner  or  later  discarded. 

There  can  be  no  doubt  that  Bramah  perceived  the  defects  of  the 
machinery  in  use  at  that  time,  and  made  an  improvement  by  an  arrange- 
ment that  would  permit  the  carbonating  and  bottling  to  go  on  continu- 
ously and  simultaneously.  He  found  that  the  conditions  under  which 
this  continuity  of  action  could  be  realized  were — that  the  pump  should 
be  capable  of  producing  any  amount  of  pressure,  that  the  gas  and  the 
water  should  be  pumped  together,  that  there  should  be  regulating  cocks 
for  supplying  gas  and  water  as  fast  as  both  were  drawn  off,  that  the  re- 
ceiver or  condenser  should  be  sufficiently  strong  to  bear  the  required 
pressure,  and  lastly,  that  the  liquid  in  the  condenser  should  be  continu- 
ously agitated  to  promote  the  solution  of  the  gas.  All  these  conditions 
are  carried  out  in  Bramah's  continuous  process  machine,  which  is  repre- 
sented by  the  engraving  on  succeeding  page. 

One  important  feature  of  this  machine  is  the  peculiar  construction  of 
the  pump.  The  piston  is  solid,  and  works  upwards,  so  that  its  upstroke 
corresponds  to  the  downstroke  of  the  piston  of  an  ordinary  force  pump. 
It  is  provided  with  a  flexible  collar,  which  is  affected  by  the  pressure  in 
such  a  way  that  the  piston  becomes  tighter  as  the  pressure  within  the 
pump  increases.  The  valves  are  in  a  suitable  valve-piece,  situated  at  the 


166 


A   TREATISE   ON  BEVERAGES. 


top  of  the  pump,  and  are  easily  got  at  by  simply  removing  a  screw  plug. 
It  will  be  evident  from  this  description  that  when  the  pump  has  drawn 
in  its  charge  of  gas  and  water  by  a  downstroke,  the  water  being  the 
heavier  will  naturally  be  at  the  bottom,  surrounding  the  collar,  and  thus 
preventing  the  escape  of  gas.  Even  should  the  collar  become  leaky, 
nothing  would  escape  but  a  few  drops  of  water,  which  would  be  of  no 
consequence.  Then,  by  the  upstroke  of  the  piston,  the  gas  is  driven  on 
first,  and  the  water  last,  so  that  the  most  important  material  in  the  manu- 
facture of  carbonated  waters  is  effectively  utilized  without  waste.  In  the 
old  machine,  the  pump  was  open  at  the  top,  the  piston  being  formed  of 
leather,  fitting  the  bore  of  the  barrel,  and  the  valves  were  situated  at  the 


FIG.  54.— BRAMAH'S  FIRST  CONTINUOUS  MACHINE. 


bottom.  The  gas  was  drawn  in  at  the  upstroke,  and  forced  out  at  the 
downstroke,  the  prevention  of  escape  depending  on  the  fit  of  the  piston 
in  the  barrel.  Then  again,  the  old  pump,  unless  surrounded  by  water, 
became  heated  by  the  condensation  of  the  gas.  Attempts  have  been 
made  to  pump  gas  and  water  together  with  the  former  kind  of  pump, 
and  there  are  some  of  them  at  work  now,  but  they  are  always  getting  out 
of  order.  The  objection  to  this  kind  of  pump  may  be  very  shortly  stated. 
The  water  being  heaviest,  will  fall  to  the  bottom,  and  consequently  be 
driven  out  first,  and  the  gas  last,  on  the  descent  of  the  piston;  or,  if  any 
escape  takes  place,  the  gas  will  pass  by  the  piston,  and  the  most  essential 
material  will  be  lost,  The  superior  system  of  Bramah's  pump  is  in  prin- 
ciple the  same  as  now  adopted  in  all  "  continuous  process  "  machines. 

The  chief  differences  between  these  old  Bramah  machines  and  those 
now  manufactured  are  in  the  design  of  the  frame,  and  in  the  proportions 


INTRODUCTION   TO   ALL   SYSTEMS    OF    APPARATUS.  167 

of  the  condenser,  which  is  now  made  much  larger  than  was  formerly  the 
case. 

The  Bramah  system  is  the  "continuous  system,  English  plan"  of 
to-day,  and  if  the  cylinders  are  large  enough  they  can  also  be  worked 
semi-continuously  when  preferable. 

The  Mondollot  System. — Another  continuous  system  lately  intro- 
duced from  England  is  the  Mondollot  continuous  system,  described  in  the 
next  Chapter. 

The  chief  difference  between  the  Mondollot  and  the  Bramah  system 
lies  in  the  arrangement  of  the  apparatus  for  generating  the  carbonic  acid 
gas.  The  mechanical  portion  for  pumping  the  gas  and  water  together 
under  strong  pressure  remains  identical  in  action. 

The  use  of  the  gasometer  in  the  Bramah  system  is  to  store  the  car- 
bonic acid  gas  and  hold  it  in  readiness  for  the  pump,  and  it  is  also  used 
incidentally  to  purify  the  gas. 

In  the  Mondollot  machine  the  carbonic  acid  gas  is  drawn  from  the 
generator  without  the  medium  of  the  gasometer,  and  in  the  entire  sup- 
pression of  this  gasometer  lies  the  main  difference  between  the  Mondollot 
and  the  Bramah  system. 

The  pump  in  the  Mondollot  system  is  made  to  regulate  the  quantity 
of  sulphuric  acid  that  is  admitted  to  the  carbonate  with  such  accuracy 
that  every  stroke  of  the  pump  draws  into  the  generator  the  exact  amount 
of  sulphuric  acid  that  will  replace  the  carbonic  acid  that  has  just  been 
drawn  out  by  the  very  same  stroke. 

The  impregnation  of  the  water  in  the  afore-described  systems  is  carried 
OQ  mechanically  by  the  aid  of  a  pump. 

The  Intermittent  System.— There  is  a  third  system,  which  im- 
pregnates the  water  chemically  by  the  aid  of  the  expansive  power  of  the 
generated  carbonic  acid  gas  by  the  pressure  produced  in  the  generator 
without  the  aid  of  a  pump  or  gasometer.  This  system  is  much  used  in 
America,  Germany,  France,  Russia,  and  is  also  adopted  in  England,  and  it 
is  called  the  intermittent  plan. 

In  the  United  States  a  set  of  apparatus  after  this  plan,  but  with  two 
generators,  is  called  a  "  continuous  apparatus,  American  plan." 

The  idea  is  to  charge  one  generator  while  the  other  one  is  in  opera- 
tion, in  fact  to  enable  a  continuous  operating,  and  which  is  thus  practi- 
cally achieved;  but  if  one  generator  is  attached,  the  operation  has  to  be 
interrupted  after  the  generator  is  exhausted  and  fresh  material  must  be 
supplied.  The  pumps  attached  to  the  American  apparatus  are  for  inject- 
ing the  fountains  with  water  when  they  are  exhausted,  to  prevent  waste 
of  gas  and  force  the  water  against  the  remaining  gas  pressure,  which  is 
then  impregnated  by  means  of  agitation. 

On  the  same  principles  is  based  the  French  intermittent  apparatus 
with  pump,  called  "  system  Ozouf." 


168  A    TREATISE    ON    BEVERAGES. 

The  generators  on  the  American  apparatus  are  either  horizontal  and 
acid-feeding  or  vertical  and  carbonate-feeding;  the  former  being  more 
generally  in  use. 

The  fountains  or  cylinders  are  either  stationary  or  portable. 

The  semi-continuous  carbonating  apparatus  of  the  "  Geneva"  system 
is  employed  especially  where  carefully  prepared  mineral  waters  and  other 
delicate  beverages  under  exclusion  of  atmospheric  air  need  be  manu- 
factured. They  are  usually  so  far  improved  as  to  work  them  also  con- 
tinuously if  desired. 

The  continuous  apparatus,  Bramah  system,  is  much  used  in  large 
bottling  establishments  advantageously  where  a  large  and  uniform  pro- 
duction is  required,  and  motive  power  is  available. 

The  American  apparatus,  intermittent  system,  can  be  economically 
employed  in  small  establishments.  The  larger  sets,  so-called  continuous, 
American  plan,  are  practically  for  large  establishments  where  the  busi- 
ness fluctuates  considerably  and  the  requirements  in  winter  are  much 
less  than  in  summer. 

Liquid  Carbonic  Acid  System.— The  latest  or  fifth  system  intro- 
duced to  the  trade  we  might  term  the  "  liquid  carbonic  acid  system." 
It  can  be  employed  in  either  system;  the  supply  taken  from  one,  two 
or  more  carbonic  acid  cylinders  instead  of  the  generator,  and  discharged 
into  the  gasometer  or  direct  to  the  fountain  or  cylinders,  permitting  a 
continuous  operation. 

Following  in  this  Part  we  shall  describe  the  construction  of  the  ap- 
paratus made  after  the  different  systems,  mention  the  latest  improve- 
ments, and  arrange  them  systematically  to  make  the  reader  conversant 
with  the  principal  makes  of  carbonating  apparatus  of  Europe  and  the 
United  States. 


CHAPTER  XI. 


THE  SEMI-CONTINUOUS  SYSTEM. 


An  English  Machine.  —  Old  Style  German  Apparatus.  —  Another  German 

Apparatus. 

An  English  Machine. — The  annexed  two  illustrations  represent  appa- 
ratus of  this  plan.  The  force  pump  is  only  employed  to  draw  from  the  gas- 
ometer and  to  compress  into  the  cylinder  the  quantity  of  gas  required  to  im- 
pregnate the  water,  the  agitator  being  either  occasionally  or  continuously 
worked,  by  hand  or  other  power,  until  the  confined  gas  ha»  attained 
the  proper  pressure. 
The  carbonated  wa- 
ter is  drawn  off  by 
the  bottler,  and  the 
carbonic  acid  gas  re- 
maining in  the  cyl- 
inder is  either  re- 
turned to  the  gas- 
ometer or  allowed  to 
escape,  at  the  option 
of  the  manufacturer. 
The  contents  of  the 
cylinder  constitute 
"a  batch,"  and  the 
same  series  of  opera- 
tions has  to  be  re- 
peated before  an- 
other batch  is  ready 
for  bottling. 

It  will  be  seen  by  comparison  with  the  continuous  process  machines 
described  afterwards,  that  this  system  is  very  much  slower  than  that  now 
generally  adopted. 

Opinions  will  probably  always  remain  divided  as  to  the  possibility  of 
producing  waters  of  equal  quality  by  the  two  processes,  but  unquestion- 
ably the  semi-continuous  process  has  the  advantage  of  producing  a 


FIG.  55. — OLD  STYLE  WOODEN  CARBONATING  CYLINDER. 


170 


A   TREATISE    ON   BEVERAGES. 


"beverage  almost  free  of  atmospheric  air,  if  the  latter  is  removed  through 
the  safety-valve  or  blow-off  cock. 

The  semi  continuous  apparatus  of  all  styles  have  been  in  the  course 
of  time  improved  so  far  as  to  force  with  the  pump  either  water  or  gas, 
or  both  at  the  same  time,  into  the  cylinder,  thus  making  it  a  continuous 
apparatus,  and  it  is  optional  with  the  manufacturer  to  follow  either  pro- 
cess— continuous  or  semi-continuous. 

However,  some  carbonators  adhere  to  the  semi-continuous  system,  and 
in  many  factories  where  the  object  in  view  is  to  obtain  carbonated  waters 
of  very  high  quality,  rather  than  to  turn  out  a  great  quantity  in  the 
day,  the  practice  is  still  followed  of  charging  the  condenser  with  water 


FIG.  56.— CARBONATING  MACHINE  WITH  TWO  COPPER  CYLINDERS. 

first,  and  then  pumping  in  the  gas.  Where  drinks  are  bottled  at  a  very 
high  pressure  this  plan  is  recommended  by  some  makers  of  great  ex- 
perience. 

Old  Style  German  Apparatus.— This  illustration  represents  a 
semi-continuous  apparatus  of  the  old  type.  The  pump  is  forcing 
out  gas  from  the  gasometer  into  the  extra  large  cylinder  wherein  water 
has  been  previously  introduced.  There  is  no  arrangement  for  forcing  gas 
and  water  at  the  same  time  into  the  cylinder  to  work  continuously  as 
well.  The  next  cut  shows  an  improved  plan  of  that  old  style.  The 


THE   SEMI-CONTINUOUS    SYSTEM. 


171 


pump  is  improved  to  force  either  gas  or  water,  or  both  at  the  same 
time  into  the  cylinder  for  continuous  work.  The  large  cylinder,  how- 
ever, is  intended  but  for  semi-continuous  action. 


FIG.  57.— OLD-STYLE  GERMAN  APPARATUS. 

Another  German  Apparatus.— Another  German  apparatus  for 
artificial  mineral  waters  is  used  in  German  mineral-water  establishments 
and  worked  semi-continuously  where  the  removal  of  atmospheric  air  is 
carried  out.  For  other  purposes  it  can  be  operated  continuously,  the 
arrangement  permitting  to  do  so. 

In  general  arrangement  and  workmanship  this  apparatus  is  similar  to 


FIG.  58.— ANOTHER  GERMAN  APPARATUS. 


the  regular  continuous  one,  of  which  proper  descriptions  of  construction 
and  operation  follows.  On  some  German  and  English  apparatus  the 
pump  is  arranged  to  exhaust  the  atmospheric  air  from  the  charge  of 
water  before  pumping  in  the  gas,  thus  producing  a  beverage  free  of  air. 
By  this  means  the  quality  of  the  product  is  much  improved. 


CHAPTER  XII. 

THE  CONTINUOUS  SYSTEM  (ENGLISH  PLAN). 

English  Continuous  System. — English  Apparatus. — French  Continuous  Ap- 
paratus. —  German  Continuous  Apparatus.  —  American  Continuous 
Plan.— Matthews'  Apparatus.— Puffer's  Apparatus.— Tuft's  Apparatus.— 
The  Automatic  Carbonator. — The  Mondollott  System. — Economizing  Gas 
in  Continuous  Apparatus. 

The  English  Continuous  System.— By  thus  naming  a  distinctive 
system  of  apparatus  we  are  enabled  to  properly  classify  all  makes  of  ap- 
paratus— those  which  partake  of  that  style  or  system  of  machinery  which 
is  generally  classed  as  English  continuous,  whether  of  French,  German, 
English  or  American  make. 

English  Apparatus. — The  following  cuts  represent  the  continuous 
apparatus,  "  Bramah's"  system  of  the  English  improved  plan,  with  globu- 
lar and  cylindrical  condenser  or  saturator. 

This  kind  of  apparatus  is  manufactured  in  different  sizes  by  Barnett 
&  Foster,  London,  England,  and  comprises  three  essentials,  of  which  the 
manufacturers  furnish  the  following  description,  viz. : 

1.  "  The  Generator,  in  which  the  carbonates  are  mixed  with  the  acid, 
producing  carbonic  acid  gas;  2.  The  Gasometer,  where  the  carbonic 
gas  is  stored;  and  3.  The  Machine  Proper,  consisting  of  the  pump  and 
condenser,  the  former  drawing  gas  on  the  one  side  and  water  on  the  other, 
and  forcing  it  into  the  condenser  or  globe,  where  both  the  gas  and  water 
are  incorporated  together,  ready  for  bottling  by  the  various  bottling 
machines. 

"  The  Generator,  a  further  drawing  of  which  is  shown  at  page  177,  is 
a  vessel  composed  of  thick,  hard-rolled  lead,  which  metal  is  not  chemically 
affected  by  the  sulphuric  acid  used  in  connection  with  the  carbonates  for 
evolving  carbonic  acid  gas,  and  with  care  will  last  many  years.  The  top 
dome  is  connected  to  the  body  by  means  of  rings,  bolts,  and  nuts.  The 
advantage  of  this  is  great,  as  in  case  the  fans  of  the  mixer  require  repair- 
ing it  can  with  ease  be  disconnected,  renewals  or  repairs  effected,  and  re- 
connected by  any  ordinary  hand.  The  mixer  above  mentioned  consists 
of  a  stout  copper  rod  (for  strength)  resting  on  a  toe-piece  inserted  in  the 
bottom  of  a  generator  and  rising  to  the  top,  outside  of  which  is  a  strong 
handle  fitted  with  a  ferrule;  at  bottom  of  this  rod  are  fixed  mixing  fans, 


THE   CONTINUOUS   SYSTEM    (ENGLISH    PLAN). 


173 


with  holes  in,  made  of  strong  gun-metal,  the  whole  being  thickly  lined 
with  tin;  the  rod  passes  through  a  suitable  stuffing-box  fixed  in  the  top 
of  dome.  A  gun-metal  connection  is  also  fixed  for  the  acid  supply  pipe, 
which  is  a  better  arrangement  than  the  swinging  bottle,  though  we  put 
this  where  desired. 

"  The  method  of  supplying  the  sulphuric  acid  is  by  pouring  it  in  at 
the  leaden  funnel.  When  the  pipe  becomes  charged  with  sufficient  acid 
it  forms  a  stoppage  which  the  gas  cannot  pass,  as  the  pipe  always  remains 
filled  to  the  height  of  the  bent  part  or  inlet  on  to*  of  generator;  what- 


FIG.  59.- ENGLISH  CARBONATING  APPARATUS. 

ever  amount  of  acid  is  afterwards  poured  in  at  the  funnel  will  be  the 
exact  amount  that  goes  into  the  generator.  The  improvement  effected 
by  this  arrangement  is  obvious,  for  should  the  pipe  leading  from  the 
generator  become  clogged  up  and  not  allow  the  gas  to  pass  freely,  instead 
of  straining  the  generator  or  the  pipe  of  gasometer  the  acid  is  forced  up 
the  syphon  pipe,  strikes  against  the  top  of  the  box,  and  afterwards  finds 
its  level,  when  the  undue  pressure  has  been  relieved  from  the  generator, 
by  the  gas  flowing  into  the  gasometer.  There  being  no  wear,  it  will  last 
an  unlimited  time. 

"  On  the  reverse  side  to  where  the  above  is  fixed  is  the  connection  for 
outlet  pipe  from  generator  to  gasometer.     This  pipe  is  of  stout  lead, 


174 


A    TREATISE   ON  BEVERAGES. 


sufficiently  large  to  allow  free  vent.  It  lias  a  strong  cap  and  lining  of 
gun-metal  at  each  end,  which  are  easily  screwed  or  unscrewed  from  the 
connections  fixed  in  generator  and  gasometer.  It  is  here  that  our  Im- 
proved Purifier  should  be  fixed,  and  for  the  small  increase  in  the  cost 
of  the  complete  apparatus  it  renders  the  plant  more  perfect.  The 
inlet  for  the  supply  of  the  carbonates  is  on  the  top  dome,  and  consists 
of  a  large  cap  with  screw  and  square  fitting  outside  for  tightening  or 
unscrewing;  at  the  bottom  is  the  outlet  for  the  killed  carbonates  or  sul- 
phate of  lime.  The  carbonate  having  been  extracted  from  it,  it  becomes 
a  thick  battery  substance;  we  therefore  have  designed  an  outlet  for  dis- 


FIG.  60.— GENERATOR  AND  PURIFIER. 

charging  this  gradually  by  a  sliding  valve,  which  answers  the  purpose 
admirably. 

"This  generator  may  be  fixed  on  a  wooden  stand  or  brickwork,  but 
where  the  purifier  is  used  a  cast-iron  galvanized  stand,  Fig.  60,  is 
about  the  best  arrangement.  The  object  of  the  purifier  is  to  prevent  the 
possibility  of  splashings  from  the  whiting  or  other  carbonate  being  forced 
into  the  gasometer,  and  at  the  same  time  to  more  fully  wash  the  gas. 
We  find  from  experience  that  one  purifier  is  amply  sufficient  to  eliminate 
any  impurities  that  are  likely  to  pass.  Too  much  washing  detracts  from 
that  sharpness  and  pungency  which  is  the  test  of  good  aerated  waters. 

"The  gasometer  is  a  stout  oak  tub,  of  sufficient  size  and  thickness, 
encircled  by  a  series  of  galvanized  iron  hoops,  also  a  bell  made  of  stout 
sheet  copper,  well  hammered  to  give  it  hardness.  The  inside  of  this  is 
thickly  coated  with  pure  tin;  at  the  bottom  edge  is  run  a  thick  rim; 
inside  of  this  is  a  stout  copper  wire  or  rod,  which  gives  it  greater  strength. 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN).  175 

In  the  larger  size  bells  we  put  a  strengthening  rib,  also  upon  the  inner 
side  about  half-way  up,  and  also  strengthening  pieces  on  the  dome  or 
crown.  In  the  centre  of  this  dome  is  screwed  a  cock  with  outlet  through 
the  plug,  the  object  of  which  is,  that  when  the  gas  is  first  made,  the  air 
contained  in  the  gasometer  can  be  blown  out  through  it.  It  has  also  a 
ring  at  its  upper  end,  through  which  the  cord  and  weight  run  over  the 
pulleys,  as  shown.  These  pulleys,  cord,  weight,  etc.,  are  included  with 
the  machines. 

"  Where  it  is  desirous  to  have  a  more  showy,  and  at  the  same  time  in- 
dependent and  complete  gasometer,  the  sides  can  be  mounted  with  three 
upright  supports,  weights,  lines,  etc.  The  two  pipes  shown  by  the 
dotted  lines  in  drawing  are  fixed  by  suitable  strong  gun-metal  connec- 
tions to  the  side  of  the  tub.  These  are  made  of  thick  hard-drawn  copper 
tube,  tinned  inside  and  out,  and  will  last  many  years  without  decay. 
When  required  we  substitute  solid  tin  pipe.  The  pipe  from  the  genera- 
tor has  its  upper  end  bent,  and  is  called  the  'gas  inlet  pipe,'  the  pur- 
pose being  that  the  carbonic  acid  gas  as  it  rushes  through  forces  itself 
down  some  distance  under  water — the  height  of  the  water  being  shown 
by  dotted  lines  across  the  tub — then  rises  to  the  surface,  and  the  slight 
excess  of  pressure  causes  the  bell  to  rise.  It  is  almost  impossible  for  the 
gas  when  it  has  once  passed  by  this  pipe  to  return,  as  the  orifice  is  cov- 
ered with  the  water,  and  thus  the  gasometer  once  charged  remains 
quiescent  until  the  other  pipe  is  brought  into  operation.  This  pipe  is 
straight  at  its  upper  end,  and  rises  above  the  water-line  about  five  inches, 
and  is  called  the  f  gas  outlet  pipe, '  and  is  connected  with  the  pump  by 
means  of  a  tin  pipe,  which  must  be  bent  to  the  form  shown. 

"  The  water  in  the  gasometer  should  be  changed  about  once  a  month 
when  in  full  use,  but  this  depends  upon  whether  the  purifier  be  used, 
as  the  impurities  which  are  caught  by  the  purifier  prevent  the  water 
becoming  so  soon  impure  as  it  otherwise  would  do. 

"  The  process  of  making  carbonic  acid  gas  is  extremely  simple.  Suffi- 
cient whiting  or  other  carbonate  is  put  into  the  generator  through  the 
cap,  then  water  is  added,  the  whole  being  mixed — so  as  to  dissolve  the 
carbonate — by  means  of  the  handle  of  the  mixer,  then  the  cap  is  screwed 
on  again.  Sulphuric  acid  is  now  poured  into  the  funnel,  and  the  handle 
of  mixer  slowly  turned.  An  effervescence  now  takes  place  in  the  genera- 
tor; this  effervescence  throws  off  carbonic  acid  gas,  which  is  forced  by  its 
own  pressure  into  the  gasometer.  When  the  bell  is  nearly  as  high  as  it 
should  go,  then  the  mixing  process  in  generator  must  be  stopped;  no  ac- 
cident can  possibly  occur,  as  no  pressure  is  confined. 

"  The  machine  is  the  next  in  rotation  that  we  have  to  describe,  and 
it  is  of  the  utmost  importance  that  necessary  detail  should  be  fully  carried 
out  in  this.  We  will  now  follow  the  pipe  from  gasometer.  This  is  a 
solid  tin  pipe,  bent  as  shown  in  drawing  to  prevent  the  possibility  of  water 


176  A    TREATISE    ON    BEVERAGES. 

passing  into  the  gas  outlet  pipe.  At  the  end  of  the  tin  pipe  is  a  gun- 
metal  connection,  screwed  to  a  cock  fitted  with  an  index  plate  with  raised 
figures,  the  handle  of  the  cock  having  a  pointer  to  mark  the  position, 
and  is  directly  in  communication  with  the  pump;  on  the  reverse  side  of 
pump  is  a  similar  cock,  with  a  stoneware  or  copper  solution  pan  which 
supplies  the  water  to  be  carbonated. 

"  The  pump  is  made  of  the  very  best  close-grained  gun -metal,  and  has 
a  suitable  valve-box  connected  to  the  top  of  it.  ,  In  this  is  fitted  two  valves 
of  special  make,  with  prepared  leather  tips  to  them;  one  is  a  draught, 
the  other  a  stop  valve.  The  inside  of  this  pump,  valve-box,  and  valves 
are  all  thickly  tinned.  The  valves  are  easily  lifted  out  of  their  places 
when  required. 

"  The  plunger  works  up  and  down  from  the  underside  of  the  pump, 
and  is  kept  tight  by  a  suitable  cup  leather.  When  the  plunger  is  lowered 
it  draws  gas  and  water  at  the  same  time — the  proportion  of  each  being 
regulated  by  the  index  cocks — and  when  raised  it  forces  the  gas  up  an  S 
pipe  into  the  condenser.  The  plunger  is  a  solid  ram;  avoid  bucket 
plungers. 

"  The  condenser,  which  is  made  of  well-planished  copper — or  gun- 
metal,  if  preferred — is  of  an  oblong  shape,  thickly  coated  internally  with 
pure  tin,  and  fitted  together  in  two  halves  by  gun-metal  flanges,  with 
steel  bolts  and  nuts.  It  is  thus  easily  disconnected  for  repairing,  re-tin- 
ning, or  re-silvering;  between  the  flanges  is  patent  inodorous  packing, 
so  that  the  water  is  not  flavored  with  either  leather  or  rubber.  At  the 
top  of  the  condenser  is  a  connection  to  which  is  attached  a  dial  pressure- 
gauge,  for  denoting  the  pressure  inside;  at  the  back  part  is  fixed  a  suit- 
able stuffing-box,  for  receiving  the  rod  of  agitator,  which  is  kept  tight 
by  a  single  cup  leather. 

"  The  agitator  is  a  flat  disc  of  tinned  copper  with  holes  through  it,  its 
purpose  being  to  mix  the  gas  and  water  together  as  they  are  forced  into 
the  condenser  by  means  of  the  pump.  This  is  one  very  vulnerable  point 
in  defective  machinery,  where  metallic  friction  is  liable  to  occur,  but  in 
our  machines  all  friction  is  entirely  exterior,  the  agitator  having  suitable 
supports  outside.  It  is  driven  by  a  toothed  pinion  wheel,  in  connection 
with  a  larger  one  on  the  crank  shaft. 

"  The  bottling  cock  is  fixed  to  the  front  of  the  condenser;  it  has  a 
strong  gun-metal  square-threaded  screw  with  a  rounded  point,  and  is 
closed  by  means  of  the  handle  on  to  a  conical  seating.  The  under  part 
has  a  leather  or  rubber  cone-piece,  which  is  inserted  partly  into  the 
mouth  of  the  bottle  when  required  for  knee -bottling  only,  but  when 
either  of  the  filling  machines  is  required  it  is  upon  this  cock  that  the 
pipe  for  the  same  is  fixed. 

"  The  safety-valve  is  fixed  on  top.  as  shown,  and  is  used  for  blowing 
out  the  atmospheric  air  from  the  condenser  when  first  charging;  it  after- 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


177 


wards  acts  as  a  safety-valve  in  case  the  condenser  should  be  over- charged 
with  pressure.  We  have  lately  effected  an  improvement  in  this  valve  to 
prevent  the  escape  blowing  over  the  outside  of  condenser;  it  now  blows 
down  a  pipe  at  the  side,  either  into  the  gasometer,  or,  by  preference,  into 
the  solution  pan. 

"  The  distance  that  each — the  generator,  gasometer,  and  machine — is 


from  one  another  does  not  matter,  it  is  merely  a  question  of  lengthening 
the  pipes  between  each  to  suit  convenience." 

The  above  cut  represents  a  continuous  apparatus  of  the  same  system 
with  upright  cylinder. 

"  Different   sizes  of   this  machine  are  made,  consisting  of  the  ma- 
chine with  latest  improvements,  fitted  with  water  and  pressure  gauges. 


178 


A    TREATISE    ON   BEVERAGES. 


safety-valve,  pump  with  solid  ram,  and  improved  valve-box,  etc.  The 
gas  plant  consists  of  suitable  size  oak  gasometer  and  copper  bell,  pipes, 
weights,  uprights,  etc.  Generator  made  of  thick  lead,  top  flanged  with 
bolts  and  nuts,  fitted  with  strong  gun-metal  mixer,  suitable  inlet  and 
outlet,  also  acid  syphon  box  and  pipe,  including  necessary  pipes,  con- 
nections and  spanners  ready  for  use,  as  shown  above.  Any  kind  of  fill- 
ing machine  can  be  attached. 

"  The  principle  upon  which  the  cylinder  of  this  machine  is  con- 
structed is  similar  to  that  described  at  Fig.  63,  the  section  of  the  cylinder 
showing  how  the  gas  and  water  are  mixed  or  incorporated." 


FIG.  62.— SEPARATE  CARBONATINO 
CYLINDER. 


FIG.  63.— SECTION  OP  FIG.  62,  SHOWING 
MODE  OP  WORKING. 


This  cylinder  is  to  work  in  conjunction  with  separate  pumps,  when 
not  attached  to  an  apparatus. 

"The  water  and  gas  are  delivered  from  the  pump  to  the  cylinder  through 
the  connection  A,  which  takes  the  form  of  a  circular  perforated  tube  E 
in  the  interior;  thus  the  water  and  gas  are  delivered  on  all  sides  of  the 
annular  space  in  the  upper  half  of  the  cylinder.  As  the  pumping  con- 
tinues, the  level  of  the  water  reaches  the  perforated  plate  D,  fixed  in  the 
upper  part  of  an  inside  dome.  Then  the  liquid  passes  through  the  per- 
forated plate  D,  falls  through  the  body  of  the  cylinder  in  the  form  of 
spray,  and  collects  in  the  lower  part  of  the  cylinder,  whence  it  is  drawn 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


179 


off  through  the  connection  B  to  the  bottling  apparatus.  The  water- 
gauge  shows  the  extent  of  the  accumulated  liquid  ready  for  bottling. 
The  tube  C  conveys  gas  pressure  to  the  dial  indicator  and  to  the  upper 
part  of  the  water-gauge,  and  a  tube  through  the  perforated  plate  D  en- 
sures a  constant  equality  of  pressure  in  all  parts  of  the  interior  of  the 
cylinder.  The  jamb-cock  F  serves  to  empty  the  space  in  the  upper  part 
of  the  cylinder  when  necessary. 

"  This  system  of  agitation  in  large  cylinders  has  been  subjected  to  prac- 


FIG.  64.— CARBONATING  CYLINDERS  WITH  DOUBLE  PUMPS. 

tical  trials,  and  has  been  found  to  produce  a  water  highly  charged  with 
gas.  The  following  advantages  may  be  mentioned:  it  has  no  frictional 
parts  to  wear  out;  no  noise;  no  gearing;  no  cup  leathers  to  renew;  no 
fans  to  break  off;  and  it  occupies  less  space  than  any  other  cylinder  of 
equal  capacity. 

"  Where  extra  precaution  is  required,  they  can  be  silvered  inside." 
The  above  illustration  shows  a  set  of  vertical  carbonating  cylinders 
of  the  same  kind  with  pumps  attached.    Fig.  64, 


180  A    TREATISE   ON   BEVERAGES. 

"  The  pumps  of  these  machines  are  of  the  solid  "  ram  "  type.  Bucket 
plungers  are  not  used  by  us,  as  they  have  the  twofold  disadvantages  of 
causing  an  immense  amount  of  metallic  friction,  and  when  worn  the 
entire  pump  has  to  be  re-bored  at  a  considerable  expense,  and  also  the 
use  of  various  sizes  of  bucket  leathers,  while  with  the  solid  plunger  the 
leathers  are  self  tightening,  and  the  plunger  does  not  require  truing  even 
after  years  of  wear,  but  if  so,  at  only  a  slight  expense  not  to  be  worth 
consideration. 

"  These  machines  and  pumps  are  tested  to  about  double  the  pressure 
they  are  ever  required  to  be  worked.  For  filling  syphons  they  can  be 
worked  at  200 -Ibs.  pressure,  but  it  is  not  necessary,  as  by  this  system  the 
gas  and  water  become  thoroughly  incorporated  at  a  lower  pressure ;  thus 
the  breaking  of  bottles  is  materially  lessened,  and  liability  of  accident 
therefrom  reduced  in  proportion. 

"  The  water  being  bottled  in  a  quiescent  state,  there  is  no  loss  of 
syrup  in  bottling  by  the  water  being  in  a  state  of  ebullition. 

"  Where  only  one  description  of  mineral  water  is  required  to  be 
bottled — P.S  at  many  foreign  mineral  springs — the  single  cylinder  machine 
is  .sufficient,  but  for  an  ordinary  soda-water  factory  the  machine  with 
two  cyli  aders  is  preferable,  as  by  this  sweet  drinks  can  be  bottled  from 
the  one,  while  mineral  waters  are  being  drawn  from  the  other. 

t(  Observe,  when  more  than  ordinary  care  is  required  in  the  manu- 
facture, it  is  advisable  to  have  the  cylinders  silvered  inside,  and  to  sub- 
stitute the  glass  or  silver-cased  plunger  for  the  gun-metal  one. 

"  All  the  double  pump  machines  are  fitted  with  patent  stopping  valve, 
so  that  either  pump  can  be  thrown  out  of  use  in  a  moment  without 
stopping  the  machine  or  disconnecting  any  gearing,  and  started  again  as 
quickly  when  required." 

Another  separate  cylinder,  but  horizontal  type  with  the  mechanical 
agitation,  and  without  pumps  attached  to  it,  working  in  conjunction  with 
4  separate  pump,  is  represented  in  Fig.  65,  next  page. 

"  To  those  preferring  this  style  of  cylinder  (with  the  mechanical 
agitation),  we  beg  to  submit  this  as  the  most  perfect  one  in  the  market, 
either  for  its  general  capabilities  or  design.  These  cylinders,  being  of 
recent  design,  have  every  modern  improvement  to  render  them  perfect; 
the  agitator  runs  perfectly  true,  and  is  supported  on  the  outside  in  suit- 
able bearings  at  each  end;  all  metallic  friction  is  exterior;  the  contents 
^re  drawn  from  the  top  with  our  high-pressure  screw-down  valves;  the 
cylinder  is  supplied  from  the  bottom  by  the  two  connections  fitted  into 
it,  which  has  two  stop-valves,  so  that  should  anything  require  looking  to 
in  the  pumps  or  other  parts  it  can  be  taken  to  pieces  without  having  to 
empty  it,  as  the  valve  closes  of  itself  directly  the  pressure  from  behind  is 
removed.  The  workmanship  and  materials  are  of  the  very  highest 
quality.  The  copper  cylinder  is  planished  and  polished  bright,  and  every 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


181 


connection  is  of  gun-metal,  highly  finished.  All  necessary  connections 
are  fitted,  rendering  it  the  most  effective  and  handsome  cylinder  for  the 
purpose  yet  designed.  It  is  fully  tested,  and  worked  with  all  mountings, 
before  leaving  the  factory. 

"  The  joint  in  the  centre  is  made  with  patent  inodorous  packing;  the 
agitator  has  a  support  outside  at  both  ends,  and  is  fitted  with  glass  lubri- 
cators; all  metallic  friction  is  exterior,  the  band-wheels  having  double 
supports  each  side,  so  preventing  strain  on  the  packing;  it  is  fitted  with 
patent  dial-pressure  indicator,  blow-back  safety-valve,  and  water  gauge j 


FIG.  65.— SINGLE  HORIZONTAL  CARBONATING  CYLINDER. 

three  or  four  high-pressure  valves  are  also  fitted  for  draw-off,  and  the 
whole  is  so  arranged  that  each  of  the  different  parts  can  be  got  at  without 
obstruction,  for  tightening,  repairs,  etc.  The  inside  is  coated  with  pure 
block  tin,  or  it  can  be  silvered  at  an  extra  cost  of  from  £8  to  £15.  It 
has  a  strong  tinned  copper  agitator  running  the  full  length  (which  may 
be  driven  from  shafting  overhead,  or  from  a  wheel  on  crank  of  pump), 
attached  to  which  is  a  fast-and-loose  pulley  with  striking  gear  for  throw- 
ing band  on  or  off.  The  safety-valve  has  a  pipe  to  take  off  the  surplus 
pressure,  which  may  be  connected  to  the  gasometer  or  otherwise.  There 
is  a  double  advantage  in  this,  as  it  economizes  the  gas,  and  also  prevents 
the  water  splashing  over  the  cylinder.  The  water-gauge  has  a  protecting 


182 


A   TREATISE   ON  BEVERAGES. 


guard  over  the  glass  tube  in  case  of  its  breaking,  and  so  prevents  the 
possibility  of  an  accident." 

These  are  separate  double  pumps,  which  work  in  conjunction  with  the 
horizontal  carbonating  cylinder,  and  with  the  separate  vertical  one  as 
illustrated  before.  (Fig.  62.)  "  The  drawing  shows  an  arrangement  for 
working  two  large  pumps,  but  only  one  can  be  used  if  required.  All  our 
pumps  for  soda-water  making  are  made  with  the  ram  plunger,  and  not 
the  bucket  plunger.  It  is  most  important  with  this  class  of  work  that  the 
product  of  its  manufacture  should  be  beyond  the  possibility  of  contamina- 
tion by  metallic  impurities. 
Every  part  has  been  subjected 
to  most  careful  study  in  order 
to  produce  a  thoroughly  effec- 
tive arrangement.  The  frames 
are  of  cast  iron,  connected 
together  with  four  strong 
wrought-iron  bolts;  the  fly- 
wheel is  of  sufficient  diameter 
to  give  it  the  proper  impetus, 
and  runs  perfectly  true,  being 
turned  and  polished  on  its 
outer  rim ;  the  crank  is  of  the 
best  forged  iron,  turned  and 
fitted  so  that  all  parts  run 
perfectly  accurate;  it  has  fast 
and  loose  pulleys,  also  an 
improved  arrangement  for 
throwing  band  on  and  off;  the 
slings  holding  the  plunger- 
frames  are  of  wrought-iron; 
the  pumps,  valve-box,  and 
plunger  are  made  of  a  tough 
long-grained  metal  to  with- 
stand pressure;  the  inside  of  pumps,  valve-box,  etc.,  is  thickly  coated  with 
tin,  each  fitted  with  strong  gun-metal  cocks,  for  gas  and  water,  and 
index  plates  with  raised  figures  for  regulating  the  supply.  Two  glazed 
stoneware  solution  pans  are  included,  and  each  pump  can  be  used  for 
separate  waters  at  the  same  time. ' ' 

The  next  illustration  shows  another  machine  of  the  English  plan 
with  vertical  cylinder  and  mechanical  agitation.  (Fig.  67.)  This 
machine  works  in  conjunction  with  an  apparatus  consisting  of  a  sep- 
arate generator  and  gasometer,  and  is  especially  adapted  for  large 
establishments  where  quick  and  effective  work  is  required.  The  ma- 
chine is  also  made  with  two  cylinders.  Those  with  one  large  cylin- 


Fio.  66.- -SEPARATE  DOUBLE  PUMPS. 


THE   CONTINUOUS   SYSTEM    (^NGLISH    PLAN) 


183 


der  are  so  arranged  as  to  supply  4  to  6  bottling  machines.  With  two 
large  cylinders  and  two  pumps  this  machine  will  make  two  distinct 
waters,  which  can  be  bottled  at  the  same  time  from  the  one  machine. 
The  cylinders  are  made  of  copper,  thickly  lined  with  pure  tin,  having 
flanges  by  which  the  two  halves  are  fastened  together  so  that  they 
are  easily  taken  apart  for  cleansing  or  retinning;  they  have  a  water- 
gauge,  dial-indicator,  and  safety-valve  to  each  cylinder.  The  agitators 


FIG.  67— CARBONATING  MACHINE  WITH  SINGLE  CYLINDER. 

are  worked  by  spur  wheels  driven  direct  from  the  crank.  It  consists  of 
a  handsome  massive  cast-iron  Gothic  frame  and  a  wrought-iron  double- 
throw  crank  for  working  two  large  solid  plunger-pumps;  it  is  fitted  with 
fast  and  loose  pulleys  and  fly-wheel  for  steam-power;  handles  for  manual 
labor  are  also  supplied. 

Carbonating  machine  with  two  cylinders  and  two  pumps  is  shown 
-next.     The  pumps  are  fitted  with  Foster's  patent  valves,  so  that  either 


184  A   TREATISE    ON   BEVERAGES. 

pump  can  be  started  or  stopped  momentarily,  thus  making  a  single 
machine  of  it  without  having  to  disconnect  the  slings. 

The  draw-off  connections  are  at  the  top  of  cylinder,  each  having  a 
screw-down  cock  for  attaching  to  the  pipes  for  three  or  more  filling 
machines. 

The  gas  work  suitable  for  these  machines  comprises  a  separate  genera- 
tor, with  acid  box,  and  gun-metal  connections  ^and  pipes,  and  a  large 
gasometer,  holding  about  600  gallons,  consisting  of  an  oak  tub,  well 
coopered  and  bound  with'  stout  galvanized  iron  hoops,  the  bell  of  suitable 
size  made  of  stout  copper,  tinned  inside,  with  supporting  ribs  for  strength. 


*  FIG.  68.— CARBONATING  MACHINE  WITH  TWO  CYLINDERS  AND  TWO  PUMPS, 

Vertical  generator  with  horizontal  agitator  as  supplied  with  large  ma- 
chines, is  shown  on  next  page.  Where  generators  are  required  for  large 
manufactories,  it  is  advisable  that  a  different  system  be  adopted  from 
that  generally  in  use  with  small  machines,  as  a  much  larger  surface  is  re- 
quired, and,  consequently,  a  means  for  more  readily  and  thoroughly  mix- 
ing the  ingredients  for  making  the  gas.  In  this  generator  the  agitator  or 
mixer  has  a  horizontal  action,  and  so  more  thoroughly  divides  and  dis- 
places the  whiting,  sulphuric  acid,  and  water,  a  few  turns  of  the  handle 
being  sufficient  to  incorporate  one  with  the  other. 

The  mixing  fans  sweep  every  particle  of  whiting  off  the  bottom,  carry- 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


185 


ing  it  upwards  without  the  possibility  of  either  escaping  the  other;  hence 
the  great  economy  of  this  generator,  as  all  gas  contained  in  the  carbonate 
must  be  evolved. 

The  frictional  part  of  the  spindle,  working  in  the  stuffing-boxes  of 
the  generator,  which  carries  the  fans,  is  covered  with  a  stout  silver  tube 
on  each  end,  so  that  it  is  not  affected  by  the  acid;  the  agitator  rod  runs 


FIG.  69.— VERTICAL  GENERATOR  WITH  HORIZONTAL  AGITATOR. 


right  through,  and  is  supported  on  the  outside,  so  that  the  wear  is  not 
on  the  packing  of  the  stuffing-boxes. 

The  inlet  at  top  is  made  of  gun-metal,  and  is  easily  opened  by  a  slight 
turn  of  the  handle,  although  very  secure  when  fastened. 

The  outlet  at  bottom  is  a  convenience,  it  being  a  sliding  valve,  and 
the  killed  whiting  and  acid,  instead  of  coming  out  with  a  splash,  as  is  the 
case  with  the  screw  cap,  may  be  let  out  gradually.  It  is  easily  closed 
again  for  re-charging. 

There  is  also  a  great  advantage  in  having  the  generator  this  shape  for 


186 


A   TREATISE   ON   BEVERAGES. 


cleaning  out,  as  it  can  be  thoroughly  cleared  of  every  particle  of  foreign 
matter,  it  all  falling  towards  the  bottom  outlet. 

The  body  of  the  generator  is  well  and  substantially  supported  under  its 
top  flange  on  the  cast  iron  ring  of  the  framework,  and  also  at  its  bottom 
part  on  the  four  iron  brackets,  which  are  secured  by  bolts  to  the  legs. 

The  bottom  part  is  joined  to  the  body  by  a  circle  of  bolts  and  nuts, 
and  is  easily  disconnected  for  repairs  to  the  agitator,  thus  allowing  the 
only  part  liable  to  derangement  to  be  easily  got  at,  as  the  mixing  fans 
also  come  away  with  it. 

This  vertical  generator  is  fitted  for  hand  or  power,  made  in  different 
sizes,  contents  from  25  to  350  gallons,  size  of  body  from  2  ft.  9  inch  to 
7  ft.  0  inch  long  and  1  ft.  6  in.  to  3  ft.  6  in.  diameter,  including  the  acid 
syphon  box,  and  fitted  with  necessary  connections. 


FIG.  70. — DIAL  PRESSURE  GAUGE. 


FIG.  71.— WATER  GAUGE. 


The  pressure-gauge  here  shown  is  appended  to  the  carbonating  ma- 
chines described  heretofore.  It  is  a  useful  and  necessary  appendage. 
"With  the  dial  in  sight,  the  pressure  can  always  be  kept  at  the  point 
desired,  thus  the  pressure  in  the  bottle  is  uniform,  as  every  variation  is 
instantly  visible,  the  index  hand  being  very  sensitive. 

The  water-gauge  is  another  useful  appendage  to  the  soda-water 
machine.  It  consists  of  a  vertical  glass  tube,  the  ends  of  which  are 
fixed  perfectly  tight  in  brass  sockets,  the  lower  one  being  attached 
to  the  bottom  of  the  condenser,  and  the  upper  one  to  the  top,  in 
such  a  manner  that  the  water  and  the  gas  have  free  access  to  the 
tube.  It  follows  that  as  the  gas  and  water  are  pumped  into  the  con- 
denser, the  water  will  rise  in  the  glass  tube  to  the  same  level;  as  the 
pressure  within  the  condenser  and  the  tube  is  the  same.  The  object  of 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


187 


the  water-gauge  is  to  enable  the  bottler  to  see  the  height  of  the  water  in 
the  condenser,  which  should  always  be  about  three-fourths  full.  In  large 
machines  the  water-gauge  is  almost  indispensable,  particularly  in  the 
double  ones  with  large-sized  condensers,  and  those  with  large-sized  copper 
cylinders,  as  it  requires  some  time  to  charge  them  in  first  getting  up  the 
pressure:  and  it  is  important  to  know  that  the  requisite  quantity  has 
been  pumped  in  before  beginning  to  bottle,  and  also  to  see  that  the  same 
is  maintained  during  the  whole  time  the  soda  water  is  being  drawn  off. 

In  the  catalogue  of  Barnett  &  Foster,  London,  is  to  be  found  ' '  Fos- 
ter's patent  arrangement  for  generating  carbonic  acid  gas  automatically 
and  direct  from  the  carboy,"  and  it  is  claimed  that  by  means  of  which 


FIG.  72.— FOSTER'S  PATENT  ARRANGEMENT  FOR  GENERATING  CARBONIC  ACID  GAS. 


at  least  30  per  cent,  of  acid  and  labor  is  saved,  besides  the  advantage  of 
extreme  cleanliness  and  safety. 

We  append  a  cut  with  a  description,  being  interesting  to  the  trade. 

The  object  of  the  above  arrangement  is  to  make  carbonic  acid  gas 
economically  and  automatically,  and  also  with  extreme  safety,  as  it  is 
made  in  small  quantities  as  required. 

The  generator,  F,  has  first  to  be  charged  with  whiting,  through  the 
inlet,  0,  and  then  water  to  be  run  in  till  generator  is  about  half  full. 
Acid  is  now  drawn  from  A  into  measure,  H,  about  same  quantity  in 
weight  as  whiting  in  generator.  The  acid  cock,  I,  may  now  be  turned 
on,  when  the  acid  will  run  into  generator  and  cause  the  gasometer  bell, 
P,  to  rise,  the  generator  being  driven  by  power  continuously;  the  lever 
of  acid  cock  should  be  put  between  the  two  knobs,  JJ;  now,  as  the  bell, 


188 


A    TREATISE    ON    BEVERAGES. 


P,  falls  by  the  suction  of  the  pumps  of  the  soda-water  machine  it  will 
cause  the  two  knobs,  JJ,  to  rise,  and  thus  raise  or  "  turn  on  "  the  handle 
of  acid  cock;  the  acid  falling  into  generator,  F,  will  cause  the  bell  again 
to  rise;  this  automatic  action  will  continue  till  the  acid  is  all  out  of 
measure,  H,  when  the  bell,  P,  will  lower  and  the  wedge,  L,  will  travel 
on  to  the  push-piece,  M,  which  will  cause  the  electric  bell,  N,  to  ring. 
There  will  be  sufficient  gas  in  the  gasometer  for  the  soda-water  machine 
to  continue  working  while  a  fresh  charge  of  acid  and  whiting  are  being 
supplied.  The  arrangement  of  automatic  gas  supply,  as  shown  above, 
can  be  adapted  to  existing  manufactories. 

Another  arrangement  in  conjunction  with  a  carbonating  apparatus, 
found  in  the  same  catalogue,  is  illustrated 
by  the  next  cut.  The  object  of  this  arrange- 
ment is  to  measure  the  quantity  of  sulphuric 
acid  against  the  carbonate  put  into  the  gen- 
erator, by  which  means  waste  is  prevented, 
and  the  full  amount  of  carbonic  acid  gas 
may  be  abstracted  from  the  carbonate. 

A  represents  the  lead-lined  cistern.  It 
may  be  made  any  size  to  suit  requirements, 
say  sufficient  to  hold  two  or  three  carboys 
of  acid,  which  may  be  diluted  with  an  equal 
quantity  of  water  when  in  the  cistern  where 
whiting  is  used.  The  acid  cisterns  are  made 
with  a  slanting  shoot  at  one  end,  so  that  in 
pouring  in  the  acid  it  will  not  splash  up, 
but  run  quietly  down.  Every  part  must  be 
covered  with  sheet  lead,  the  joints  of  which 
are  made  by  the  autogenous  process,  so  that 

no  action  takes  place  to  destroy  any  part.  At  the  outlet  pipe  leading 
to  the  acid  tap  is  a  large  movable  strainer  to  prevent  straw  or  dirt  from 
passing. 

B  represents  acid  measure  box,  all  lead;  this  is  filled  with  the  requi- 
site quantity  of  diluted  sulphuric  acid  from  the  tap  above,  according  to 
the  size  of  generator  and  quantity  of  carbonate  used,  the  height  being 
shown  by  the  glass  gauge  in  front.  The  lower  tap  is  turned  as  required 
to  raise  the  gasometer.  This  system  is  very  handy  where  the  generator 
is  driven  by  steam,  as  the  lower  tap  may  then  be  left  running  very  gently, 
according  to  the  speed  of  the  soda-water  machine. 

Another  English  plan  are  the  machines  represented  and  described 

as  follows:  They  are  manufactured  by  Hay  ward  Tyler  &  Co.,  London,  Eng. 

This  machine  (Fig.  74)  is  on  the  continuous  principle,  and,  like  Bra- 

mah's  machine,  it  has  a  pump  with  a  solid  piston  working  from  below. 

On  each  side  of  the  pump  are  placed  suction  valves,  one  for  gas,  and  the 


FIG.  73.— ARRANGEMENT  FOR  MEASUR- 
ING SULPHURIC  ACID. 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


189 


other  for  water,  in  suitable  valve  pieces  with  regulating  cocks.  The  out- 
let or  delivery  valve  is  on  the  top  of  the  pump,  in  a  gun-metal  chamber, 
with  a  pipe  attached  to  convey  the  gas  and  water  to  the  globe.  The  lat- 
ter is  mounted  on  a  suitable  bracket,  on  the  top  of  which  are  bearings 
for  the  beam  gudgeon. 

Motion  is  given  to  the  pump  piston,  up  and  down,  by  the  oscillation 
of  the  beam,  one  end  of  which  is  connected  by  a  rod  with  the  crank,  and 
the  other  to  the  side  rods  attached  to  the  guide  frame  of  the  piston.  The 
workmanship  of  the  beam,  rods,  joints,  etc.,  is  fine  engine  work.  The 
bottling  cock  is  at  one  end  of  the  frame,  and  the  crank  shaft  at  the 
other.  This  arrangement  admits  of 
the  use  of  two  handles,  one  on  each 
end  of  the  crank  shaft,  so  that  where 
hand  power  only  can  be  applied,  two 
men  may  work  the  machine.  The 
construction  of  this  machine  is  fully 
elucidated  by  the  aid  of  the  engrav- 
ing. A  is  the  gas  generator;  B  the 
acid  bottle;  C  is  the  water  tub  into 
which  the  gas-holder,  D,  descends;  E 
is  the  solution-pan  connected  with  the 
pump,  F,  by  the  copper  pipe,  H;  I  is 
the  pipe  which  conveys  the  gas  from 
the  holder  to  the  pump;  K  is  the  pipe 
for  conveying  the  mixed  gas  and  water 
from  the  outlet  valve  of  the  pump  to 
the  condenser,  0;  P  is  the  safety  valve 
of  the  condenser;  N  is  a  train  of  wheels 
for  communicating  motion  to  the  agita- 
tor within  the  globe;  L  is  the  discharge  pipe;  M  the  bottling  tap;  and 
G  the  pressure-gauge.  The  general  description  of  the  parts  is  given  by 
the  manufacturers,  as  follows: 

"  A.  The  gas  generator  is  a  strong  cylindrical  leaden  vessel,  in  which 
the  carbonic  acid  gas  is  generated  by  the  action  of  sulphuric  acid  upon 
the  carbonate.  The  carbonate,  mixed  with  water,  is  put  into  the  genera- 
tor through  a  large  aperture  at  the  top,  which  is  afterwards  closed  by  a 
strong  cap  and  screw.  Inside  the  generator  there  is  an  agitator  or  rouser 
formed  of  copper,  with  a  copper  rod  passing  through  a  stuffing-box  at 
top  by  means  of  a  handle  on  the  rod;  this  agitator  can  be  worked  as 
required  in  order  to  stir  up  the  deposit  of  the  carbonate.  At  the  bottom 
of  the  generator  there  is  an  outlet  for  the  spent  carbonate— sulphate  of 
lime.  The  gas,  as  it  is  generated,  passes  into  the  gasometer  through  a 
bent  pipe,  one  end  of  which  opens  into  the  top  of  the  generator,  and  the 
other  joins  a  pipe  entering  the  gasometer.  The  generators  are  all  made 


FIG.  74. — CONTINUOUS  (BEAM-ACTION) 
APPARATUS. 


190  A  TREATISE  ON  BEVERAGES. 

of  very  thick  and  strong  lead,  and  the  workmanship  is  of  the  best  quality. 
The  fittings  are  also  very  strong  and  heavy.  As  the  outlet  of  the  gas  is 
quite  free  there  is  no  danger  of  an  explosion,  and  no  copper  casing  is 
required. 

"  B.  The  acid  bottle,  which  is  also  made  of  lead,  cast  in  one  piece, 
is  attached  to  the  generator  by  a  swivel  joint.  The  sulphuric  acid  is  in- 
troduced through  an  aperture  at  the  top  of  the  bottle,  while  the  latter  is 
in  the  position  shown  in  the  engraving.  The  aperture  being  then  closed 
by  a  cap  and  screw,  the  acid  is  let  into  the  generator  by  occasionally  tilt- 
ing the  bottle  on  one  side  or  the  other,  and  whenever  this  operation  is 
performed  a  turn  is  given  to  the  rouser  in  order  to  mix  the  acid  with  the 
whiting.  This  arrangement,  while  being  perhaps  the  simplest  that  could 
possibly  be  devised,  has,  at  the  same  time,  great  advantages,  as  it  dispenses 
with  any  necessity  for  valves  or  cocks  to  admit  the  sulphuric  acid.  It  is 
needless  to  say  that  with  such  a  corrosive  material  it  is  very  troublesome 
to  have  to  keep  valves  tight.  The  generator  may  also  be  supplied  by 
an  extra  acid  box.  This  plan  prevents  overcharge  of  acid,  as  it  is  ad- 
mitted by  an  earthenware  tap  into  the  acid  box. 

"  C.  D.  The  gasometer  is  made  of  copper,  thoroughly  tinned  inside  with 
jpure  English  tin.  It  works  up  and  down  in  water  contained  in  a  strong 
^ron-bound  oak  tub,  in  which  are  fixed  two  copper  pipes — one  for  the 
Admission  of  the  gas  from  the  generator,  and  the  other  for  conveying  it 
to  the  soda-water  pump.  Both  these  pipes  pass  through  the  water  above 
its  surface,  but  the  extremity  of  the  former  one  is  bent  downwards  for 
^ome  distance  into  the  water,  so  that  the  gas,  after  its  liberation  from  the 
generator,  may  be  washed  and  purified.  A  small  cock,  fixed  to  the  top  of 
the  gasometer,  serves  to  let  off  the  atmospheric  air  at  the  first  filling. 
The  water  in  the  gasometer  tub  should  be  frequently  changed  to  prevent 
any  impurity  getting  mixed  with  the  gas.  We  recommend  in  addition 
an  extra  washing  apparatus  to  purify  the  gas,  and  it  should  be  borne  in 
mind  that  if  proper  care  is  taken  in  washing  the  gas,  it  is,  in  the 
opinion  of  the  best  chemists,  impossible  for  any  contamination  to  get  into 
the  water  from  the  generator. 

"  0.  The  condenser  is  the  most  important  part  of  the  machine,  except- 
ing perhaps  the  pump  (G).  On  the  proper  construction  of  the  condenser 
depends  not  only  the  safety  of  those  working  in  its  vicinity,  but  to  a  great 
extent  the  purity  and  quality  of  the  water  produced.  It  is  therefore  of 
the  greatest  importance  that  no  pains  should  be  spared  to  secure  the  best 
possible  materials  and  workmanship  in  this  part  of  the  work.  The  ma- 
terial of  the  condenser  is  the  best  gun-metal,  or  in  some  cases  hammered 
copper.  This  gives  the  requisite  strength  to  withstand  the  great  internal 
pressure,  and  it  is  thoroughly  tested  before  being  set  to  work.  It  is  in 
the  form  of  an  elongated  sphere,  and  is  put  together  in  two  halves  very 
accurately  fitted  and  secured  by  strong  gun-metal  flanges  connected  with 


THE    CONTINUOUS   SYSTEM   {ENGLISH   PLAN).  191 

"bolts  and  nuts.  This  arrangement  enables  the  halves  to  be  easily  taken 
apart  for  cleaning  or  re-tinning,  and  is  in  all  respects  the  most  thoroughly 
practical  that  can  be  made.  The  whole  of  the  interior  is  very  carefully 
tinned  with  the  best  English  tin;  found  practically  equal,  if  not  superior 
to  silvering,  but  we  undertake  the  latter  process  at  a  small  extra  charge 
when  customers  desire  it." 

It  is  in  the  condenser  that  the  water  becomes  carbonated  by  pressure 
and  agitation.  For  the  latter  purpose  an  agitator  is  constantly  kept  re- 
volving inside,  while  the  condenser  is  being  charged  with  gas  and  water. 
The  spindle  of  the  agitator  passes  through  a  stuffing-box,  and  is  sup- 
ported at  its  outer  end  by  a  suitable  bracket.  The  front  end  of  the 
spindle  is  also  supported  in  a  stuffing-box,  and  at  both  ends  the  water  is 
kept  from  all  contact  with  the  working  parts  by  cup  leathers.  Any 
metal  which  may  be  worn  off  the  spindles,  escapes  outside  by  a  suitable 
channel;  there  is,  therefore,  complete  security  against  contamination 
from  the  metal  worn  off  the  ends  of  the  spindle. 

Every  machine  is  provided  with  the  pressure-gauge,  on  which  is 
marked  the  pressures  at  which  to  bottle  the  various  carbonated 
water  generally  used.  By  means  of  this  gauge  the  bottler  cannot  only 
see  that  the  pressure  continues  uniform,  but  there  is  also  clearly 
marked  on  the  dial  the  pressure  at  which  it  is  best  to  bottle  the  various 
carbonated  liquids.  The  condenser  is  also  provided  with  an  efficient 
safety  valve.  It  has  sometimes  been  recommended  to  carry  a  pipe  from 
the  safety  valve  to  the  gas  holder  to  convey  back  the  gas  that  escapes;  this 
is  found  by  experience  to  require  caution,  as  the  water  which  is  pumped 
into  the  condenser  contains  a  large  amount  of  atmospheric  air.  This  air 
being  lighter  than  the  gas  collects  at  the  top  of  the  condenser,  and  is  the 
first  to  escape  through  the  safety  valve.  In  course  of  a  short  time  this 
air  will  spoil  the  quality  of  the  gas  in  the  gas  holder,  unless  special  ar- 
rangements are  made. 

A  great  advance  has  been  made  of  late  years  in  recognizing  the  im- 
portance of  a  large  condenser  for  the  more  complete  carbonating  of  the 
charge  contained  in  it.  A  large  condenser  naturally  takes  rather  more 
time  to  charge  at  the  beginning  of  the  day's  work,  but  when  once  charged 
it  needs  neither  more  time  nor  power  to  keep  it  charged.  On  the  other 
hand  it  will  be  evident  to  every  one  who  thinks  over  the  subject  that  in  a 
large  condenser  the  water  has  much  more  time  to  become  thoroughly 
carbonated  than  in  a  small  one.  Let  us  suppose  that  the  bottling  goes  in  at 
the  rate  of  30  bottles  a  minute,  and  that  the  condenser  only  holds  the 
contents  of  15  bottles,  it  is  evident  that  the  average  stay  of  the  water  in 
the  condenser  is  only  half  a  minute.  Now  let  us  suppose  that  instead  of 
this  condenser  we  substitute  one  four  times  as  large,  holding  60  bottles, 
leaving  the  size  of  the  pump,  etc. ,  exactly  the  same.  It  will  be  seen  that 
the  water  will  on  an  average  remain  in  the  condenser  two  minutes.  Now 


192  A   TREATISE   ON   BEVERAGES. 

this  time  of  staying  in  the  condenser  represents  the  time  during  which 
the  water  is  exposed  to  the  full  pressure  of  gas  and  is  being  mixed  with 
it  by  means  of  the  agitator.  It  will  not  be  too  much  to  say  therefore  that 
we  may  expect  the  water  in  the  latter  case  to  be  nearly  four  times  as  well 
carbonated  as  in  the  former.  It  will  therefore  be  seen  that  those  machines 
which  have  a  large  condenser  possess  a  great  advantage  over  those  with  a 
small  one. 

The  gas-and-water  pump  may  be'  termed  the  vital  part  of  the  machine, 
as  the  carbonating  process  entirely  depends  on  its  efficient  working.  It 
is  arranged  in  the  way  already  mentioned  in  describing  Bramah's  ma- 
chine. The  plunger  works  upwards  from  below,  being  kept  tight  by  a 
cup  leather  placed  in  a  gland  at  the  bottom;  this  cup  leather  becomes 
tighter  as  the  pressure  increases.  The  valves  for  admission  and  delivery 
of  the  gas  and  water  are  at  the  top  of  the  pump,  placed  in  a  suitable  valve 


FIG.  75. — CARBONATING  MACHINE  WITH  DOUBLE  BEAM  ACTION. 

piece.     Each  cock  is  provided  with  an  index,  showing  on  a  metal  quad- 
rant the  exact  distance  it  is  open. 

This  double-beam-action  machine,  manufactured  by  the  same  makers 
as  the  last  one,  has  two  extra  large  gun-metal  cylinders,  each  of  which 
is  connected  with  its  respective  pump,  with  all  the  requisite  fittings 
to  make  it  perfect.  Each  condenser  is  provided  with  a  water  and  pres- 
sure-gauge, the  former  to  show  the  height  of  the  water,  and  the  latter 
to  indicate  the  exact  pressure.  The  condensers  hold  a  large  quantity  of 
water;  and  it  is  the  opinion  of  many  soda-water  makers  that  the  presence 
of  a  large  volume  of  water  in  the  condenser  facilitates  the  production  of 
soda  water  of  uniform  strength.  The  united  machines  can  be  worked 
together  or  separately;  moreover,  one  of  the  cylinders  can  be  supplied 
with  solution  of  soda,  while  the  other  is  receiving  plain  water,  so  that  the 
manufacture  of  soda  water  and  the  manufacture  of  lemon-soda  or  any 
other  kind  of  carbonated  water  may  be  carried  on  simultaneously. 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


193 


FIG.  76.— CARBONATING  MACHINE  WITH  Two 
CYLINDERS. 


A  larger  and  different  machine  is  represented  in  the  following  cut  (Fig. 
76).  This  machine  is  very  highly  to  be  recommended  for  large  factories. 
The  great  size  of  the  condensers 
ensures  the  perfect  carbonation  of 
the  water,  and  the  pumps  are  very 
powerful.  The  arrangement  is 
peculiar  for  its  great  compactness 
and  strength,  being  suited  for  very 
heavy  work,  and  for  bottling  at 
high  pressure.  The  two  pumps 
and  condensers  may  be  worked 
either  together  or  separately;  and 
it  is  worth  notice  that  one  condenser 
may  be  used  for  making  soda  water, 
while  the  other  is  supplied  with 
pure  water  for  lemon-soda,  so  that 
the  manufacture  of  both  drinks 
can  go  on  simultaneously.  The 
machine  is  provided  with  pressure- 
gauges,  water-gauges,  and  every 
requisite. 

This  machine  (Fig.  77)  is  of  massive  construction,  suited  to  the 
very  largest  factories  and  the  hardest  work,  and  also  of  beautiful  finish. 
The  water  is  carbonated  in  a  strong  copper  or  gun- metal  condenser, 
well  tinned  inside,  which  is  made  in  two  or  three  parts,  with  uniting 
gun-metal  flanges  secured  by  bolts.  The  agitator  spindle  passes  through 
a  stuffing-box  at  each  end  of  the  condenser,  and  the  ends  of  the  spindle 
are  supported  by  suitable  iron  brackets,  so  as  to  relieve  the  stuffing  boxes 
from  pressure.  Two  complete  pumps  on  the  Bramah  principle,  each 
provided  with  regulating  cocks  for  gas  and  water,  are  fixed  in  the  frame, 
both  of  which  are  connected  with  the  condenser. 

The  illustration,  Fig.  78,  shows  a  machine  which  is  especially  recom- 
mended where  steam  power  is  used.  The  design  of  the  working  parts  is 
similar  to  the  Bramah  machine,  but  the  condenser  is  of  extra  size,  holding 
about  4-^  gallons,  fitted  with  water-gauge;  and  the  pump  is  2^  inches  in 
diameter.  The  frame  is  of  a  design  corresponding  with  the  other  larger 
machines,  combining  greatly  increased  strength  and  steadiness,  with  easy 
access  to  the  pump,  etc.,  and  the  whole  is  mounted  on  a  strong  cast- 
iron  bed-plate,  thus  being  suited  for  the  heaviest  work.  The  machine  is 
fitted  with  fast-and  loose  driving  pulleys,  and  will  produce  from  500  to 
700  dozen  a  day  of  first-class  soda  water.  The  workmanship  of  these  ma- 
chines is  of  the  very  best  quality. 

'For  many  large  factories,"  say  the  manufacturers,  "among  which 
we  may  especially  mention  a  number  of   those  of  the  Aerated  Bread 
13 


194: 


A   TREATISE   ON   BEVERAGES. 


FIG.  77. — HORIZONTAL,  CARBONATING  CYLINDER  WITH  DOUBLE  PUMPS. 


FIG.  78.— CARBONATING  MACHINE  WITH  ONE  CYLINDER. 


THE   CONTINUOUS    SYSTEM    (ENGLISH   PLAN).  195 

Company,  London,  we  have  made  gas  generators  of  wood.  These  are  made 
of  oak,  very  strongly  hooped  with  copper  and  are  very  durable;  as  it  is  well 
known  that  when  the  sulphuric 
acid  has  charred  the  surface  of 
wood  its  action  does  not  pene- 
trate further.  The  agitators  are 
of  gun  metal  on  a  strong  copper 
centre  bar,  all  strongly  tinned, 
with  gun- metal  ends.  The  gen- 
erator is  fitted  with  all  needful 
fittings  as  shown,  and  pulley  for 
strap."  (Fig.  79.)  The  trouble 
with  wood  generators  in  general 
is  that  they  dry  and  warp  on 
the  upper  part,  and  thus  are  sub- 
ject to  leakage,  and  so  waste  gas. 

This   machine  (Fig.  80)  is  adapted  for  large  factories,  where  steam 
power  is  used.     The  crank-shafts  are  of  forged  iron  or  of  steel,  turned 

out  of  the  solid  forgings; 
the  pumps  are  of  improved 
make,  the  framework 
throughout  is  massive,  and 
the  whole  is  mounted  on  a 
strong  cast-iron  bed-plate. 
The  workmanship  is  a  hig»h- 
class  engine  work. 

All  these  pumps  are  suited 
to  work  up  to  200  pressure. 
The  amount  of  carbonated 
water  produced  by  these 
pumps  differs  according  to 
the  practice  of  various  fac- 
tories, but  from  observa- 
tions it  is  stated  they  may 
be  given  as  below: 

Inch  Pumps.          Doz.  a  day. 

Pair  of  2|  .  .  1000  to  1500 
"  3  .  .  2000  "  3000 
"  3|  .  .  3000  "  3500 
The  driving  gear  can  be 

arranged  for  disconnecting, 

so  that  each  pump  can  be 
Fia.  80.-DorBLE  PUMPS  IK  FRAMES.  WQrked  separately  ag  a  sin. 

gle  machine,  if  desired.     The  manufacturers  of  these  pumps  are  Hay- 
ward  Tyler  &  Co.,  and  Dows,  Clark  &  Co.,  London. 


196 


A   TREATISE  ON   BEVERAGES. 


There  exists  a  demand  in  many  factories  for  a  class  of  pumps  some- 
what lighter  and  less  highly  finished  than  those  shown  in  the  sketch 
given,  and  yet  of  good  materials  and  workmanship;  the  manufacturers 

have  brought  out  a  series  of  pumps 
in  frames  at  very  moderate  prices. 
They  are  not  mounted  on  bed-plate, 
but  have  strong,  wrought-iron  crank, 
fly-wheel,  driving-pulleys,  etc.,  and 
solution  tank,  and  are  well  fitted 
throughout. 

This  whiting  mixer  will  be  found  a 
very  great  advantage  in  all  large  fac- 
tories where  steam  power  is  used.  It 
ensures  a  more  regular  supply  of  gas, 
saves  whiting,  acid  and  labor,  and  will 
repay  its  cost  in  a  very  short  time. 
The  whiting  and  water  are  put  in  in 
measured  quantities,  and  the  mixer 
reduces  the  whole  to  an  even  paste  of 
the  proper  consistency  for  the  acid  to 
act  ,to  the  best  advantage.  Much  loss 
of  time  and  money  is  caused  in  some  factories  by  accidents  to  the  internal 
parts  of  the  generators  from  hard  lumps  of  whiting  or  insufficiency  of 
water.  All  this  is  obviated  by  the  use  of  this  improvement. 


FIG.  81.— WHITING  MIXER. 


FIG.  82.— GAS  WASHER  OR  PURIFIER. 


FIG.  83.— SKHTIONAL  VIEW  OP  FIG.  82. 


These  gas  washers  or  purifying  apparatus  are  constructed  of  strong 
oak,  well  hooped,  and  provided  with  two  or  more  perforated  diaphragms. 
The  fittings  are  of  gun- metal,  turned  where  necessary. 

In  the  interior  of  the  vessel  are  a  succession  of  diaphragms  pierced  with 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


197 


small  holes,  and  between  the  diaphragms  are  layers  of  suitable  material, 
between  which  the  gas  can  pass  freely,  but  only  in  a  succession  of  minute 
bubbles.  Small  pieces  of  marble  are  perhaps  the  best  for  this  purpose, 
as,  if  any  sulphuric  acid  is  passing  over  into  the  gas,  it  is  at  once  inter- 
cepted, and  carbonic  acid  only  sent  forward.  The  vessel  is  filled  with 
water  within  two  or  three  inches  of  the  top.  A  brass  plug  is  provided  at 
the  side  to  show  how  high  to  fill  the  vessel.  The  gas  enters  the  water  at 
the  bottom  of  the  vessel,  the  pipe  used  for  this  purpose  being  made  of 
glass,  and  in  its  upward  course  is  broken  up  into  a  constant  succession 
of  the  most  minute  bubbles,  so  that  no  part  of  it  can  escape  being 
washed.  When  it  arrives  at  the  surface  of  the  water  it  passes  off  through 
a  pipe  of  pure  tin  to  the  gas  holder.  The  materials  used  are  such  as  to 
insure  the  most  perfect  security  possible  from  all  contamination.  The 


FIG.  84. — GAS  INDICATOR  AND  WASHER. 


FIG.  85. — TINNED  COPPER  SUPERSATURATOR. 


whole  is  so  arranged  that  it  can  be  readily  taken  to  pieces  for  examina- 
tion or  cleaning,  and  easily  set  to  work  again  without  skilled  labor. 
These  gaswashers  are  adapted  for  the  continuous  plan  only  where  no 
high  pressure  is  exerted  by  the  gas. 

This  arrangement  is  for  indicating  the  passage  of  the  gas,  and  also 
washing  it.  The  "outlet"  of  the  indicator  is  attached  to  the  gas  cock 
of  the  pump;  the  pipe  from  the  gas  holder  is  connected  with  the  "  inlet." 
The  gas  passes  down  the  vertical  tube  and  up  through  the  water,  so  that 
the  attendant  can  see  it  pass  at  every  stroke  of  the  pump.  It  is  also  de- 
sirable to  place  an  "  indicator  "  between  the  generator  and  gas  holder,  so 
that  the  attendant  can  observe  the  flow  of  gas  from  the  generator,  and 
regulate  its  acid  supply  accordingly. 

Leighton's  "  supersaturator, "  manufactured  by  Hayward  Tyler  &  Co., 
London,  Eng.,  is  a  new  introduction  in  the  trade.  The  illustrations  on 
the  next  page  show  the  system.  The  description  is  given  as  follows: 


198 


A   TREATISE   ON   BEVERAGES. 


"  It  is  well  known  to  chemists  that  water  will  absorb  a  considerable 
quantity  of  carbonic  acid  gas  (equal  to  its  own  bulk)  without  the  addition 
of  pressure.  This  principle  is  utilized  in  the  'supersaturator'  in  such 
a  manner  that  the  process  of  aeration  is  partly  effected  before  the  water 
enters  the  pump,  to  the  great  advantage  of  the  product. 

"The  'supersaturator'  is  placed  between  the  gas  holder  and  the 
pumps,  (occupying  the  position  of  the  ordinary  solution  pan),  and  the  gas 
and  water  pass  through  it  before  entering  the  pump.  The  water  enters 
through  the  pipe  A  and  escapes  in  a  shower  through  the  rose  B,  being 
further  divided  in  its  descent  by  the  gauze  tray  C.  The  bottom  of  the 
vessel  remains  full  of  water  to  a  height  regulated  by  the  floating  ball. 
The  gas  is  admitted  through  the  pipe  G  and  escapes  through  small  holes 


Fio.  86— SUPERSATURATOR  IN  COOLING 
TANK. 


FIG.  87.- -SLATE  SUPERSATURATOR. 


into  the  water,  which  partially  dissolves  it,  the  remainder  rising  through 
the  vessel  and  meeting  the  falling  shower  from  B  and  C.  In  this  way 
the  gas  and  water  are  brought  into  close  contact,  and  the  water  absorbs 
about  its  own  bulk  of  gas  before  leaving  the  vessel.  The  water  passes  to 
the  pump  of  the  machine  through  the  outlet  D  and  the  gas  in  like  man- 
i  ner  through  F. 

' '  In  hot  weather  it  is  recommended  that  the  '  supersaturator  '  should 
!  stand  in  an  outer  vessel  containing  iced  water  H,  the  gas  and  water  then 
'pass  into  the  machine  thoroughly  cooled,  the  water  being  capable  of 
much  higher  aeration  at  a  low  temperature  than  at  a  high  one. ' ' 

The  above  engravings  show  the  supersaturator  as  made  in  tinned 
copper  and  in  slate.  We  prefer  the  latter  plan  on  the  ground  of  purity. 

The  patent  corking  and  bottling  machine  seen  attached  in  the  next 
illustration,  (Fig.  88),  is  described  in  the  Chapter  on  Bottling. 


THE   CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  199 


200  A    TREATISE    ON    BEVERAGES. 

The  separate  horizontal  generator  as  shown  is  described  in  the  follow- 
ing manner:  "It  is  made  of  heavy  sheet  lead,  and  lies  in  a  horizontal 
position,  on  two  cast-iron  standards.  The  agitator  or  rouser,  for  stirring 
up  the  whiting,  consists  of  a  copper  rod,  passing  through  the  whole 
length,  working  in  a  stuffing-box  ,at  each*  end.  The  fans  inside  are  of 
gun-metal,  tinned,  placed  in  an  angular  position,  and  secured  to  the  rod 
by  copper  screws,  and  can  be  taken  out  when  required  at  the  large  cap 
and  screw  on  the  top,  and,  with  the  rod,  can  all  be  removed  and  replaced 
without  taking  the  generator  to  pieces.  The  agitator  rod  is  not  in  the 
centre,  but  nearer  the  bottom;  the  fans  are  always  immersed  in  the  whit- 
ing, which  they  immediately  stir  up  on  being  turned  round  either  by  the 
handle  or  steam,  power.  It  will  be  at  once  seen  that  in  the  case  of  large 
generators  the  whiting,  when  it  settles  to  the  bottom,  will  be  more 
effectually  broken  up,  distributed,  and  thrown  to  the  top,  to  come  into 
contact  with  the  acid,  in  generators  arranged  in  this  way,  than  in  the 
vertical  generators  with  flat  bottoms.  The  horizontal  position  is  also 
better  suited  to  drive  the  agitator  by  steam  power  by  fixing  a  pulley  on 
one  end  of  the  agitator  rod.  The  generator  is  shown  with  a  lead  acid-box 
and  inverted  syphon  pipe  in  preference  to  the  acid  bottle.  This  mode 
of  feeding  entirely  prevents  the  possibility  of  exploding  the  generator;  for 
if  at  any  time  too  much  pressure  should  be  generated,  from  carelessness 
in  putting  in  too  much  acid,  the  excess  of  pressure  would  simply  blow 
the  acid  back  again  into  the  box,  which  is  covered  over  to  prevent  it 
being  thrown  out.  The  acid  box  is  generally  fixed  to  the  wall  near  the 
generator,  just  high  enough  to  reach  and  pour  in  the  acid  at  a  small  fun- 
nel shown.  The  acid  bottle,  if  preferred,  can  easily  be  attached.  The 
spent  whiting  is  let  out  at  the  bottom  by  a  slide  valve;  and  the  gas  makes 
its  exit  to  the  gasometer  by  a  pipe  attached  to  the  union  joint  on  the 
right-hand  end  of  the  generator. 

"  The  gas  holder  consists  of  a  bell  of  strong  sheet  copper,  tinned  inside, 
suspended  by  the  centre,  and  rising  and  falling  freely  in  a  cylindrical 
vessel  of  water  made  of  strong  oak,  that  material  being  both  very  strong 
and  durable,  and  very  pure.  In  the  interior  of  the  gas  holder  are  two 
pipes,  one  of  which  (for  the  admission  of  the  gas)  after  rising  above  the 
surface  of  the  water  turns  down  again,  so  that  the  gas  should  be  passed 
through  the  water  and  purified.  We  recommend  that  this  pipe  should 
terminate  in  a  rose  with  very  small  holes,  or  other  similar  means  by  which 
the  gas  should  escape  in  very  small  bubbles,  and  so  become  thoroughly 
exposed  to  the  washing  action  of  the  water.  The  other  pipe  terminates 
above  the  surface  of  the  water,  and  carries  away  the  gas  to  the  machine. 
These  pipes  are  usually  made  of  copper  tinned;  but  we  prefer  to  use  solid 
tin  for  greater  purity.  The  water  in  the  gas-holder  tank  should  be  fre- 
quently emptied  to  keep  it  quite  clean." 

Messrs.  Hayward  Tyler  &  Co.  in  London,  have  a  patented  plan  by 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


201 


which  the  water  is  completely  purged  from  the  atmospheric  air  and 
charged  with  gas  continuously,  with  ease  and  simplicity.  They  supply 
the  machines  complete  for  making  carbonated  waters  by  this  improved 
process,  or  adapt  the  plan  to  existing*  machines.  This  system  is  also 
patented  for  exhausting  the  airfrom  the  bottles  or  syphons  before  admit- 
ting the  water. 

The  annexed  illustration  (Fig.  89)  shows  the  general  plan  of  a  com- 
plete machine  as  patented  and 
exhibited  by  the  manufacturers 
at  the  Paris  Exhibition  of  1878. 

From  the  specification  of  the 
Letters  Patent  we  extract  the 
following: 

"  The  main  object  of  this  in- 
vention is  to  manufacture  car- 
bonated waters  by  a  continuous 
process  in  such  a  manner  that 
tho  air  naturally  contained  in 
the  water  used  in  the  manufac- 
ture shall  be  withdrawn  by  suc- 
tion during  the  process,  and  the 
water  thus  deprived  of  its  air 
be  forced  into  one  or  more  con- 
densers simultaneously  with 
the  carbonic  acid  or  other  gas. 

"  For  the  purpose  of  this  in- 
vention the  apparatus  or  ma- 
chinery may  be  constructed  as 
illustrated  in  the  accompanying 
drawings,  but  it  must  be  clearly 
understood  that  they  are  only 
examples,  and  that  we  may  use 
any  combination  of  known  ap- 
paratus, whereby  the  process 
which  we  shall  now  particularly  describe  with  reference  to  the  drawings 
can  be  carried  out.  We  employ,  say,  one  reservoir  wherein  the  water  is 
deprived  of  its  air  (by  any  suitable  means),  and,  say,  one  receiver  or 
condenser  into  which  the  water  thus  prepared,  together  with  the  car- 
bonic acid  or  other  gas,  is  pumped  or  forced,  or  otherwise  conveyed 
under  any  usual  or  required  pressure,  and  by  any  convenient  appliance." 
The  appended  illustration  shows  one  of  several  arrangements.  The 
action  is  as  follows: 

"  The  pump  A  withdraws  the  air  from  the  upper  part  of  the  water 
reservoir  W  by  the  pipe  «,  and  forces  it  out  into  the  atmosphere,  the 


FIG.  89. — GENERAL  PLAN  OP  COMPLETE  MACHINE. 


202 


A    TREATISE   ON   BEVERAGES. 


partial  vacuum  created  in  the  reservoir  W  at  the  same  time  continuously 
draws  in  a  fresh  supply  of  water  by  the  pipe  w  from  some  suitably  placed 
water  supply  or  cistern.  The  pump  B  at  the  same  time  draws  air-de- 
prived water  from  the  reservoir  W  by  the  pipe  b,  and  gas  from  the 
gasometer  by  the  pipe  c',  and  forces  gas  and  water  into  the  condenser  R 
by  the  pipe  c.  When  drawing  off  the  carbonated  water  made  according 
to  this  invention  for  the  purpose  of  charging  ordinary  bottles  or  syphon 
bottles  therewith,  we  prefer  to  exhaust  the  air  from  the  said  bottles  before 
filling  them,  and  this  we  do  by  placing  the  bottles  in  connection  with 
the  vacuum  in  the  water  reservoir  W  through  the  syphon- filling  or  bot- 
tling cock  or  apparatus;  or  a  special 
vacuum  vessel  may  be  used  for  the  pur- 
pose, which  vessel  may  be  intermit- 
tently or  continuously  exhausted.  We 
can  also  apply  our  new  system  of  bot- 
tling to  carbonated  waters  made  accord- 
ing to  heretofore  known  modes  of  man- 
ufacture. " 


FIG.  90.— CARBONATING  MACHINE  WITH  ELEVATED 
GASOMETER 


Fia.  91.— ANOTHER  VIEW  OP  FIG.  90,  WITH 

AUTOMATIC  ACID  FEED  VALVE. 
A,  Charging  hopper;  B,  Discharge;  C, 
Tap;  D,  Generator;  E,  Acid  box;  F,  Acid 
valve;  <?,  Acid  pipe;  H,  Regulator;  7,  To 
pumps. 


This  apparatus  (Fig.  90)  is  also  of  English  manufacture,  the  principal 
parts  being  differently  arranged  than  on  those  already  shown.  This  ma- 
chine and  the  one  shown  in  the  next  illustration  are  manufactured  by  D. 
Rylands,  London. 

A  is  the  generator,  suspended  in  an  iron  support  with  shafting  and 
pulleys;  B  is  the  gasometer,  and  C  the  pump  with  condenser  D  secured 
on  top.  This  machinery  is  also  adapted  for  large  or  small  factories,  and 
does  not  require  much  space.  The  principal  parts  of  this  apparatus  are 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  203 

identical  with,  those  of  the  other  continuous  apparatus  heretofore  de- 
scribed; so  is  also  the  material  it  is  made  of. 

The  other  illustration  (Fig.  91)  shows  a  larger  set  of  the  same  arrange- 
ment with  an  automatic  acid  feed  valve.  The  flasks  in  front  of  the  gas- 
ometer are  the  purifiers.  The  movement  of  the  gasometer  regulates  the 
flow  of  the  acid.  The  apparatus  is  explained  by  the  illustration. 

This  apparatus  (Fig.  92),  consisting  of  double  pumps  and  cylinders, 
is  to  be  an  attachment  to  the  larger  sets  of  the  afore-described  carbonat- 
ing  machinery.  The  cylinders  are  saturators  without  revolving  agita- 


.FiG.  92.— DOUBLE  PUMPS  AND  SATURATORS. 

tors.  Other  "  English  Plans  "are  represented  by  the  illustrations  fol- 
lowing. 

The  next  set  of  carbonating  machinery  (Fig.  93)  is  manufactured  by 
Bratby  &  Hinchliffe,  Manchester,  Eng.,  and  in  principle  and  workman- 
ship is  similar  to  other  English  apparatus  already  described. 

The  construction  of  the  apparatus  (Fig.  94)  is  explained  by  the 
illustration,  and  is  similar  to  the  others  of  the  English  plan.  This  ma- 
chine has  copper  cylinders,  the  pumps  (double  action)  are  of  gun-metal. 
The  cylinders  are  fitted  with  gun-metal  flanges  and  brazed  together  with- 
out the  use  of  rivets,  water-  and  pressure-gauges,  safety  valve;  draw-off 
cocks  are  attached.  The  agitator-shaft  is  made  of  gun  metal,  thickly 
coated  with  tin,  and  runs  right  through  the  cylinder,  and  works  in 
strong  gun -metal  stuffing-boxes,  by  a  strap  from  the  fly-wheel  shaft. 


204 


A    TREATISE   ON   BEVERAGES. 


The  cylinder  is  tliickly  coated  with  tin  inside,  avoiding  the  danger  of 
metallic  contamination.  The  apparatus  is  manufactured  in  several 
designs,  with  copper  or  gun-metal  cylinders. 

The  powerful  double  carbonating  pumps  (Fig.  95)  are  designed  for  a 


large,  quick  trade,  where  a  large  quantity  of  water  is  required  to  be 
turned  out  on  the  shortest  notice.  They  work  in  connection  with 
separate  cylinders,  generator  and  gasometer. 

The  cylinder  (Fig.    96)   is  used  in  conjunction   with   the  afore-de- 
scribed pump,  and  constructed  equal  to  that  illustrated  in  Fig.  94. 


THE    CONTINUOUS    SYSTEM    ^ENGLISH    PLAN).  205 

The  generators  (Figs.  97  and  98),  also  manufactured  by  Bratby  & 
Hinchliffe,  Manchester,  in  different  sizes,  are  arranged  for  steam  and 
manual  power.  They  are  made  entirely  of  rolled  lead,  having  only  one 
seam,  which  is  burnt  by  machinery,  thus  rendering  it  impervious  to  the 
action  of  the  acid. 

The  agitator  shaft,  as  illustrated  by  Fig.  99,  is  made  of  copper,  with 
heavy  copper  blades,  and  coated  with  tin. 


FIG.  94.— DOUBLE  ACTION  CARBONATING  MACHINE. 


The  gas  purifiers,  as  shown  in  Figs.  100  and  101,  are  used  in  prefer- 
ence to  allowing  the  gas  to  be  pumped  direct  from  the  gasometer.  A 
greater  purity  is  then  ensured  and  this  additional  security  is  a- guard 
against  contamination.  These  purifiers  are  also  of  English  manufac- 
ture and  used  in  conjunction  with  the  above  apparatus.  The  gas 
from  generator  enters  the  purifier  by  the  pipe  showing  downward  arrow, 
and  is  cleansed  during  its  passage  through  the  water,  and  makes  its  exit 
through  the  pipe  shown  by  upward  arrow  to  the  gasometer,  when  it  may 
enter  another  purifier  and  get  washed  a  second  time  before  being  pumped 


206 


A    TREATISE    ON   BEVERAGES. 


FIG.  95.— DOUBLE  CARBONATING  PUMPS. 


FIG.  96.— SEPARATE  COPPER  CYLINDER. 


FIG.  97.— SEPARATE  VERTICAL  GENERATOR.      FIG.  98. — SEPARATE  HORIZONTAL  GENERATOR. 


THE    CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


207 


into  the  cylinder.     These  purifiers  are  made  of  strong  Dantzic  oak,  bound 
with  hoop  iron,  and  the  fittings  are  of  gun  metal,  turned  and  polished. 

French  Continuous  Apparatus.— The  cuts  appended  next  repre- 
sent the  continuous  apparatus,  "  Bramah  system  "of  the  French  Plan, 


f, 


FIG.  99.— AGITATOR 
SHAFT. 


FIG.  100.— GAS  WASHER  OR 
PURIFIER. 


FIG.  101. — SECTIONAL  VIEW 
OF  FIG.  100. 


manufactured  and  improved  by  J.  Boulet  &  Co.,  successors  to  Hermann- 
Lachapelle,  Paris,  and  others. 

This  apparatus  consists  of  five  essential  parts:     The  generator,  the 
purifier,  the  gasometer,  the  saturator  with  pump,  and  the  bottling  ar- 


FIG.  102.— COMPLETE  FRENCH  CONTINUOUS  APPARATUS  WITH  ONE  SATURATOR. 


rangements  for  bottles  and  syphons.  For  larger  establishments  two  satu- 
rators  with  two  pumps  are  advantageous,  allowing  to  bottle  two  different 
kinds  of  water  (mineral  water  and  pure  water  for  saccharine  beverages) 
at  the  same  time;  also  the  bottling  arrangement  may  be  enlarged. 


208 


A   TREATISE    ON   BEVERAGES. 


The  generator  and  purifier  rest  together  on  a  cast-iron  support.  Both 
are  of  copper  and  are  in  shape  and  size  alike.  (Fig.  104.) 

The  generator  consists  of  two  parts,  a  cylinder  A  in  which  the  de- 
composition of  the  carbonate  takes  place,  and  the  acid  chamber  B;  both 
are  air  tight,  connected. 

Fig.  105  represents  a  sectional  view  of  the  generator;  it  is  lead-lined 
inside,  and  rests  with  its  semi -globular  bottom  on  the  cast-iron  support 
0  0,  to  which  it  is  fastened  by  the  two  bolts  P  P;  A  is  the  opening  for 
the  introduction  of  the  carbonate  and  water,  and  is  closed  by  a  brass  cap 


FIG.  103.— FRENCH  APPARATUS  WITH  Two  SATURATORS. 

that  has  inside  a  rubber  ring  to  make  it  fit  tightly,  and  this  cap  is  fastened 
with  movable  screw  K.  The  opening  on  the  semi -globular  bottom  is  for 
removing  the  exhausted  materials;  a  cap  which  is  fastened  by  the  screw 
/,  closes  here  air  tight.  The  horizontal  agitator  with  semi  -round  fans  E 
and  F,  turned  by  the  crank  /  is  strong  enough  to  mix  the  materials  in 
the  generator.  The  shaft,  made  of  brass  and  lined  with  lead,  moves  in 
the  boxes  g  g,  which  are  laid  out  with  strong  leather.  The  two  fans  E 
F  are  fastened  to  the  shaft  by  the  4  screws  i  i  i  i.  The  opening  j  at  the 
upper  section  of  the  generator  is  by  means  of  screws  tightly  connected 
with  the  lead  pipe  leading  the  gas  over  to  the  purifier.  The  acid  chamber 
B  of  cylindrical  form  rests  directly  on  the  generator  A,  thus  making  both 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


209 


appear  one  piece.  It  is  also  made  of  copper,  thickly  lead-lined,  and 
closed  by  a  brass  plate  that  is  stationary,  screwed  on  to  the  top.  Through 
the  opening  D  in  this  plate,  the  acid  is  introduced  by  the  aid  of  a  leaden 
funnel  and  closed  by  a  screw  with  brass  handle.  The  flow  of  the  acid 
into  the  generator  is  regulated  by  the  movable  rod  0;  it  is  of  copper, 
lined  with  lead,  and  at  the  end  adjusted  with  a  plunger  of  platina,  ex- 
actly fitting  and  closing  the  opening  that  connects  the  acid  chamber  with 


FIG.  104.— SECTIONAL  VIEW  OP  GENERATOR  WITH 
PURIFIER. 


FIG.  105. — SECTIONAL,  VIEW  OF 
GENERATOR. 


the  generator.  This  rod  is  connected  by  m  with  a  screw,  that  goes 
through  the  centre  of  that  brass  plate,  and  is  movable  with  the  arm  o  on 
which  an  indicator  is  adjusted.  This  indicator  runs  over  the  index  plate 
n,  regulating  the  opening  to  the  generator  and  the  flow  of  acid.  The 
leaden  pipe  D  is  to  equalize  the  pressure  in  generator  and  acid  chamber. 
The  brass  plate  can  be  unscrewed  with  a  suitable  key,  and  taken  off  to 
view  the  inside  of  the  acid  chamber. 


210  A   TREATISE   ON  BEVERAGES. 

The  purifier  (Fig.  104)  consists  of  a  copper  cylinder  C,  inside  tinned, 
by  a  vertical  partition  separated  in  two  parts,  and  of  a  strong  cylinder  of 
glass  D  on  top,  being  the  third  washer,  and  allowing  observations  on  the 
process  of  gas  generating. 

The  bottom  being  of  the  same  semi-globular  shape  as  the  generator, 
rests  on  the  same  iron  support  and  is  fastened  by  the  bolts  P  P. 

At  the  upper  section  of  the  purifier  are  three  openings,  two  of  which 
are  adjusted  with  screw  couplings.  One  of  them  opening  on  the  front 
side  communicates  with  both  partitions  of  the  purifier,  and  here  the  water 
is  introduced  by  the  aid  of  a  funnel  and  closed  by  a  cap  with  a  rubber 
ring  to  assure  tight  fitting.  The  second  opening  takes  pipe  q,  which  leads 
the  carbonic  acid  gas  from  the  generator  to  purifier,  and  which  is  tightly 
adjusted  by  the  aid  of  the  screw  coupling.  The  third  opening  serves  to 
lead  the  carbonic  acid  by  the  pipe  II  to  the  gasometer.  The  opening  at 
the  bottom  of  purifier,  communicating  with  both  partitions,  is  to  let  the 
water  run  out,  in  case  of  renewal;  it  is  closed  like  the  opening  at  the 
bottom  of  generator.  Pipe  F  leads  the  gas  that  arrives  through  q  down 
to  the  bottom  of  the  first  partition  in  purifier;  through  pipe  Gr  it  passes 
into  the  second  partition.  On  the  side  of  the  purifier  is  a  small  opening, 
which  gets  closed  with  bolt  j,  and  which  serves  as  a  water-gauge  for  both 
partitions  when  they  get  filled. 

The  third  partition  of  the  purifier,  as  already  stated,  consists  of  coni- 
cal glass  cylinder  D,  made  of  very  strong  glass.  It  fits  tightly  in  a  curve, 
laid  out  with  rubber,  on  the  brass  plate  i  i,  that  is  stationary,  fastened  to 
the  cylinder  C.  The  brass  plate  K,  which  is  tinned  inside,  serves  as  a 
cover  and  fits  in  a  curve,  also  laid  out  with  rubber,  on  the  glass  cylinder 
D.  The  cover  K  and  the  glass  cylinder  D  are  fastened  by  the  bolt  M, 
which  is  in  two  parts  and  goes  through  the  cover  K,  on  the  plate  i  i. 
Through  an  opening^in  plate  K  the  water  is  inserted  and  closed  by  screw 
L;  by  way  of  the  pipes  N  N  the  carbonic  acid  passes  in  and  out.  These 
pipes  can  be  taken  out  in  case  an  accident  should  occur  to  the  glass 
cylinder  D;  the  cover  K  fits  accurately  in  the  curves  of  plate  i  i.  In 
case  of  an  accident,  and  if  no  other  glass  cylinder  is  at  hand,  the  pipes 
K  N  are  removed,  cover  K  is  put  and  fitted  on  plate  i  i,  and  fastened  by 
way  of  bolt  M,  which  then  will  reach  down  in  the  incurvation  of  the  par- 
tition E.  The  carbonic  acid  gas  will  then  circulate  in  the  space  left  be- 
tween cover  K  and  plate  i  i,  and  still  take  its  way  through  pipe  II  and 
screw  coupling  No.  1,  thus  causing  no  interruption  in  the  operation,  ex- 
cept that  the  third  part  of  the  purifier  cannot  be  used.  This  third  part 
of  the  purifier  completes  the  purification  of  the  carbonic  acid  gas,  but 
especially  enables  the  carbonator  to  watch  the  evolution  of  gas  and  regu- 
late the  flow  of  acid  accordingly,  and  if  ever  a  breakage  of  this  glass 
cylinder  should  happen,  it  can  be  renewed  with  little  expense. 

The  gasometer  receives  the  gas  through  inlet  No.  2.     The  bell  E  is  of 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN).  211 

galvanized  iron  plates,  also  the  tub  F  with  concave  bottom,  on  which  is 
an  opening  P,  generally  with  a  stop-cock,  for  the  discharge  of  water.  On 
the  semi-globular  top  of  the  bell  E  is  a  small  cock  attached,  through 
which  the  atmospheric  air  is  allowed  to  escape,  after  the  tube  has  been 
filled  with  water  and  carbonic  acid  gas  passed  in  for  the  first  time.  The 
iron  support  j  j  with  h  carries  the  suspensory  arrangement  with  two 
movable  rolls  T  T,  over  which  the  cords  run  that  are  connected  with  the 
bell  E  at  ,9  s  and  with  the 
balance  weights  L  L;  both 
poles  j  j  are  fastened  to  the 
tube  by  the  screws  p  p  p  p. 
The  downward  bend  pipe  G 
leads  the  gas  from  inlet  No.' 
2  under  the  bell  of  gasom- 
eter; the  pipe  H,  which 
reaches  above  the  surface  of 
the  water,  receives  the  gas 
from  under  the  gasometer 
bell  and  leads  it  to  the  pump 
through  outlet  No.  3.  A 
bent  iron  rod  i  i  i  supports 
the  two  pipes  G  and  H. 

The  saturator  is  the  most 
important  factor  of  this  ap- 
paratus. It  consists  of  dif- 
ferent parts  which  are  in  a 
practical  way  united  to  a 
whole  on  a  cast-iron  sup- 
port. They  are:  the  shaft 
y,  the  flying  wheel  and  the 
cock  wheel  V,  the  double 
action  pump  F,  the  water 
tank  N,  the  regulating  cock 
G,  the  saturator  H,  the  mon- 
ometer  K,  safety  valve  I,  and 
water-gauge  L. 

The  movable  parts  of  the 

saturator  are  put  in  motion  by  a  shaft  revolving  in  a  brass  socket 
arranged  on  top  of  the  iron  support,  and  the  cock  wheel  V.  The  agita- 
tor L  L  in  the  saturator  is  turned  by  the  cock  wheel  K,  and  the  piston  rod 
U  of  the  pump  by  the  crank  T  of  the  shaft.  The  shaft  itself  is  moved 
by  the  fly- wheel  Q,  and  the  motive  power  is  hand  or  steam,  the  crank  w 
for  hand  and  the  fast-and-loose  pulleys  A  A  for  steam  power.  Three 
grease  boxes  v  v  v  furnish  the  necessary  oil  to  reduce  the  friction. 


Fia.  106.— THE  GASOMETER. 


212 


A   TREATISE   ON   BEVERAGES. 


The  suction  and  pressure  pump  E  of  brass,  well  tinned  inside,  is  con- 
nected with  the  iron  stative  by  the  screws  s  s.  The  fork  rod  U  is  set  in 
motion  at  the  crank  T  by  the  fly-wheel  Q  or  pulleys  A  A.  With  the  end 
of  this  fork  rod  is  the  piston  of  the  pump  connected  by  means  of  bolt  L, 
that  goes  at  right  angles  through  rod  K,  which  serves  the  piston  as  leader. 
The  piston  draws  water  and  carbonic  acid  gas  at  the  same  time,  and  is 
constantly  covered  with  liquid,  preventing  access  of  air  and  escape  of  car- 
bonic acid.  The  iron  rod  K  reaches  into  the  pump-cylinder,  made  of 
copper,  and  is  fastened  to  it  with  v.  The  piston  cylinder  is  tightened 


FIG.  107. — THE  SATURATOR. 

at  the  cylindrical  extension  N  N  with  a  layer  of  leather  supported  by 
tne  nut  M.  At  the  screw  I  some  water  is  introduced  before  the  pump  is 
set  in  operation.  In  the  connection  part  of  the  pump  at  s  s  are  the  suc- 
tion and  pressure  valves  arranged.  From  II  a  pipe  leads  to  the  saturator. 
Cock  Cr  regulates  the  part  under  the  suction  valve.  The  two  pieces  H 
and  G  are  connected  with  the  pump  to  a  whole  by  the  aid  of  screw  y. 
This  connection  is  convenient  and  offers  the  opportunity  of  easily  exam- 
ining the  valves  and  its  interior.  The  valve  balls  o  o  lie  on  rings  or  beds 
of  leather  s  tsf  that  serve  to  tighten  the  connections  of  II  and  Gr  with  the 
pump.  The  screw  Y  and  nut  I  hold  the  parts  together  and  fasten  them. 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


213 


Cock  G  has  a  perforation  at  H,  allowing  the  water  and  gas  to  pass  at 
the  same  time  and  in  varying  quantities  according  to  the  adjustment  of 
the  cock  or  the  registering  of  the  key.  If  more  water  and  less  gas  is  re- 
quired, turn  the  handle  of  the  cock  so  the  index  points  towards  "  Eau  " 
(water),  if  more  gas  and  less  water  is  required  point  the  index  towards 
"  Gaz  "  (gas).  If  the  same  quantity  of  water  and  gas  is  required,  point 
index  straight  on  3.  This  is  the  way  to  operate  with  the  quantities  of 


FIG.  108.— SECTIONAL  VIEW  OF  SATURATOR. 


Fio.  109. — SUCTION  AND  PRESSURE  PUMP. 


water  and  gas  required.     The  pressure  is  indicated  on  pressure-gauge 
attached  to  saturator,  and  the  quantity  of  water  on  the  water-gauge. 

When  the  piston  of  the  pump  does  a  downward  stroke  and  cock  G  is 
opened,  water  and  carbonic  acid  are  drawn  in,  which  aspiration  lifts  the 
ball  o  in  the  suction  valve  against  its  catch-sieve,  and  at  the  same  time  and 
by  the  same  aspiration  the  ball  o  in  the  exit  valve  H  is  held  downwards, 
and  water  and  carbonic  acid  gas  fill  then  the  interior  of  the  pump;  when 


214 


A    TREATISE   ON   BEVERAGES. 


the  piston  strikes  upwards  the  movement  of  the  balls  o  o  is  the  reverse, 
the  downward  ball  is  closing  the  entrance  and  the  upward  ball  lifted 
against  its  catch-sieve  by  the  pressure  exercised  by  the  stroke,  and  water 
and  gas  are  forced  towards  the  saturator. 

The  reservoir  N,  Fig.  108,  is  tinned  inside  and  adjusted  in  the  interior 
of  the  stative  by  a  ball- swimmer  connected  with  the  water  supply  cock  0, 
(Fig.  110);  the  water  always  is  kept  at  a  constant  increase.  If  the  ball  sinks 
it  opens  the  supply  cock  and  allows  the  flow  of  water  from  the  water  tank; 
if  the  water  rises  to  a  certain  height,  the  cock  gets  closed.  At  the  bottom 
of  the  reservoir  is  an  opening  y  closed  by  a  screw,  with  handle  for  dis- 
charging the  contents  when  the  reservoir  shall  be  cleaned. 


FIG.  110.— INDEX  COCK. 


FIG.  111.— ANOTHER  SECTIONAL  VIEW  OP  \ 
SATURATOR. 


The  saturator  H  is  of  globular  shape  of  brass  and  cast  in  one  piece, 
very  durable  and  of  great  resistance.  Its  exterior  is  polished.  The  in- 
terior is  tinned  for  tne  manufacture  of  mineral  waters  and  saccharine 
beverages,  and  silvered  for  the  manufacture  of  champagnes.  It  rests  with 
a  large  opening  downward  on  the  top  plate  of  the  stative,  and  is  closed 
tightly  by  the  cover  S  and  a  rubber  ring  u.  The  two  screws  A  secure 
the  connection.  In  this  cover  are  two  openings.  Pipe  R  is  fitted  in  one 
and  connected  with  the  pump,  thus  introducing  the  water  and  carbonic 
acid.  The  other  pipe  is  for  drawing  the  impregnated  liquid.  Cock  P  is 
at  0  connected  with  this  discharge  pipe  and  regulates  the  outlet,  leading 
to  the  bottling  apparatus.  All  connections  are  tightened  with  leather  or 


THE    CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


215 


hemp  packing,  and  so  arranged  that  the  packing  comes  not  in  contact 
with  the  liquid;  only  new  and  fatted  leather  ought  to  be  used. 

The  agitator  with  two  large  and  strong  wings  Z  Z  moves  in  the  satu- 
rator, causing  the  impregnation  of  the  water.  The  shaft  N"  of  steel  re- 
ceives the  motive  power  from  cock-wheel  x,  and  the  latter  f ro*m  cock-wheel 
v  and  fly-wheel.  The  shaft  revolves  in  a  socket  of  tinned  brass,  which  is 
attached  and  fastened  by  screws  to  the  saturator,  thus  being  in  no  con- 
nection with  the  water.  To  protect  the  socket  from  being  worn  out  too 
quickly  the  shaft  is  surrounded  with  a  cover  of  hardened  copper.  The  end 
of  the  socket  is  closed  with  a  cap  screw.  The  necessary  packing  in  the 
cylinder  at  M  and  N  is  done  with  leather,  air  tight.  The  leather  pack- 
ing fits  closely  to  the  copper  cover  of  the  shaft,  and  serves  thus  as  a  soft 
socket,  preventing  friction  between  two  metallic  surfaces  At  the  end  of 
the  shaft  in  the  centre  of  the  saturator  are 
screwed  on  the  two  pieces  y  y  which  hold  the 
two  wings  L  L.  Leather  packing  here  also  pre- 
vents metallic  friction.  The  contre-screw  T 
secures  the  connection  of  the  joints,  and  the 
agitator  may  be  turned  to  the  right  or  left. 
The  arrangements  of  the  whole  agitator,  shaft 
included,  are  made  in  such  a  way  as  to  secure 
an  easy  movement  in  the  cover  M  and  inside 
of  the  saturator,  and  prevent  wearing  out  of 
the  apparatus.  The  contents  of  the  saturator 
corresponds  with  the  capacity  of  the  pump,  and 
thus  it  is  possible  to  impregnate  water  with 
carbonic  acid  in  a  short  time.  The  safety  valve 
is  very  sensitive.  Let  the  remaining  carbonic 
acid  gas  at  the  finish  of  an  operation  escape  by  raising  the  screw  on  safety 
valve.  The  water-gauge  is  protected  against  accident,  the  pressure-gauge 
is  easily  visible,  and  both  show  the  operator  the  course  of  the  operation. 

The  strength  and  massiveness  of  the  saturator  are  a  guard  against 
danger  of  explosion.  The  apparatus  can  be  easily  put  together  and  also 
taken  apart  in  case  of  repair. 

On  top  of  the  saturator  is  an  attachment  secured  for  connecting  the 
safety  valve,  pressure-  and  water-gauge.  The  latter  is  also  connected  at 
screw  R  with  the  supply  pipe. 

The  Pressure-gauge  indicates  on  the  dial  the  pressure  which  the  carbonic 
acid  gas  exerts  in  the  saturator,  and  this  pressure  also  indicates  or  corre- 
sponds with  the  degree  of  impregnation  of  the  water  with  carbonic  acid  gas. 

It  is  constructed  on  the  principle  that  a  spring  upon  which  the  air 
exerts  a  pressure  is  able  to  put  a  lever  in  motion,  and  by  this  means 
moves  a  needle  on  a  dial.  These  kind  of  gauges  are  the  most  durable, 
and  are  used  for  measuring  the  pressure  of  steam  on  steam-boilers,  and  in 


FIG.  112. — SECTIONAL  VIEW  OF 
PRESSURE  GAUGE. 


216 


A   TREATISE   ON   BEVERAGES. 


the  mineral- water  trade  to  ascertain  the  pressure  of  carbonic  acid.  The 
arrangement  is  thus:  Space  A  and  B  are  air  tight,  separated  by  the  steel 
spring  C.  To  the  lower  part  of  the  spring  on  which  the  pressure  is  ex- 
erted, is  attached  a  silver-plated  copper  plate  to  protect  against  rusting. 
On  the  midst  of  the  spring  is  fastened  a  piece  in  which  the  steel  rod  E  is 
fitted  in  and  secured  by  a  screw.  As  soon  as  the  carbonic  acid  gas  ex- 
ercises its  pressure  on  the  spring,  this  steel  rod  lifts  the  dented  triangle 
and  moves  by  the  aid  of  the  cock  wheels  the  needle  G  G,  and  indicates 
thus  exactly  the  pressure  upon  the  spring.  The  spiral  spring  H  is  for 
the  purpose  of  preventing  too  free  motions  of  the  needle.  The  scale  of 
the  gauge  is  adjusted  by  experiment  with  a  quicksilver  manometer  and 
pressure  pump,  and  the  indications  of  the  quicksilver  transferred  to  the 
pressure-gauge. 

At  the  usual  air  pressure  of  the  atmosphere  the  quicksilver  in  barome- 
ter stands  at  760  millimeter — that  is,  the  atmosphere  or  air  exerts  on  the 
quicksilver  such  a  pressure  that  it  rises  to  760  millimeter  in  the  barome- 
ter, and  this  is  termed  one  atmospheric  pressure.  A  weight  of  14.7 
pounds  exerts  the  same  pressure.  Consequently:  one  atmosphere  equals 
a  pressure  of  14. 7  pounds.  In  Germany  and  other  countries  the  pres- 
sure-gauges are  so  arranged  that  the  needle  indicates  at  one  atmosphere 
0,  at  two  atmospheres  1,  at  three  atmospheres  2,  etc. ;  they  indicate  the 
super-pressure.  In  France  it  is  different.  There  the  usual  pressure  of 
the  atmosphere  is  indicated  with  1  on  the  gauge.  This  difference  must 
be  taken  notice  of  where  either  pressure-gauges  should  be  used.  In  the 
United  States,  England  and  other  countries,  the  pressure-gauges  explain 
the  exerted  pressure  in  pounds;  the  dial  plate  is  graduated  to  100  Ibs. 
pressure  per  square  inch.  One  atmosphere,  or  the  atmospheric  pressure 
of  14.7  pounds,  is  not  indicated,  only  the  super-pressure,  as  in  Germany. 

The  following  table  shows  comparatively  the  indications  on  these 
three  pressure-gauges: 

Germany,       France.        U.  S.  and  England. 


A  tmospheres. 

1  atmosphere 
2  atmospheres 
3 

4 

(( 

5 

« 

6 

<  ( 

7 

1  « 

8 

K 

9 

(t 

10 

^  t 

11 

ft 

12 

(( 

13 

« 

14 

« 

15 

(6 

Atmospheres. 


0 

1 

2 
3 
4 
5 
6 
7 
8 
9 

10 
11 
12 
13 
14 


1 
2 
3 
4 
5 
6 
7 
8 
9 

10 
11 
12 
13 
14 
15 


Pounds. 

0 

15 

29 

44 

59 

74 

88 
103 
118 
132 
147 
162 
176 
191 
206 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  217 

The  pressure-gauges  in  the  United  States  indicate  the  actual  pressure 
exerted  by  the  carbonic  acid  gas.  The  safety  valve  is  adjusted  with  an 
alarm  whistle,  and  consists  of  two  parts;  the  upper  one  serves  as  signal 
bell,  and  the  lower  part  is  connected  with  the  water-gauge  at  T.  A  small 
opening  from  saturator  to  the  lower  part  of  the  safety  valve  allows  the 
gas  a  free  passage.  The  safety  valve  is  kept  closed  by  the  scale  K  as  long 
as  the  pressure  in  saturator  has  not  exerted  the  normal  capacity.  Lever 
e  which  is  movable  at/,  transfers  the  pressure  of  scale  K  upon  the  rod  of 
the  safety  valve.  At  the  other  end  is  the  connection  with  the  scale  K, 
the  pressure  of  which  may  be  regulated  to  suit  by  screw  I.  Cap  g  of  the 
protecting  case  of  the  scale  is  movable,  and  allows  the  examination  of  the 
scale  whenever  necessary.  The  working  of  the  valve  with  the  signal 
whistle  is  easily  to  be  understood;  if  the  pressure  of  the  gas  exerts  the 


FIG.  113.— ANOTHER  PLAN  OP  FRENCH  APPARATUS. 

quantity  of  pounds  or  atmospheres  required,  it  overcomes  the  resistance 
exerted  by  the  scale  and  lever  upon  the  rod  of  safety  valve,  and  gas  es- 
capes until  the  pressure  is  reduced  to  the  required  amount.  In  escaping 
the  gas  sounds  the  whistle.  That  this  safety  valve  is  always  in  good 
condition  ought  to  be  frequently  ascertained. 

The  water-gauge  H  consists  of  a  tube  of  white  glass,  framed  in  brass, 
and  thus  protected  against  accident.  The  screw  Z  presses  the  glass  tube 
against  their  rubber  packing  and  thus  makes  a  tight  connection.  The 
water-gauge  is  by  pipe  v  with  the  supply  pipe,  by  extension  m  with  the 
saturator  connected,  and  as  both  communicate  the  pressure  is  equalized.  A 
look  on  this  water-gauge  shows  the  corresponding  increase  of  the  saturator. 

Another  style  of  French  apparatus  of  the  continuous  plan  is  repre- 
sented by  the  above  illustration.  This  continuous  apparatus  is  based 
m  the  same  principle  as  that  described  on  the  foregoing  pages.  The 


218  A    TREATISE    ON   BEVERAGES. 

bronze  saturator,  cast  in  single  piece,  is  of  different  shape.    The  material 
and  arrangement  is  principally  the  same. 

German  Continuous  Apparatus. — The  continuous  apparatus  of 
the  German  plan  are  represented  and  described  next. 

The  generator  Ey  vertical,  of  cylindrical  form,  is  either  made  of  thick 
hard-rolled  lead  or  of  copper,  iron,  and  thickly  lead-lined.  The  inlet  r 
is  for  passing  in  the  carbonate  and  water.  Generally  a  small  cock  is  ad- 
justed on  top  of  the  screw  cap  for  the  escape  of  atmospheric  air.  /  is  the 
agitator,  and  near  the  bottom  is  the  outlet  for  the  residue.  Tube  c  leads 
the  eliminated  gas  over  to  purifier  W.  The  acid  chamber  8,  made  in  the 
same  way  and  of  the  same  material  or  of  strong  glass,  as  the  pressure  of 
the  continuous  apparatus  is  considerably  less  than  on  the  intermittent 
apparatus.  It  is  connected  with  the  generator  by  pipe  d,  and  the  pipe  c 
for  equalizing  the  pressure.  The  pipes  are  fitted  and  connected  with 
perforated  rubber  corks.  At  cock  x  the  flow  of  acid  is  regulated.  On 
the  outside  of  the  acid  chamber  is  pasted  a  scale  which  indicates  the 
quantity  of  acid  spent. 

The  purifier  W  at  the  side  of  the  generator  is  of  wood,  and  generally 
only  attached  to  larger  sets  of  apparatus,  and  especially  intended  for  re- 
moving particles  of  carbonate  and  sulphuric  acid,  which  the  evolving 
carbonic  acid  might  carry  over.  The  other  purifier  W  on  support  is  of 
strong  glass,  a  so-called  "  Woulff  bottle."  With  some  apparatus  all  the 
purifiers  are  of  strong  metal,  especially  on  intermittent  apparatus,  where 
they  have  to  stand  a  high  pressure. 

The  glass  purifier  W  in  Fig.  114  is  connected  with  first  purifier  by 
tube  n  and  by  tube  h  with  the  gasometer.  The  tubes  are  generally  of  tin 
and  tightly  fitted  in  the  purifiers  with  rubber,  or,  better,  paraffined 
corks,  through  which  the  tubes  lead.  Near  the  bottom  is  a  cock  for  the 
outlet  of  water. 

The  gasometer  R  is  made  similar  to  those  already  described  and  of  the 
same  material.  The  height  of  the  bell  and  the  depth  of  the  tub  must 
correspond.  In  order  to  remove  the  atmospheric  air  from  the  bell,  push 
the  bell  entirely  down  to  bottom  of  the  tub,  fill  it  at  the  opening  y  quite 
full  with  water  to  overflowing,  and  close  it  then.  Other  gasometers  have 
a  discharge  cock  for  the  escape  of  atmospheric  air  at  the  top.  Through 
pipe  h  the  gas  enters  and  pipe  o  leads  it  to  the  pump.  These  pipes  are  of 
tin.  As  will  be  readily  seen,  the  pipe  h,  through  which  the  gas  enters, 
terminates  above  the  surface  of  the  water,  thus  filling  the  bell  directly. 
In  the  gasometer  of  English  and  French  make,  and  also  in  other  gaso- 
meters of  German  make,  this  gas  pipe  terminates  under  the  surface  of  the 
water,  thus  being  washed  by  the  water  in  gasometer  tub  before  it  reaches 
the  bell.  This  arrangement  is  of  course  optional.  If  the  gas  is  purified 
thoroughly  before  it  enters  the  gasometer,  it  may  be  led  directly  under 
the  bell.  Large  establishments  keep  two  gasometers. 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN).  219 


220 


A   TREATISE   ON   BEVERAGES. 


FIG.  115.— SAFETY  VALVE. 


The  pump  is  in  its  essential  parts  of  the  same  construction  and  draws 
water  from  the  reservoir  N  and  gas  from  the  generator  at  the  same  time, 
like  the  last  described  of  the  French  apparatus.  For  the  regulating  of 
the  supply  of  water  and  carbonic  acid  gas  there  are  separate  cocks,  a  for 
water  and  b  for  gas,  and  the  desired  supply  of  each  has  to  be  regulated 
with  them.  The  condenser  or  mixer  M  is  of  cylindrical  form,  hori- 
zontal, made  of  copper,  tin-lined  inside.  The  agitator  is  of  brass, 
tin-lined,  with  several  wings.  Both  the  agitator  and  pump  are  set 

in  motion  by  the  fly-wheel  Sch  and 
the  cock  wheel  H.  Hand  or  steam 
power  adapted.  The  condenser  con- 
sists of  two  parts,  bolted  together 
at  D  and  tightened  with  rubber  or 
leather;  the  whole  is  fastened  to  a 
wooden  or  iron  support  A.  An  inlet 
for  liquid,  salts,  etc.,  for  mineral 

waters  is  at  v.  Here  is  generally  a  little  cock  attached  through  which 
the  atmospheric  air  escapes.  At  m  is  the  pressure-gauge  attached  also 
at  some  other  part,  generally  a  safety  valve.  It  has  to  prevent  an 
excess  of  pressure.  The  cylindrical  body  R  is  connected  with  the  in- 
terior of  the  condenser,  and  securely  fastened  to  it.  C  E  is  a  metal 
plate  covering  tube  R,  with  a  rubber  sheet  between  them  to  insure  tight- 
ness. Lever  B  D  A,  with  the  weight  G,  presses  upon  the  plate  C 
E.  When  the  pressure  in  condenser  rises  higher  than  the  weight  which 
the  valve  exerts,  then  the  plate  C  E  will  be  raised  and  the  super- 
fluous gas  blows  off.  The  little  mixer  t  on  top  of 
the  cylinder,  made  of  brass,  tin-lined  inside,  by 
cock  u  with  the  cylinder  communicating,  receives 
such  solutions  as  may  be  added  while  operating,  and 
after  the  atmospheric  air  has  been  blown  off,  espe- 
cially salt  solutions.  An  absolutely  necessary  part 
of  the  apparatus  it  does  not  represent,  as  the  salt 
solutions  may  either  be  added  to  water  in  cylinder 
or  in  some  instances  mixed  with  it  in  an  extra  slate 
tank,  and  therefrom  drawn  by  the  pump;  however, 
it  is  useful  where  mineral  waters  with  iron,  etc., 
are  to  be  made  and  air  has  to  be  thoroughly  ex- 
cluded, or  the  solutions  have  to  be  added  after  the 
liquid  is  already  charged  with  gas.  In  this  case  it  FIQ.  HG.-MIXER  FOR  SALT 
prevents  loss  of  gas  and  access  of  air.  Tube  I  equal- 
izes the  pressure  in  the  little  mixer  and  the  cylinder,  when  the  contents 
flow  down.  Another  and  differently  constructed  mixer  for  the  salt  solu- 
tion is  represented  here  in  this  cut  (Fig.  116).  It  is  very  similarly  con- 
structed to  the  acid  chamber  on  American  apparatus  and  stationary,  or 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


221 


occasionally  adjusted  on  top  of  the  cylinder  as  seen  in  Fig.  114.  The 
flow  of  the  solution  is  regulated  by  a  plunger  valve,  and  the  whole  at- 
tachment is  put  in  operation  where  mineral  waters  are  to  be  made,  to 
which  the  salt  solution  should  be  added  after  the  exclusion  of  atmos- 
pheric air.  It  is  a  simple  contrivance,  enabling  an  operator  to  add 
necessary  components  under  high  pressure  when  the  condition  for  their 
solubility  is  most  favorable;  it  saves  the  trouble  of  reopening  the  cylin- 
der and  consequently  loss  of  gas,  and  prevents  the  access  of  air. 

In  many  German  establishments  they  frequently  add  to  a  full  set  of 
continuous  apparatus  more  facilities  for  the  purification  of  gas  in  addition 
to  the  ordinary  purifiers.  The  following  illustra- 
tion shows  some  arrangement  of  the  kind: 

This  repurgator  or  purifying  cylinder  is  gen- 
erally adjusted  between  pump  and  condenser.  It 
is  intended  to  purify  the  gas  from  all  fatty  stuffs 
which  it  might  carry  along  when  passing  the  greased 
valves  and  pumps  (the  modern  apparatus  however 
are  so  arranged  that  the  passing  carbonic  acid  gas 
is  protected  against  any  contact  with  the  greased 
parts  of  an  apparatus),  but  more  especially  the  re- 
purgator  is  intended  to  purify  the  carbonic  acid 
from  any  bad  odor,  contaminating  gases,  that  it 
might  be  adulterated  with,  arising  from  impure 
carbonates,  and  not  having  been  thoroughly  ab- 
sorbed by  the  purifiers  through  which  the  gas  has 
already  passed.  This  means  when  the  gas  alone 
passes  as  in  the  semi-continuous  process;  but  the 
repurgator  is  equally  and  usefully  employed  in  the 
continuous  process,  when  both  gas  and  water  com- 
bined will  pass  through  it  and  become  purified. 
The  repurgator  is  a  cylinder  of  copper,  tin-lined  inside,  a  few  feet  in 
height.  Near  the  bottom  it  has  two  openings,  r  for  the  entrance  of  the 
gas  from  the  pump  as  the  gas  passes  upwards,  h  with  cock  to  let  re- 
maining gas  escape  if  necessary.  The  semi-globular  cover,  with  a  rub- 
ber sheet  between,  is  air  tight,  secured  to  the  repurgator  by  bolts.  It 
has  two  openings  too,  one  a  to  lead  the  carbonic  acid  gas  to  the  con- 
denser, the  other  m  for  the  pressure-gauge  (although  not  absolutely 
necessary).  The  cylinder  is  every  month  to  three -fourths  of  its  height 
filled  with  charcoal,  carefully  prepared  of  pine  wood.  The  wood  coal  is 
crushed  to  small  fragments  of  the  size  of  an  ordinary  bean,  the  dust 
carefully  sieved  off.  At  the  lower  part  of  the  repurgator  is  first  a  layer 
of  larger  coal-pieces. 

To  prevent  the  pipes  at  the  bottom  from  getting  clogged  up,  they  are 
protected  by  a  sieve;  and  to  prevent  the  stream  of  carbonic  acid  gas  and 


FIG.  117. — REPURGATOR. 


222 


A    TREATISE   ON"   BEVERAGES. 


water  from  carrying  over  any  coal  particles  into  the  condenser,  there  are 
above  the  surface  of  the  coal  one  horizontal  and  one  oblique  sieve  of  a 
conical  form,  made  of  tinned  copper. 

In  some  establishments  there  are  even  two  repurgators  used.  The 
one  already  described,  the  other  one  between  purifiers  and  gasometer,  and 
this  arrangement  is  especially  useful  where  exceptionally  bad  carbonates 
are  decomposed.  The  second  one  may  also  be  arranged  as  a  washing 
cylinder.  In  some  establishments,  where  the  carbonate  used  is  pure  and 
yields  a  fair  quality  of  gas,  a  repurgator  or  wash  cylinder  is  sometimes 
used  between  pump  and  condenser  when  gas  only  passes  to  purify  it  from 
impurities  taken  along  from  the  pump  and  valves,  instead  of  the  coal 

repurgator.  This  is  an  exceptional  careful- 
ness on  the  part  of  the  manufacturer,  seldom 
experienced,  but  highly  advisable,  when  a 
high  class  of  beverage  is  desired.  The  re- 
purgator used  as  wash  cylinder  has  the  ar- 
rangement represented  in  this  cut,  and  is 
described  hereafter. 

This  repurgator  or  wash  cylinder  is  made 
of  the  same  material  and  constructed  in  the 
same  shape  and  way  as  the  repurgator  Fig. 
117.  Near  the  bottom  is  a  tin  tube  r  inserted, 
which  connects  with  the  pump,  and  reaches 
in  the  upper  space  of  the  cylinder.  Over 
this  tube,  in  the  inside  of  the  cylinder,  is 
put  another  cylinder  about  4  inches  wide, 
made  of  copper  and  tin  coated.  This  inside 
cylinder,  closed  at  the  upper  part,  rests  on 
some  metal  plate  to  give  it  support  with  its 
open  end,  and  around  this  are  punched  5  to 
7  rows  of  small  sieve  holes.  The  inside  cylin- 
der with  its  semi-globular  top  reaches  almost 
to  the  cover,  and  between  both  a  rubber  plate  is  inserted  firmly  which 
secures  the  cylinder.  About  10  inches  from  the  top  of  the  inside  cylinder 
is  a  perforated  copper  plate,  ss,  tinned,  which  may  get  its  support  by 
some  project  adjusted  on  the  inside  cylinder.  This  plate  covers  the  space 
between  the  two  cylinders,  so  that  the  gas  must  pass  through  the  plate 
sieve  and  get  minutely  divided  again.  All  the  parts  inside  the  repurga- 
tor must  be  well  tin-coated.  The  cylinder  is  filled  with  pure  water,  in 
which  some  soda  solution  may  be  added,  to  about  one-third  its  height, 
through  which  the  gas  passes,  getting  washed  again.  Cock  h  is  for  dis- 
charging the  water  when  renewing  it.  Openings  on  the  cover  are  also 
for  the  pressure-gauge  and  the  tube  leading  the  gas  over  to  the  condenser. 


FIG.  118.— REPURGATOR  OR  WASH 
CYLINDER. 


THE    CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


223 


If  this  repurgator  is  arranged  as  described  and  the  cut  represents,  no 
water  will  be  forced  over  to  the  liquid  in  condenser. 

These  two  kinds  of  repurgators  may  also  serve  for  another  practical 
purpose  at  the  same  time:  They  can  be  used  as  cylinders  for  compressed 
carbonic  acid.  The  latter  may  be  collected  up  to  200  pounds,  thus  giv- 
ing the  necessary  pressure  when  bottling  prepared  mineral  waters  direct 
from  the  condenser  after  the  intermittent  plan  without  the  use  of  the 
pump. 

The  apparatus  represented  in  next  illustration  is  of  similar  construc- 
tion and  workmanship.  The  arrangement  for  washing  the  gas  is  pecu- 
liar. 

The  arrangement  for  purifying  the  gas  is  indicated  by  the  letters 
L  L  L  L.  The  purifiers  are  of  glass,  so-called  "  woulf -bottles. "  The 


FIG.  119.— GERMAN  PLAN  OP  CONTINUOUS  APPARATUS— I. 

carbonic  acid  exerts  within  the  generator  and  purifiers  but  a  slight  pres- 
sure; it  flows  into  the  gasometer,  where  its  weight  gets  balanced;  only 
the  pump  and  the  condenser  with  the  parts  between  them  are  influenced 
by  gas-pressure.  The  first  purifier  is  generally  tin-lined  copper,  the 
second,  third  and  fourth  are  of  glass.  The  washing  liquid  is  introduced 
by  the  funnel  tubes  I  III,  the  contents  discharged  at  the  cocks  m.  Ab- 
sorption of  air  by  these  tubes  cannot  take  place,  as  the  washing  liquid  in 
purifiers  is  highly  charged  with  carbonic  acid,  displacing  atmospheric  air. 
The  liquid  never  rises  in  those  tubes  to  overflowing.  Extra  purifying 
cylinders  are  frequently  stationed  between  or  after  these  purifying  bottles. 
Their  object  is  to  divide  the  glass  bubbles  into  minute  particles.  This  is 
accomplished  by  perforated  attachments,  as  shown  in  the  annexed  illus- 
trations. 


224  A    TREATISE    ON   BEVERAGES. 

As  will  be  readily  seen,  one  ends  in  the  inside  of  purifier  in  an  extra 
perforated  cylinder  a,  the  other  one  in  a  perforated  tube  b,  and  the  in- 
terior of  purifier  contains  three  perforated  chambers  a  a  a,  which  cause  the 
carbonic  acid  gas  to  rise  in  minute  division. 

In  the  gasometer  the  tube  q  that  leads  the  gas  over  from  purifiers 
ends  above  the  surface  of  the  liquid,  thus  not  utilizing  this  water  for  puri- 
fication of  the  gas.  Frequently  both  the  tube  leading  the  gas  in  and 
the  other  leading  it  out  to  the  pump  enter  on  top  of  the  bell  at  a  suitable 
coupling.  In  this  case  part  of  both  tubes  are  of  good  rubber  so  the  tubes 
may  follow  the  movements  of  the  gasometer- bell.  It  is  claimed  that  when 
the  gas  tubes  enter  from  beneath,  very  frequently  some  water  in  gaseous 
or  other  form  is  carried  up  into  the  bell,  there  condensed,  and 
falling  into  the  tube,  collects  there,  and  especially  in  winter  time  freez- 
ing, clogging  or  bursting  of  the  tubes  may 
occur.  This  disadvantage  can  be  over- 
come by  passing  both  tubes  through  top 
of  the  bell. 

There  is  no  objection  to  the  latter 
arrangement,  however,  where  none  or  not 
many  purifiers  are  used  and  the  tank 
water  in  gasometer  is  looked  upon  as 


FIG.  120. — PURIFYING  CYLINDER.  FIG.  121. — ANOTHER  PURIFYING  CYLINDER 

washing-liquid;  the  tube  should  end  from  beneath,  and  when  securely  fast- 
ened, the  liquid  frequently  renewed  and  the  necessary  care  being  taken, 
there  will  be  no  trouble.  A  practical  improvement  on  gasometers  would 
be  an  attachment  to  indicate  the  contents  of  the  bell. 

The  pump  with  ball- valves  is  described  with  the  French  apparatus. 
The  same  kind  is  used  in  connection  with  German  carbonating  machines. 
The  valves  of  those  pumps  gradually  wear  out  and  get  loose.  A  practical 
pump  in  use  is  illustrated  on  the  next  page. 

A  is  the  cylinder  of  brass.  B,  the  piston  with  leather  collar,  led  ver- 
tically by  rod  C  and  cover  D.  F  is  the  suction-valve  which  rests  on 
valve  e  e,  that  is  renewed  when  worn  out.  On  raising  the  piston  B,  the 
valve  F  is  lifted,  but  by  the  gravity  of  its  own  weight  and  spring  g,  falls 
quickly  back  as  soon  as  the  stroke  ceases  and  then  rests  on  e  e  horizon- 
tally. The  pressure-valve  H  is  kept  closed  by  spiral  spring  K,  and  opens 


THE   CONTINUOUS  SYSTEM    (ENGLISH   PLAN). 


225 


on  the  downward  stroke  of  the  piston  by  the  pressure  of  the  compressed 
gas  overcoming  the  resistance  of  spring  K,  the  compressed  gas  escaping 
through  pipe  I  and  spring  k  closing  the  valve  again  as  soon  as  the  down- 
ward stroke  of  piston  B  is  interrupted.  Suction-pipe  S  S  leads  either 
gas  or  water,  or  both  together,  into  the  pump  and  in  any  quantities  ac- 
cording to  the  adjustment  of  the  cock  illustrated  here.  The  motive 
power  of  the  pump  is  either  steam  or  hand. 

Double  pumps  are  attached  to  large  sets  of  apparatus,  generally  with 
horizontal  double  cylinders,  the  pistons  of  which  alternately  draw  on 
one  side  and  compress  on  the  other.  Pump-cylinders,  solely  drawing 
gas,  are  surrounded  by  a  water-tank  of  the  same  height.  The  strong 
compression  of  the  gas  in  connection  with  the  warmth  produced  by 


FIG.  122.— SECTIONAL  VIEW  OP  GERMAN  PUMP. 


FIG.  123. — INDICATOR  COCK. 


friction,  causes  a  remarkable  heating  of  the  pump  and  needs  cooling. 
The  water  has  to  be  frequently  renewed  by  a  cold  supply.  Pumps  moved 
by  hand  need  it  not  so  frequently  as  when  steam-power  is  used.  The 
pump  is  one  of  the  most  important  parts  of  the  apparatus  and  should  be 
carefully  treated. 

The  condenser  and  agitator  are  constructed  on  the  already  described 
principles,  also  pressure-gauge  and  safety-valve. 

A  mixer  for  salt  solutions  as  already  described  is  frequently  adjusted 
on  top  of  the  condenser,  or  a  coupling  arranged  to  screw  the  mixer  on 
when  needed. 

Oberdoerffer  &  Zinkeisen  of  Hamburg  construct  an  apparatus  after 
the  English  plan  as  represented  in  the  following  illustration. 

The  principles  of  construction  are  similar  to  those  already  described 
15 


226 


A   TREATISE   ON   BEVERAGES. 


under  the  English  plan  to  which  we  refer.     The  generator  is  adjusted 
with  an  acid  bottle  on  top  with  regulating  valve. 

The  apparatus,  with  large  cylindrical  condenser,  arranged  either  for 


FIG.  124.— GERMAN  PLAN  OP  CONTINUOUS  APPARATUS— II. 

continuous  or  semi-continuous  use,  is  much  more  preferred  in  Germany 
than  tha  apparatus  with  the  globular  condenser.  Where  large  quantities 
of  mineral  waters  are  made,  the  cylindrical  condenser  for  semi-continu- 
ous action  is  exclusively  in  use. 


FIG.  125. — GERMAN  PLAN  OF  CONTINUOUS  APPARATUS — III. 

This  apparatus  (Fig.  125)  is  constructed  quite  differently  from  the 
others.     The  generator  rests  vertically  on  an  iron  support.     To  the  large 


THE   CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


227 


iron  frame  are  secured  two  cylinders/.  The  first  and  smaller  one  serves 
for  purifying  the  gas,  and  is  for  this  purpose  divided  in  several  com- 
partments. The  larger  cylinder  is  for  impregnation.  The  whole  con- 
struction is  explained  by  the  illustration.  The  fountains  are  either  of 
iron  and  enameled  inside,  or  of  copper  and  well  tinned. 

Fountains  of  glass  are  a  decided  novelty.  We  have  known  of  glass- 
lined  fountains,  but  the  illustration  in  Fig.  126  represents  a  stationary 
fountain,  the  principal  body  of  which  is  entirely  made  of  glass.  This 
apparatus  as  well  as  the  last-described  one  is 
patented  by  N.  Gressler  in  Halle  a.  S.,  Ger- 
many. 

The  glass  fountains  are  made  of  very  stout 
glass,  in  the  same  shape  and  size  as  the  iron 
or  copper  fountains.  The  two  metallic  heads 
are  securely  bolted  together  and  either  enam- 
eled or  tin- lined  inside.  The  agitator,  of  iron, 
is  either  enameled  or  also  tin-lined. 

They  permit  a  pressure  of  4  atmospheres 
(60  pounds),  and  are  especially  adapted  for 
mineral  waters  or  other  sparkling  beverages 
where  no  higher  pressure  is  required.  Glass 
fountains  for  up  to  12  atmospheres  pressure 
(190  pounds),  however,  are  made  also;  but 
this  kind  is  surrounded  by  a  strong  copper 
cylinder,  and  so  constructed  that  between  the  copper  and  glass  cylinder 
is  a  free  space  which  serves  for  cooling  purposes.  When  charging  the 
apparatus  a  special  arrangement  provides  that  the  pressure  within  this 
glass  fountain  and  outside,  between  the  latter  and  the  copper  cylinder, 
is  equal.  Water-  and  pressure-gauges  are  attached. 

Russian  Continuous  Apparatus.— The  next  engraving  represents 
a  continuous  apparatus  of  the  Russian  type. 

This  style  is  manufactured  in  Warsaw,  Moscow,  St.  Petersburg  and 
Odessa,  and  combines  all  three  systems.  The  continuous  action  of  the 
apparatus  is  explained  by  the  illustration.  The  separate  and  globular- 
shaped  generator  with  acid  chamber  on  top  and  four  gas  washers  at- 
tached, has  furthermore  a  globular  device  adjusted  or  suspended  be- 
tween the  principal  parts,  which  serves  both  as  a  pressure  equalizer  and 
gas  dome  to  arrest  and  hold  the  effervescence  and  stop  as  much  as  possible 
the  passage  of  any  material  from  the  contents  of  the  generator.  The  gas 
enters  the  gasometer  from  the  purifiers,  and  from  there  is  drawn  by  the 
pump  and  forced  through  a  separate  upright  cylinder  which  serves  as 
repurgator  (compare  Figures  117  and  118)  either  alone  (semi-continuous 
plan)  or  in  conjunction  and  combination  with  the  water  (continuous  plan). 
The  water  reservoir  is  adjusted  within  the  frame  of  the  pump,  and  receives 


FIG.  126. — HORIZONTAL  GLASS 
CYLINDER. 


228 


A   TREATISE    ON   BEVERAGES. 


THE   CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  229 


its  supply  from  a  suitably  placed  filter  or  a  cistern.  The  cylinders  are 
large  enough  to  permit  their  being  worked  semi-continuously  also,  as 
described  in  Chapter  XII.,  viz.:  fill  in  water  previously  and  force  in  the 
gas  separately,  and  then  bottle  until  empty,  when  the  operation  is  to  be 
repeated.  The  continuous  operation  or  either  process  can  be  carried  on 
in  either  one  of  the  cylinders  independently.  Both  the  cylinders  are  also 
directly  connected  with  the  generator  or  purifiers  respectively,  and  with 
the  gasometer  by  the  same  tubing,  which  permits  their  charge  without 
the  use  of  the  pump  by  the  intermittent  process,  viz.:  by  chemical  pres- 
sure or  the  expansive  power  of  the  gas,  as  circumstances  may  require. 
The  discharge  of  the  fountains  is  at  the  bottom  by  suitable  tubing.  The 
attached  bottling  apparatus  combines  both  syphon  filler  and  ordinary 
corking  and  filling  machine,  but  should  be  better  separated  where  a  large 
business  is  to  be  done.  The  general  construction  and  the  material  em- 
ployed with  this  apparatus  is  similar  to  the  others  described.  The  plan 
we  may  call  the  "  Russian  plan ;"  it  is  a  combination  of  the  Bramah, 
Geneva  and  Intermittent  System. 

Other  Russian  Continuous  Apparatus  are  built  after  the  French  plan, 
which  is  also  extensively  in  use,  or  after  the  German  plan.  Both  are 
frequently  found  in  Russia  and  Southern  Europe,  or  combinations  there- 
from. 

American  Continuous  Plan. — The  American  apparatus  made 
after  the  Bramah  system  we  shall  briefly  consider  here. 

The  continuous  system  of  preparing  water  for  bottling  purposes  has 
been  in  use  for  many  years  in  foreign  countries,  but  has,  up  to  the  pres- 
ent, received  but  little  attention  here  from  its  more  complicated  charac- 
ter; also  from  the  reason  that  bottling- works  fitted  with  the  continuous 
system  are  much  more  expensive  as  a  rule.  However,  it  is  only  a  question 
of  time  when  the  continuous  apparatus  will,  to  some  extent,  replace  the 
apparatus  now  in  use,  and  our  home  manufacturers  have  already  com- 
menced to  put  up  apparatus  on  the  continuous  system — English  plan. 

American  Apparatus. — This  apparatus  consists  of  a  vertical  car- 
bonate-feeding generator,  in  which  the  gas  is  produced  under  a  moderate 
pressure;  a  large  cylindrical  iron  gasometer,  in  which  the  gas  is  received, 
and  instead  of  the  pump  generally  used  in  the  European  system,  a  bev- 
erage-carbonating  compressor  which  forces  the  carbonic  acid  gas  and  the 
liquid  into  a  receiver  or  condenser,  where  they  are  thoroughly  mixed. 
From  the  receiver  the  carbonado  is  drawn  to  supply  the  bottling-machines 
or  syphon-fillers.  It  is  a  convenient  form  of  apparatus,  and,  as  it 
can  supply  several  syphon-fillers  or  bottling  machines  at  the  same 
time,  it  is  desirable  for  bottlers  whose  trade  is  large.  We  recommend 
that  steam-power  be  used  to  operate  the  carbonating  compressor.  In 
smaller  sizes  it  can  be  operated  by  hand,  but  the  production  is  consider- 
ably diminished.  With  the  smaller  size  of  apparatus  is  furnished  a  ver- 


230 


A   TREATISE  ON   BEVERAGES. 


tical  carbonate-feeding  generator;  with  the  larger  sizes  a  horizontal  acid- 
feeding  generator  is  furnished. 

The  manufacturers'  instructions  run  as  follows:  "The  driving  wheels 
are  generally  shipped  detached  from  the  compressor.  The  large  balance 
wheel  should  first  be  placed  on  the  shaft,  then  the  fixed  pulley,  and  then 
the  loose  pulley.  Connect  the  valve  marked  'gas/  at  the  bottom  of 
the  compressor,  to  the  gasometer,  and  the  valve  marked  '  water '  to  the 
liquid  to  be  carbonated.  On  some  compressors  the  flow  of  gas  and  liquid 


FIG.  128 — MATTHEWS'  COMPRESSOR  WITH  GENERATOR  AND  GASOMETER. 

is  regulated  by  one  valve  handle  as  shown  in  Fig.  128.  Turning  the  han- 
dle in  one  direction,  according  to  the  index  plate,  increases  the  supply  of 
liquid  and  decreases  the  supply  of  gas,  and  vice  versa  when  the  valve 
handle  is  turned  in  the  opposite  direction.  Bringing  the  handle  to  a 
certain  position  shuts  off  both  the  supply  of  liquid  and  gas. 

"  To  operate  the  compressor,  the  valve  marked  '  gas/  near  the  bottom 
of  the  machine,  should  be  opened  by  turning  its  handle  to  the  right,  and 
also  the  valve  marked  'water'  by  turning  its  handle  to  the  left.  Both 
these  valves  have  a  graduated  index  to  enable  the  operator  to  know  how 
far  the  valves  are  opened.  Then  start  the  compressor  at  a  slow  speed, 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


231 


which  may  be  gradually  increased  from  eighty  to  eighty-five  revolutions 
a  minute.  This  will  force  the  gas  and  water  up  and  into  the  condenser. 
The  air  and  water  in  the  condenser  should  be  blown  off  at  the  small  valve 
at  the  lower  end  of  the  glass  pressure-gauge,  until  the  compressor  works 
regularly  without  pound- 
ing or  thumping.  Then 
set  the  safety  valves  to 
blow  off  at  a  few  Ibs. 
above  the  required  work- 
ing-pressure, by  adjusting 
the  valve  weight  on  the 
screw  lever.  The  gas  thus 
escaping  may  be  conduct- 
ed back  to  the  gasometer 
if  desired.  Should  the 
compressor  pound  or 
thump,  the  quantity  of 
liquid  entering  should  be 
reduced  by  partially  clos- 
ing the  '  water'  valve, 
and  the  pounding  will 
cease  when  the  quantity 
of  liquid  and  gas  enter- 
ing the  condenser  is  about 
equal.  Observe  in  feed- 
ing the  liquid  to  the  com- 
pressor that  the  pipe  con- 
ducting the  same  is  suffi- 
ciently submerged  in  the 
liquid  to  prevent  pump- 
ing air.  When  the  con- 
denser is  about  two-thirds 
full,  which  can  be  seen 
by  the  glass  water-gauge, 
and  the  required  pressure 
is  maintained,  open  the 
delivery  valve.  This  be- 
ing connected  to  the  bot- 
tling machine  or  syphon 
filter,  the  operation  of  fill- 
ing may  be  commenced.  The  full  capacity  of  this  apparatus  is  attained 
when  the  gas  valve  is  fully  opened,  the  water  valve  sufficiently  opened  to 
keep  the  apparatus  charged  to  150  Ibs.  to  the  square  inch,  and  the  water 
level  at  two-thirds  the  capacity  of  the  condenser.  Sufficient  of  the  car- 


FIG.  129. — SECTIONAL  VIEW  OP  COMPRESSOR. 


232  A  TREATISE  ON  BEVERAGES. 

bonade  should  be  drawn  off  to  maintain  these  conditions  constantly.  A 
water  cooler  and  a  gas  cooler  attached  to  the  suctions  of  the  compressor 
improve  the  quality  of  the  carbonado,  and  increase  the  production  of 
the  apparatus. 

"  Keep  all  the  bearings  of  the  apparatus  well  oiled;  also  occasionally 
oil  the  piston  of  the  compressor,  with  fine  olive  oil.  It  is  advisable  to 
frequently  change  the  water  in  the  gasometer.  If  it  should  become  foul, 
it  is  liable  to  give  out  foreign  vapors  which  will  seriously  affect  the  purity 
of  the  carbonade."  This  apparatus  is  made  by  the  firm  of  John 
Matthews,  New  York. 

The  saturator  or  fountain  of  the  next  continuous  apparatus  (Fig. 
131),  is  made  from  copper,  tinned  inside,  with  inlet  so  arranged  as  to 
allow  the  gas  to  bubble  up  through  the  water  in  a  spray.  The  arbor  ex- 


FIG.  130.— CROSS  SECTIONAL  VIEW  OF  FIG.  129. 

tending  into  the  saturator  is  provided  with  blades,  which  thoroughly 
agitate  the  water.  The  body,  or  frame,  of  apparatus  is  cast  in  one  piece. 
The  flow  of  gas  and  water  are  easily  regulated,  and  all  parts  con- 
veniently reached.  The  gasometer  is  made  of  heavy  iron,  of  sufficient 
size  and  thickness,  also  a  bell  of  thick  galvanized  iron,  hooped  inside  to 
give  it  greater  strength.  In  the  centre  of  the  dome  of  bell  is  fastened  a 
cock,  the  object  of  which  is,  that  when  the  gas  is  first  made  the  air  con- 
tained in  the  dome  may  be  blown  out.  It  also  has  eyelets  at  top,  through 
which  cords,  passing  over  the  pulleys  at  the  top  and  connecting  with 
weights,  are  attached.  The  pump  is  made  of  bronze,  with  two  valves 
connected  with  the  top,  one  being  a  draft,  the  other  a  stop- valve;  the 
plunger  works  up  and  down  from  the  underside  of  the  pump,  and  is  kept 
tight  by  suitable  packing;  when  the  plunger  is  lowered  it  draws  gas  and 
water — the  quantity  regulated  by  the  inlet  cocks — and  when  raised  it 
forces  the  contents  of  pump  into  the  saturator  above,  from  whence  it 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN). 


233 


flows  to  the  bottling-table.     This  apparatus  is  manufactured  by  the  A.  D. 
Puffer  &  Sons  Manufacturing  Co.,  Boston,  Mass. 

The  apparatus  (Fig.  132),  made  by  James  W.  Tufts,  Boston,  Mass., 


consists  of  a  low-pressure  generator,  a  gasometer  to  receive  the  gas  as 
fast  as  produced,  and  a  compressor. 

The  compressor  has  a  single  acting  pump,  with  valves  in  the  top, 
which  draws,  at  the  time,  gas  from  the  gasometer  and  water  from  a 


234 


A    TREATISE    ON    BEVERAGES. 


water- tank  and  forces  them  into  the  cylinder,  where  a  revolving  agitator 
thoroughly  combines  them.  The  pressure  is  maintained  by  the  pump 
and  is  regulated  by  the  gas  and  water  inlet  cocks,  which  may  be  set  to 
admit  any  required  quantity,  and  by  the  safety-valve,  which  is  set  to  blow 
off  all  superfluous  pressure.  The  pressure  is  indicated  on  the  pressure- 


gauge,  and  the  height  of  water  in  the  cylinder  is  shown  by  the  glass 
water-gauge.  The  compressor  is  arranged  to  be  operated  either  by  hand 
or  power,  but  power  is  strongly  recommended.  Directions  for  operating 
are  given  by  the  manufacturers  as  follows: 

"  Set  up  the  apparatus  as  shown  in  the  engraving.     If  power  is  to  be 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  235 

used,  the  compressor  must  be  firmly  bolted  to  the  floor,  and  the  necessary 
shafting  and  belting  provided  and  arranged. 

"  Place  the  rubber  tube  connected  with  the  water- inlet  cock  of  the 
compressor  in  a  tank  of  water,  or  connect  it  with  the  water  supply. 
Open  the  water-gauge  cocks.  Open  one  of  the  discharge  cocks  below  the 
cylinder.  Open  the  water-inlet  cock  of  pump.  See  that  gas-inlet  cock 
is  shut.  Start  the  pump  by  shipping  the  belt  on  to  the  fast  pulley,  and 
thoroughly  cleanse  the  pump,  cylinder,  pipes,  and  connections,  by  pump- 
ing water  through  them. 

"  See  that  the  cap  at  bottom  of  gasometer,  and  the  couplings  of  the 
rubber  pipes  connecting  the  purifier  and  gasometer,  and  gasometer  and 
compressor,  are  tight.  Open  the  air  valve  on  top  of  gasometer  bell,  and 
pour  water  into  the  gasometer  between  the  tank  and  bell,  until  it  shows 
within  about  three  inches  of  the  top  of  tank.  Close  the  air  valve. 

"Close  the  cock  at  the  bottom  of  purifier.  Kemove  cap  from  filling 
bung  and  pour  two  gallons  of  water  into  the  purifier.  Keturn  the  cap 
and  close  the  filling  bung  tightly. 

"  Close  the  blow-off  cock  at  the  bottom  of  generator.  Take  off  the 
cap  of  filling  bung,  insert  the  tin  tunnel  and  pour  in  five  gallons  of  water 
and  five  gallons  of  marble  dust.  Turn  the  agitator  constantly  while  the 
marble  dust  is  running  in,  to  mix  it  thoroughly  with  the  water.  Close 
the  filling  bung,  and  screw  the  cap  firmly  to  place.  When  everything 
is  clean,  stop  the  pump.  Connect  the  cylinder  with  the  bottling  tables,, 
by  means  of  the  rubber  pipes  provided  for  the  purpose. 

"  From  a  pitcher  or  other  suitable  vessel,  pour  sulphuric  acid  (oil  of 
vitriol)  into  the  acid  box,  about  half-pint  or  less. 

"  Turn  the  agitator  slowly.  As  the  gas  is  formed  it  will  pass  through 
the  rubber  pipe  into  the  gasometer.  The  acid  box  is  always  open,  and 
more  acid  may  be  added  as  needed.  The  acid  pipe  extends  inside  the 
generator  in  the  form  of  a  U,  going  to  the  bottom  and  rising  again  to 
the  top,  and  pouring  the  acid  on  top  of  the  marble  dust  and  water.  The 
weight  of  the  acid  in  this  pipe  is  sufficient  to  prevent  any  pressure  which 
may  form  in  the  generator  from  blowing  back  the  acid  out  of  the  acid 
box. 

"  If  by  any  accident  more  gas  should  be  generated  than  the  gasometer 
can  hold,  the  superfluous  pressure  will  escape  through  the  water  in  the 
gasometer. 

"  As  the  gas  passes  from  the  generator  into  the  gasometer,  the  gasom- 
eter bell  will  rise.  Open  the  air  valve  on  top  of  the  bell  and  allow  the  air 
to  escape;  as  carbonic  acid  gas  is  heavier  than  air,  the  air  must  pass  out 
before  the  gas  can  escape.  When  the  pungent  odor  shows  that  gas  u  wish- 
ing through,  close  the  air  valve.  When  the  gasometer  bell  has  risen  to 
nearly  its  full  height  stop  agitating  the  mass  in  the  generator.  See  that 
the  water-gauge  cocks  of  the  compressor  are  both  open,  and  that  there 


236  A    TREATISE    ON   BEVERAGES. 

is  no  water  in  the  cylinder.  Close  the  disharge  cocks  below  the  cylinder. 
Close  the  water-inlet  cock  of  the  pump,  and  open  the  gas-inlet  cock  wide. 
Start  the  pump,  and  if  it  be  desired  to  bottle  at  60  pounds  pressure, 
pump  gas  only  until  the  pressure  gauge  registers  15  pounds;  then  open 
the  water-inlet  cock  about  half  way  and  partly  close  the  gas-inlet  cock. 

"  When  the  water  gauge  shows  that  the  cylinder  is  two-thirds  full  of 
water,  and  the  pressure  gauge  indicates  the  desired  pressure,  bottling 
operations  must  be  commenced.  Open  the  cylinder-outlet  cock,  for  the 
table  which  is  to  be  used.  If  bottling  half  pints,  both  tables  may  be 
used,  but  the  pump  will  not  supply  water  enough  for  both  tables  if  quarts 
are  to  be  filled.  While  bottling,  the  pressure  and  water  gauges  must  be 
watched,  and  the  inlet  cocks  adjusted  from  time  to  time,  to  keep  the 
pressure  constant  and  the  water  level  in  the  cylinder  at  the  same  height. 
In  other  words,  gas  and  water  must  be  admitted  to  the  pump  as  fast  as 
drawn  off  at  the  bottling  table,  and  no  faster. 

"The  pump-inlet  cocks  have  each  a  graduated  scale,  over  which  the 
pin  on  the  end  of  the  level  travels,  marked  'open'  at  one  end  and  '  shut ' 
at  the  other,  which  makes  a  very  delicate  adjustment  possible. 

"  Do  not  allow  the  water  to  get  ahead  of  the  gas.  It  is  much  easier 
to  pump  water  against  gas,  than  gas  against  water. 

"  When  the  gas  is  nearly  exhausted  from  the  gasometer,  which  will 
be  known  by  the  descent  of  the  bell,  pour  a  little  more  acid  into  the  acid 
box  and  turn  the  agitator  until  the  bell  is  again  full. 

"  It  will  take  two  and  one-half  gallons  of  acid  to  neutralize  the  five 
gallons  of  marble  dust  in  the  generator. 

"  Always  stop  the  pump  when  bottling  operations  are  suspended." 

The  Automatic  Carbonator. — Another  kind  of  continuous  appara- 
tus of  American  manufacture  is  Kobertson's  Patent  Automatic  Carbon- 
ating  Machine,  manufactured  by  Wittemann  Brothers,  New  York,  and 
illustrated  by  the  annexed  cut. 

This  machine  is  constructed  on  the  continuous  principle,  the  water 
being  taken  by  suction  from  a  pump  of  any  regular  supply,  and  the  gas 
from  an  ordinary  gasometer,  fed  either  by  a  generator  or  liquid  gas  cylin- 
der. The  supply  of  water  is  regulated  by  automatically  working  levers 
and  valves,  and  the  superfluous  carbonic  acid  gas  is  blown  back  into  the 
gasometer  by  a  safety-valve  which  is  constructed  to  operate  and  control 
the  pressure  in  this  apparatus.  The  impregnation  of  the  water  with  the 
carbonic  acid  is  obtained  by  passing  both  through  one  or  several  spray 
impregnators  that  are  based  on  the  same  ideas  as  those  described  on  an- 
other page,  differing  however  in  construction,  as  illustrated  by  the 
appended  sectional  view.  Thus  impregnation  by  agitation  is  done 
away  with.  The  water  is  discharged  fully  impregnated  from  the 
last  impregnator  into  the  receiver  or  cylinder,  which  is  constructed  to 
automatically  swing  on  a  knife-edge  balance;  thus,  when  the  receiver  or 


THE   CONTINUOUS   SYSTEM    (ENGLISH   PLAN). 


237 


cylinder  becomes  filled  with  charged  water  to  the  amount  set  sufficient 
to  overcome  the  weight  on  the  balance  lever,  the  receiver  or  cylinder 


FIG.  133. — ROBERTSON'S  AUTOMATIC  CARBONATOB  WITH  GENERATOR  AND  GASOMETER. 

falls  far  enough  to  rest  upon  and  close  the  stop  valve  in  the  water  supply 
pipe,  thus  shutting  off  the  water  supply  to  the  pump;  the  latter  then 


FIG.  134.— SECTIONAL  VIEW  OP  THE  SPRAY  IMPREGNATORS  AS  SHOWN  IN  FIG.  133. 


pumps  gas  only,  which  again  escapes  back  into  the  gasometer  through 
the  safety-valve  on  the  receiver  or  cylinder.     This  safety-valve  is  con- 


238  A   TREATISE  ON   BEVERAGES. 

structed  to  operate  and  control  the  pressure  at  any  given  point  and  to 
blow  back  the  surplus  gas,  and  is  inclosed  in  a  cylinder  allowing  no  waste. 
Also,  the  amount  of  water  in  the  receiver  and  the  pressure  required  is 
maintained,  uniformly  and  automatically,  whenever  the  bottler  or  dis- 
penser is  not  drawing  from  the  machine.  Immediately  upon  taking  any 
of  the  carbonated  water  from  the  machine,  the  receiver  will  become 
lighter,  and  raise  by  means  of  the  balance,  thus  opening  the  stop  valve 
in  the  water-supply  pipe  to  the  pump,  which  will  again  pump  water 
enough  to  supply  the  demand  or  deficiency. 

Another  continuous  apparatus  manufactured  by  the  same  firm  is 
described  in  the  following  matter  and  cut: 

Witteman's  Patent  Pneumatic  Carbonator. — This  is  illustrated 
by  the  next  engraving. 

"  The  liquid  to  be  carbonated  enters  through  inlet  pipe  A.  A  float  valve 
in  B  regulates  the  supply.  The  water  runs  through  connecting  pipes  to 
the  top  of  the  chambers  C  0,  where  it  separates  into  spray  in  falling 
through  the  one  or  more  sieves,  as  may  be  adjusted.  While  thus  separa- 
ted the  liquid  is  subjected  to  a  continuous  vacuum  suction  through  pipes 
connecting  the  tops  of  the  chambers  C  C  with  air-suction  pump  D, 
which  maintains  the  vacuum  and  purges  out  the  air  and  discharges  it. 
The  liquid  then  collects  in  the  reservoir  formed  by  casing  B  around  the 
valve  head,  and  is  sucked  together  with  carbonic  acid  gas,  which  enters 
through  inlet  pipe  E,  through  a  regulating  3-way  valve  key  F  into  the 
barrel  of  the  compressing  pump  H  G.  From  here  both  are  discharged 
through  the  first  of  pipes  I  and  sprayed  against  the  top  of  chamber  J, 
from  whence  the  liquid  is  forced  back  to  and  through  the  spray  sieve 
below,  and  thus  is  repeatedly  broken  up  into  the  smallest  possible  parti- 
cles and  impregnated  with  the  gas.  After  collecting  again  at  the  bottom 
of  the  first  chamber,  the  pressure  of  the  next  discharge  of  the  pump  will 
force  the  liquid  and  gas  again  to  the  top  of  the  second  chamber,  where 
they  undergo  the  same  spraying  or  atomizing  and  impregnation.  These 
chambers  can  be  multiplied,  but  experience  has  shown  twj  to  be  sufficient 
under  conditions  offered  by  the  other  parts  of  this  apparatus.  To  pre- 
vent the  vacuum  from  the  feed  chambers  C  C  from  drawing  the  gas  into 
them,  an  automatic  stop  valve  is  provided,  which  prevents  the  gas  from 
entering  the  chambers  C  C.  All  water  ways  are  either  block-tin  lined 
or  electro-plated  with  silver. 

"  The  liquid  now  thoroughly  combined  with  the  gas  passes  through  a 
connecting  rubber  pipe  into  the  main  reservoir  M.  Here  it  collects  and 
forms  a  steady  supply  to  the  discharge  P,  leading  either  to  portable  foun- 
tains or  to  the  bottling  table.  A  water  glass  is  provided  although  not 
absolutely  necessary,  as  the  pump  is  automatically  regulated  by  the  main 
reservoir  ;  the  latter  is  placed  on  a  perpendicularly  guided  stand,  which 
is  counterbalanced  on  pivot  N.  As  soon  as  it  becomes  overfull  it  will 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  239 


FIG.  135.— WITTEMANN'S  PATENT  PNEUMATIC  CARBONATOR. 


240  A  TREATISE  ON  BEVERAGES. 

sink,  and  the  lever  of  the  counterweight  rise  ;  the  latter  being  connected 
at  0  with  the  regulating  valve  lever  F.  This  will  shut  off  the  liquid  inlet 
from  chamber  B,  but  not  that  of  gas  E,  so  that  the  pump  will  be  sup- 
plied only  with  gas,  forcing  it  through  chamber  J  and  main  reservoir  M, 
where  it  will  work  through  the  liquid  contained  therein.  A  safety  and 
blow-back  valve  combined  allows  any  over-pressure  of  gas  to  escape  back 
into  the  gas-holder  from  whence  it  is  again  used.  No  gas  is  thus  wasted. 
The  apparatus  consequently  is  self-regulating  as  well  as  economical,  the 
pump  piston,  consisting  of  two  stiff  leather  cups  flaring  in  opposite  direc- 
tions and  forming  a  recess  in  which  water  collects,  serving  as  lubricator. 
These  cups  form  a  large  packing  surface,  are  tightened  by  strong  set 
screws,  and  will  not  leak  even  under  high  pressure.  The  same  pump 
barrel  and  piston,  with  a  separate  valve  head  at  the  bottom,  form  the  air 
pump,  thus  greatly  simplifying  the  apparatus.  A  water  jacket  around 
the  pump  barrel  prevents  heating.  On  the  air-suction  pipe  a  regulating 
valve  is  located  for  the  purpose  of  enabling  the  pumps  to  suck  suffi- 
cient air  from  the  outside  to  prevent  over  straining  and  to  maintain  an 
even  vacuum. " 

The  Mondollot  System.— The  chief  feature  of  the  Mondollot  sys- 
tem is,  that  it  entirely  dispenses  with  the  gasometer.  In  other  respects 
it  is  the  same  in  principle  as  the  old  Bramah  system,  although  in  the 
working  details  improvements  or  alterations  have  also  been  made,  and 
the  chief  difference  lies  in  the  arrangement  of  the  apparatus  for  generat- 
ing the  carbonic  acid  gas,  while  the  mechanical  portion  for  pumping 
the  gas  and  water  together  under  strong  pressure  remains  identical  in 
action.  Mr.  Mondollot,  formerly  of  Paris,  late  of  London,  has  been  suc- 
ceeded by  H.  Favarger,  London. 

In  the  Mondollot  machine  the  carbonic  acid  gas  is  drawn  from  the 
generator  without  the  medium  of  the  gasometer,  the  pump  itself  being 
made  to  regulate  the  quantity  of  sulphuric  acid  that  is  admitted  to  the 
carbonate,  and  it  is  claimed  with  such  accuracy,  that  every  stroke  of  the 
pump  draws  into  the  generator  the  exact  amount  of  sulphuric  acid  that 
will  replace  the  carbonic  acid  gas  that  has  just  been  drawn  out  by  the 
very  same  stroke. 

The  gasometer  is  not  used  to  store  the  carbonic  acid  gas.  The  gas 
is  said  to  be  purified  on  its  way  from  the  generator  to  the  pump,  and 
to  be  effected  in  all  these  machines'  by  two  purifiers,  through  which  the 
gas  is  drawn  in  small  quantities  at  each  stroke  of  the  pump.  One  of  the 
purifiers  is  always  of  glass;  this  gives  the  operator  the  means  of  seeing 
how  the  purification  is  going  on,  and  also  whether  the  pump  is  in  proper 
working  order.  As  said  before,  the  pump  itself  regulates  the  supply  of 
sulphuric  acid  to  the  generator,  and  thus  avoids  the  service  of  the  acid 
tap,  and,  it  is  claimed,  prevents  the  generator  requiring  any  attention 
from  the  time  the  materials  are  put  into  it  until  they  become  exhausted. 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  241 

Another  important  fact  in  connection  with  this  machine  is  said  to  be 
that  all  possible  explosion  is  prevented  by  an  ingenious  safety  water  valve, 
which  consists  of  a  U-shaped  tube,  which  rises  from  the  top  of  the  gen- 
erator and  which  is  filled  with  water.  If  the  pressure  in  the  generator 
exceeds  that  of  the  atmosphere,  the  water  is  thrown  out,  leaving  a  clear 
passage  for  the  escape  of  the  gas,  and  at  once  gives  notice  to  the  operator 
that  something  is  going  wrong. 

The  manufacturers  give  the  following  descriptions  of  their  apparatus  : 
"  In  all  our  machines  the  foundation  or  body  is  composed  of  one 
solid  casting,  on  which  are  cast,  and  not  bolted,  all  brackets,  projections, 
and  angle  pieces,  to  which  are  attached  the  various  working  parts.  This 
ensures  a  perfectly  level  bearing  for  the  main  shaft,  which  thus  runs 
with  a  minimum  of  friction,  and  requires  less  power  to  drive  it.  The 
shaft,  crank,  and  connecting-rod  are  of  the  best  forged  iron,  and  are  all 
turned  bright.  The  crank  is  at  the  end  of  the  shaft,  and  works  the  pis- 
ton by  a  connecting-rod  made  in  one  solid  forging.  The  fly-wheel  is  very 
large  and  heavy.  The  saturator  is  of  great  thickness,  and  is  made  of 
hammered  copper,  which  is  a  guarantee  against  explosion,  as  this  metal 
would  rend  in  the  event  of  an  accident,  but  would  never  burst  and  fly  to 
pieces.  It  is  thickly  coated  inside  with  block  tin,  thus  ensuring  freedom 
from  metallic  contamination.  It  is  spherical  in  shape,  the  only  opening 
being  placed  at  the  base.  This  opening  is  closed  by  a  cover,  which  is 
placed  inside  the  saturator,  in  the  style  of  an  internal  stopper,  and  makes 
a  perfectly  tight  joint,  for  the  greater  the  pressure  internally,  the  closer 
the  joint. 

"  The  agitator  is  composed  of  four  powerful  pans,  heavily  tinned, 
and  is  firmly  carried  in  a  tubular  bracket,  which  is  securely  bolted  in 
the  saturator.  This  tubular  bracket  serves  as  a  stuffing-box,  and  the 
washers  in  it  are  so  disposed  as  to  close  up  and  make  a  tighter  joint  as 
the  pressure  increases  inside  the  saturator.  This  arrangement  of  work- 
ing the  agitator  in  a  tube  packed  with  washers  effectually  prevents  con- 
tamination of  the  water,  as  the  metal  working  parts  never  come  in  contact 
with  each  other.  A  simple  contrivance  allows  a  single  nut  placed  outside 
the  driving  cog- wheel  to  tighten  up  the  packing  inside  the  tubular  bracket. 
All  the  pipes  of  the  machines  are  of  copper,  heavily  lined  with  tin.  The 
purifiers  are  made,  one  of  glass,  and  the  other  of  copper  tinned.  The 
pump  is  of  gun- metal,  the  plunger  being  made  of  specially  hard  and  close- 
grained  material  so  as  to  prevent  the  possibility  of  its  conveying  air  into 
the  saturator,  as  is  the  case  with  a  plunger  of  a  spongy  or  defective  metal. 
The  cup  leather  is  of  the  usual  shape,  but  is  made  to  cling  (irmly  and 
closely  to  the  plunger  by  means  of  a  rubber  ring  carefully  adjusted  to  it. 
The  valves  are  of  gun-metal  tinned,  and  have  seatings  that  never  require 
grinding  in,  and  if,  after  many  years  work,  they  require  renewing,  it  is  a 
plain  and  simple  matter  to  exchange  them  for  fresh  ones.  The  valve 
16 


242 


A    TREATISE    ON    BEVERAGES. 


box  is  of  easy  access,  two  bolts  and  nuts  only  holding  it  together,  so  that 
in  the  busy  time  there  is  never  any  delay  in  changing  valves  when  neces- 
sary. 

"  Fig.  136  is  a  machine  which  was  specially  designed  for  very  small 
makers.  It  is  constructed  for  using  bicarbonate  of  soda  and  dilute  sul- 
phuric acid.  The  crank  and  shaft  are  turned  bright.  The  generator  is 
made  of  chemically  pure  lead,  so  as  to  resist  the  action  of  the  sulphuric 
acid.  The  machine  is  sent  out  ready  for  working,  and  requires  no 
fixing  beyond  being  firmly  bolted  to  the  floor. 

"Fig.  137  is  a  view  (partly  sectional)  of  the  gas  generator  or  producer. 


FIG.  136.— MONDOLLOT  MACHINE,  No.  0. 


Fio.  137.— SECTIONAL  VIEW  OF  GENE- 
RATOR IN  FIG.  136. 


S  is  a  cylindrical  vessel  open  at  the  top,  for  containing  sulphuric  acid. 
Within  this  vessel  is  fixed  a  second  cylinder  C  of  smaller  diameter  by 
greater  length.  A  false  bottom  divides  the  interior  of  this  cylinder  into 
two  compartments,  the  upper  of  which  is  for  receiving  the  bicarbonate 
of  soda.  It  is  an  open  tube  pierced  with  holes  for  nearly  the  whole  of 
its  length,  and  it  is  fixed  in  the  centre  of  the  false  bottom.  B  is  a  tubular 
opening  for  charging  the  cylinder  C  with  the  bicarbonate,  b  is  a  portion 
of  the  tube  connecting  the  apparatus  with  the  condensing  and  pumping 
machine,  and  d  d  is  a  flexible  tube  for  discharging  the  acid  and  water. 

"  Fig.  136  shows  machine  No.  0  complete.    D  is  the  outer  and  C  the 
inner  cylinder  of  the  generator  previously  described.     G  G'  are  glass  puri- 


THE    CONTINUOUS    SYSTEM    (ENGLISH    PLAN).  243 

fiers  into  which  the  gas  passes  from  the  generator.  S,  the  condenser,  in 
which  the  water  is  impregnated  with  the  carbonic  acid  gas,  is  of  two 
gallons  capacity.  I  is  the  water  tank  fitted  with  glass  ball-cock,  afford- 
ing a  constant  supply  of  water  for  aeration.  P  is  a  pump  for  forcing  the 
filtered  water  from  the  tank,  and  the  gas  from  the  purifiers  into  the 
condenser.  A  is  a  fly-wheel,  with  handle  E,  for  working  the  machine  by 
hand,  g  g'  are  cog-wheels,  the  upper  one  of  which  is  fixed  to  the  spindle 
of  an  agitator  in  the  condenser,  which,  by  its  rapid  motion,  facilitates 
the  complete  saturation  of  water  with  the  gas.  n  n'  are  water  gauges, 
the  one  indicating  the  height  of  water  in  the  condenser,  and  the  other 
that  of  the  acid  solution  in  the  cylinder  D.  m  is  a  pressure  gauge  for 
denoting  the  pressure  in  the  condenser,  e  is  a  distributing  tap  for 
regulating  or  varying  the  relative  proportions  of  gas  and  water  forced  by 
the  pump  into  the  condenser,  s  is  a  safety  valve  attached  to  the  con- 
denser, and  so  constructed  as  to  be  easily  adjusted  to  any  pressure  re- 
quired. 

"Description  of  the  mode  in  which  No.  0  machine  operates: — A  given 
weight  of  granulated  bicarbonate  of  soda  is  introduced  into  the  cylinder 
C,  through  the  feed  tube  B,  which  is  then  securely  closed.  The  outer 
cylinder  D  is  filled  nearly  to  the  top  with  water,  to  which  is  added  a  given 
volume  of  sulphuric  acid.  The  solution  flows  by  its  own  gravity  through 
the  holes  a  a  into  the  cylinder  C,  but  is  prevented  by  the  pressure  of  air 
therein  from  rising  to  the  level  of  the  soda.  The  machine  having  been 
set  in  motion,  the  air  or  gas  in  cylinder  0  is  drawn  off  through  the  pipe 
b,  and,  the  back  pressure  being  thus  removed,  the  acid  solution  rises  up 
to  the  tube  ty  and,  passing  through  the  holes  pierced  in  its  circumfer- 
ence, comes  in  contact  with  the  bicarbonate  of  soda,  upon  which  a  rapid 
generation  of  carbonic  acid  gas  immediately  takes  place.  This  restores 
for  a  moment  the  back  pressure,  forces  down  the  solution  from  contact 
with  the  soda,  and,  for  that  instant,  stops  the  generation  of  gas. 

"  But  as  at  each  stroke  of  the  pump  the  gas  is  withdrawn  from  the 
cylinder,  the  fluid  again  rises  to  contact  with  the  soda,  and  a  further 
generation  of  gas  takes  place.  The  pressure  of  the  gas  is  thus  made  to 
regulate  with  the  greatest  nicety  the  rate  of  its  own  production.  The 
gas  passes  from  the  cylinder,  through  the  tube  b,  into  the  purifiers  G  Gr, 
where  it  is  divested  of  all  impurities.  It  is  drawn  thence  by  the  action 
of  the  pump  and  forced  into  the  condenser,  together  with  the  water  to 
be  aerated,  which  is  drawn  from  the  tank  I.  The  combination  of  the 
two  is  effected  by  the  high  pressure  maintained  in  the  condenser,  assisted 
by  the  motion  of  the  agitator.  The  carbonated  water  then  passes  through 
the  tube  b  b  to  the  bottling  machine. 

"It  will  be  noticed  that  the  production  of  gas  is  regulated  automatically 
and  at  a  uniform  rate  by  the  simple  but  effective  means  described.  The 
process  continues  while  the  machine  is  in  motion,  until  the  materials  are 


244 


A   TREATISE  ON   BEVERAGES. 


exhausted.  The  rate  of  production  being  regulated  with  precision  and 
limited  to  the  exact  quantity  required,  no  dangerous  accumulation  of 
gas  can  possibly  take  place,  and  the  degree  of  attention  and  skilled  labor 
required  for  working  the  m:  \hine  is  reduced  to  a  minimum." 

The  producing  capacity  of  machine  No.  0  is  given  as  being  300  syphons 
or  75  dozen  bottles  daily.  It  is  especially  constructed  for  the  use  of  gran- 
ulated bicarbonate  of  soda  in  the  generation  of  the  gas.  The  propor- 
tions of  materials  used  are  4£  Ibs.  of  the  bicarbonate,  and  4|  Ibs.  of  sul- 
phuric acid  (before  dilu- 
tion) for  each  300  bottles. 
Machines  Nos.  1  and 
2  are  constructed  for  the 
use  of  whiting,  or  other 
similar  substances,  in  the 
generation  of  the  gas. 
The  producing  capacity 
is  given  as  follows:  No. 

1,  600   syphons   or    150 
dozen  bottles  daily;  No. 

2,  1200  syphons  or  300 
dozen  bottles  daily.  The 
proportions  of  materials 
used  are  about  5-J  Ibs.  of 
whiting,  and  5£  Ibs.  of 
sulphuric  acid  for  each 
300  bottles. 

"  This  apparatus,  Fig. 
138,  consists  of  a  pair  of 
strong  vessels  of  copper, 
lined  with  about  a  quar- 
ter of  an  inch  of  pure 
lead,  which  are  securely 
fixed  on  a  strong  cast- 
iron  stand,  so  as  to  form 
one  machine.  They  work 
alternately,  the  one  being  charged  while  the  other  is  working;  all  the 
gas-conveying  pipes  in  these  machines  are  made  of  stout  copper  heavily 
tinned,  the  sulphuric  acid  pipes  being  of  lead.  These  generators  may 
be  made  of  a  capacity  sufficient  to  supply  any  number  of  condensing 
machines  simultaneously. 

"  In  the  engraving  MM  are  shown  the  two  generators,  each  complete 
in  itself,  and  capable  of  being  worked  independently  of  the  other.  B  B 
are  openings  for  charging  the  generators  with  whiting.  D  D  are  leaden 
boxes  for  containing  the  sulphuric  acid.  Z  Z  are  screw  valves  for  per- 


FIG.  138— DOUBLE  GENERATORS  OF  THE  MONDOLLOT  SYSTEM— HI. 


THE   CONTINUOUS   SYSTEM!    (ENGLISH    PLAN).  245 

mitting  or  stopping  the  flow  of  the  sulphuric  acid  from  D  D  to  the  gen- 
erators, a  a  are  syphon  tubes  connecting  the  acid  boxes  with  the  gen- 
erators. V  is  a  safety  vase  for  preventing  any  increase  of  pressure  in  the 
producers.  Ji  li  are  tubes  connecting  the  safety  vase  with  the  producers. 
E  is  a  tap  for  emptying  the  safety  vase.  R  R  are  taps  for  admitting  the 
carbonic  gas  through  the  tube  t  to  the  pump.  C  C  are  relieving  taps 
for  discharging  the  contents  of  the  generators  when  expended,  o  o  o  o 
are  fast  and  loose  pulleys  attached  to  the  spindles  of  the  agitators,  for  the 
purpose  of  driving  the  same.  W  is  a  strong  cast-iron  frame  or  stand,  to 
which  the  generators  are  securely  bolted.  Two  strong  brackets  are  at- 
tached thereto,  for  supporting  the  agitator  spindle;  and  the  stand  has 
four  massive  supports  with  bolt  holes  in  the  feet  for  fixing  to  the  floor." 

Before  describing  the  saturator  we  will  explain  the  action  of  the  double 
generators.  Each  generator  having  been  filled  up  to  the  overflow  b  b 
with  water  and  a  given  quantity  of  whiting,  and  the  acid  boxes  D  D  filled 
with  sulphuric  acid,  the  pulley  of  one  of  the  generators  is  set  in  motion. 
The  first  step  is  to  get  rid  of  the  atmospheric  air  contained  in  the  gen- 
erator. To  do  this  it  is  necessary  to  open  the  orifice  B  and  also  the  tap 
Z.  This  will  admit  sulphuric  acid  into  the  generator,  and  cause  a  dis- 
engagement of  carbonic  acid  gas  which  will  drive  the  air  out  of  the  gen- 
erator and  will  fill  it  with  gas.  As  soon  as  the  carbonic  gas  issues  from 
the  opening  B  close  the  acid  tap,  and  a  few  moments  after  securely  fasten 
down  B.  The  generator  is  then  full  of  carbonic  acid  gas,  and  is  ready 
for  work.  Open  the  acid  tap  again  and  also  the  tap  R,  when  the  satu- 
rating pump  may  be  set  in  motion.  The  effect  of  the  pump  on  the  gen- 
erator is  to  draw  the  sulphuric  acid  on  to  the  whiting.  As  soon  as  the 
materials  come  in  contact,  they  produce  carbonic  acid  gas,  which,  seek- 
ing to  escape  from  the  generator,  presses  on  the  rising  column  of  sul- 
phuric acid  in  the  syphon  tube,  and  stops  its  flow.  This  continues  until 
the  suction  of  the  pump  again  diminishes  the  density  of  the  gas  in  the 
generator,  and  causes  a  fresh  flow  of  sulphuric  acid,  which  is  again 
checked  by  the  slight  pressure  due  to  the  generation  of  carbonic  gas. 
The  operator  is  warned  that  the  materials  are  exhausted  by  the  sulphuric 
acid  descending  to  the  level  of  a  china  knob  fixed  inside  the  acid  box  D. 
When  the  attendant  sees  this  he  puts  the  agitator  of  the  other  generator 
in  motion  (having  expelled  the  air  from  it,  as  above  described),  and  open- 
ing the  acid  tap  and  the  tap  R,  puts  it  in  communication  with  the  pumps. 
For  a  moment  both  generators  work  together,  and  then  the  tap  R  and 
the  acid  tap  of  the  exhausted  generator  are  closed,  and  the  materials  re- 
newed, so  as  to  be  ready  to  work  again.  The  whole  manufacture  of  the 
gas  is  being  carried  on  automatically,  and  regulated  by  the  pump  or 
pumps  themselves. 

Fig.  139  represents  the  No.  3  saturator.  The  fast-and-loose  pulleys 
B  B  are  fitted  to  the  axle  or  spindle  of  the  fly-wheel  A  (in  place  of  the 


246 


A    TREATISE    ON   BEVERAGES. 


handle  E  in  Fig.  136),  for  driving  the  pump  and  the -agitator  in  the  con- 
denser.  The  body  of  the  machine  is  a  strong  cast-iron  cylinder  con- 
taining the  solution  pan.  G  is  a  smaller  purifier  made  of  glass,  to  en- 
able the  attendant  to  see  if  the 
circulation  of  the  gas  through 
the  water  is  duly  maintained.  It 
also  purifies  the  gas.  S  is  the 
condenser  fitted  with  pressure  (m) 
and  water  (n)  gauges  and  safety 
valve  (s).  e  is  the  distributing 
tap,  with  graduated  quadrant,  for 
regulating  the  proportions  of  gas 
and  water  pumped  into  the  con- 
denser. The  pump  T  is  firmly 
fixed  to  strong  brackets  cast  on 
the  purifiers;  and  b  b  a  similar 
tube  for  conveying  the  carbon- 
ated water  to  the  filling  or  bot- 
tling machine. 

The  producing  capacity  of  Ma- 
chine 3  is  said  to  be  2400  syphons 
or  600  dozen  bottles  daily.  It  is 
constructed  for  the  use  of  whit- 
ing, or  other  similar  substances, 
in  the  generation  of  the  gas.  The 
proportions  of  material  used  are 
about  5^  Ibs.  of  whiting,  and  5£ 
Ibs.  of  sulphuric  acid  for  each 
300  bottles. 

Machine  No.  3  is  constructed 

for  working  by  steam,  water,  gas  or  other  motive  power.  The  power 
necessary  is  two -thirds  of  a  horse  power,  but  in  all  cases  is  strongly  advised 
a  higher  power,  so  as  to  enable  manufacturers  to  work  any  additional 
machines  they  may  have,  such  as  bottle- washing,  or  syphon-polishing 
apparatus,  etc. 

Fig.  140  is  an  apparatus  which  shall  supply  carbonic  acid  gas  to  any 
small  saturating  machine,  instead  of  the  ordinary  generator  and  gasc  meter. 
It  consists  of  cylinder  D  (with  stand)  for  containing  sulphuric  acid  and 
water;  generator  C  for  containing  bicarbonate  of  soda;  glass  purifier  G 
with  tube  q  for  conveying  the  gas  from  the  generator;  screw-cap  N  and 
tap  R  and  joint  for  connecting  the  purifier  with  the  pump;  screw-cap  B 
and  opening  for  charging  cylinder  C;  water  gauge  n  for  showing  the  level 
of  the  acid  solution;  and  india-rubber  discharging  tube  t.  The  cylinders 
C  and  D  are  of  lead  and  strongly  made.  The  action  is  precisely  similar 


FIG.  139.— MONDOLLOT  SATURATOR. 


THE   CONTINUOUS    SYSTEM    (ENGLISH   PLAN). 


247 


to  that  of  the  other  generators.     This  apparatus  can  be  fitted  to  and 
worked  with  Bramah's  or  any  other  continuous  process  machine. 

Fig.  141  is  a  generator  that  has  been  specially  designed  for  makers 
who  are  at  present  using  the  Bramah  or  other  continuous  system,  and 
who,  while  wishing  to  alter  the  gas-generating  portion  of  their  plant,  do 
not  want  to  go  to  the  expense  of  buying  a  new  pump.  The  apparatus  is 
constructed  to  generate  carbonic  acid  gas  and  to  purify  it,  automati- 
cally, so  that  it  may  be  ready  for  the  pump  to  use.  It  is  made  in  two 
sizes:  No.  1  to  supply  any  sized  pump  up  to  2  inches;  and  No.  2  to  supply 
a  2%  mcn  pump.  This  machine  is  almost  identical  to  the  No.  1 


FIG.  140. — SEPARATE  MONDOLLOT  GENERATOR 
WITH  PURIFIER. 


FIG.  141.— SEPARATE  GENERATOR  WITH 
DOUBLE  PURIFIER. 


and  2  machines,  but  is  without  the  saturator,  pump,  and  fly-wheel. 
It  consists  of  generating  cylinder  M,  bolted  on  to  a  strong  cast-iron 
frame;  tubular  opening  B  (top)  and  c  (at  foot);  double  purifier  G  G' 
with  tubular  opening  F  for  filling  and  tap  /  for  emptying  the  purifiers; 
gas  tube  q;  gun  metal  screw-cap  N;  connecting  pipe  b  leading  to  the 
pump;  acid  box  D,  with  tap  r,  and  siphon  tube  a  a;  safety  vase  V,  with 
tube  h  leading  from  the  safety  valve  to  the  generarator;  and  o  pulley  for 
driving  the  agitator  in  the  generator. 

Figs.  142  and  143  represent  a  double  pump  and  an  upright  foun- 
tain, which  require  in  addition  a  pair  of  double  generators  and  a 
gas-washer  to  form  a  complete  plant.  This  set  of  apparatus,  in  con- 
struction and  workmanship  similar  to  those  already  illustrated  and 


siruciion 


248  A  TREATISE  ON  BEVERAGES. 

described,  is  suitable  for  large  establishments  where  a  large  production 
in  a  short  time  is  required,  and  steam  or  other  motive  power  is  available. 
Economizing  Gas  in  Continuous  Apparatus. — In  order  to  econo  • 
mize  the  gas  in  large  factories,  the  plan  is  frequently  adopted  of  using 
enclosed  safety  valves  in  the  condensers,  and  carrying  back  the  escaped 
gas  to  the  gas  holder.  It  must  be  borne  in  mind  that  the  water  which 


FIG.  142. — MONDOLLOT  DOUBLE  PUMPS.  FIG.  143. — MONDOLLOT  UPRIGHT  CYLINDER. 

passes  through  the  condenser  contains  a  large  amount  of  atmospheric  air, 
which  is  expelled  by  the  gas,  and  rises  to  the  top  of  the  condenser  (being 
lighter  than  the  gas),  and  is  therefore  the  first  to  pass  off  by  the  safety 
valve.  This  system,  therefore,  tends  to  introduce  into  the  gas  holder  a 
large  quantity  of  air,  and  unless  proper  means  are  taken  to  meet  this  diffi- 
culty, the  quality  of  the  waters  will  suffer  very  seriously,  and  much 
trouble  will  be  caused. 


CHAPTER  XIII. 

THE  CONTINUOUS  SYSTEM— AMERICAN  PLAN. 

American  Continuous  System. — Matthew's  Apparatus. — Puffer's  Apparatus. 
Tuft's  Apparatus. — Lippincott's  Apparatus. — (With  Specialties  attached 
to  and  belonging  to  the  different  sets  shown.) 

American  Continuous  System.— For  the  want  of  a  better  name 
we  propose  classing  under  this  caption  all  that  style  of  machinery  which 
has  lately  come  into  use  in  the  United  States,  and  which  has  been  de- 
scribed by  the  manufacturers  of  the  same  as  continuous  apparatus.  We 
are  not  ready  to  take  issue  with  the  makers  or  names  of  the  same,  for 
practically  it  is  continuous  apparatus,  and  is  the  result,  particularly, 
we  think,  of  the  general  system  of  machinery  which  has  been  in  use 
here  for  years.  It  is  quite  commendable,  if  it  is  Yankee,  to  attach  a 
second  generator  and  call  it  continuous,  in  order  to  meet  the  wants  of 
the  trade,  or  of  that  portion  of  it  which  requires  machinery  of  larger  and 
more  continuous  production.  That  it  has  proved  successful,  there  can 
be  no  doubt;  for  many  of  the  largest  bottlers  have  either  added  the 
second  generator,  or  exchanged  their  apparatus  for  one  of  larger  capacity, 
with  generator  at  either  end  of  the  set.  This  style  of  machinery  is  now 
made  by  most  of  the  leading  manufacturers  in  the  United  States,  in  addi- 
tion to  their  well-known  intermittent  apparatus.  The  appended  illus- 
trations show  several  sets  of  such  apparatus. 

Matthews'  Apparatus. —  We  extract  from  the  manufacturer's  de- 
scriptive catalogue  the  following:  "  This  apparatus  consists  of  two  hori- 
zontal acid -feeding  generators  for  evolving  the  gas,  three  stationary  foun- 
tains, and  a  force  pump  for  injecting  the  fountains  with  liquid,  when  they 
are  charged  with  carbonic  acid  gas.  Its  operation  is  practically  con- 
tinuous, as  each  generator  is  used  independently  of  the  other,  and  one 
is  always  ready  for  use  as  soon  as  the  materials  in  the  first  have  been  ex- 
hausted. The  connections  between  the  gas-washers  are  made  by  means 
of  pipes  and  joints  of  hard  metal.  Each  generator,  after  a  period  of  work, 
is  allowed  an  equal  period  of  rest,  enabling  it  to  recover  from  the  strain 
to  which  it  is  subjected.  The  generators  and  fountains  are  made  of  gun- 
metal  iron,  and  tested  to  five  hundred  pounds  to  the  square  inch.  The 
seamless  pressed  lead  lining  in  generator,  acid  chamber,  and  gas-washer, 
each  half  made  from  a  single  sheet,  has  no  soldered  or  burned  joints. 


250 


A   TREATISE   ON   BEVERAGES. 


These  linings  are  far  more  durable  than  those  joined  by  soldered  seams, 
as  they  are  not  affected  by  the  acid,  and  are,  in  consequence,  less  liable 
to  leak.  The  cam-locked  acid  valve  prevents  the  acid  valve  from  being 
opened  by  pressure  or  accident.  The  generator  agitator  of  bronze  metal 


is  made  in  one  piece,  diagonal-braced,  and  constructed  with  open  centre, 
so  that  the  acid  does  not  drop  on  the  metal. 

"  The  copper  agitator  bearings  are  strong  and  durable,  being  made  of 
copper.     In  the  fountains  the  agitator  bearings  are  covered  with  block 


THE    CONTINUOUS   SYSTEM   (AMERICAN   PLAN).  251 


tin  of  substantial  thickness,  in  order  to  prevent  metallic  contamination. 
The  capped  flanges  on  generators,  fountains,  a  ad  other  main  vessels, 
add  greatly  to  the  strength  of  the  flange,  support  the  linings  and 
packings,  and  present  a  neat  appearance. 

' '  The  flanges  of  the  bung  seats  in  generator  and  fountain  are  fitted 
into  recesses  and  covered  with  pure  tin  or  solder  (tin  in  the  case  of  foun- 
tains, and  solder  for  generators),  flush  with 
the  interior  of  the  apparatus,  so  that  the 
contents  can  be  thoroughly  discharged  with- 
out lessening  its  capacity.     The  bung  joint 
is  thus  made  much  stronger,  as  the  solder 
is  confined  to  the  parts  requiring  the  great- 
est thickness. 

"  In  the  lead- lined  gas- washer  with  per- 
forated,  volute  diaphragm  and  carbonate 


FIG.  145.— RECESSED  BUNG  SEAT. 


FIG.  146. — LEAD-LINED  GAS  WASHER. 


filled,  any  trace  of  acid  which  may  be  carried  over  from  the  generator 
is  taken  up  and  neutralized  by  the  marble  chips,  and  is  thus  utilized 
in  generating  more  gas,  instead  of  contaminating  the  beverages,  or  being 
merely  wasted. 

"  The  seamless  pressed  tin  linings  in  fountains  are 
more  durable  than  linings  with  soldered  seams,  which 
contaminate  the  beverages  and  soon  leak.  Common 


FIG.  148.— OBLIQUE  VALVE. 


FIG.  147.— STRAITS  METAL  AGITATOR. 


jointed  tin  linings  are  usually  made  very  thin  to  economize  metal, 
seamless  linings  are  necessarily  thicker  and  of  uniform  temper. 

"  The  agitator  for  fountains  is  of  Straits  metal,  and  does  not  contam- 
inate the  beverage. 

"The  oblique  valves,  multiple-branched  for  stationary  fountains,  are 
lined  throughout  with  tin  of  substantial  thickness,  and  the  water  passages 
are  large,  thus  insuring  the  purity  and  free  passage  of  the  beverage. 


252 


A    TREATISE    ON    BEVERAGKS. 


They  are  attached  to  the  fountain  by  a  swivel -joint,  so  that  they  can  bo 
tightened  and  adjusted  without  being  removed  from  the  fountain,  and 
without  the  use  of  extra  packings.  By  their  use  the  number  of  joints 
where  leakage  may  occur  is  greatly  reduced.  The  connecting  pipes  and 


FIG.  149.— ATMOSPHERIC  CAP. 


FIG.  150.— SAFETY  CAP. 


FIG.  151. — SECTIONAL  VIEW 
OF  FIG.  150. 


fittings  for  the  beverages  are  of  seamless  copper,  and  tin-lined.  They 
do  not  leak,  nor  contaminate  the  beverages.  The  double  stuffing  box 
for  fountain  agitators,  prevents  contamination  of  the  beverages  by  metallic 
particles  worn  off  the  agitator  bearings. 

* '  The  atmospheric  cap  is  a  certain  safeguard  against  the  collapsing  of 


FIG.  152.— ACID  VALVE. 


FIG.  153.— WATER  GAUGE. 


the  linings  of  fountains.  It  is  for  preventing  the  formation  of  a  vacuum 
in  the  vessel,  for  as  soon  as  the  pressure  within  falls  below  the  atmos- 
pheric pressure,  the  cap  admits  air  until  the  pressures  are  equalized,  thus 
rendering  collapse  impossible.  The  glass  gauges  for  stationary  foun- 


THE   CONTINUOUS    SYSTEM    (AMERICAN   PLAN).  253 

tains  are  provided  with  adjustable  attachment  for  registering  the  height 
of  the  liquid  in  the  fountains,  so  that  they  can  be  readily  charged  with 
the  required  amount.  They  also  enable  the  operator  to  determine  the 
amount  of  charged  beverage  on  hand  at  any  time.  The  Matthews  gen- 
erators are  provided  with  a  safety  cap,  having  within  it  a  duplex  disk  which 
will  sustain  a  known  amount  of  pressure.  If  the  pressure  on  the  generator 
exceeds  this  amount,  the  disk  is  ruptured  and  the  gas  escapes. 

"  For  use  on  the  larger  sizes  of  generators,  where  it  might  be  inconven- 
ient to  reach  the  lever  of  the  ordinary  cam-locked  valve,  the  illustrated 
acid  valve  has  been  substituted. 

"  The  glass  water  gauges  for  stationary  fountains  are  provided  with 
adjustable  attachment  for  registering  the  height  of  the  liquid  in  the 
fountains,  so  that  they  can  be  readily  charged  with  the  registered  amount. 
They  also  enable  the  operator  to  de- 
termine the  amount  of  charged  bever- 
age on  hand  at  any  time. 

' '  The  Matthews  pressure  gauge, 
connecting  screw  and  frame  in  one 
piece,  is  attached  to  such  generator, 
and  also  to  pump. 

"  The  discharge  valve  forgenerator 


FIG.  154— PRESSURE  GAUGE. 


FIG.  155.— DISCHARGE  VALVE  FOR  GENERATOR. 


being  swivel- jointed,  there  is  little  wear  on  the  packing,  which  is,  there- 
fore, very  durable.  As  the  passage  is  straight,  obstructions  are  rare  and 
easily  dislodged. 

'  The  absolute  pressure  governor  is  for  maintaining  an  equal  pressure 
upon  the  fountain  so  that  every  bottle  may  be  taken  from  the  machine 
with  a  known  and  equal  pressure. 

"  The  carbonate-feeding  generator)  made  by  the  firm  of  John  Matthews, 
differs  from  all  others  in  construction  and  operation.  In  other  gen- 
erators the  marble  or  other  carbonate  soaked  with  water  lies  at  the  bottom 
of  the  generator,  and  the  acid  must  be  let  down  from  an  elevated  acid 
reservoir,  to  eliminate  the  gas.  In  the  Matthews  carbonate-feeding  gen- 
erator the  carbonate  is  let  down  from  above,  and  falls  as  a  powder  through 
the  entire  depth  of  the  acid  and  water.  Thus  the  gas  is  evolved  without 
violent  ebullition,  and  without  the  agitation  necessary  to  operate  other 
generators.  All  the  carbonate-feeding  generators  now  made  are  entirely 


254  A   TREATISE   ON  BEVERAGES. 

new  designs,  and  are  provided  with  duplex  washers  with  volute  dia- 
phragms, which  not  only  wash  and  purify  the  carbonic  acid,  but,  by 


FIG.  156. — CARBONATE-FEEDING  GENERATOR. 


means  of  the  carbonate  filling,  neutralize  any  acid  vapors  which  may 
pass  over  from  the  generator.     This  generator,  with  two  or  more  foun- 


THE   CONTINUOUS   SYSTEM    (AMERICAN   PLAN).  255 

tains  on  frames,  constitutes  a  complete  carbonating  apparatus  suitable 
for  druggists'  or  confectioners'  use;  with  several  fountains  and  pump  at- 
tachment, it  constitutes  a  continuous  apparatus. 

"  To  charge  the  generator,  close  the  discharge  valve  K  at  the  bottom  of 
the  generator,  and  pour  into  the  generator  through  the  bung  A,  the  cap 
of  which  is  marked  '  acid  and  water, '  water  and  acid  in  their  required 
proportions.  It  is  best  to  use  a  lead  funnel  in  this  operation.  The 
water  should  always  be  poured  in  first.  Now  turn  the  agitator  handle  e, 
so  that  its  arms  come  as  nearly  as  may  be  between  the  caps  closing  the 
openings  on  top  of  the  generator.  When  in  that  position  the  revolving 
valve  in  the  bronze  diaphragm,  by  which  the  carbonate  is  fed  down  into 
the  acid  and  water,  is  closed.  Pour  through  the  largest  bung  B,  marked 
marble  on  its  cap,  the  required  quantity  of  ground  marble,  working  it 


FIG.  157.— ABSOLUTE  PRESSURE  GOVERNOR. 

in  with  a  small  rod  if  necessary.  The  ground  marble  should  be  sifted 
before  it  is  poured  into  the  generator,  as  it  sometimes  contains  nails  or 
other  hard  substances,  which  are  liable  to  injure  it.  After  the  marble  is 
poured  in,  wipe  off  the  screw-thread  carefully,  and  screw  on  the  safety 
cap  tightly.  The  generator  is  now  charged  and  ready  for  operation.  It 
is  advisable  when  bicarbonate  of  soda  or  whiting  is  used,  to  mix  it  with 
water,  so  as  to  form  a  pasty  mass  before  pouring  it  into  the  generator. 
Dry,  ground  marble,  however,  is  decidedly  the  best  carbonate.  To  evolve 
the  gas  in  the  generator,  allow  a  small  quantity  of  carbonate  to  enter  the 
acid  and  water,  by  opening  the  valve  in  the  bronze  diaphragm  separating 
the  upper  chamber,  containing  the  carbonate,  from  the  lower  chamber 
containing  the  acid  and  water.  This  is  done  by  slowly  turning  the  handle 
e  two  or  three  times.  Then  bring  the  handles  to  rest  between  the  open- 
ings on  top  of  the  generator.  In  a  short  time  let  down  more  of  the  car- 
bonate in  the  same  manner.  When  the  required  pressure  is  obtained, 


256 


A    TREATISE    ON    KKVKKAGE9. 


close  the  valve  in  the  diaphragm  by  bringing  the  handles  e  to  rest  in  a 
position  between  the  openings  on  top  of  the  generator. " 

Fig.  158  is  a  cross-section  of  a  complete  stationary  fountain,  with  its 
gas- washer  and  all  connections  and  the  corrugated  agitator.     Fig.  159  is 


a  sectional  elevation  of  the  same.     The  heavy  black  lines  represent  the 
block  tin  lining  or  covering. 

A,  fountain  body;  B,  frame  on  which  fountains  rest;  C,  generator 
filled  with  chips  of  marble;  D  D,  ends  of  the  corrugated  agitator;  E, 
stuffing-box;  F,  back-bearing  of  agitator;  G-,  corrugated  beaters  of  the 


THE    CONTINUOUS    SYSTEM    (AMERICAN    PLAN).  257 

agitator;  H,  inlet  pipe  for  gas  from  the  generator;  I,  pipe  connecting 
the  gas  washer  to  the  upper  part  of  the  acid  chamber  in  the  generator  for 
equalizing  the  pressure  above  and  below  the  valve  in  the  latter;  K,  pres- 
sure-gauge; L,  tube  in  gas-washer  for  the  passage  of  the  gas  from  the 
generator;  M1,  pipe  for  conveying  the  gas  from  the  gas- washer  to  the 
bottom  of  the  fountain;  M2,  pipe  for  drawing  off  the  carbonated  bever- 
age; 0,  handle  of  agitator;  P1,  valve  for  controlling  the  supply  of  gas  to 
the  fountain;  P2,  valve  for  controlling  the  supply  of  the  carbonated  bev- 
erage; K,  bung  through  which  the  fountain  is  charged  with  the  beverage 
to  be  carbonated;  S,  valve  for  the  discharge  of  waste  water  in  cleansing 
the  fountain;  V,  diaphragm  for  holding  the  marble  chips  in  the  gas- 
washer;  Y,  valve  for  the  discharge  of  water  from  the  gas-washer. 

Puffer's  Apparatus. — This  apparatus  consists  of  two  generators  and 
three  cylinders,  with  two  sediment  traps,  two  gas  domes,  two  automatic 
valves,  one  patent  regulating  valve,  and  one  double-action  pressure  pump. 
The  illustration  explains  fully  the  manner  of  connecting  and  working 
this  machine. 

We  extract  from  the  description  as  given  by  the  manufacturers  the 
following: 

"A,  A,  the  two  generators;  B,  B,  the  vitriol  chambers;  C,  0,  C,  the 
cylinders,  fountains,  receivers,  or  saturators,  as  variously  called;  D,  D,  IJ, 
the  purifiers;  E,  the  double-action  force  purnp,  fitted  for  steam  or  hand 
power,  with  changeable  leverage,  and  made  of  bronze  metal. 

"  The  use  of  a  pump  to  force  water  against  pressure  is  nothing  new, 
and  by  those  possessing  steam  power  it  is  very  much  appreciated.  It  can 
also  be  used  to  force  water  to  an  elevated  cistern  for  the  general  use  of 
the  establishment.  It  is  used  for  forcing  water  into  fountains  containing 
a  pressure  of  gas,  thereby  utilizing  all  the  gas  after  the  first  charge  of 
water  is  exhausted.  The  handle  on  the  wheel  is  adjustable,  and  can  be 
set  at  any  point  desired  to  give  a  greater  or  less  degree  of  leverage,  as 
the  operator  may  wish;  pulleys  can  be  fitted  to  shaft  so  as  to  use  power, 
which  is  preferable  to  hand  work,  as  it  requires  great  force  to  pump 
against  sixty  to  eighty  pounds.  With  power  this  pump  will  eject  into 
the  cylinders  at  the  rate  of  five  to  six  hundred  gallons  per  hour. 

"  F,  F,  the  gas  domes,  to  arrest  and  hold  the  effervescence,  and  stop, 
as  far  as  possible,  the  passage  of  any  material  part  of  the  generator  con- 
tents into  pipes  or  cylinders,  thus  preventing  clogging  of  pipes,  as  well 
as  any  contamination  of  contents  of  cylinders. 

"  G,  G,  the  sediment  traps,  or  condensers,  or  might  be  properly  termed 
dry  purifiers.  This  vessel  receives  the  gas  and  passes  it  downward,  or, 
bringing  it  to  a  partial  state  of  rest,  permits  all  sediment  and  moisture 
to  pass  to  the  bottom,  and  nothing  but  pure  gas  can  enter  the  wet  puri- 
fiers, thus  insuring  the  purity  of  the  gas  entering  the  cylinders. 

"H,  H,  the  automatic  check  valves,  operating  without  care  or  atten- 
17 


258 


A   TREATISE    ON   BEVERAGES. 


THE   CONTINUOUS   SYSTEM    (AMERICAN   PLAN).  259 

tion  on  the  part  of  the  operator,  stopping  effectually  the  back  flow  of  gas 
from  the  cylinders  or  generator  containing  the  charge  to  the  one  that  is 
empty,  and  when  the  gas  is  exhausted  from  the  generator  previously 
charged.  The  opposite  one  being  put  under  pressure,  the  opposite  valve 
closes,  effectually  stopping  all  gas  from  returning  to  the  empty  generator; 
I,  I,  the  low-down  lever  which  operates  the  vitriol  valve,  with  cam  lock; 
J,  J,  the  weighted  safety  valve,  which  has  paralleled  pivoted  motion, 
and  the  least  possible  friction  for  relieving  an  over-charged  generator; 
K,  one  of  the  graduating  or  reducing  valves.  Each  valve  may  be  set  to 
take  the  gas  from  the  generator  which  is  charged  to  200  pounds,  the 
proper  pressure  for  charging  soda-water  fountains,  and  deliver  to  one 
of  the  receivers  at  a  pressure  suitable  for  syphons,  say  150  pounds.  An- 
other valve  will  deliver  at  60  pounds  to  other  receivers,  and  every  bottle 
may  be  charged  at  a  uniform  pressure.  L,  L,  the  old  hand  valve,  of  no 
use  unless,  from  some  unforeseen  cause,  the  automatic  valve  should  re- 
ceive some  obstacle  to  its  closing  tight,  which  is  comparatively  impos- 
sible, as  the  gas  passing  this  point  is  freed  of  all  foreign  matter  by  the 
use  of  the  trap. 

"  M,  M,  the  equalizing  pipes,  conducting  gas  from  generator  to  vitriol 
chambers;  N,  N,  the  pipes  conducting  gas  from  generators  to  traps; 
0,  0,  the  pipes  conducting  gas  from  traps  to  wet  purifiers;  P,  P,  the 
pipes  conducting  gas  from  first  to  second  and  third  purifiers;  Q,  one  of 
the  pipes  leading  gas  from  the  receivers  to  the  fountains;  R,  R,  dis- 
tributes gas  to  the  receiver  or  fountains;  S,  S,  takes  water  from  the  re- 
ceiver or  fountains;  T,  T,  T,  conducts  the  water  from  the  pump  to  re- 
ceivers or  fountains;  U,  U,  U,  the  pipes  for  attaching  the  pressure  gauge; 
V,  V,  pressure  gauges." 

This  set  (Fig.  161)  is  composed  of  the  same  heavy  casting  used  in  the 
other  set  of  these  manufacturers,  and  is  in  lining  and  every  other  point 
equal  to  them,  and  only  differs  from  them  by  having  the  purifiers  or  gas- 
washers  placed  at  the  side  of  generator  instead  of  on  top  of  cylinders,  and 
having  no  gas  domes  and  sediment  traps.  One  of  the  advantages  of  the 
purifiers  being  placed  at  side,  is  that  such  machinery  necessarily  occupies 
less  perpendicular  space,  and  the  process  of  filling  purifiers  is  an  easier  one. 

The  detached  gas- washer  (Fig.  162)  is  an  important  adjunct  to  gen- 
erators of  any  and  all  makes,  lacking  sufficient  purifying  capacity.  Being 
compact  in  form,  it  requires  little  space,  and  can  be  used  either  in  connec- 
tion with  the  purifier  on  generator  or  independently. 

The  engraving  (Fig.  163)  represents  a  portion  of  a  generator  with  the 
valve  attached.  This  valve,  when  drawn  back  or  opened  for  the  purpose 
of  emptying  the  generator  of  its  contents,  leaves  no  surface  for  the  refuse 
matter  to  rest  upon;  and  not  a  pound  of  internal  pressure  is  required  to 
entirely  discharge  the  contents  of  the  generator.  As,  however,  most  oper- 
ators use  some  pressure,  not  more  than  five  pounds  should  be  used  when 


260 


A    TREATISE    GIST    BEVERAGES. 


THE    CONTINUOUS   SYSTEM    (AMERICAN   PLAN).  261 


I 


this  valve  is  opened.  This  valve  has  a  packing  within  the  case,  which 
effectually  prevents  the  marble  dust  coming  in  contact  with  the  screw,  and 
so  binding  it  as  to  cause  great  trouble  in  operating. 

"  When  high  internal  pressure  has  to  be  used  to  blow  off  the  contents 


FIQ.  162.— DETACHED  GAS  WASHER. 


FIG.  163— PUFFER'S  ANTI-CLOGGING  VALVE. 

A,  Part  of  shell  of  generator;  B,  Lead  lining; 
C,  The  bung,  projecting  through  generator;  Z>, 
Shell  or  case  for  valve;  E,  Stem  or  shaft  working 
the  valve;  F,  Packing  seated  against  face  of  bung; 
(?,  Nut  retaining  packing  in  place;  fl,  Cap  to  hold 
packing  round  the  stem;  7,  Packing  inside  the  box; 
J,  Wheel  to  operate  valve;  K,  Packing  inside  the 
case;  £,  Set  that  forces  back  the  lead  packing;  M, 
Nut  to  screw  bung  fast  to  generator. 


of  a  generator,  there  is  a  liability  of  the  collapsing  of  body  lining. 
Therefore  any  discharge  valve,  that  offers  the  advantage  of  emptying  the 
generator  without  any  or  with  a  but  alight  gas  pressure,  is  an  improve- 
ment on  an  apparatus. 


262 


A   TREATISE   ON   BEVERAGES. 


Fig.  164.  The  vitriol  in  its  descent  is  diverted  from  the  centre  to 
the  side  of  body,  and  drops  into  the  generator  without  coming  in  contact 
with  the  agitator,  regardless  of  its  position. 

A  is  the  body  of  generator;  B  is  the  lead  lining;  G  is  the  gas  dome; 
H  H  are  the  large  openings  for  rapid  filling  and  discharging  of  contents; 
I  is  the  large  exit,  allowing  the  easy  and  qiiiet  flow  of  gas  to  the  dome;  M 
is  the  outlet  for  flow  of  gas  from  dome  to  purifiers;  R  is  the  spout  divert- 
ing the  flow  of  acid  to  the  side  of  generator;  E  and  D,  the  propelling 
and  repropelling  blades;  K,  idle  space  between  the  flowing  currents;  A, 


JL 


FIG.  164.— SECTIONAL  VIEW  OP  GENERATOR  WITH  GAS  DOME. 

acid  chamber;  N,  outer  shell;   0,  lead  lining;  P,  vitriol  rod;  U,  gas  in- 
let; T,  filling  bung. 

The  valve,  Fig.  165,  is  attached  to  the  body  of  the  generator.  The 
construction  of  this  valve  consists  in  the  arrangement  of  it  in  different 
sections  or  parts,  by  which  the  valve  seat  ma^y  be  conveniently  reached, 
for  the  purpose  of  cleaning  or  any  other  object.  By  hoisting  the  lever 
the  valve  piston  may  be  turned  one  side,  the  two  valve  seats  may  be 
wiped  clean,  or,  if  a  stoppage  should  occur,  the  passageway  can  be 
readily  unclogged  without  interfering  with  the  charge  contained  within 
the  generator.  By  an  ingenious  device  the  leverage  of  the  valve  is 


THE    CONTINUOUS   SYSTEM   ^AMERICAN    PLAN). 


263 


made  to  work  upon  a  pivot  inside  the  plunger,  by  which  all  friction  is 
avoided,  and  the  action  of  the  valve  made  perfectly  perpendicular.  This 
arrangement  is  a  delicately  adjusted  balance  to  any  hydrostatic  pres- 


sure devised,  and  it  is  so  constructed  that  the  lever  may  be  placed  in 
any  direction  on  the  generator  that  the  operator  may  desire. 

Attached  to  the  handle  of  the  agitator  is  a  pointer  or  index,  which 


264 


A   TKEATISB   ON   BEVERAGES. 


describes  a  circle  corresponding  to  the  circular  line  of  figures  near  the 
end  of  the  fountain.  Attached  to  the  agitator,  on  the  inside  of  the 
fountain,  is  a  pipe  connecting  with  an  opening  through  the  spindle  of 
the  agitator,  and  having  an  opening  on  an  exact  line  with  the  index  on 
the  outside  of  the  generator.  This  opening  is  as  near  the  point  of  the 
outer  index  as  the  thickness  of  the  fountain  will  permit,  and  moves  with 
the  outer  index  as  it  is  turned.  It  will  be  at  once  apparent  that  in  turn- 
ing the  agitator  gas  will  escape  from  the  valve  at  end  of  spindle,  until 
the  opening  on  the  inside  of  the 
fountain  reaches  the  level  of  the 
water, when  the  water  must  follow, 
and  the  index  or  pointer  on  the 
outside  of  the  fountain  points  di- 
rectly to  the  figures  that  indicate 
the  exact  number  of  gallons  in  the 
fountain. 

The  object  of  this  valve,  Fig. 
167,  is  to  provide  means  whereby 
the  pressure  of  gas  in  a  cylinder 
used  for  bottling  will  automatically 
regulate  itself,  by  allowing  a  valve  to 
open  for  the  influx  of  gas  whenever 
said  pressure  falls  below  the  desired 
point,  or  to  reduce  the  pressure  to 
any  desired  point,  as  it  passes  from 
the  generator  through  the  senti- 
nel, which  stands  as  guard  to  the 
fountain  or  receiver  from  which 
water  is  to  be  drawn,  and  checks 
the  advance  of  all  gas  above  the 

desired    pressure,    and    allows  just  Z>,  handle;  J^c'rank  lever;  F,  pointer  to  quantity 

What  the  Operator   directs    the  Sen-  or  surf  ace  index;  0,  valve  wheel;  H,  opening  for 

1  .  .  escape  of  gas  or  water ; /,  valve  socket;  K,  set  screw 

tmel    to    let   paSS   his    Station.  If,  to  tighten  crank;   I,,  opening  for  escape  of  gas 

for  instance,  a  carbonator  has  a  ^nw^er;  M'  round  or  square  *>ackin^  °« the 
plant  consisting  of  a  generator  and 

two  cylinders,  it  may  become  necessary  to  fill  syphons  and  bottles  at  the 
same  time.  By  attaching  this  valve  to  the  cylinder  from  which  syphons 
are  filled,  the  pressure  can  be  maintained  at  one  hundred  and  fifty  pounds, 
while  by  another  valve  attached  to  the  second  cylinder,  a  uniform  pressure 
of  sixty  or  seventy  pounds,  as  desired,  is  had.  These  various  pressures 
are  steadily  maintained  so  long  as  the  pressure  in  the  generator  is  suffi- 
cient, being  controlled  automatically,  and  requiring  no  care  or  oversight 
on  the  part  of  the  operator. 

Tuft's  Apparatus.— This  apparatus,  Fig.  168,  consists  of  two  genera- 


FIG.  166. — AGITATOR  AND  WATER  GAUGE. 
A,  Outer  shell  or  case;  A,  the  shaft;    B,  the 
sheet-tin  lining;   C,  Trap  to  carbonate  the  water; 


THE    CONTINUOUS    SYSTEM    (AMERICAN    PLAN).  265 

tors,  each  with  three  purifiers  at  the  side,  an  equalizing  valve,  three  cylin- 
ders, with  water  gauges,  and  an  extra  pressure  gauge  and  an  injection 
pump. 

Gas  is  produced  in  the  usual  way  in  one  of  the  generators,  and  the 
prescribed  amount  of  water  pumped  into  the  cylinders. 

The  equalizing  valve  of  the  first  generator  is  set  at  the  desired  pressure 

by  means  of  the  pressure- 
gauge  on  the  cylinders.  The 
equalizing  valve  preserves  ;i 
constant  pressure  of  any  de- 
sired number  of  pounds  to 
the  square  inch  in  the  cylin- 
ders, by  preventing  a  higher 
pressure  than  that  at  which 
it  is  set  from  passing.  A 
lower  pressure  will  always 
pass,  however,  allowing  the 
water  to  be  charged  to  any 
lower  pressure.  The  water 
in  the  three  cylinders  is  then 
charged  with  gas. 

As  the  water  is  exhausted 
from  each  cylinder,  it  is  re- 
plenished by  means  of  the 
pump.  When  the  charge  in 
the  generator  is  nearly  ex- 
hausted, the  second  gene- 
rator is  prepared  for  use,  and 
the  foregoing  operations  may 
be  repeated  indefinitely. 

The  apparatus  is  provided 
with  acid-valve  gears,  low- 
enclosing  valve  and  elastic  diaphragm ;  C,  upper  valve  to 
regulate  flow  of  gas  to  saturator;  Z),  vertical  rod  con- 
necting upper  and  lower  valves;  E,  lever  with  weights 
which  regulate  pressure  automatically ;  F1,  pipe  connect- 
ing with  saturator;  (?,  pipe  connecting  with  generator;  Jf, 
bracket  to  sustain  the  valve  when  screwed  to  a  support. 


FIG.  167.— SENTINEL  VALVE. 
A,  Frame  to  sustain  the  two  valves;  B,  lower  valve-case 


pressure  blow-off  cocks,  water 
gauges,  large  generator-fill- 
ing bungs,  tinned  cylinder 
bungs,  large  cylinder  water- 
inlet  cocks,  block  tin  water- 
inlet  pipe,  linings  made  from  single  sheets.  All  cocks,  couplings,  and 
pipes  through  which  water  passes  are  lined  with  block-tin  pipe.  If  de- 
sired the  apparatus  can  have  wheels  with  flat  faces  for  power.  The  appa- 
ratus is  so  arranged  that  if  it  is  desired  to  fill  syphons,  one  of  the  cylin- 
ders can  be  separated  from  the  others  and  made  independent  of  the  regu- 
lating valve.  This  is  done  by  closing  two  cocks  and  opening  a  third,  and 
allows  the  cylinder  to  be  charged  to  high  pressure  for  syphons,  the  regu- 


266 


A  TREATISE  ,  ON   BEVERAGES. 


THE    CONTINUOUS    SYSTEM    (AMERICAN    PLAN).  267 

lating  valve  meanwhile  maintaining  a  low  pressure  in  the  other  two  cyl- 
inders. 

The  manufacturer's  directions  for  operating  are  the  following: 
"  Set  up  the  apparatus  as  shown  in  the  illustration.  Having  securely 
closed  all  valves,  bungs  and  connections,  and  connected  the  inlet  pipe  of 
pump  with  the  water  supply,  remove  the  clamps  and  caps  from  filling 
bungs  of  cylinders;  open  the  water-gauge  cocks  and  the  cocks  below  the 
cylinders;  start  the  pump,  and  thoroughly  clean  the  cylinders  by  pump- 
ing them  full  of  water  and  drawing  it  off  by  means  of  the  cock  at  end  of 
water  supply  pipe.  After  drawing  off  the  water,  close  the  cock  at  the  end 
of  water  supply  pipe  and  pump  the  cylinders  full  of  water  Close  the 
cocks  below  the  cylinders,  and  replace  the  caps  and  clamps  on  the  filling 
bungs,  closing  them  securely. 

"  Charge  the  first  generator  and  fill  the  purifiers  three-fourths  of  pure 
water,  the  colder  the  better,  and  close  tightly,  then  proceed  to  charge  the 
water  in  the  cylinders  the  first  time.  Close  the  equalizing  valve  on  the 
first  generator  by  turning  back  the  top  handle  and  taking  it  entirely  out, 
and  open  the  cock  between  the  equalizing  valve  and  the  cylinders.  Close 
the  cock  between  the  equalizing  valve  of  the  second  generator  and  the 
cylinders,  to  prevent  the  gas  from  passing  into  the  second  generator. 
(These  cocks  are  not  shown  in  illustration. )  Give  the  vitriol  valve  on  the 
generator  one-half  turn  to  the  left;  let  it  remain  in  that  position  from 
twelve  to  fifteen  seconds,  or  until  the  pressure  gauge  indicates  about  ten 
pounds,  then  close  it  firmly,  but  not  with  too  much  force.  Turn  the 
agitator  slowly  until  the  indicator  hand  of  the  pressure  gauge  remains  at 
a  fixed  point,  which  shows  that  the  amount  of  vitriol  let  down  has  been 
exhausted  and  made  all  the  gas  it  is  capable  of.  Let  down  more  acid  and 
repeat  the  operation  as  before,  until  the  desired  pressure  (150  to  180 
pounds)  is  obtained.  Open  the  gas-inlet  cocks  of  all  the  cylinders,  and 
set  the  equalizing  valve  by  returning  the  top  screw  and  handle  and  turn- 
ing down  very  slowly,  turning  the  cylinder  agitator  briskly  meanwhile, 
until  the  pressure  gauge  on  the  cylinders  indicates  the  desired  pressure 
(40  to  60  pounds).  Before  agitating,  open  the  cock  at  the  end  of  water 
supply  pipe  and  allow  the  water  to  escape  until  the  cylinders  are  but  two- 
thirds  full.  This  method  of  proceeding,  i.e.,  filling  the  cylinders  full 
and  allowing  one-third  to  escape  while  the  gas  is  flowing  in,  displaces  the 
atmospheric  air.  Continue  to  agitate  the  water  and  gas  in  the  cylinders 
until  gas  ceases  to  pass  over  from  the  generator.  The  passage  of  the  gas 
may  be  known  by  the  clicking  of  the  equalizing  valve,  as  it  automatically 
opens  and  closes.  The  water  in  the  cylinders  is  now  charged.  Open  the 
outlet  cock  of  the  first  cylinder,  and  allow  the  charged  water  to  pass  to 
the  bottling  tables.  As  the  water  is  drawn  off  from  the  cylinder  the 
pressure  will  be  maintained  by  the  automatic  action  of  the  equalizing 
valve.  When  the  water  in  the  first  cylinder  is  exhausted,  close  the  outlet 


268  A  TREATISE  ON  BEVERAGES. 

cock  of  the  first  cylinder  and  open  the  outlet  cock  of  the  second  cylinder, 
allowing  the  water  from  this  cylinder  to  keep  up  the  supply  at  the  bot- 
tling table.  Open  the  water  inlet-cock  of  the  first  cylinder.  Start  the 
pump  and  inject  water  until  the  height  of  the  column  in  the  water-gauge 
glass  shows  that  the  cylinder  is  three-fourths  full  of  water.  Always  make 
sure  that  the  water-gauge  cocks  are  open  when  pumping  water,  and  be 
careful  not  to  fill  the  cylinders  too  full.  Proceed  with  the  second  and 
third  cylinders,  as  directed  for  the  first  and  second,  and  so  continue  until 
the  charge  in  the  generator  is  exhausted  and  the  pressure  falls  below 
the  required  point,  which  will  be  indicated  by  the  pressure  gauges. 
When  this  occurs,  agitate  the  water  and  gas  in  all  the  cylinders  to  equal- 
ize the  pressure,  and  absorb  as  much  as  possible  of  the  gas  in  the  gen- 
erator. 

''  While  the  charge  in  the  first  generator  is  being  used,  the  second 
should  be  charged  and  prepared  for  use.     Close  the  cock  between  the 
equalizing  valve  of  the  second  generator  and  the  cylinders  to  prevent  the 
pressure  from  passing  over  before  it  is  needed.     Take  out  the  top  screw 
of  the  equalizing  valve,  thus  closing  it.     When  the  charge  in  the  first 
generator  is  exhausted,  and  the  pressure  reduced  to  the  lowest  possible 
point  by  agitating  the  water  and  gas  in  the  cylinders,  close  the  cock 
between  the  equalizing  valve  of  the  first  generator  and  the  cylinders,  and 
open  the  cock  between  the  equalizing  valve  of  the  second  generator  and 
the  cylinders.     Set  the  equalizing  valve  of  the  second  generator,  as  di- 
rected for  the  equalizing  valve  of  the  first  generator,  and  allow  the  gas 
from  the  second  generator  to  pass  over  and  supply  the  cylinders.     When 
the  second  equalizing  valve  has  been  adjusted,  and  the  second  generator 
is  supplying  the  cylinders  with  gas,  the  first  generator  should  be  cleaned 
out  and  recharged.     If  any  portable  fountains  are  to  be  charged,  the  gas 
remaining  in  the  first  generator  may  be  utilized  by  partially  charging 
them.   •  Start  the  clamp  on  the  generator-filling  bung,  allowing  the  gas 
to  escape  slowly  until  the  pressure  is  reduced  to  ten  or  fifteen  pounds. 
Open  the  blow-off  cock  gradually  and  allow  the  spent  charge  to  escape, 
turning  the  agitator  constantly  meanwhile.     Never  blow  off  the  generator 
suddenly,  as  there  is  danger  of  collapsing  the  lining.     When  the  pressure 
gauge  indicates  that  the  pressure  has  all  escaped,  and  while  the  exhausted 
charge  is  escaping,  remove  the  cap  from  the  filling  bung;  attach  a  hose, 
provided  with  a  curved  nozzle  of  proper  size  to  the  cock  at  end  of  water- 
supply  pipe,  start  the  pump  and  throw  the  stream  of  water  into  every 
part  of  the  generator  body,  turning  the  agitator  constantly  to  facilitate 
cleaning  the  generator.     Unless  the  generator  is  to  be  immediately  re- 
charged, the  acid  chamber  should  be  thoroughly  cleaned  by  filling  it  with 
water  through  the  filling  bung,  and  discharging  into  the  generator  body 
by  opening   the   vitriol    valve.      The  generator  should    be    thoroughly 
cleansed  after  each  charge,  as  material  allowed  to  remain  will  become 


THE   CONTINUOUS   SYSTEM    (AMERICAN   PLAN). 


269 


hard  and  exceedingly  difficult  to  remove,  and  if  allowed  to  accumulate 
will  eventually  interfere  with  working  the  generator.  When  the  charge 
is  blown  off,  the  contents  of  the  purifiers  will  be  discharged  into  the  gen- 
erator body,  being  forced  out  by  the  pressure  remaining  in  the  purifier. 
But  the  purifier  blow-off  cocks  should  always  be  opened,  and  whatever 
remains  discharged.  The  purifiers  should  be  washed  out  with  the  hose, 
and  refilled  (two-thirds  full)  before  recharging.  As  the  use  of  the  equal- 
izing valves  allows  the  generators  to  be  run  at  much  higher  pressure  than 
is  required  in  the  cylinders,  portable  fountains  may  be  charged  at  any 
time  without  interfering  with  bottling  operations.  The  regulating  valves 
are  not  intended  to  be  absolutely  tight,  and  if  the  cocks  between  them 
and  the  cylinders  are  allowed  to  remain  open  when  there  is  a  charge  in 
the  generator,  and  bottling  has  ceased,  the  pressure  will  leak  into  the 
cylinders  until  equalized.  When  bottling  is  resumed,  the  regulating 
valves  will  act  as  before.  As  now  arranged,  either  end  cylinder  may  be 
separated  from  the  others  by  closing  the  cocks  on  the  bows,  and  the 
separated  cylinder  may  be  charged  at  high  pressure  for  filling  syphon  by 
connecting  it  with  the  generator  by  means  of  nipples  on  cylinder  inlet 
bow  and  generator  tee,  and  a  rubber  charging  pipe  provided  for  the  pur- 
pose. The  syphon  filler  can  be  connected  with  a  nipple  on  the  outlet 
bow.  Since  the  above  was  written,  the  equalizing  or  regulating  valve  has 
been  improved,  so  that  it  may  be  set  at  high  pressure  for  syphons  as 
readily  as  for  low  pressure  for  ordinary  bottling.  This  improvement 
allows  the  charging  pipe  above  mentioned  to  be  dispensed  with. 

"  The  vitriol- valve  attachment  is  operated  by  grasping 
the  hand  wheel  with  both  hands.  To  open,  turn  the  wheel, 
bringing  the  right  hand  towards  you.  To  close,  turn  the 
wheel,  carrying  the  right  hand  from  you. 

"  If  the  valve  blows  off  it  will  sometimes  cause  it  to 
leak  off  the  gas  below  the  required  point  of  safety  To 
obviate  this  and  stop  the  escape,  it  is  simply  necessary  to 
cause  the  valve  to  snap  down  upon  its  seat.  This  is  done  by 
pressing  firmly  on  top  of  the  valve,  and  at  the  same  time 
brushing  the  finger  sharply  down  the  projecting  lever, 
causing  the  lever  handle  to  fly  back  instantly.  As  180 
pounds  pressure  is  sufficient  for  the  best  soda  water,  the 
valve  when  sent  to  the  customer  is  set  at  210  pounds,  and  the  operator 
will  observe  that  it  is  set  about  right,  when  the  part  that  is  filed  off  the 
screw  is  even  with  the  top  of  the  lock  nut.  It  can,  however,  be  regu- 
lated to  blow  off  at  a  greater  or  less  pressure.  To  do  this,  first  loosen  the 
lock  nut  to  which  the  lever  handle  is  attached,  and  then  with  a  wrench 
turn  the  nut  underneath  the  lock,  nut  down  for  higher  pressure,  and  up 
for  a  lower  pressure.  Be  sure  to  secure  with  lock  nut  after  adjusting. 
It  should  be  remembered,  however,  that  a  very  slight  alteration  of  this 


FIG.  169.—  SAFETY 
VALVE. 


270  A   TREATISE   ON   BEVERAGES. 

screw  effects  a  great  increase  or  decrease  of  pressure,  and  also  that  the 
valve  should  always  be  set  to  operate  inside  of  225  pounds." 

The  gas  pipe  P  is  liable  to  become  choked  by  too  rapid  reduction  of 
pressure  in  generator,  which  allows  the  gas  to  expand  and  swell  the  mass, 
so  as  to  fill  up  the  generator.  Opening  the  cock,  which  allows  the  gas  to 
pass  into  the  cylinder  or  fountains  too  quickly,  is  the  cause  of  this  "  foam- 
ing/' and  the  rapid  rush  of  gas  through  the  gas  pipe  P  often  carries 
enough  marble,  acid  and  water  with  it  to  choke  the  gas  pipe. 


FIG.  170. — SECTIONAL  VIEW  OP  TUFT'S  IRON  GENERATOR. 

A,  Alkali  chamber;  B,  Acid  chamber;  C,  Purifier;  Z>,  Agitator;  E,  Acid  valve;  F,  Pressure  gauge; 
G,  Safety  valve:  H,  Low  Pressure  blow-off  cock;  J,  Clamp  and  cap;  J,  Frame;  K,  Equalizing  pipe; 
L,  Acid  valve  seat;  M,  Purifier  blow-off  cock;  N,  Purifier  gas  cock;  O,  Agitator  wheel;  P,  Gas  pipe; 
Q,  Q,  Rubber  gaskets;  R,  Acid  valve  handle;  S,  Agitator  shaft;  T,  Filling  bung;  U,U,  Trunions  or 
Ears;  F,F,  Filling  bungs;  W,W,  Brass  tubes;  X,  Box  and  nut  at  agitator  end;  Y,  Acid  chamber 
hood;  Zt  Purifier  hood;  a,  Screw  socket  for  raising  acid  valve;  6,  Brass  rod  of  acid  valve  stem;  c, 
Cap;  d,  Acid  valve  nipple;  e,  Square  socket  which  prevents  acid  valve  from  turning;  /,  Spindle;  g, 
Fitting  which  supports  acid  valve  seat;  7i,  Clamp  cap  for  filling  bung;  t,  Screw  for  filling  bung; .;', 
Yoke  for  filling  bung  clamp;  fc,  Rubber  washer;  I,  Plug  of  blow-off  cock,  which  fills  nipple;  m, 
Wheel  of  blow-off  cock — this  wheel  does  not  descend  when  valve  is  opened;  n,  Ports  for  keeping 
valve  clear;  o,  Spindle  which  opens  and  closes  cock;  p,  Discharge  port;  g,  Lead  washer  which 
makes  joint  tight  whenlblow-off  is  closed;  r,  Cap;  s,  Lead  washer.  The  black  line  indicates  lead 
lining. 

' '  It  has  been  found  in  blowing  off  the  spent  charge  from  a  generator, 
having  the  ordinary  blow-off  cock,  that  a  solid  plug  of  marble  dust  forms 
in  the  bung  and  the  blow-off  cock  above,  and  partly  supported  by  the 
valve  seat. 

"  To  blow  off  the  generator  this  plug  must  be  dislodged,  and  from  40 


THE    CONTINUOUS    SYSTEM    (AMERICAN    PLAN).  271 

to  90  Ibs.  pressure  has  been  found  necessary  to  dislodge  it.  A  generator 
full  of  gas  at  40  to  90  Ibs.  represents  a  considerable  quantity  of  acid  and 
marble  dust,  and  if  the  generator  can  be  blown  off  at  5  Ibs.  pressure, 
this  can  be  saved.  The  low  pressure  blow-off  cock  illustrated  before,  has 
a  metal  plug  which  fills  the  bung  completely,  thus  preventing  entirely  the 


FIG.  171.— TUFT'S  LOW-PRESSURE  BLOW-OFF  COCK. 

formation  of  a  plug  of  marble  dust;  consequently  the  spent  charge  can 
be  blown  off  with  a  very  slight  pressure.  In  opening  the  low  pressure 
blow-off  cock,  the  wheel  does  not  descend,  the  spindle  moving  through 
it,  and  being  prevented  from  revolving  by  its  square  shape. 

"  The  operation  of  the  wheel  is  the  reverse  of  that  of  an  ordinary  cock. 
Turn  to  the  right  to  open  and  to  the  left  to  close.     To  blow  off,  open  the 


272 


A    TREATISE    ON   BEVERAGES. 


valve  wide.  It  is  necessary  after  washing  out  the  generator  to  partly 
close  the  cock  to  black  mark  on  spindle,  and  pour  water  through  filling 
nipple  to  wash  out  the  cock.  To  take  out  the  spindle  and  valve,  apply  a 
monkey-wrench  to  the  square  spindle,  and  thus  unscrew  the  cap." 

This  val  ye  is  to  keep  a  uniform  pressure  in  the  cylinders  or  fountains. 
It  automatically  closes  when  the  pressure  in  the  cylinders  reaches  the 
point  at  which  it  is  set,  and  opens  when  the  pressure  falls  below  the 
point  at  which  it  is  set.  It  may  be  set  at  any  pressure  from  five  to  two 
hundred  pounds,  by  simply  turning  the  handle.  It  will  let  gas  pass  at 


FIG.  172.— TUFT'S  AUTOMATIC  EQUALIZING  OR 
REGULATING  VALVE. 


FIG.  173.— SECTIONAL  VIEW  OP  FIG.  172. 


lower  pressure  than  that  at  which  it  is  set.     It  assures  a  uniform  pressure 
and  is  a  useful  appendage  of  an  apparatus. 

The  patentee  gives  the  following  directions  for  its  use:  "Be  sure 
that  the  gas  flows  in  the  direction  of  the  arrow  on  the  side.  Before 
charging  the  generator,  turn  back  the  handle  on  top  of  the  equalizing 
valve,  and  take  it  entirely  out,  thus  insuring  that  all  pressure  is  removed 
from  the  spring;  this  closes  the  valve;  then  charge  the  generator  to  150 
pounds  pressure.  Open  the  cock  between  the  valve  and  the  cylinders, 
and  the  inlet  cock  of  the  cylinder  to  be  charged,  wide  open.  If  in  order, 
the  valve  will  open  for  a  few  seconds  (until  the  chamber  over  piston  fills), 
and  then  close,  shutting  off  all  gas  from  the  cylinders.  To  open  the 


THE    CONTINUOUS    SYSTEM    (AMERICAN    PLAN).  273 

valve,  return  the  handle  to  its  place  and  turn  down  until  it  opens;  con- 
tinue turning  down  slowly,  meanwhile  agitating  water  and  gas  in  the 
cylinder,  until  the  desired  pressure  is  indicated  by  the  gauge  on  the 
cylinders.  A  slight  turn  of  the  handle  either  way  will  alter  the  pressure, 
and,  when  once  set,  it  will  maintain  a  uniform  pressure  at  that  point. 
If  it  should  fail  to  close  when  the  handle  is  turned  back,  it  will  be  on  ac- 
count of  dirt. 

' '  To  open  the  valve  for  examination :  First  turn  the  handle  on  the 
top  and  take  out  the  spring  under  it;  then  remove  the  cap,  taking  care 
to  slide  it  off  sidewise  with  the  hand  under  the  diaphragm  to  keep  it  in 
place.  Remember,  the  diaphragm  always  goes  in  with  the  convex  side 
down.  Unscrew  the  cap  inside  by  means  of  the  square  top,  then  remove 
the  spring  and  piston  under  it.  If  the  piston  sticks  it  can  be  pushed  up 
by  the  stem  projecting  through  the  bottom. 

"  See  that  the  seat,  valve,  piston  and  stem  are  entirely  clean  and  free 
from  all  dirt,  and  that  the  hole  in  the  piston  (about  the  size  of  a  pin)  is 
clear.  If  the  piston  valve  does  not  drop  freely  into  its  seat  (when 
perfectly  clean),  take  it  out  and  reverse  it  and  try  the  piston  in  bottom 
side  up;  also  try  the  stem  by  reversing  the  piston  and  pushing  the  stem 
up  from  the  bottom.  Wipe  it  perfectly  clean,  and  if  it  is  cut,  polish  it 
with  fine  emery  paper;  be  sure  to  wash  all  the  emery  out.  If  in  order, 
the  piston  should  drop  freely  into  its  place  on  the  seat  like  a  check  valve, 
and  be  perfectly  free. 

' '  Before  replacing  the  inside  cap,  see  that  the  secondary  valve  (in  it) 
is  free  from  dirt  and  perfectly  tight.  Screw  the  inside  cap  lightly  into 
its  place,  and  close  up  the  regulator  by  putting  the  outside  cap  (contain- 
ing the  diaphragm,  follower  and  spring)  on,  and  screwing  \ifirmly  to  its 
seat,  thus  making  a  gas-tight  joint.  Be  sure  there  is  no  dirt  on  top  of 
regulator  where  the  diaphragm  makes  its  seat,  also  that  the  diaphragm 
is  clean;  then  you  will  have  a  joint  that  will  not  leak. 

"  When  the  valve  is  set  at  a  given  pressure,  it  will  allow  any  lower 
pressure  to  pass,  but  will  not  allow  a  higher.  In  brief,  place  it  so  that 
gas  passes  through  it  in  the  direction  of  the  arrow  on  the  side.  Before 
charging  generator  take  out  the  top  screw  of  valve,  so  as  to  take  off  all 
pressure  from  the  spring.  Charge  the  generator  to  150  pounds.  Open 
the  cock  between  the  valve  and  the  cylinders,  and  the  inlet  cock  to 
cylinder  which  is  to  be  charged  wide  open,  put  in  and  turn  the  top 
handle  so  as  to  put  pressure  on  the  top  springs,  and  keep  on  turning 
very  slowly,  agitating  water  and  gas  in  the  cylinder  at  the  same  time, 
until  the  desired  pressure  is  reached.  When  the  valve  is  set  let  it  alone. 
Shut  off  and  let  on  gas  with  valve  cock  and  cylinder  inlet  cocks.  A  lower 
pressure  than  that  at  which  the  valve  is  set  can  always  pass,  but  a  higher 
pressure  cannot.  This  valve  is  not  intended  to  be  tight.  To  cut  off 
generator  from  cylinders,  use  cock  attached  to  valve. " 
18 


274 


A   TREATISE   ON   BEVERAGES. 


THE   CONTINUOUS    SYSTEM    (AMERICAN   PLAN).  275 

Lippincott's  Apparatus. — This  apparatus  consists  of  two  genera- 
tors, one  at  each  end,  and  three  stationary  fountains,  all  made  of  copper, 
the  generator  lead-lined,  the  fountains  tin-lined.  The  purifiers  are  ad- 
justed at  the  sides  of  the  generators. 

The  agitators  are  furnished  with  wheel  cranks  to  use  by  hand  power, 
and  also  to  start  the  agitators  before  shifting  the  belt  to  put  on  the  power. 


FIG,  175. — SAFETY  VALVE. 

On  the  rear,  and  out  of  the  way  of  the  operator,  is  attached  a  wide 
pulley,  so  that  the  power  can  be  used  from  a  counter-shaft  above. 

On  the  generator  is  placed  a  gas  bell,  into  which  the  gas  rises,  and  to 
which  the  pipes  and  safety  valve  are  attached.  This  will  prevent  the 
clogging  of  the  pipes  by  the  foaming  of  the  carbonate.  The  acid  valve 
is  raised  and  locked  by  a  wheel  and  screw  placed  conveniently  for  the 
operator. 

The  safety  valve  consists  of  a  weighted  ball  and  hinged  lever  pressing  a 


FIG.  170.— BLOW-OFF  COCK. 


FIG.  177. — PRESSURE  GAUGE. 


rubber  washer  on  a  metal  bearing,  having  a  direct  inlet  to  body  of  genera- 
tor. It  works  automatically  at  a  set  pressure,  and  allows  the  gas  to  be  blown 
off  at  any  pressure  by  simply  raising  the  ball  with  the  hand,  enabling  the 
operator  to  test  the  working  of  the  valve  at  any  stage  of  the  operation. 

The  blow-off  cock  allows  the  contents  of  the  generator  to  be  drawn 
off  gradually.     A  pressure  gauge  is  attached  to  purifier  on  either  side 


CHAPTER    XIV. 

AMERICAN  INTERMITTENT  SYSTEM. 

Its  General  Use  in  the  United  States. — Hafner  and  Will's  Apparatus. — Oster- 
berg's  Apparatus. —  Madlener's  Apparatus. —  Zwietusch's  Apparatus. — 
Lippincott's  Apparatus. — Safety  Valve,  Alarm  and  Pressure  Gauge  com- 
bined.—Matthews1  Apparatus. — Tuft's  Apparatus.— Puffer's  Apparatus. — 
English  Intermittent  Apparatus. — German  Intermittent  Apparatus. — 
French  Intermittent  Apparatus. — Russian  Intermittent  Apparatus. — 
Arrangements  if  Liquid  Carbonic  Acid  is  Used. — German  Carbonating 
and  Bottling  Machine. 

Its  General  Use  in  the  United  States.— The  American  intermittent 
system  or  apparatus  for  carbonating  water  is  too  generally  known  to  need 
an  introduction  to  any  reader  here;  but  we  might  have  a  reader  who  is 
not  so  well  acquainted  with  it,  and  it  might  be  of  interest  to  him  to  know 
that  this  style  of  apparatus  is  very  generally  used  by  all  bottlers  through- 
out the  country.  What  follows  is  a  description  of  the  different  makes 
with  their  various  special  features  attached. 

Hafner  &  Will's  Apparatus.— This  apparatus  consists  of  one 
generator  with  gas  dome,  three  fountains  made  of  copper,  and  a  force- 
pump. 

The  generator  and  gas- washers  are  lined  with  sheet  lead.  The  foun- 
tains are  lined  with  block  tin  in  heavy  sheets.  Pressure  and  water  gauge 
on  each  fountain,  gas  dome  and  blow-off  valve  on  generator.  Pump  for 
hand  and  power  use. 

Osterberg's  Apparatus. — This  apparatus  is  made  of  copper,  the 
generator  is  lead-lined,  the  fountains  tin-lined.  The  purifiers  are  on  top 
of  the  fountains.  The  apparatus  has  a  gas  cooler  (others  call  it  gas  dome) 
in  front  and  on  top  of  the  generator.  Each  fountain  has  a  water  gauge 
in  front,  and  on  the  last  purifier  on  every  machine  there  is  a  connection 
and  stop  cock  for  charging  portable  fountains.  Machines  intended  to  be 
run  with  power  are  furnished  with  packing  boxes  and  shafts  at  the  back 
end  of  apparatus,  thus  avoiding  belting  and  pulleys  in  front.  Glass  water- 
gauges,  force  pumps,  etc.,  are  attached  to  order. 

Madlener's  Intermittent  Apparatus.— This  apparatus  is  made  of 
copper  and  block- tin  lined.  The  flow  of  acid  from  the  vitriol  chamber 
to  the  generating  chamber  is  regulated  by  a  screw  or  bolt,  instead  of  a 


AMERICAN    INTERMITTENT   SYSTEM. 


277 


lever,  to  the  nut  of  which  a  crank  is  attached.  By  the  use  of  this 
crank  the  flow  of  acid  can  be  regulated  by  the  operator.  This  appara- 
tus, manufactured  by  Ph.  Madlener  in  Milwaukee,  Wis.,  is  put  up  in 
varying  capacities. 

Zwietusch's  Apparatus.— This  apparatus  is  made  of  copper,  and 


consists  of  one  generator  with  gas  dome,  two  extra  large  fountains  and 
force  pump. 

The  generator  has  a  dome  to  prevent  the  marble  dust  from  being 
carried  over  into  the  purifier,  and  to  prevent  accidental  clogging 
of  the  pipe,  and  also  has  vacuum  valves  on  all  fountains  to  prevent 


278  A    TREATISE    ON    BEVERAGES. 

the  collapsing  of  their  interior  lining;  also  compression  blow-off  cock. 
Each  fountain  has  a  water  and  pressure  gauge.  A  compression  filter,  for 
the  arrest  of  floating  substances  of  the  water,  is  attached  to  the  appara- 
tus, also  a  pressure  regulator  and  equalizer,  used  to  equalize  the  pressure 
on  the  bottles  filled  and  to  reduce  the  same,  no  matter  how  high  a  pres- 
sure the  generator  contains.  A  double-acting  pump  is  also  attached. 
The  generator  is  lined  with  sheet  lead,  the  fountains  with  rolled  block 
tin.  The  apparatus  has  long  purifiers. 

These  illustrations  need  no  comment.      The  purifier  shown  in  Fig.  183 
is  a  useful  and  practical  contrivance  in  the  purification  of  carbonic  acid 


FIG.  179.— OSTERBERG'S  APPARATUS. 

gas.  The  gas  is  forced  through  sieves  in  passing  upwards,  and  gets  divided 
into  minute  particles,  thus  presenting  a  larger  surface  to  the  water  and 
consequently  increasing  the  purification  facility  of  the  latter,  producing 
a  purer  gas. 

The  manufacturer  gives  the  following  recommendation:  "The  use 
of  an  injector  pump  is  strongly  recommended,  especially  where  power  can 
be  had  to  run  it.  By  its  use  all  the  gas  in  the  cylinders  is  saved  If  the 
cylinders  are  provided  with  glass  water  gauges,  it  is  simply  necessary  to 
open  the  gauge  cocks  and  the  cocks  under  the  cylinders,  and  operate  the 
pump  until  the  height  of  water  in  the  gauge  glasses  shows  that  the  re- 
quired amount  of  water  has  been  injected  into  the  cylinders.  If  there 
are  no  water  gauges  on  the  cylinders,  the  suction  pipe  of  the  pump 


AMERICAN    INTERMITTENT    SYSTEM. 


279 


should  be  placed  in  a  vessel  containing  a  measured  quantity  of  water. 
After  the  water  in  the  first  cylinder  has  been  drawn  off,  instead  of  blow- 
ing off  the  gas  remaining  in  it,  open  the  water-gauge  cocks  (if  the  cylin- 
ders are  supplied  with  water  gauges)  and  the  cock  at  the  bottom  of  the 
cylinder,  and  with  the  pump  fill  the  cylinder  two-thirds  full  of  water. 
When  the  water  in  the  second  cylinder  has  been  exhausted,  open  the 
cock  at  the  bottom  of  the  second  cylinder,  and  allow  the  gas  remaining 


FIG.  180. — MADLENER'S  INTERMITTENT  APPARATUS. 


in  it  to  pass  into  the  first  cylinder.  Agitate  the  water  in  the  first  cylin- 
der briskly,  to  absorb  as  much  gas  as  possible  from  the  second  cylinder. 
Close  the  cock  at  the  bottom  of  the  first  cylinder  and  open  the  cylinder 
inlet  cock,  to  allow  gas  to  pass  from  the  generator  to  complete  the  charge. 
The  water  gauge  cocks  should  always  be  open  when  the  pump  is  being 
operated,  and  the  cylinder  inlet  and  outlet  cocks  closed/' 

The  pumps  can  also  be  used  for  pumping  water  into  the  generator  to 
displace  the  remaining  carbonic  acid  gas  therein,  after  the  carbonating 
materials  have  been  exhausted,  thereby  economizing  a  large  quantity  of 
gas  that  would  otherwise  be  wasted.  The  pumps  are  either  double-act- 
ing or  single-acting  pumps,  differing  in  style  and  construction. 


280 


A   TREATISE   ON  BEVERAGES. 


AMERICAN    INTERMITTENT    SYSTEM. 


281 


For  larger  establishments,  or  wherever  quick  and  effective  work  is  re- 
quired, a  double-action   pump  is  far  better;  however,  a  single-action 


FIG.  182.— ZWIETUSCH'S  OLD  PURIFIER. 


FlO.  183. — SECTIONAL  VIEW  OP  ZWIETUSOH'S 
IMPROVED  PURIFIER.  ^ 


pump  can  be  used  for  the  same  purpose,  but  it  takes  longer  to  do  the 
same  amount  of  work — it  works  less  quickly. 


Fio.  184.— ZWIETUSCH'S  SMALL  INTERMITTENT  APPARATUS. 

Fig.  184  is  adapted  for  a  small  establishment.  It  is  made  of  copper, 
with  all  the  attachment  of  the  later  apparatus,  but  is  without  an  inject- 
ing pump. 


282  A  TREATISE  ON  BEVERAGES. 

Fig.  185  is  made  of  copper  or  iron.  One  of  the  Zwietusch's  patent 
purifiers  is  attached  to  it.  The  acid  chamber  is  connected  with  the 
generator  body. 

Lippincott's  Apparatus. — The  generators  are  made  of  heavy  copper, 
lined  with  lead,  adjusted  with  safety  valve  and  pressure  gauge  on  puri- 
fiers. The  fountains  are  also  of  heavy  copper,  block  tin  lined,  and 
all  the  connections  and  exposed  parts  protected  by  the  same  metal.  The 
machine  is  set  on  cast-iron  frames.  The  same  style  of  apparatus  is  put 
up  with  three  fountains  or  with  but  one  or  two. 


FIG.  185.—  ZWIETUSCH'S  UPRIGHT  GENERATOR. 

Fig.  187  is  made  of  heavy  copper  and  lead-lined,  and  especially  adapted 
for  charging  portable  fountains. 

Fig.  188  is  also  made  of  copper  and  lead-lined,  and  used  for  the  same 
purpose  in  druggists'  and  confectioners'  stores. 

Safety  Valve,  Alarm  and  Pressure  Gauge  Combined.— This  gauge 
will  indicate  the  pressure,  give  the  alarm,  and  blow  off  the  gas  until  it  drops 
a  little  below  the  pressure  for  which  it  is  set.  It  will  not  waste  all  the 
gas  in  the  generator,  or  blow  the  marble  all  over  the  room.  The  genera- 
tor requires  but  little  attention  after  the  fountain  is  charged.  It  can  be 
set  to  blow  off  and  give  the  alarm  at  any  pressure  within  the  scale  of  the 
gauge.  It  is  very  simple,  not  liable  to  get  out  of  order,  and  it  is  always 


AMERICAN     INTERMITTENT    SYSTEM. 


283 


sure  to  work.  The  operation  is  such  that  the  alarm  must  go  off  at  the 
point  where  the  gauge  is  set;  it  has  a  lock  and  key  and  cannot  readily  be 
tampered  with. 

Matthews'  Apparatus. — This  set  is  made  of  iron  or  copper.    Each 


fountain  is  provided  with  a  carbonate-filled  gas  washer.  The  lining  is 
of  pure  tin  in  heavy  seamless  sheets.  All  the  attachments,  described 
with  the  set  illustrated  in  Fig.  144,  are  also  attached  to  this  apparatus. 
The  apparatus  may  consist  of  one,  two  or  more  fountains. 

The  large  sizes  of  this  generator,  Fig.  191,  are  used  by  wholesale  manu- 
facturers of  soda  water,  who  charge  fountains  for  stores,  while  the  smaller 


284 


A   TREATISE   ON   BEVERAGES. 


FIG.  187.—  LIPPINCOTT'S  HORIZONTAL  GENERATOR. 


AMERICAN     INTERMITTENT    SYSTEM. 


285 


FIG.  138. — LIPPINXOTT'S  UPRIGHT  GENERATOR. 


286 


A  TREATISE   ON   BEVERAGES. 


Fia.  189.— SAFETY-VALVE,  ALARM  AND  PRESSURE  GAUGE  COMBINED 


FIG.  190.— MATTHEWS'  INTERMITTENT  APPARATUS 


AMERICAN    INTERMITTENT    SYSTEM. 


287 


sizes  are  used  by  druggists  and  others  who  manufacture  for  their  own 
use.     With  two  or  more  portable  fountains  on  frames,  this  generator 


FIG.  191.— MATTHEWS'  HORIZONTAL  ACID-FEEDING  GENERATOR  WITH  PURIFIER. 

constitutes  a  complete  carbonating  apparatus,  adapted  for  druggists'  or 
confectioners'  use.     Two  different  styles  of  this  generator  are  made,  all 


288 


A    TREATISE    ON    BEVERAGES. 


lined  with  lead:  the  iron  generator,  and  the  copper  generator,  with  all 
accessories,  as  on  the  large  sets  of  apparatus. 


FIG.  192.— SECTIONAL  VIEW  OF  MATTHEWS'  VERTICAL  CARBONATE- FEEDING  GENERATOR  WITH 
PORTABLE  FOUNTAIN. 

This  apparatus,  Fig.  192,  consists  of  a  carbonate-feeding  generator,  one 
or  more  portable  fountains  and  a  frame  or  rocker  for  agitating  the  foun- 


AMERICAN     INTERMITTENT     SYSTEM.  289 

tains.  It  is  used  chiefly  by  druggists  and  confectioners,  who  dispense  the 
carbonated  waters  from  the  counter.  The  large  sizes  are  for  wholesale 
dealers  who  supply  stores  with  beverages  in  fountains.  Special  instruc- 
tions how  to  charge  and  operate  this  generator  are  already  given  to  Fig. 
156,  on  page  255,  to  where  we  refer. 

An  extra  gas  washer,  Fig.  193,  is  often  desired,  and  is  very  useful 
where  a  high  grade  of  purity  of  the  gas  is  the  carbonator's  aim. 

Tuft's  Apparatus. — This  set  consists  of  a  copper  generator,  two 
copper  cylinders,  with  injector  pump  and  bottling  machine.  The  ar- 
rangements are  substantially  the  same  as 
described  for  Tuft's  "  continuous  apparatus 
of  the  American  plan/'  Fig.  168.  The  di- 
rections for  operating  apply  equally  to  this 
apparatus. 

Other  styles  are  made  without  injecting 
pump,  the  purifiers  being  either  on  top  of 
the  fountains  or  at  the  side  of  the  generator. 

This  generator,  Fig.  195,  is  the  largest 
style,  and  made  of  iron.  The  agitator  is 
moved  by  power;  on  both  ends  pulleys  are 
adjusted.  The  vitriol  valve  attachment  is 
shown  in  cut.  Two  large  separate  purifiers 
are  connected  with  the  generator.  This  set 
is  for  a  large  establishment  to  charge  port- 
able fountains  or  separate  stationary  cylin- 
ders, as  represented  by  the  next  illustration. 

James  W.  Tufts,  the  manufacturer,  gives 
the  following  directions  for  operating  the 
apparatus,  which  are  of  general  practical 
value,  and  therefore  reprinted  here: 

1.   To  charge  the  generator. — "  Close  the      FIG.  193.— MATTHEWS'  DETACHED 
discharge  valves  at  bottoms  of  purifiers.  Fill 

the  purifiers  three-fourths  full  of  water,  through  the  filling  bungs,  and 
close  tightly  by  screwing  the  caps  on  filling  bungs  firmly  with  the 
wrench.  If  the  purifiers  are  on  the  cylinders,  or  the  generator  has  one 
on  top,  the  prescribed  amount  of  water  should  be  used.  Side  purifiers  re- 
quire only  about  one  half  this  quantity.  Close  the  blow-off  cock  below 
the  generator,  and  pour  into  the  generator  body,  through  the  filling  bung, 
the  prescribed  quantity  of  water.  Mix  thoroughly  the  requisite  amount 
•of  soda  and  marble  dust." 

Tufts  recommends  the  use  of  bicarbonate  of  soda  in  charging  the 
generator,  about  one  pound  to  every  12  pounds  of  marble  dust,  as  it 
softens  the  mass  and  causes  the  gas  to  be  generated  more  freely;    be- 
sides rendering  agitation   easier,  and   facilitating  the  cleansing  of  the 
19 


290 


A    TREATISE    ON    BEVERAGES. 


generator  after  the  cnarge  *s  exhausted.     In  the  absence  of  soda,  the  quan- 
tity of  marble  dust  should  be  increased  for  the  weight  of  the  soda. 

"  Having  inserted  the  tin  funnel  in  the  filling  bung,  add  the  car- 
bonate gradually  to  the  water,  turning  the  agitator  as  the  mixture 
is  supplied.  The  marble  dust  should  always  be  sifted,  to  remove  nails 


FIG.  194. — TUFT'S  INTERMITTENT  APPARATUS  WITH  INJECTING  PUMP. 

or  other  hard  substances  which  might  injure  the  lining.  Wipe 
the  marble  dust  from  the  top  of  filling  bung  and  close  tightly  by 
means  of  cap  and  clamp;  or  if  screw  cap  is  used,  carefully  wipe  marble 
dust  from  the  screw  thread  of  filling  bung,  and  screw  the  cap  tightly  on 
with  the  wrench.  Close  the  vitriol  valve,  by  screwing  down  firmly.  Do 
not  use  unnecessary  force,  as  the  valve  and  valve  seat,  both  being  of 


AMERICAN     INTERMITTENT     SYSTEM, 


291 


lead,  may  be  injured.  The  valve  is  closed  by  turning  to  the  right,  as  a 
screw  is  driven.  Do  not  turn  the  valve  the  wrong  way  and  imagine  it  is 
closed  when  it  is  wide  open.  Place  the  lead  funnel  in  the  filling  bung 
and  pour  the  prescribed  quantity  of  sulphuric  acid  into  the  acid  chamber. 
The  acid  should  always  be  examined,  as  it  frequently  contains  pieces  of 
glass  and  particles  of  clay  from  the  carboy,  or  other  hard  substances, 


which  might  ruin  the  acid  valve  seat.  Tightly  close  the  acid  chamber 
by  screwing  the  cap  of  filling  bung  on  with  the  wrench.  See  that  all 
the  cocks  and  connections  are  tight,  so  that  no  gas  can  escape  while  gen- 
erating. Try  the  safety  valve  and  see  that  it  works  freely,  which  can 
be  ascertained  by  brushing  the  fingers  sharply  down  the  projecting  lever, 
causing  the  lever  handle  to  fly  back  instantly.  The  generator  is  now 
ready  for  operation. 


292  A  TREATISE  ON  BEVERAGES. 

2.  Filling  the    Cylinders. — "The   cylinders    should  be  thoroughly 
cleansed  by  filling  with  water  through  the  filling  bungs.     Agitato  by 
turning  the  agitator  wheel,  and  empty  through  the  discharge  bungs  below. 
When  emptying  a  cylinder,  always  remove  the  cap  from  the  filling 
bung.    Having  returned  the  caps  to  the  discharge  bungs,  and  tightly  closed 
them  with  the  wrench,  fill  each  cylinder  three- fourths  full  of  pure  water, 
the  colder  the  better,  and  close  tightly  by  means  of  cap  and  clamp,  or 
screw  cap  and  wrench.     The  cylinders  are  now  ready  to  be  charged. 

3.  To  charge  the  Water,  using  one  Generator  and  one  Cylinder. — "All 
cocks  and  connections  being  securely  closed,  open  the   inlet  cock   on 
the  cylinder.     Give  the  vitriol  valve  on  the  generator  one  half  turn  to 
the  left  (as  a  screw  is  withdrawn);   let  it  remain  in  that  position  from 
twelve  to  fifteen  seconds,  or  until  the  pressure  gauge  indicates  about  ten 
pounds,  then  close  it  firmly,  but  not  with  too  much  force.     Now  turn 
the  generator  agitator  slowly  until  the  indicator  hand  of  the  pressure 
gauge  remains  at  a  fixed  point,  which  shows  that  the  amount  of  vitriol 
let  down  has  been  exhausted,  and  made  all  the  gas  it  is  capable  of.     This 
operation  must  be  repeated  until  the  desired  pressure  (40  to  60  Ibs.  to 
the  square  inch,  for  bottling)  is  obtained.     The  cylinder  agitator  should 
now  be  turned  briskly;   this  will  cause  the  water  to  absorb  the  gas,  and 
thus  lessen  the  pressure  in  the  generator.     More  gas  must  now  be  gene- 
rated, by  repeating  the  operation  of  letting  down  vitriol  and  agitating 
the  contents  of  the  generator.     When  the  water  in  the  cylinder  has  been 
thoroughly  agitated,  and  will  absorb  no  more  gas,  and  the  gauge  indi- 
cates the  desired  pressure,  the  water  in  the  cylinder  is  charged,  and  the 
outlet  cock  may  be  opened,  to  allow  the  charged  water  to  pass  to  the 
bottling  table.     As  the  water  is  drawn  off  from  the  cylinder,  the  pres- 
sure should  be  maintained  by  occasionally  generating  more  gas  and  al- 
lowing it  to  pass  into  the  cylinder.     When  the  water  in  the  cylinder  has 
been  exhausted,  close  the  cylinder  inlet  cock,  and  start  the  clamp  on  the 
cylinder  filling  plug,  and  remove  the  cap,  to  allow  the  pressure  to  escape. 
Refill  the  cylinder  three-fourths  full  of  water,  close  the  filling  plug  and 
proceed  to  recharge.     Repeat  the  operation  as  directed  until  the  charge 
in  the  generator  is  exhausted.     When  the  contents  of  the  generator  are 
exhausted,  the  gas  should  be  allowed  to  escape  slowly,  by  starting  the 
clamp  on  the  filling  bung,  until  the  pressure  gauge  indicates  ten  to  fifteen 
pounds.     Then  open  the  blow-off  cock,  underneath  the  generator,  grad- 
ually, and  allow  the  spent  charge  to  escape,  turning  the  agitator  con- 
stantly.    Never  blow  off  the  generator  suddenly,  as  there  is  danger  of 
collapsing  the  lining.     When  the  gauge  indicates  that  all  the  pressure  is 
gone,  and  while  the  exhausted  charge  is  escaping,  remove  the  cap  from 
the  filling  bung,  and  pour  water  into  the  generator  body,  turning  the 
agitator  constantly,  to  facilitate  cleansing  the  generator.     When  there  is 
a  pressure  of  water,  it  is  well  to  use  a  hose  with  a  small,  bent  nozzle, 


AMERICAN    INTERMITTENT    SYSTEM.  293 

which  can  be  inserted  at  the  filling  bung,  and  will  throw  the  water  into 
every  part  of  the  generator  body.  The  generator  should  be  thoroughly 
cleansed  after  each  charge,  as  material  allowed  to  remain  will  become 
hard  and  difficult  to  remove,  and  if  allowed  to  accumulate,  will  eventu- 
ally interfere  with  working  the  generator.  The  contents  of  the  purifiers 
will  generally  be  discharged  by  syphoning  over  into  the  generator  body 
when  the  charge  is  blown  off ;  but  in  all  cases  the  purifier  blow-off  cocks 
should  be  opened,  and  whatever  water  remains  discharged,  and  the  puri- 
fiers refilled  before  the  new  charge  is  put  into  the  generator.  The  acid 
chamber  should  be  thoroughly  cleansed  by  pouring  water  through  the 
filling  bung,  and  discharging  into  the  generator  body,  by  opening  the 
vitriol  valve. 

4.  To  charge  the  Water,  using  one  Generator  and  two  Cylinders. — • 
"  Having  charged  the  generator  and  filled  the  cylinders  as  previously  di- 
rected, and  securely  closed  all  valves,  bungs  and  connections,  proceed  to 
charge  the  water  in  the  first  cylinder.  Open  the  inlet  cock  on  first  cyl- 
inder. Give  the  vitriol  valve  on  the  generator  one-half  turn  to  the  left; 
let  it  remain  in  that  position  from  twelve  to  fifteen  seconds,  or  until  the 
pressure  gauge  indicates  about  ten  pounds,  then  close  it  firmly,  but  not 
with  too  much  force.  Turn  the  agitator  slowly  until  the  indicator  hand 
of  the  pressure  gauge  remains  at  a  fixed  point,  which  shows  that  the 
amount  of  vitriol  let  down  has  been  exhausted,  and  made  all  the  gas  it 
is  capable  of.  If  the  desired  pressure  (40  to  60  Ibs.,  for  bottling)  has 
not  been  obtained,  a  little  more  acid  should  be  let  down  and  the  opera- 
tion repeated.  The  cylinder  agitator  should  now  be  turned  briskly;  this 
will  cause  the  water  to  absorb  the  gas  and  lessen  the  pressure  in  the  gen- 
erator. More  gas  must  now  be  generated,  by  repeating  the  operation  of 
letting  down  acid  and  agitating  the  contents  of  the  generator.  When 
the  water  in  the  cylinder  has  been  thorough^  agitated,  and  will  absorb 
no  more  gas,  and  the  pressure  gauge  indicates  the  desired  pressure,  the 
water  in  the  cylinder  is  charged,  and  the  outlet  cock  may  be  opened,  to 
allow  the  charged  water  to  pass  to  the  bottling  table.  As  the  water  is 
drawn  off  from  the  cylinder,  the  pressure  should  be  maintained  by  occa- 
sionally generating  more  gas,  and  allowing  it  to  pass  into  the  cylinder. 
When  the  water  in  the  first  cylinder  has  been  exhausted,  the  inlet  cock 
on  the  first  cylinder  should  be  closed,  and  the  outlet  cock  on  the  second 
cylinder  opened,  so  that  the  gas  remaining  in  the  first  cylinder  may  pass 
over  into  the  second.  Turn  the  agitator  of  the  second  cylinder  briskly 
for  ten  minutes  or  so,  to  enable  the  water  to  absorb  as  much  as  possible 
of  the  gas  from  the  first  cylinder.  Close  the  outlet  cocks  of  both  cylin- 
ders, and  open  the  inlet  cock  of  the  second  cylinder.  Proceed  to  charge 
the  water  in  the  second  cylinder,  as  directed  for  the  first  cylinder. 
While  the  charged  water  in  the  second  cylinder  is  being  used,  the  first 
cylinder  may  be  prepared  for  charging  a  second  time.  Start  the  clamp 


294  A   TREATISE   ON   BEVERAGES. 

on  the  filling  plug  and  remove  the  cap  to  allow  the  gas  to  escape.  Re- 
fill the  cylinder  three-fourths  full,  return  the  cap  and  clamp  and  screw 
down  securely.  It  is  well  to  ascertain  before  starting  the  clamp  that  the 
inlet  cock  is  tightly  closed.  After  the  water  is  exhausted  from  the  sec- 
ond cylinder,  close  the  inlet  cock  and  open  the  outlet  cock  on  the  first 
cylinder,  to  allow  the  gas  remaining  in  the  second  cylinder  to  pass  into 
the  first  cylinder.  Agitate  the  contents  of  the  first  fountain  for  about 
ten  minutes.  Close  both  cylinder  outlet  cocks,  and  open  the  inlet  cock 
of  the  first  cylinder,  to  allow  gas  from  the  generator  to  pass  over  and  com- 
pletely charge  the  water.  Refill  the  second  cylinder  with  water  and  pro- 
ceed as  directed  until  the  contents  of  the  generator  are  exhausted.  When 
the  charge  in  the  generator  is  exhausted,  fill  the  empty  cylinder  two- 
thirds  full  of  water,  and  allow  the  gas  remaining  in  the  generator  to  pass 
into  it,  reducing  the  pressure  as  much  as  possible  by  agitating  the  water. 
When  the  charge  in  the  generator  is  exhausted,  start  the  cap  on  the  gen- 
erator filling  bung  and  allow  the  gas  to  escape  slowly  until  the  pressure 
gauge  indicates  ten  to  fifteen  pounds.  Then  open  the  blow-off  cock 
gradually  and  allow  the  exhausted  material  to  escape,  turning  the  agitator 
constantly  meanwhile.  Never  blow  off  the  generator  suddenly,  as  there 
is  danger  of  collapsing  the  lining.  When  the  gauge  indicates  that  the 
pressure  is  gone,  and  while  the  exhausted  charge  is  escaping,  remove  the 
cap  from  the  filling  bung  and  pour  water  into  the  generator  body,  turn- 
ing the  agitator  constantly  to  facilitate  .the  cleansing  of  the  generator. 
The  acid  chamber  should  be  thoroughly  cleansed  by  pouring  water 
through  the  filling  bung,  and  discharging  into  the  generator  body  by 
opening  the  vitriol  valve.  The  generator  should  be  thoroughly  cleansed 
after  each  charge,  as  material  allowed  to  remain  will  become  hard  and 
difficult  to  remove,  and  if  allowed  to  accumulate  will  eventually  interfere 
with  working  the  generator.  The  contents  of  the  purifiers  will  generally 
be  discharged  by  syphoning  over  into  the  generator  body  when  the  charge 
is  blown  off,  but  in  all  cases  the  purifier  blow-off  cocks  should  be  opened, 
and  whatever  water  remains  discharged,  and  the  purifiers  refilled  before 
recharging. 

5.  To  charge  the  Water,  using  one  Generator  and  three  Cylinders. — 
"Having  charged  the  generator  and  filled  the  cylinders  as  previously  di- 
rected, and  securely  closed  all  valves,  bungs  and  connections,  proceed  to 
charge  the  water  in  the  first  cylinder.  Open  the  inlet  cock  on  the  first 
cylinder.  Give  the  vitriol  valve  on  the  generator  one-half  turn  to  the 
left;  let  it  remain  in  that  position  from  twelve  to  fifteen  seconds,  or  un- 
til the  pressure  gauge  indicates  about  ten  pounds;  then  close  it  firmly, 
but  not  with  too  much  force.  Turn  the  agitator  slowly  until  the  indi- 
cator hand  of  pressure  gauge  remains  at  a  fixed  point,  which  shows  that 
the  amount  of  vitriol  let  down  has  been  exhausted  and  made  all  the  gas 
it  is  capable  of.  If  the  desired  pressure  (40  to  60  Ibs.,  for  bottling)  has 


AMERICAN    INTERMITTENT     SYSTEM.  295 

not  been  obtained,  a  little  more  acid  should  be  let  down  and  the  opera- 
tion repeated.  The  cylinder  agitator  should  now  be  turned  briskly;  this 
will  cause  the  water  to  absorb  the  gas  and  lessen  the  pressure  in  the  gen- 
erator. More  gas  must  now  be  generated  by  repeating  the  operation  of 
letting  down  acid  and  agitating  the  contents  of  the  generator.  When  the 
water  in  the  cylinder  has  been  thoroughly  agitated  and  will  absorb  no 
more  gas,  and  the  pressure  gauge  indicates  the  desired  pressure,  the  water 
in  the  cylinder  is  charged.  The  inlet  cock  should  now  be  closed,  and 
the  outlet  cock  may  be  opened  to  allow  the  charged  water  to  pass  to  the 
bottling  table.  As  the  water  is  drawn  off  from  the  cylinder,  the  pressure 
should  be  maintained  by  occasionally  allowing  more  gas  to  pass  from  the 
generator  into  the  cylinder.  The  water  in  the  second  cylinder  should 
be  charged  while  that  in  the  first  cylinder  is  being  used,  by  repeating  the 
operation  as  directed  for  charging  the  first  cylinder.  When  the  water  is 
exhausted  from  the  first  cylinder  the  third  cylinder  should  be  partially 
charged,  by  opening  its  outlet  cock  and  allowing  the  gas  from  the  first 
cylinder  to  pass  over  into  the  third  cylinder,  first  closing  the  outlet  ccok 
of  the  second  cylinder.  Agitate  the  water  in  the  third  cylinder  briskly 
for  ten  minutes,  to  enable  the  water  to  absorb  as  much  as  possible  of  the 
gas  in  the  first  cylinder.  Then  close  the  outlet  cocks  on  both  the  first 
and  third  cylinders  and  open  the  inlet  cock  on  the  third  cylinder,  to  al- 
low gas  to  pass  over  from  'the  generator  and  complete  the  charging  of 
the  water.  To  charge  the  first  cylinder  the  second  time,  start  the  clamp 
on  filling  bung,  and  remove  the  cap  to  allow  the  gas  to  escape.  When 
the  gas  has  escaped,  remove  the  clamp  and  cap  and  fill  the  cylinder  two- 
thirds  full  of  water.  When  the  water  in  the  second  cylinder  is  ex- 
hausted, equalize  the  gas  into  the  first  cylinder  and  proceed  as  directed 
for  the  third  cylinder.  Continue  to  repeat  this  operation  until  the  con- 
tents of  the  generator  are  exhausted,  equalizing  the  gas  from  the  empty 
cylinder  into  the  one  to  be  charged,  each  time,  so  as  to  economize  it  as 
much  as  possible. 

"When  the  charge  in  the  generator  is  exhausted,  fill  the  empty 
cylinders  two- thirds  full  of  water,  and  allow  the  gas  remaining  in  the 
generator  to  pass  into  them,  reducing  the  pressure  as  much  as  possible, 
by  agitating  the  water.  Close  the  inlet  cocks  on  all  cylinders,  and  start 
the  clamp  on  the  generator  filling  bung,  allowing  the  gas  to  escape  slowly 
until  the  pressure  is  reduced  to  ten  or  fifteen  pounds.  Open  the  blow- 
off  cock  gradually  and  allow  the  spent  charge  to  escape,  turning  the  agi- 
tator constantly  meanwhile.  Never  blow  off  the  generator  suddenly,  as 
there  is  danger  of  collapsing  the  lining.  When  the  gauge  indicates  that 
the  pressure  is  gone,  and  while  the  exhausted  charge  is  escaping,  remove 
the  cap  from  the  filling  bung  and  pour  water  into  the  generator  body, 
turning  the  agitator  constantly  to  facilitate  the  cleaning  of  the  generator. 
The  acid  chamber  should  be  thoroughly  cleansed  by  filling  with  water 


296 


A    TREATISE    ON   BEVERAGES. 


through  the  filling  bung,  and  discharging  into  the  generator  body  by 
opening  the  vitriol  valve.  The  generator  should  be  thoroughly  cleansed 
after  each  charge,  as  material  allowed  to  remain  will  become  hard  and 
difficult  to  remove,  and  if  allowed  to  accumulate  will  eventually  interfere 
with  working  the  generator.  "When  the  charge  is  blown  off,  the  contents 
of  the  purifiers  will  generally  be  discharged  by  syphoning  over  into  the 


generator  body;  but  in  all  cases  the  purifier  blow-off  cocks  should  be 
opened,  and  whatever  remains  discharged,  and  the  purifiers  refilled  be- 
fore recharging." 

Puffer's  Apparatus. — This  set  of  carbonating  machinery  embodies 
all  of  Puffer's  patent  improvements:  gas  dome,  equalizing  valve,  pro- 
pelling and  repropelling  agitator,  low-down  lever  and  lock,  safety  or  relief 
valve,  surface  and  quantity  gauge,  and  anti-clogging  valve,  described 
already  on  page  257. 


AMERICAN     INTERMITTENT     SYSTEM. 


297 


Generator  and  fountains  are  made  of  iron,  and  lined  as  the  other 
Puffer  apparatus  already  described.  An  injecting  pump  may  be  con- 
nected with  this  apparatus  if 
desired,  or  worked  without  it. 

Fig.  196  is  a  set  of  appara- 
tus of  this  style,  and  may  con- 
sist of  one  generator  and  but 
one  or  several  fountains  as  de- 
sired. The  generator  is  made 
with  and  without  gas  dome. 

Fig.  197  is  a  generator  made 
of  copper  in  different  sizes  for 
charging  portable  fountains 
for  the  dispensing  counter. 
To  the  generator  is  attached 
a  pressure-gauge  and  safety- 
valve. 

English  Intermittent 
Apparatus.— This  cut  repre- 
sents a  complete  outfit  or 

i  j»  TI      v  i  .B  FIG.  197. — PUFFER'S  UPRIGHT  GENERATOR. 

plant  of  English  manuiacture,  - 

and  it  can  be  seen  at  a  glance  that  the  American  system  has  been  adapted. 
The  machines  are  constructed  principally  of  copper.     A  is  the  gen- 
erator, C  C  and  D  D  stationary  cylinders.    P  is  the  pump  for  supplying  the 


FIG.  198.— ENGLISH  INTERMITTENT  APPARATUS. 


298 


A    TREATISE    ON   BEVERAGES. 


water  to  either  cylinder  as  described.  In  the  first  instance,  the  two  cyl- 
inders are  filled  nearly  full  of  pure  water,  and  then  charged  up  to  a 
sufficient  pressure,  when  the  cocks  T  and  L  are  closed.  The  pipe  N 
leads  to  the  bottling  machine,  and  when  desired  the  carbonated  water 
is  let  on  by  turning  either  of  the  cocks  M.  When  either  cylinder  is 
empty  the  cock  is  closed,  and  a  further  supply  of  water  pumped  in  with 
pump  P.  The  water  is  gauged  in  the  cylinders  by  the  glasses  S.  After 
filling  with  water  the  carbonic  acid  gas  is  let  on  by  turning  cock  as  be- 
fore, and  by  agitating  with  the  handles,  and  another  charge  of  carbonated 
water  is  made.  The  gas  passes  through  the  two  washers  E  E. 


FIG.  199.— GERMAN  INTERMITTENT  APPARATUS— I. 

Generator  and  cylinders  are  made  of  copper,  the  former  lead,  the  lat- 
ter tin  lined. 

The  portable  cylinders  are  charged  by  having  a  charging  pipe  at- 
tached to  purifier  or  washer  E. 

German  Intermittent  Apparatus. — This  cut  represents  an  appara- 
tus of  combined  construction,  viz.,  used  with  or  without  gasometer. 

A  is  the  generator  with  acid  chamber,  pressure  gauge  and  safety 
valve.  B  B  B  are  purifiers.  0  cylinder  with  blow-off  cock,  pressure 
gauge  and  mixer  for  salt  solutions.  D  pipe  that  leads  the  gas  either  from 
the  last  purifier  or  from  the  pump  into  the  cylinder.  A  gasometer  is 
usually  connected  with  this  apparatus,  from  where  the  pump  draws  the 


AMERICAN     INTERMITTENT     SYSTEM. 


299 


gas,  or  the  pump  is  so  constructed  as  to  inject  water  into  the  cylinder  to 
prevent  waste  of  gas.  The  apparatus  is  made  entirely  of  copper  and  tin- 
lined  with  generator  lead-lined. 

The  principle  of  the  construction  of  this  apparatus,  Fig.  200,  is  to 
raise  the  necessary  pressure  of  the  carbonic  acid  gas  in  a  gas  reservoir 
that  is  directly  connected  with  the  cylinder.  E  is  the  generator,  S  the 
acid  chamber,  W  the  purifiers,  of  which  one  communicates  with  the  gen- 
erator; the  other  is  connected  by  pipe  c  with  the  gas  purifier  Gr.  The 
latter  is  secured  in  a  large  box  R,  that  is  lined  inside  with  tinned  copper 
sheets  and  partially  filled  with  water.  Pump  N  N  forces  water  from 
the  box  into  the  gas  reservoir,  thus  compressing  the  gas  contained  in  it. 
The  gas  reservoir  being  connected  with  cylinder  M  by  pipe  d  and  with 


FIG.  300.— GERMAN  (HAMBURG)  APPARATUS— n. 


the  pressure  gauge  by  pipe  c,  the  pressure  is  also  transferred  to  the 
others.  By  means  of  the  pump  the  gas  reservoir  can  be  entirely  filled 
with  water  and  emptied  by  the  aid  of  cock  X  X.  Tube  g  is  the  equaliz- 
ing pipe  for  the  bottling  arrangement,  tube  /  the  same  for  the  little 
mixer  i.  This  mixer  is  also  intended  for  salt  solutions,  and  fed  at  the 
opening  cock  K.  V  is  the  inlet  to  the  cylinder  through  which  the  car- 
bonate is  getting  introduced.  To  estimate  the  contents  of  the  gas  reser- 
voir the  water  gauge  I  is  attached,  which  communicates  at  both  ends 
with  the  gas  reservoir.  The  material  is  copper,  respectively  lead  and  tin 
lined.  This  kind  of  apparatus  is  not  much  in  use,  as  it  has  the  grave 
disadvantage  that  the  atmospheric  air  which  the  water  holds  in  absorp- 
tion and  is  constantly  connected  with,  will  mix  with  the  carbonic  acid 
gas  and  contaminate  it. 


300 


A    TREATISE   ON   BEVERAGES. 


Fig.  201  is  another  German  apparatus.  A  is  the  generator,  a  globular 
copper  cylinder,  lead  lined,  b  charging  bung,  c  discharge  valve,  D  acid 
chamber,  e  flow-regulating  valve,  /  inlet  for  acid,  g  safety  valve,  li  gas 
tube,  i  stop  valve,  k  agitator,  mmm  gas  washers  made  of  copper,  n  n  n 
water  inlet,  o  water  outlet,  p  connecting  tubes  reaching  down  to  bottom 
of  washer,  r  connecting  tubes  from  the  top  of  washer,  *  stop  valve,  T 
mixing  cylinder  made  of  copper  and  sheet  tin  lined,  u  inlet,  v  mixer  for 
salt  solutions,  w  safety  valve,  z  pressure  gauge,  a  tube  and  cock  connect- 


Fio.  301. — GERMAN  INTERMITTENT  APPARATUS— III. 

ing  pressure  gauge  with  generator,  x  agitator,  v  discharge  tube  connected 
with  filling  apparatus. 

The  following  illustrations  represent  some  other  styles  of  apparatus, 
each  one  different  from  the  other  in  construction. 

They  are  put  up  in  different  forms,  but  are  alike  in  principle  and 
similar  in  appearance  to  that  represented  by  Fig.  201  and  described  there- 
after. Fig.  204  represents  the  smallest  apparatus  even  without  gas- 
washers,  and  is  intended  for  the  decomposition  of  but  the  purest  carbo- 
nate, such  as  bicarbonate  of  soda,  with  pure  diluted  sulphuric  acid. 

A  new  German  apparatus, Fig.  206,  as  manufactured  by  N.  Gressler  in 
Halle  a  S-,  is  next  illustrated.  This  style  differs  from  all  hitherto  described. 
A,  the  generator,  is  divided  in  three  chambers,  the  upper  (to  the  right) 
contains  water  for  washing  the  gas,  the  middle  chamber  contains  the  acid, 


AMERICAN     INTERMITTENT     SYSTEM. 


301 


and  the  lower  chamber  the  carbonate.  To  generate  the  carbonic  acid 
gas  the  indicator  on  the  index  plate  is  moved  from  0  to  1,  and  so  on 
until  the  desired  pressure  on  the  pressure  gauge  is  indicated,  then 


FIG.  202.-  -GERMAN  INTERMITTENT 
APPARATUS— IV. 


FIG.  203.— GERMAN  INTERMITTENT  APPARATUS— V. 


leave  the  indicator  on  this  point;  if  more  gas  is  necessary,  move  it  to  a 
higher  number  on  the  index  plate.  On  large  generators  the  movement 
is  regulated  by  a  mechanical  arrangement.  The  safety  valve,  the  agita- 
tor crank,  the  outlet  for  residue,  the  inlet  for  the  carbonate,  one  for  the 


FIG.  204.— GERMAN  INTERMITTENT 
APPARATUS — VI. 


FIG.  205.— GERMAN  INTERMITTENT  APPARATUS— VII. 


acid  and  one  for  the  water,  also  the  outlet  for  the  discharge  of  water 
from  gaswasher  are  seen  in  illustration.  A  connection  with  a  flexible 
rubber  hose  leads  the  generated  gas  over  to  the  cylinders  or  fountains. 


302 


A  TREATISE   ON   BEVERAGES 


French  Intermittent  Apparatus.— In  France  they  construct  the 
Ozouf  "  apparatus,  which  may  be  classed  among  the  semi-continuous. 


FIG.  206.— GERMAN  INTERMITTENT  APPARATUS— VIII. 

This  apparatus,  Fig.  208,  takes  but  little  space.     In  the  interior  of  cylin- 
der C  is  the  generator,  acid  chamber  and  purifier.     Both  the  latter  are  in 


FIG.  207.— GERMAN  DETACHED  SWINGING  GENERATOR. 


FIG.  208.— FRENCH  (OZOUF)  APPARATUS. 


the  upper  portion  of  the  cylinder;  the  generator  is  of  lead,  the  purifier  of 
copper  and  tin  lined,  the  cylinder  C  of  sheet  iron.     D  is  the  agitator  for 


AMERICAN    INTERMITTENT    SYSTEM. 


303 


the  generator.  The  globular  cylinder  A  is  the  mixer  for  water  and  gas, 
the  agitator  for  it  is  D.  The  pump  P  is  to  inject  water  in  cylinder  A  after 
a  charge  is  exhausted.  M  is  a  French  quicksilver  manometer,  opposite  is 
the  water  gauge.  R  E  F  is  the  discharge  cock  with  bottling  arrangement. 

The  Ozouf  apparatus  is  also  constructed  with  two  generators,  making 
them  practically  continuous  in  operation. 

Russian  Intermittent  Apparatus.— The  engraving  shows  an  ap- 
paratus of  Russian  manufacture,  which,  in  regard  to  construction,  is 
similar  to  the  apparatus  of  the  other  nations. 

The  generator  is  of  the  upright  type,  made  of  iron  and  lead-lined. 


FIG.  209. — RUSSIAN  INTERMITTENT  APPARATUS. 


On  its  top  is  the  acid  chamber  securely  adjusted.  Three  gas  washers, 
resting  in  an  iron  bracket  that  is  fastened  to  the  wall,  are  placed  between 
the  generator  and  the  separate  fountain,  of  which  two  or  more  can  be 
attached.  A  separate  bottling  machine  is  also  shown  in  the  illustration. 
The  intermittent  system  of  German  and  French  manufacture  is  also  exten- 
sively used  in  Russia,  or  machines  of  similar  pattern  constructed  there. 

Arrangement  if  Liqnid  Carbonic  Acid  is  Used.— This  is  what 
might  be  called  a  decidedly  new  feature  in  carbonating.  Of  course  it  is 
well  known  that  carbonic  acid  gas  has  long  since  been  liquified  under 
pressure,  but  it  has  remained  for  our  time  to  apply  it  practically  for  com- 
mercial purposes  in  making  soda  water.  We  hear  that  it  has  met  with 


304 


A    TREATISE    ON    BEVERAGES. 


some  success,  and  the  parties  using  it  speak  well  of  it  as  a  practical  carbo- 
nator.  We  will  give  the  reader  the  fullest  information  we  have  concern- 
ing the  new  candidate  for  public  favor.  The  whole  process  is  very  simple, 
and  accompanying  cuts  clearly  explain  the  application  of  the  liquid  acid. 

Fig.  210  indicates  the  manner  in  which  the  flask  of  "liquid  carbon- 
ate "  is  attached  to  the  mixing-cylinders.  The  trouble  encountered  from 
the  contents  of  the  flask  freezing  up— from  its  too  rapid  exhaustion — is 
overcome  by  attaching  several  flasks  to  one  set  of  mixing- cylinders,  and 
regulating  the  flow  by  a  reducing  valve. 

Fig.  211  shows  the  method  followed  in  charging  portable  fountains, 
and  the  same  precautions  against  freezing  can  be  adopted  if  the  work 


FIG.  210.— LIQUID  CAKBONIO  ACID  CYLINDER  ATTACHED  TO  STATIONARY  FOUNTAINS. 

must  be  accomplished  rapidly  and  in  a  limited  time.     Any  style  of  car- 
bonating  apparatus  can  be  readily  adapted  for  using  the  gas. 

The  manner  of  carbonating  beverages  is  very  plain.  The  illustrations 
show  the  cylinders  containing  the  compressed  carbonic  acid  gas. 
After  the  necessary  connections  to  these  cylinders  have  been  applied,  as 
shown  in  cuts,  all  that  is  necessary  to  obtain  the  desired  amount  of  gas 
for  immediate  use  is  to  open  the  valve  on  top  of  the  cylinder,  when, 
by  turning  slowly,  the  gas  will  stream  through  the  connecting  tube  into 
the  fountain  containing  the  water  or  other  liquid  and  fill  the  same  with 
gas,  which,  by  agitation,  is  rapidly  absorbed  by  the  water,  etc.  The 
gauge,  as  shown  in  illustrations,  indicates  the  pressure.  Therefore,  when 


AMERICAN     INTERMITTENT     SYSTEM. 


305 


the  liquid  in  the  fountain  ceases  to  absorb  the  gas,  which  may  be  known  by 
the  gauge  remaining  stationary  at  the  required  pressure,  after  a  thorough 
agitation  the  operation  of  carbonating  the  liquid  is  completed.  With 
the  proper  connections  any  number  of  fountains  may  thus  be  charged. 

Aside  from  the  pressure  gauge   an  automatic  pressure   governor  is 
recommended  for  attachment,  as  shown  in  illustration,  Fig.  212.     This 


governor  allows  the  gas  to  enter  the  fountain  or  other  suitable  vesse. 
until  the  pressure  in  them  has  reached  the  point  wanted,  when  it  will 
close  automatically;  the  pressure  being  controlled  by  turning  the  screw 
E  either  way,  as  may  be  required.  It  will  thus  be  seen  that,  espec- 
ially for  bottlers7  use,  this  patent  automatic  pressure  governor  is  of 
vast  benefit,  as  it  gives  a  uniform  pressure  in  every  bottle  filled.  It  can 
be  set  from  0  to  200lbs  and  can  be  handled  and  controlled  with  ease. 
20 


306 


A    TREATISE    ON    BEVERAGES. 


Directions  for  operating: —  "  Fasten  the  bracket,  holding  the  auto- 
matic pressure  governor  on  to  the  wall,  and  connect  the  cylinder  C  with 
the  governor  A  by  means  of  coupling  D.  As  a  washer  use  one  of  the 
small  round  pieces  of  felt  furnished ;  use  it  just  as  it  is,  as  the  gas 
will  force  itself  through.  Connect  the  rubber  tube  to  the  fountain  con- 
taining the  liquid  to  be  carbonated.  Lay  the  fountain  on  the  rocker  and 
open  fountain  cock.  Loosen  the  hand  wheel  on 
governor  by  turning  from  right  to  left  (until  it 
works  quite  freely) .  Open  main  valve  B  by  turn- 
ing hand  wheel  G  from  right  to  left  (as  far  as 
possible).  Set  gauge  at  the  point  at  which 
pressure  is  desired  by  turning  the  hand  wheel 
E  on  governor  from  left  to  right.  Open  cock 
F  and  the  gas  will  immediately  be  carried 
through  the  rubber  tube  into  the  fountain  con- 
taining the  liquid.  Now  keep  up  a  constant 
agitation  by  rocking  the  fountain.  It  will  be 
found  that  during  this  agitation  the  indicator  on 
gauge  will  recede;  however,  this  does  not  matter. 
Keep  up  the  agitation  and  it  will  be  found  that 
the  indicator  on  gauge  will  gradually  work  for- 
ward, and  when  the  pressure  point,  at  which  the 
gauge  was  originally  set,  is  reached,  close  the 
cock  F  and  shut  off  the  gas  by  turning  hand 
wheel  G  from  left  to  right.  This  completes  the 
operation  of  carbonating  the  liquid  and  it  is 
ready  for  use." 

German  Carbonating  Machine  with 
Liquid  Carbonic  Acid. — The  apparatus  here 
illustrated  is  recommended  by  a  German  manu- 
facturer for  the  employment  of  liquid  carbonic 
acid  in  the  preparation  of  carbonated  beverages. 
The  apparatus  itself  is  different  in  some  respects 
from  the  American  apparatus,  as  can  be  readily 
seen.  It  consists  of  an  expansion  vessel  and  a 
mixing  cylinder.  The  former,  which  is  connected  with  the  receiver  by 
a  lead  pipe,  is  provided  above  with  a  manometer  as  well  as  a  safety 
valve.  A  second  tube  connects  it  with  the  mixing  cylinder — the  large 
cylindrical  vessels  represented  as  lying  upon  its  side — which  is  also  fitted 
with  a  manometer  and  safety  valve,  and  has,  besides,  an  opening  for  in- 
troducing the  liquid  to  be  charged  with  the  gas,  and  a  stirring  arrange- 
ment to  mix  the  contents.  A  pipe  of  block-tin,  somewhat  larger  than 
the  others,  leads  to  the  filling  and  corking  apparatus,  by  means  of  which 
the  carbonated  liquid  is  drawn  off  into  bottles.  The  mixing  cylinder  is 


FIG.  212.— AUTOMATIC  PRES- 
SURE GOVERNOR  ATTACHED  TO 
LIQUID  CARBONIC  ACID  CYLIN- 
DER. 

A,  Patent  automatic  pressure 


the  gas;  D,  Coupling  for  con- 
necting outlet  of  cylinder  to 
governor;  E,  Wing  screw  for 
setting  the  gauge  to  the  pres- 
sure-point required;  JF1,  Cocks; 
(?,  Hand  wheel  of  main  lever. 


AMERICAN    INTERMITTENT    SYSTEM. 


307 


also  provided  with  a  pet- cock  for  permitting  the  escape  of  atmospheric 
air,  which  is  expelled  from  the  water  when  it  is  first  charged  with  the  gas. 
The  liquid  carbonic  acid  is  contained  in  the  strong  iron  cylinder 
shown  alongside  of  the  table  in  an  oblique  condition.  The  reservoir, 
which  is  of  wrought  iron  and  capable  of  standing  a  great  pressure,  has, 
at  one  end,  an  inlet  guarded  in  the  interior  by  a  valve  which  permits 
opening  only  inwards.  After  a  little  of  the  gas  has  been  pumped  in,  a 
stop-cock  at  the  other  end  is  opened  to  let  out  the  air.  This  is  done  sev- 
eral times,  in  order  to  make  sure  that  all  the  air  has  been  expelled.  Then 


FIG.  213.— GERMAN  CARBONATING  MACHINE  WITH  LIQUID  CARBONIC  ACID  CYLINDER. 


the  gas  is  pumped  in  continuously,  until  the  manometer  indicates  a  cer- 
tain pressure.  During  the  process  of  filling,  the  cylinder  is  surrounded 
with  ice. 

This  expansion  cylinder,  however,  is  no  necessity.  Where  two  or 
more  carbonic  acid  cylinders  are  attached  to  an  apparatus  or  at  hand  the 
charging  of  a  fountain  can  be  done  rapidly  and  directly  to  any  pressure 
desired,  which  cannot  be  done  from  the  expansion  cylinder  without  the 
aid  of  a  pump.  Thus  the  expansion  cylinder  is  only  an  accumulation  of 
apparatus.  Where  a  gasometer  belongs  to  the  set  of  machinery  in  use, 
it  might  be  charged  from  a  carbonic  acid  cylinder  instead  of  from  the 
generator,  thus  representing,  or  acting  for,  an  expansion  cylinder. 


CHAPTER  XV. 

ACID  AND  SALT  SOLUTION  FEEDING  DEVICES. 

A  Neglected  Branch  of  the  Business.— The  Waldo  Self- Acting  Acid  Feeder. 
— The  Swinging  Acid  Bottle. — English  Acid  Feeder. — Illner's  Patent  Acid 
Feeder. — German  Acid  and  Salt  Solution  Feeder. 

A  Neglected  Branch  of  the  Business.— No  doubt  our  readers  will 
bear  us  out  in  the  remark  that  no  part  of  any  apparatus  has  so  long  lain 
dormant  and  needed  improvement  as  the  system  of  feeding  acid  to  the 


FIG.  214.— THE  WALDO  ACID  FEEDER  AS  APPLIED  TO  NEW  GENERATOR. 

A,  Acid-feeder  pipe;  B,  Acid  head;  C,  Generator;  D,  Coolers;  E,  Supply  pipe  to  feed  gas  to 
cooler;  F,  Equalizing  pipe;  (?,  Pipe  from  last  cooler  to  acid  head;  H,  Pipe  leading  from  cooler  to 
fountains;  No.  1,  Cock  to  equalize  gas;  No.  2,  Cock  to  supply  gas  from  generator  to  cooler;  No.  3, 
Cock  to  supply  gas  to  acid  head  to  start  new  charge. 

carbonate  chamber.    We  append  the  best  improvements  we  have  ever  seen, 
and  hope  the  illustrations  may  be  of  value. 

Waldo's  Self-acting  Acid  Feeder.— The  owners  or  patentees  give 
the  following  directions  for  putting  in  a  new  charge:  Shut  cock  No.  2  and 


ACID    AND    SALT   SOLUTION   FEEDING    DEVICES.  309 

fill  your  cooler.  Open  cock  No.  2  and  allow  the  gas  to  go  into  cooler 
after  it  is  filled,  and  close  cock  No.  2  to  shut  in  the  cooler,  the  gas  to 
start  charge  with.  Open  cock  No.  1,  and  take  off  bung  in  generator  so 
air  can  go  in  before  you  draw  off  the  charge  from  the  bottom;  if  bung 
is  not  opened,  the  vacuum  caused  by  blowing  off  the  charge  will  draw 
over  all  the  acid  in  acid  head,  with  the  dead  charge.  When  taking  out 
dead  charge,  always  open  bung  on  generator  to  let  in  air  to  prevent  draw- 
ing over  acid. 

Directions  for  working  acid  feeder: — 1st.  After  the  acid,  whiting  and 
marble  are  in  the  machine,  shut  (all)  cocks,  Nos.  1,  2  and  3. 


FIG.  215.— THE  WALDO  ACID  FEEDER  AS  APPLIED  TO  OLD  GENERATOR,  WITH  SECTIONAL  VIEW  OF  SAME. 

2d.  Let  gas  into  the  cooler  from  the  cylinders,  or  portable  charged 
fountain  (see  Note  No.  1). 

3d.  Open  cock  No.  3  to  let  gas  go  from  cooler  to  acid  head,  (then 
close  cock  No.  3  and  leave  it  closed  until  starting  a  new  charge  again); 
this  gas  will  drive  acid  over  into  the  generator.  Keep  cock  No.  1  closed 
and  draw  gas,  and  acid  will  flow  over. 

4th.  When  work  is  stopped,  open  cock  No.  1,  and  leave  it  open. 

Directions  for  starting  a  Natural  Syphon:— (When  the  bottom  of  the 
acid  head  is  even  with  the  top  of  generator,  as  shown  in  Fig.  214.)  At 
times  the  pressure  may  be  low  on  the  machine,  and  it  is  desirable  to  raise 
gas  quickly;  for  instance  the  machine  has  25  Ibs.  pressure  and  150  Ibs.  is 
wanted. 


310  A  TREATISE  ON  BEVERAGES. 

1st.  Close  cock  No.  1,  which  shuts  25  Ibs.  gas  pressure  in  acid  head. 

3d.  Draw  gas  from  generator  into  coolers  and  fountains,  say  5  Ibs. 
gas;  this  reduces  the  gas-pressure  in  the  generator  to  20  Ibs.,  and  leaves 
25  Ibs.  pressure  on  the  acid  head;  this  extra  5  Ib.  pressure  in  acid  head 
forces  the  acid  over  into  the  generator,  while  the  acid  is  flowing  (say  10 
seconds);  open  cock  No.  1,  this  allows  the  gas  to  equalize  between  the 
generator  and  acid  head,  and  the  natural  syphon  is  established. 

Directions  to  stop  Natural  Syphon: — The  natural  syphon  is  now  flow- 
ing, and  the  gauge  say  140  Ibs.  or  thereabouts.  Shut  cock  No.  1,  and 
this  prevents  gas  from  going  from  generator  to  acid  head  through  pipes 
F  and  C;  the  acid  in  generator  will  make  say  10  Ibs.  more  gas,  so  the 
gauge  marks  150  Ibs. ;  this  extra  10  Ibs.  of  gas  (5  Ibs.  will  do  it)  in  the 
generator  will  force  its  way  into  the  acid  head  through  the  feeder  and 
equalize  the  gas  in  generator  and  acid  head,  and  the  flow  is  stopped. 

Some  Bottlers  use  the  Natural  Syphon  always. — To  stop  natural  syphon, 
close  cock  No.  1.  To  start  acid  by  pressure,  shut  cock  No.  1,  and  draw 
gas  from  generator.  To  stop  flow  of  acid  by  pressure,  open  cock  No.  1. 
Before  bottling  is  stopped  for  the  day,  open  cock  No.  1,  and  work  up 
the  acid  in  the  generator  and  draw  it  down  by  bottling  to  as  low  as  you 
want  it,  say  40  Ibs. ;  and  if  the  charge  is  stirred  before  stopping  work 
thoroughly,  it  will  make  no  more  gas  during  the  night,  and  it  is  impos- 
sible with  cock  No.  1  open  to  get  a  drop  of  acid  into  the  generator, 
through  the  feeder. 

Note  1. — If  no  gas  at  hand  to  start  the  machinery,  it  can  be  done  by 
pouring  acid  slowly  and  carefully  through  the  bung  in  the  generator; 
leave  cocks  No.  1  and  2  open  until  you  have  poured  in  sufficient  acid  to 
raise  o  Ibs.  gas,  then  screw  on  bung  quickly  and  close  cock  No.  2. 

Note  2. — The  cock  No.  3  is  always  closed  when  the  machine  is  charged 
and  working. 

Note  3. — When  gas  is  drawn  from  generator  into  fountains  with  cock 
No.  1  closed,  acid  will  flow  in  and  replace  the  gas  drawn  out. 

Note  4. — The  power  to  work  the  feeder  is  produced  by  gas.  The 
power  to  stop  the  feeder  is  produced  by  gas. 

Note  5. — When  cock  No.  1  is  open  (except  when  working  a  natural 
syphon),  it  is  impossible  to  get  acid  over. 

If  the  gauge  is  placed  on  pipe  E  between  cock  No.  2  and  the  bung  in 
generator,  it  will  indicate  more  correctly  the  pressure  than  if  on  cooler 
or  acid  head,  and  the  gas  cannot  be  shut  off  by  cock  No.  2.  Or  place  it 
according  to  judgment  of  manufacturer. 

It  is  also  desirable  to  connect  pipe  F  leading  from  G  with  generator, 
than  to  connect  it  with  pipe  E,  as  shown  in  cut,  so  there  can  be  no  possi- 
ble way  for  water  to  get  from  cooler  into  acid  head;  this  can  be  done  by 
connecting  pipe  F  with  the  bung  shown  in  cut  on  generator,  instead  of 
connecting  with  pipe  E  as  shown  in  cut. 


ACID   AND   SALT  SOLUTION  FEEDING   DEVICES. 


311 


Swinging  Acid  Bottle. — By  swinging  this  acid  bottle  down  or  up- 
wards the  flow  of  the  contents  is  regulated.     This  style  is  found  on  some 


FIG.  216.— SWINGING  ACID  BOTTLE  TO  BE  ATTACHED 
TO  TOP  OP  GENERATOR. 


FIG.  217.— SECTIONAL  VIEW  OP  ANOTHER 
SWINGING  BOTTLE. 


generators  of  the  English  plan,  and  like  the  generator  itself  made  also  of 
strong  lead. 

English  Acid  Feeder. — Fig.  218  represents  an  acid  feeder,  already 
shown  in  illustration  on  another  page.  The  method  of  supplying  sul- 
phuric acid  is  by  pouring  it  in  at  the  leaden 
funnel.  When  the  pipe  becomes  charged 
with  sufficient  acid  it  forms  a  stoppage  which 
the  gas  cannot  pass,  as  the  pipe  always  re- 
mains filled  to  the  height  of  the  bent  part 
or  inlet  on  top  of  generator;  whatever  amount 
of  acid  is  afterwards  poured  in  at  the  funnel 
will  be  the  exact  amount  that  goes  into  the 
generator.  If  the  pipe  leading  from  the  gen- 
erator becomes  clogged  up  and  will  not  allow 
the  gas  to  pass  freely,  instead  of  straining  the 
generator  or  the  pipe  of  gasometer  the  acid 
is  forced  up  the  syphon  pipe,  strikes  against 
the  top  of  the  box,  and  afterwards  finds  its 
level,  when  the  undue  pressure  has  been  re- 
lieved from  the  generator,  by  the  gas  flowing 
into  the  gasometer.  The  pipe  is  generally 
of  lead,  but  very  often  strong  glass  tubes  are 
also  used. 

This  style  of  automatic  acid  feeder  is  fre- 
quently attached  to  continuous  apparatus  constructed  after  the  English, 
plan. 


FIG.  218.— ENGLISH  ACID  FEEDER. 


312 


A   TREATISE   ON   BEVERAGES. 


Fig.  219  represents  a  glass  syphon  which  is  in  some  instances  used  to 
empty  the  acid  from  the  tank  or  carboy.  Once  filled,  by  lowering  or 
raising  it  the  flow  of  acid  can  be  regulated. 

As  shown  in  Fig.  220  this  kind  of  acid  feeder  is 
employed  on  apparatus  of  German  manufacture.  It 
is  a  "Woulf  bottle,"  with  registering  tube  a,  con- 
nected by  cock  and  feeding  tube  b  with  the  gen- 
erator, and  with  equalizing  pipe  c,  acid  inlet  d. 
It  is  a  practical  arrangement  for  low  pressure  appa- 
ratus. 

Illner's  Patent  Acid  Feeder.-In  Germany  the 
high  pressure  (intermittent)  apparatus  have  acid  feeders  attached  of  the 


FIG.  220.— REGISTERING  GLASS  ACID  FEEDER. 


FIG.  221.— ILLNER'S  ACID  FEEDER. 


type  represented  by  the  appended  illustration,  which  shows  Illner's  Patent 
Acid  Feeder.     It  is  made  partly  of  glass  and  partly  of  metal  and  is  much 


FIG.  222.— GERMAN  ACID  AXD  SALT  SOLUTION  FEEDER  ATTACHED  TO  APPARATUS. 


ACID    AND    SALT   SOLUTION   FEEDING   DEVICES. 


313 


recommended,  a,  iron  bolts,  connecting  bottom  and  top  b  and  c,  con- 
sisting of  metal  plates  and  lined  on  the  inside  with  hard  rolled  lead,  d 
is  a  cylinder  of  very  heavy  and  thick  glass,  open  on  both 
ends  and  air  tight,  connected  with  the  metal  plates,  e, 
inlet  for  acid.  /,  a  screw  arrangement  for  regulating  the 
valve,  which  closes  the  heavy  leaden  tube  g.  The  latter 
leads  the  acid  into  the  generator.  Tube  h  with  cock  serves 
as  pressure  equalizer.  At  i  the  acid  feeder  may  be  secured 
to  the  wall.  A  similar  pattern  is  represented  next. 

German  Acid  and  Salt  Solution  Feeders.— These 
are  made  entirely  of  iron;  the  engraving  (Fig.  222)  explains 
itself.  S  is  the  acid  feeder  attached  to  generator,  and  Z  the 
salt  solution  feeder  attached  on  top  of  the  fountain. 

Fig.  223  is  an  adjustable  salt  solution  feeder,  as  frequently  used  in 
conjunction  with  German  apparatus. 


FIG.  223.— 

ADJUSTABLE 

SALT  SOLUTION 

FEEDER. 


CHAPTER    XVI. 

NECESSARY   CONDITION  OF   APPARATUS. 

A  Few  Pertinent  Remarks. — How  Generators  should  be  Lined. — How  other 
parts  of  the  Apparatus  should  be  Made  and  Finished. — Tin  Washed 
Fountains  should  not  be  Used. — Silver,  Porcelain,  or  Glass-lined  Foun- 
tains.— Apparatus  should  be  Tested. — Tin,  its  Properties  and  Purity. — 
Test  for  Lead  in  Tin. — Silver  Linings. — Maintaining  the  Apparatus. — 
Re-lining  of  Fountains. — Cementing  Joints. — Appearance  of  Apparatus. 
— Formulas  for  Painting  and  Cleansing. —  To  Silver  Metallic  Parts. — Re- 
pairs on  the  Apparatus. — Untight  Lining  in  Generator;  Danger  of  Ex- 
plosion.— Apparatus  for  Oxygenating,  instead  of  Carbonating,  Water. 

A  Few  Pertinent  Remarks. —  We  have  our  own  private  opinion  of 
the  various  systems  and  styles  now  in  vogue,  and  in  a  book  of  a  general 
nature,  as  this  is  intended  to  be,  it  would  be  an  invidious  proceeding  to 
express  an  individual  preference.  This  much  can  be  safely  said,  how- 
ever, that  competition  has  compelled  manufacturers  to  place  only  first- 
class  goods  on  the  market,  and  the  intending  purchaser,  by  the  exercise 
of  average  judgment,  can  secure  a  machine  to  fit  his  wants  without  any 
trouble  or  the  payment  of  an  exorbitant  figure.  It  should  be  borne  in 
mind,  though,  that  a  satisfactory  and  complete  carbonating  plant  does 
not  always  require  the  many  fancy  trappings  and  numerous  alleged  im- 
provements which  are  sometimes  tacked  upon  new  machinery.  If  a 
practical  bottler,  common  sense  will  determine  what  is  undesirable  and 
what  will  contribute  to  economy  of  material  and  operation.  The  tender- 
foot must  go  it  blind.  The  question  of  the  choice  and  purchase  of  ma- 
chinery must  be  settled  between  the  manufacturers  and  their  customers. 
Its  true  merits  can  only  be  fairly  solved  by  actual  business  practice,  and 
by  scientific  considerations  of  a  comparatively  abstract  character.  When 
these  are  not  available  its  solution  becomes  simply  an  act  of  faith. 

All  apparatus  manufacturers  strive  to  render  their  machines  as  near 
complete  as  science  and  ingenuity  can  suggest.  Each  has  his  favorite 
and  approved  plan  of  effecting  this  purpose,  and  partisans  are  not  wanting 
to  defend  their  favorite  machine.  However,  no  pretensions  are  made  in 
this  book  to  determine  the  question  of  superiority'' of  any  apparatus. 
We  are  satisfied  to  point  out  the  way  for  arriving  at  the  best  results.  In 
regard  to  the  linings  of  the  apparatus  and  the  pipe  connections,  which 
Lave  a  very  important  influence  on  the  purity  of  the  beverage,  we  deem 


NECESSARY    CONDITION    OF   APPARATUS.  315 

it  quite  necessary  to  call  the  manufacturers'  special  attention  to  the  fol- 
lowing requirements : 

How  Generators  should  be  Lined. — The  generator,  if  not  of  lead, 
must  be  thickly  lead-lined  inside;  rolled  sheets  pf  lead,  seamless,  are  a 
necessity;  no  soldered  seams  should  be  on  the  lining  and  all  joints  care- 
fully protected.  Lead  is  insoluble  in  sulphuric  acid  and  protects  the 
body  of  generator  from  getting  attacked  by  this  strong  acid.  If  this  lead- 
lining  is  done  carelessly  or  too  thin  the  apparatus  is  in  danger  of  destruc- 
tion. If  the  lining  collapses  have  it  immediately  re-lined. 

How  other  parts  of  the  Apparatus  should  be  Made  and  Fin- 
ished.— The  agitator  should  be  made  of  strong  metal, copper, bronze  metal, 
etc.  The  packing  boxes  and  nuts  and  flanges  must  be  tight  and  protected 
by  packing.  The  acid  chamber,  tightly  secured  to  the  top  of  the  genera- 
tor or  separated,  must  also  be  carefully  lead-lined,  have  a  solid  vitriol  road, 
heavily  lined  with  lead  and  fit  exactly  in  the  space  where  the  vitriol  passes 
through.  On  apparatus  made  after  the  English  plan  leaden  pipes  and 
reservoir  or  lead-lined  or  glass  vessels  are  employed.  A  leaden  funnel  is 
required  for  filling  the  acid-vessels.  A  lead  pipe  must  connect  the 
generator  and  acid- vessel  to  equalize  the  pressure  on  American  appara- 
tus. 

Purifiers  or  Washers. — They  are  either  of  glass  or  wood  where  not 
much  pressure  is  exerted,  as  on  the  English  plan.  On  the  American  plan 
they  are  of  the  same  material  as  the  generator,  lead-lined,  and  connected 
by  means  of  a  lead  pipe  with  the  generator  and  among  themselves.  They 
should  contain  perforated  diaphragms  or  sieves  for  the  purpose  of  break- 
ing and  subdividing  the  gas  bubbles,  which  would  otherwise  pass  up 
through  the  water  in  large  globules,  a  form  incompatible  with  thorough 
purification. 

The  condenser  or  compressor  on  apparatus  after  the  English  plan  is 
made  of  gun-metal  or  brass;  the  former  is  preferable,  and  should  be  care- 
fully tin-lined  in  the  interior.  The  agitator  in  condenser  must  be  coated 
in  the  same  way. 

The  gasometer  on  the  "  English  plan  "  of  apparatus  is  generally  of  gal- 
vanized sheet  iron,  or  of  copper,  carefully  tinned  inside. 

The  pumps  are  best  of  bronze  metal,  gun  metal,  an  alloy  of  copper 
and  tin,  inside  thickly  tinned.  The  plunger  of  the  forcing  pump  may 
be  of  gun  metal,  instead  of  silver  or  glass,  which  it  always  ought  to  be. 

The  fountains  or  cylinders  on  the  apparatus,  American  plan,  are 
generally  of  the  same  material  as  the  generator,  iron  or  copper.  They 
must  be  tin-lined  with  care. 

Tin-washed  Fountains  should  not  be  Used.— This  style  or  finish 
of  fountain  should  -never  be  used  for  making  or  storing  carbonated  water. 
The  lining  should  be  done  with  heavy  tin  sheets,  seamless,  consist  of  two 
sheets  only,  or,  what  is  best  and  more  preferable;  they  should  be  lined 


316  A  TREATISE  ON  BEVERAGES. 

with  rolled  block-tin.  No  soldered  linings  should  be  accepted,  as  the 
solder,  being  never  pure  tin,  will  contaminate  the  beverages.  A  good  tin 
lining  will  also  strengthen  the  fountains.  The  agitators  in  fountains 
must  be  covered  with  block-tin,  the  bearings  of  substantial  thickness, 
and  their  exposed  parts  protected  against  the  highly  solvent  action  of 
water,  charged  with  carbonic  acid  gas.  The  pipes  and  valves  connected 
with  the  apparatus  must  be  of  pure  tin. 

Silver,  Porcelain,  or  Glass-lined  Fountains.— Silver-lined  foun- 
tains are  the  best  for  wine  and  cider.  Porcelain  or  glass-lined  fountains 
would  be  the  most  desirable  for  all  purposes,  but  the  great  liability  of 
these  linings  to  crack  is  a  serious  objection  to  their  employment. 

Apparatus  should  he  Tested. — The  American  apparatus  must  be 
tested  in  regard  to  its  capacity  of  pressure  before  leaving  the  factory.  It 
should  be  tested  to  stand  at  least  double  the  pressure  ordinarily  required: 
400  to  500  pounds  to  the  square  inch,  of  which  each  purchaser  should 
convince  himself  before  bargaining.  As  this  pressure  is  several  times 
the  ordinary  pressure  on  a  steam-boiler,  only  the  apparatus  of  reliable 
makers  should  be  used. 

As  the  tin  plays  so  important  a  part  in  the  construction  of  an  appara- 
tus, and  since  the  purity  or  contamination  of  beverages  depends  so  much 
on  its  purity,  it  is  necessary  for  the  manufacturer  to  get  acquainted  with 
this  metal. 

Tin,  its  Properties  and  Purity.— Banca  tin  is  supposed  the  purest 
and  best  for  tinning  purposes.  It  is  claimed,  however,  by  some  parties, 
that  block-tin  lining  is  not  fully  perfect,  as  it  is  porous,  scaly  and,  like 
iron,  unreliable.  Modern  science  has  developed  nothing  better  for  pipes 
and  joints  than  block-tin  yet,  and  the  percentage  of  loss  by  leakage  through 
its  pores,  furrows  and  breaks  is  not  worth  mentioning.  We  compile 
from  scientific  sources  the  following: 

' '  Tin,  in  its  pure  state,  is  a  white  metal,  almost  as  brilliant  as  silver. 
It  possesses  a  very  peculiar  and  distinct  taste,  and  when  rubbed  between 
the  fingers  emits  an  extremely  disagreeable  odor.  When  bent,  it  pro- 
duces a  peculiar  crackling  sound  and  develops  great  heat.  It  is  quite 
malleable,  and  can  be  reduced  to  a  very  thin  foil;  it  is  also  very  ductile, 
but  its  tenacity  is  so  slight  that  it  cannot  be  drawn  into  a  fine  wire,  as 
other  metals  like  gold,  silver  or  copper.  It  is  one  of  the  softest  metals 
known,  and  has  hardly  any  elasticity.  If  fused,  it  crystallizes  readily, 
and  the  crystals  so  obtained  are  sometimes  cubical  and  sometimes  in  the 
form  of  prisms  with  a  square  base. 

"Air,  even  when  moist,  has  scarcely  any  effect  on  tin  at  ordinary  tem- 
peratures. It  causes  the  formation  of  a  gray  coating,  consisting  of  pro- 
toxide of  tin  and  tannic  acid,  which  effectually  preserves  the  metal  from 
further  alteration.  Most  acids,  however,  both  mineral  and  vegetable, 
have  a  decided  action  on  tin.  Sulphuric  acid,  in  a  diluted  state,  pro- 


NECESSARY    CONDITION    OF   APPARATUS.  317 

duces  but  little  effect  on  this  metal;  but  in  a  concentrated  state  it  quickly 
reduces  it  to  sulphate  of  protoxide  of  tin  and  develops  sulphurous  acid. 
Hydrochloric  acid  also  has  but  little  action  when  diluted,  but  when  con- 
centrated, it  rapidly  dissolves  tin,  changing  it  into  protochloride  of  tin, 
and  evolving  hydrogen.  The  action  of  dilute  nitric  acid  is  slow,  but  with 
four  equivalents  of  water,  as  is  the  case  with  all  commercial  acids,  the 
action  is  very  pronounced.  The  metal  is  transformed  into  a  white 
powder,  which  becomes  insoluble  in  nitric  acid,  and  the  acid  evolves 
clouds  of  vapor.  The  water  concurs  in  this  oxidation;  its  hydrogen 
unites  with  a  portion  of  the  nitrogen  of  the  nitric  acid  to  form  ammonia, 
which  is  found  in  the  liquor  in  the  form  of  nitrate  of  ammonia.  If  the 
nitric  acid  is  monohydrated,  the  tin  may  remain  in  contact  with  it  for 
any  length  of  time  without  undergoing  the  slightest  alteration,  but  upon 
the  addition  of  the  smallest  amount  of  water,  a  violent  chemical  reaction 
will  set  in,  producing  intense  heat  and  sometimes  flames. 

"A  mixture  of  common  salt  and  vinegar,  if  boiled  in  a  tin  or  a  tinned 
vessel,  will  rapidly  cause  its  deterioration.  As  the  acetic  acid  of  the 
vinegar  boils  at  a  higher  temperature  than  the  hydrochloric  acid  of  the 
salt  (chloride  of  sodium),  the  acetic  acid  combines  with  the  salt  to  form 
acetate  of  soda,  and  leaves  the  hydrochloric  acid  in  a  free  state  to  com- 
bine with  the  tin  as  protochloride  of  tin.  Hydrated  alkalies  attack  tin 
by  developing  hydrogen,  and  the  products  of  this  reaction  are  soluble 
metastannates.  Oxygen  produces  different  combinations  with  tin,  the 
most  important  ones  being  the  protoxide,  the  binoxide  and  the  peroxide 
of  tin,  and  tannic  and  metastannic  acid.  A  solution  of  saltpetre  in 
water,  boiled  in  a  tin,  or  a  tinned  vessel,  attacks  the  tin  and  transforms 
it  into  metastannic  acid. 

"  Tin,  in  its  pure  state,  is  so  soft  and  so  fusible  a  metal  that  it  is  of  no 
practical  use  for  manufacturing  utensils  which  are  subjected  to  heat,  and 
for  this  reason  it  is  rarely  employed  without  admixture.  Commercial  tin 
is  often  impure,  being  contaminated  with  other  metals  introduced  by 
fraud,  or  which  are  present  in  .consequence  of  the  mode  of  extraction 
from  the  ore.  A  high  specific  gravity  is  an  indication  of  impurity,  and 
when  the  color  of  the  metal  has  a  bluish  or  grayish  cast,  the  presence  of 
copper,  lead,  iron  and  antimony  may  be  suspected.  The  purer  the  metal 
is,  the  more  distinct  is  its  crackle,  the  whiter  and  more  brilliant  is  its 
appearance,  and  the  less  does  it  seem  to  crystallize  on  the  surface.  To 
obtain  the  metal  in  its  purest  state,  it  should  be  treated  with  nitric  acid, 
which  dissolves  all  the  foreign  metals  it  may  contain,  transforming  the 
tin  into  metastannic  acid,  which  can  then  be  reduced  in  a  crucible.  The 
arsenic  which  may  be  present  in  commercial  tin  may  amount  to  -^  Part> 
which  is  too  slight  a  proportion  to  have  an  injurious  effect.  In  order  to 
harden  tin,  it  is  alloyed  with  lead,  which,  in  some  instances,  has  been 
found  present  in  as  large  a  proportion  as  18  and  20  per  cent. 


318  A  TREATISE   ON  BEVERAGES. 

"  Such  an  alloy,  however,  cannot  be  safely  used,  and  for  a  long  time 
tinned  copper  vessels  have  been  employed  instead.  But  these  are  open 
to  serious  objections,  and  many  deplorable  accidents  have  resulted  from 
their  use.  The  tin  wash  which  is  used  for  tinning  copper  vessels  is  never 
pure  tin,  but  consists  either  of  an  alloy  of  lead  and  tin  or  of  a  mixture 
of  tin,  lead  and  bismuth,  combined  in  various  proportions,  not  only  for 
the  purpose  of  making  the  tin  heavier  and  more  durable,  but  also  to 
facilitate  the  melting  process.  Tinned  copper  should  not,  therefore,  be 
brought  into  contact  with  alimentary  products  of  any  kind,  especially 
with  syrups,  which  are  all  more  or  less  acid.  Even  plain  soda  water, 
which  has  an  acid  reaction  due  to  the  presence  of  carbonic  acid,  cannot 
be  kept  with  impunity  in  a  tinned  copper  vessel.  Especially  is  this  the 
case  when  the  tin  surface  is  partially  destroyed,  as  a  galvanic  action  then 
appears  to  set  in,  owing  to  the  presence  of  the  two  rnetals  (tin  and  copper) 
in  the  acid  beverage.  While  the  plain  carbonated  water  could  be  kept 
with  perfect  safety  in  a  sheet-tin  lined  vessel,  syrups  could  never  be  left 
in  contact  even  with  pure  tin  without  being  more  or  less  contaminated 
in  consequence/' 

Test  for  Lead  in  Tin.— Apply  a  drop  of  glacical  acetic  acid  or  a 
drop  of  nitric  acid;  heat;  after  cooling  apply  a  drop  of  a  5  per  cent,  solu- 
tion of  iodide  of  potassium  (5  parts  dissolved  in  95  parts  of  distilled 
water).  Yellow  stain  when  lead  is  present.  (Robierre  &  Fordos). 

Silver  Linings. — When  required  to  carbonate  wine,  cider  or  other 
aciduous  substances  that  act  corrosively  on  the  metal,  it  is  desirable  to 
have  the  cylinders  entirely  lined  with  a  thick  coating  of  silver. 

Maintaining  the  Apparatus. — In  all  the  couplings  on  the  generator 
and  acid- chamber  a  lead  washer,  in  the  couplings  of  purifiers  and  foun- 
tains leather  washers,  must  be  placed  to  keep  all  joints  tight  and  prevent 
loss  of  gas,  or  access  of  air.  Occasionally  disconnect  and  examine  the 
pipes  of  apparatus.  If  obstructed,  they  should  be  cleaned  out. 

Discharge  from  time  to  time  some  water  under  pressure  of  gas 
through  all  the  valves  and  connecting  pipes  for  rinsing,  thus  avoiding 
all  danger  of  collapsing  the  fountain  linings. 

The  flanges  and  stuffing  boxes  of  the  agitators  in  generator  and  foun- 
tains repack  frequently  with  cotton  wick  or  hemp  well  soaked  in  tallow, 
or,  what  is  still  better,  paraffine,  which  resists  the  action  of  acid.  Screw 
tight  with  the  cap  again.  Also  repack  all  the  valves.  All  the  movable 
parts  should  be  kept  well  lubricated,  care  being  taken  not  to  allow  the 
oil  to  become  gummed.  Lubricating  oil  (Vulcan  oil)  serves  the  purpose. 

Examine  the  safety  valve  occasionally  to  see  that  it  is  in  working  order. 

Leakages. — To  find  out  leakages  charge  up  the  apparatus,  close  all 
valves  and  caps  tightly  and  watch  the  pressure  gauge.  If  the  latter 
shows  a  gradual  decrease,  the  caps  and  couplings  need  repacking  or  new 
washers. 


II 


NECESSARY    CONDITION    OF    APPARATUS.  319 

Storage  of  apparatus. — At  the  close  of  the  season,  or  whenever  the 
generator  and  fountains  or  parts  of  them  are  no  more  used,  fill  them  full 
with  pure  water.  After  standing  a  few  days  to  absorb  the  gas,  empty 
and  put  away  in  a  dry  place 

Re-lining  of  Fountains. — A  fountain  ought  to  be  opened  and  re- 
lined  at  least  once  in  three  years  if  it  is  sheet  lined.  Even  if  block-tin 
lined,  it  ought  to  be  looked  after  frequently.  If  the  lining  of  the  foun- 
tains is  leaking,  the  carbonated  water  will  absorb  iron  (in  an  iron  foun- 
tain) and  copper  (in  a  copper  fountain).  While  the  first  is  not  unwhole- 
some the  second  is  decidedly  so.  Send  your  fountains  to  the  manufacturer 
of  the  apparatus,  for  re-lining,  to  insure  a  good  job.  Never  put  this  work 
in  the  hands  of  an  inexperienced  man,  as  the  re-lining  has  to  be  seamless 
and  of  pure  tin  to  prevent  contamination  of  the  beverage. 

Cementing  Joints. — To  tighten  joints  where  a  leakage  is  visible  or 
a  hissing  sound  is  heard,  use  a  cement  composed  of  Natron-water  glass 
(silicate  of  soda),  which  can  be  bought  in  commerce  as  a  syrup-like  mass; 
mix  thoroughly  with  some  powdered  chalk  (whiting).  This  cement 
hardens  very  quickly  and  closes  any  leakage  of  joints. 

Another  cement  for  resisting  sulphuric  acid,  even  at  a  boiling  heat, 
may  also  be  made  by  melting  caoutchouc  at  a  gentle  heat,  and  adding, 
with  constant  stirring,  from  six  to  eight  per  cent,  of  tallow.  Then  mix 
therewith  enough  dry  slaked  lime  to  make  the  whole  the  consistency  of 
soft  paste;  finally  add  thereto  aboufc  twenty  per  'cent,  of  red  lead,  whereby 
the  mass  immediately  sets  hard  and  dry,  and  must  therefore  be  quickly  used. 

A  solution  of  caoutchouc  in  twice  its  weight  of  linseed  oil,  aided  by 
heating,  and  the  addition  of  an  equal  weight  of  pipe  clay,  yields  a  plastic 
mass  which  will  likewise  resist  most  acids. 

Appearance  of  Apparatus.— The  exterior  of  an  apparatus  (next  to 
the  interior)  ought  to  receive  careful  attention  too.  A  visitor  in  the 
establishment  looks  admiringly  on  a  brightly  shining  apparatus,  which 
raises  the  value  of  the  product  in  his  eyes;  it  gives  him  confidence,  and 
this  is  quite  natural.  If  we  see  our  meals  cooked  in  dirty  dishes,  our 
appetite  is  spoiled.  Therefore  keep  the  exterior  as  well  in  order  as  the 
interior.  Keep  the  entire  apparatus  brightly  painted,  light  metal  parts 
polished,  and  the  whole  always  ready  for  inspection  by  any  one.  If  the 
apparatus  is  of  iron,  coat  it  nicely  with  oil  paint. 

Formulas  for  Painting  and  Cleansing.— Prepare  oil  paint  by  mix- 
ing boiled  linseed  oil  and  white  lead  to  a  proper  consistency,  and  add 
some  ultramarine  or  any  other  color  to  give  it  the  desired  coloring.  Add 
some  siccative. 

A  better  method  is  to  take  5  Ibs.  of  raw  linseed  oil  and  boil  it  with  half 
a  pound  of  manganese  oxide  or  a  little  borate  of  manganese.  Let  cool 
and  decant  from  the  sediment,  then  mix  with  lead  and  coloring  as  di- 
rected before.  The  manganese  acts  as  a  siccative. 


320  A    TREATISE    ON    BEVERAGES. 

Von  Liebig's  Directions  are: — Mix  10  Ibs.  of  linseed  oil  with  150 
grammes  (5  ounces)  of  litharge,  add  300  grammes  of  solution  of  subace- 
tate  of  lead,  shake  well  and  let  subside.  Then  add  white  lead  and  color- 
ing to  suit  consistency  and  color.  This  paint  dries  quickly. 

Tlie  parts  made  of  brass,  or  an  apparatus,  made  of  copper,  can  be  kept 
bright  by  using  slaked  lime  and  woolen  rags  dipped  in  melted  paraffin. 

The  Government  method  prescribed  for  cleaning  brass,  and  in 
use  at  all  the  United  States  arsenals,  is  claimed  to  be  the  best  in  the 
world.  The  plan  is  to  make  a  mixture  of  one  part  common  nitric  acid 
and  one-half  part  sulphuric  acid  in  a  stone  jar,  having  also  ready  a  pail 
of  fresh  water  and  a  box  of  sawdust.  The  articles  to  be  treated  are  dipped 
into  the  acid,  then  removed  into  the  water,  and  finally  rubbed  with  saw- 
dust. This  immediately  changes  them  to  a  brilliant  color.  If  the  brass 
has  become  greasy,  it  is  first  dipped  in  or  rubbed  with  a  strong  solution 
of  potash  and  soda  in  warm  water;  this  cuts  the  grease,  so  that  the  acid 
has  free  power  to  act.  Another  method  of  cleansing  brass  is  to  dip  in  or 
rub  with  ammonia  the  article  to  be  cleansed. 

An  excellent  means  employed  to  protect  bright  parts  of  machinery 
from  rust,  consists  in  coating  the  parts  with  a  mixture  of  white  or  yellow 
wax  and  turpentine,  of  a  moderately  thick  consistency.  The  coating 
produced  after  a  time  is  neither  perceptible  to  the  nose  nor  the  touch;  it, 
however,  penetrates  to  such  an  extent  into  the  pores  of  the  metal  as  to 
protect  it  a  long  time  against  rust. 

Another  approved  method  for  the  protection  of  metals  as  well  as  stone 
walls  and  different  other  purposes  in  an  industrial  establishment  is  the 
following:  Mix  one  part  of  creosote  with  5  parts  of  turpentine,  boil  until 
the  mixture  is  clear.  Then  add  25  parts  of  paraffine,  heat  near  the  boil- 
ing point,  when  the  mixture  will  be  ready  for  use  and  must  be  used  in 
this  state,  as  it  becomes  solid  at  140  F.  The  hot  solution  penetrates  into 
the  pores  and  forms  on  the  surface  a  fine  enamel  coating,  which  protects 
against  the  injurious  influences  of  acids,  gases,  salts,  etc. 

A  cleansing  pomade  for  all  sorts  of  bright  metals  may  be  made  of  ben- 
zine and  carbonate  of  magnesia,  mixed  to  a  paste.  This  has  to  be  kept 
in  wide-mouth  bottles,  air-tight,  otherwise  the  benzine  evaporates;  better 
prepare  the  paste  for  immediate  use. 

Another  excellent  cleansing  pomade  for  bright  metals  is  made  by  mix- 
ing crocus  or  jeweler's  rouge  (finest  oxide  of  iron)  with  nitro-benzol  (ar- 
tificial oil  of  bitter  almond)  to  the  consistency  of  a  paste.  Keep  as  di- 
rected before.  Both  pomades  are  used  with  a  woolen  'cloth  and  rubbed 
over  the  surface  to  be  polished. 

Cleansing  oil,  a  product  of  the  fractional  distillation  of  crude  petro- 
leum (spec.  grav.  0.73  to  0.75),  is  employed  for  cleansing  all  kinds  of 
machine  parts.  It  is  applied  by  means  of  a  rag,  saturated  with  it. 

Metal- cleansing  Soap. — Prepare  as  follows:  One  pound  of  soap  made 


NECESSARY   CONDITION   OF   APPARATUS.  321 

of  cocoanut  oil  is  cut  into  small  pieces  and  heated  with  sufficient  water 
to  get  a  thick  jelly-like  mass.  Mix  one  pound  of  red  oxide  of  iron  with 
some  water,  add  £  ounce  carbonate  of  ammonia,  and,  when  the  soap  jelly 
has  become  cold,  combine  both  mixtures  thoroughly. 

This  mass  can  be  kept  in  stoneware  jars,  closed  with  a  bladder,  ready 
for  use,  and  is  also  a  valuable  means  for  cleansing  metals. 

To  Silver  Metallic  Parts. — For  covering  bright  metallic  machine 
parts  (except  iron)  or  accessories  with  a  nice  and  bright  coating  of  silver, 
make  the  following  silver  solution: 

1  oz.  of  nitrate  of  silver  and  3  oz.  of  cyanide  of  potassium  (poison); 
dissolve  in  4  oz.  of  distilled  water,  and  rub  this  solution  with  a  woolen 
cloth  on  the  articles  to  be  silver-coated,  which  have  been  previously  care- 
fully cleansed  from  grease  as  formerly  directed.  More  water  than  4  oz. 
may  be  used,  up  to  10  oz.,  if  but  a  weak  silver-coating  is  desired. 

Instead  of  cyanide  of  potassium  6  oz.  sulphite  of  soda  may  be  used. 

Repairs  on  the  Apparatus. — If  the  generator  should  leak  and  the 
leak  cannot  be  stopped  by  screwing  the  nuts  and  valves  tight,  the  stuffing- 
boxes  need  repacking  with  hemp,  etc.,  as  already  directed  for  other  parts. 
If  the  acid  chamber  is  leaking,  screw  the  plunger  down  until  it  ceases  to 
leak.  When,  however,  the  leak  cannot  be  stopped,  it  needs  looking  after. 

The  collapsing  of  linings  in  apparatus  is  liable  to  occur  whenever  by 
the  formation  of  a  partial  vacuum  the  pressure  in  a  generator  or  cylinder 
falls  below  the  atmospheric  pressure.  It  is  liable  to  be  caused  by  draw- 
ing off  the  contents  of  generator  or  cylinders,  without  pressure,  through 
the  lower  bung  or  cock  without  opening  the  upper  bung  as  a  vent;  or  by 
tightly  closing  a  generator  or  cylinder,  without  pressure,  whether  par- 
tially full  of  water,  or  containing  only  gas  or  air,  when  the  temperature 
is  falling.  It  is  frequently  caused  by  suddenly  discharging  the  residue  in 
generator  under  a  high  pressure,  and  is  felt  when  the  agitator  either  can 
be  no  more  turned  or  occasions  friction  with  the  collapsed  lining  in  turn- 
ing. 

To  replace  a  collapsed  lining  it  is  recommended  to  put  in  a  heavy 
charge  of  gas,  say  200  pounds,  and  allow  it  to  stand  several  hours.  Or, 
with  a  force-pump,  pump  in  water  to  200  pounds  pressure  and  allow  it  to 
remain  several  hours. 

Untight  Lead-lining  in  Generator;  Danger  of  Explosion.— If 
the  lead-lining  gets  untight  and  a  rupture  occurs,  the  cause  of  which  may 
be  collapsing  or  worn  out,  acid,  gas  and  marble-dust  or  residue  collect 
between  the  lining  and  the  generator-body,  and  affect  it  dangerously. 
It  should  be  immediately  re-lined  to  prevent  the  destruction  of  the 
generator. 

To  guard  against  generator  explosions,  the  aforesaid  precautions  must 
be  taken,  as  the  acid  would  eat  through  and  weaken  or  cause  a  hole  in  the 
body  of  generator. 
21 


322  A   TREATISE   ON   BEVERAGES. 

Explosions  generally  have  been  caused  either  by  reckless  charging  and 
generating  the  gas,  or  by  defective  or  destroyed  lining  not  protecting  the 
generator  body  from  the  corrosive  action  of  the  acid. 

Apparatus  for  Oxygenating,  instead  of  Carbonating,  Water.— 
In  scientific  papers  we  see  mentioned  that  in  Europe  an  apparatus  for 
oxygenating,  instead  of  carbonating,  water  has  been  invented.  It  is 
claimed  that  this  oxygenated  water  will  serve  as  a  tonic  and  digestible 
gaseous  beverage.  In  our  opinion  there  is  no  want  or  demand  for  oxy- 
genated water,  except  for  the  purpose  of  purification.  Natural  water 
has  enough  oxygen  to  make  it  palatable.  For  pungency,  etc.,  carbon- 
ating is  required. 


CHAPTER  XVII. 

THE  PROCESS  OF  GENERATING  GAS. 

One  of  Vital  Importance. — General  Rules  for  Generating  Carbonic  Acid  Gas. 
—Marble Dust.— Whiting.— Marble  Dust  and  Bi-Carbonate  of  Soda.— Ex 
plicit  Directions. 

One  of  Tital  Importance. — The  generation  of  carbonic  acid  gas  is 
a  question  of  vital  importance  to  tJie  mineral- water  manufacturer,  inasmuch 
as  the  purity  of  the  gas  affects  considerably  the  flavor  and  sharpness  of 
carbonated  waters. 

The  process  of  generating  and  purifying  it  is  not  as  thoroughly  under- 
stood as  it  should  be.  Novices  are  apt  to  regard  the  flavoring  of  the 
various  drinks  as  of  more  importance,  and  bend  their  energies  to  securing 
good  results  in  this  particular,  giving  scant  attention  to  the  effervescent 
quality  of  their  waters.  The  average  bottler  has  but  a  hazy  idea  of  the 
proper  manipulation  of  his  carbouating  apparatus,  which  is  frequently  as 
much  a  mystery  after  years  of  use  as  on  the  first  day  of  its  arrival.  By 
this  is  meant,  that  while  perfectly  familiar  with  its  operation,  the  "  why 
and  wherefore  "  of  its  workings  remain  an  everlasting  and  unsolvable  prob- 
lem. This  state  of  affairs  may  be  attributed  in  no  small  measure  to  the 
inferior  class  of  men  that  have  at  times  embarked  in  the  carbonating  busi- 
ness. This  assertion  is  made  in  no  disparaging  spirit  toward  the  many 
highly  intelligent  and  well-informed  people  now  numbered  among  the 
fraternity.  A  marked  improvement  in  this  respect  is  noticeable  in  all 
parts  of  the  country,  and  every  year  shows  the  advancement  of  progressive 
views  and  their  practical  application. 

No  branch  of  the  business  requires  more  care  and  skillful  handling 
than  that  pertaining  to  the  production  and  purification  of  gas.  The  pro- 
cess of  making  the  gas  is  extremely  simple.  Sufficient  water  and  marble 
dust,  whiting,  bi-carbonate  of  soda,  or  other  suitable  carbonate  is  placed 
in  the  generator,  and  a  proper  quantity  of  sulphuric  acid  is  permitted  to 
enter,  which  is  mixed  with  the  marble  dust,  etc.,  by  means  of  an  agitator  ; 
an  effervescence  takes  place,  that  throws  off  the  carbonic  acid  gas,  which 
is  forced  by  its  own  pressure  into  the  purifiers,  gasometers,  etc.,  and 
thence  into  the  fountains,  cylinders  or  condensers,  as  the  case  may  be. 
Despite  the  evident  simplicity  of  the  process,  careless  and  ignorant  opera- 
tors frequently  "  charge  up  "  without  the  slightest  idea  of  the  damage, 


324  A   TREATISE    ON   BEVERAGES. 

delay  and  consequent  annoyance  and  trouble  they  may  cause  by  not  ob- 
serving the  precautions  invariably  necessary  in  operating  any  and  every 
style  and  make  of  apparatus.  There  may  be  different  ways  of  admitting 
the  vitriol,  agitating  the  generator  and  checking  the  pressure,  but  all 
manufacturers  of  machinery  are  united  in  requesting  that  a  fair  amount 
of  caution  and  care  be  exercised  in  priming  or  charging  a  generator. 
Not  that  there  is  any  particular  danger,  but  to  prevent  the  clogging  of 
pipes,  caking  of  the  carbonate  and  other  troubles  bound  to  arise  when 
careless  workmen  are  permitted  around. 

After  the  generator  has  received  its  charge  of  water  and  marble  dust 
(which  will  be  selected  as  the  carbonate  most  commonly  used  in  this  coun- 
try) and  a  small  amount  of  acid  has  been  admitted,  the  valve  or  plunger 
should  be  closed  and  the  generator  turned  slowly.  A  bubbling  of  gas  in 
the  purifiers  will  be  heard.  The  gauge  attached  indicates  the  exact  state 
of  affairs  inside  the  generator.  The  pressure  should  be  gradually  in- 
creased, while  keeping  up  the  agitation  at  regular  intervals,  thus  allowing 
a  slow,  easy  flow  of  the  gas.  When  the  valve  is  very  gradually  opened 
for  passing  the  gas  into  the  fountains,  say  in  the  neighborhood  of  145  to 
150  pounds  pressure,  by  adding  more  acid  or  increasing  or  diminishing 
the  current  of  gas,  a  uniform  pressure  is  preserved,  which  should  not 
vary  many  pounds  one  way  or  the  other.  When  this  mode  of  procedure 
is  followed  no  trouble  will  ensue  from  clogged  pipes  or  contaminated  bev- 
erages. But  when  the  operator  is  slipshod  or  haphazard  in  his  method 
of  charging,  and  allows  the  gas  to  reach  a  considerable  height  in  the  gen- 
erator before  opening  the  valve  leading  into  the  purifier,  which  lie  does 
suddenly,  the  rush  of  gas  is  bound  to  carry  over  a  portion  of  the  charge, 
clogging  up  the  apparatus  and  frequently  carrying  a  portion  of  it  clear 
over  into  the  fountains  or  cylinders.  Extremely  careless  carbonators  allow 
the  pressure  to  run  up  to  over  two  hundred  pounds,  and  then  back  to  sixty 
or  eighty,  a  practice  reprehensible  to  the  last  degree,  as  such  extremes 
strain  the  generator,  force  the  gas  over  into  the  purifiers  too  rapidly  and 
always  choke  up  the  pipes.  A  safe  rule  to  follow  is  to  maintain  a  uni- 
form pressure,  agitate  the  material  slowly  and  regulate  the  flow  of  acid. 

A  sudden  flow  of  gas  from  the  generator  has  a  tendency  to  carry  over 
a  portion  of  the  acid  and  other  deleterious  material,  which,  were  it  not 
purified,  would  enter  the  fountain  and  contaminate  its  contents. 

When  the  gas  is,  from  accident  or  otherwise,  allowed  to  rush  through 
the  pipes  in  a  strong  current,  its  purification  is  incomplete  and  has  a 
tendency  to  cause  ropiness. 

The  directions  for  operating  the  different  styles  of  apparatus  we  have 
appended  to  the  descriptive  explanations  in  the  foregoing  part. 

General  Rules  for  Generating  Carbonic  Acid  Gas.  — Charge 
the  generator  with  the  required  proportions  of  carbonate  and  water. 
The  usual  proportions  are  for — 


THE   PROCESS    OF   GENERATING   GAS.  325 


Marble  Dust.  —  1  gall,  sulphuric  acid  =  2  galls,  marble  dust=4  galls. 
of  water;  or  2  galls,  sulph.  acid  =5  galls,  of  marble  dust=?-J  to  10  galls,  of 
water.  If  the  materials  are  of  inferior  quality,  it  is  necessary  to  vary  these 
proportions,  and  many  manufacturers  prefer  to  use  the  marble  dust  rather 
in  excess,  since  it  is  cheaper  than  the  acid,  than  to  have  the  latter  in  ex- 
cess. When  marble  dust  is  used,  the  agitator  should  be  turned  every  few 
minutes  after  the  dust  is  put  into  the  alkali-chamber,  to  prevent  the  mass 
from  setting  and  causing  tlie  agitator  to  stick  ;  the  marble  dust  is  poured 
into  the  water  in  generator,  which  was  previously  introduced. 

Whiting.—  To  expel  all  the  gas  from  whiting  it  takes  in  practice 
about  equal  weights  of  acid  and  whiting.  The  exact  proportion  is:  98 
Ibs.  of  sulphuric  acid  and  100  Ibs.  of  whiting.  The  whiting  should  be 
mixed  with  water  to  a  consistency  somewhat  thicker  than  thick  whitewash 
before  being  put  into  the  generator,  if  it  is  in  a  lumpy  condition.  When 
the  whiting  is  in  a  powdered  state,  its  mixing  with  water  before  going 
into  the  generator  is  quite  unnecessary  and  is  a  disadvantage,  it  taking 
extra  time  and  soils  the  factory.  The  whiting  should  be  put  into  the 
generator  dry,  and  when  water  is  let  on  to  it  it  is  easily  mixed  to  the 
consistency  of  batter  by  means  of  the  agitator,  or  the  whiting  may  be 
poured  into  the  water  previously  introduced. 

Marble  Dust  and  Bi-carbonate  of  Soda.—  Some  manufacturers 
use  about  one  pound  of  bi-carbonate  of  soda  to  every  gallon  of  marble 
dust.  It  facilitates  the  cleansing  of  the  generator  after  the  charge  is  ex- 
hausted to  some  extent,  but  is  in  general  of  no  practical  utility,  except 
that  the  quality  and  quantity  of  the  gas  will  be  somewhat  improved. 
When  added  in  larger  proportions,  the  gas,  of  course,  will  be  generated 
more  freely  and  agitation  rendered  easier,  but  it  would  be  too  expensive 
for  everyday  use. 

Explicit  Directions.  —  Examine  or,  better,  sift  the  marble  dust  or 
whiting,  or  any  other  carbonate  that  may  be  used,  before  being  introduced 
into  the  generator,  as  they  sometimes  contain  barrel  nails  or  other  hard 
substances  which  are  liable  to  injure  the  generator-lining.  Never  use 
material  to  exceed  nine-tenths  of  the  capacity  of  the  generator  body;  if 
possible  fill  not  over  four-fifths.  One  gallon  of  water  and  one  gallon  of 
marble  dust,  when  thoroughly  mixed,  make  but  one  and  one-half  gallons, 
and  when  the  due  proportion  of  acid  has  been  let  down,  about  half  a 
gallon,  the  amount  will  fill  about  two  gallons,  so,  for  instance:  5  gallons 
of  marble  dust  and  5  gallons  of  water  fill  about  7£  gallons.  Add  the 
quantity  of  acid  to  be  used,  say  2-J  gallons,  and  the  generator  will  be  filled 
with  about  10  gallons. 

To  ascertain  the  capacity  of  apparatus  apply  the  following  rules  : 

1.  Measure  capacity  of  vitriol  pot,  use  twice  as  many  gallons  of  marble 
dust  and  about  an  equal  quantity  of  water  ;  then  fill  vitriol  pot  and  begin, 
providing  the  combined  amount  of  marble,  water  and  vitriol  does  not 


326  A   TREATISE    ON   BEVEEAGES. 

exceed  four-fifths.  If  more  is  used,  foaming  is  liable  to  occur,  clogging 
the  pipes  and  spoiling  goods. 

One  gallon  of  marble  dust  is  equal  to  13|  Ibs. ;  one  gallon  of  sulphuric 
acid  is  equal  to  15  Ibs. ;  15  Ibs.  of  sulphuric  acid  should  exhaust  25  Ibs. 
of  marble  dust. 

In  very  cold  weather  use  warm  water  in  generator. 

Do  not  leave  water  in  the  generator  during  coldest  weather.  If  it 
freezes  it  will  surely  burst  the  generator. 

Put  the  carbonate  in  immediately  before  commencing  operation,  never 
long  in  advance,  as  it  is  liable  to  become  hard. 

After  the  carbonate  is  in,  carefully  wipe  off  any  grit  that  may  be  on 
the  screw-thread  of  the  charging  bung,  grease  the  screw-thread  and  then 
tightly  screw  on  the  tap.  Close  the  discharge  valve  tightly,  and  the 
valve  leading  over  to  fountains. 

2.  The  cylinders  should  first  be  carefully  cleansed  by  rinsing  with 
clean  water.     Then  fill  them  to  three-fourths  of  their  entire  capacity  with 
purified  water,  and  if  desired  add  some  syrups,  such  as  for  birch  beer,  gin- 
ger ale,  root  beer,  mead,  spruce,  tonic  beer  ;  mix  and  charge.     But  care 
should  be  taken  not  to  let  this  liquid  be  too  long  in  the  fountains,  as  the 
syrup  would  react  on  the  linings,  and  especially  so  where  citric  or  tartaric 
acid  are  parts  of  the  components;  however,  the  effect  would  not  be  dan- 
gerous to  health. 

3.  Fill  the  purifiers  about  two-thirds  with  pure  water,  adding  some 
of  the  remedies  for  the  chemical  purification  of  the  gas  as  suggested  under 
"Purification  of  Carbonic  Acid  Gas."     Change  the  water  in  the  gas- 
washers  every  time  the  generator  is  charged  and  renew  the  chemicals. 

4.  Fill  the  acid-chamber  by  the  aid  of  a  leaden  funnel.     Examine 
the  acid  carefully  before  it  is  poured  into  the  acid-chamber,  as  it  sometimes 
contains  small  pieces  of  glass  from  the  carboy  or  other  hard  substances 
which  would  ruin  the  acid  valve  or  seat  if  allowed  to  jam  between  them. 
Before  putting  in  the  acid  be  sure  that  the  acid-valve  is  closed.     The 
acid  should  be  put  in  immediately  before  commencing  the  operation,  not 
in  advance  for  another  day. 

5.  Before  generating  the  gas,  be  sure  to  try  the  lever  of  the  safety 
valve,  so  as  to  see  that  it  works  free  and  does  not  stick  upon  its  seat. 
Do  not  disturb  the  valve  after  commencing  operation. 

6.  See  that  the  pressure  gauge  points  at  0.     The  hand  of  the  gauge 
should  never  be  turned  around  with  the  finger,  as  the  pressure  rod  is  liable 
to  be  affected  and  its  accuracy  therefore  destroyed. 

7.  Having  seen  that  all  the  couplings  and  caps  are  in  their  places  and 
fastened  tight  but  gently,  so  as  to  prevent  the  escape  of  gas  and  the 
access  of  air,  begin  the  operation  by  raising  the  lever  of  the  acid-chamber 
or  turning  the  wheel  arrangement  but  slightly.     Let  down  a  small  quan- 
tity of  the  vitriol  from  time  to  timef  turning  the  agitator  between  times.     A 


THE  PROCESS  OF  GENERATING  GAS.  327 

bubbling  of  gas  will  be  heard  in  the  generator  and  purifiers,  making  its 
escape  from  the  marble  dust  or  whiting,  etc.  The  gauge  will  be  seen  to 
move,  which  should  be  watched  to  know  the  progress  of  the  operation. 

Never  generate  more  than  a  hundred  pounds  of  gas  Blow  off  the 
atmospheric  air  from  the  generator  and  recharge  if  necessary. 

8.  The  gas  should  now  be  allowed  to  pass  over  into  the  fountains. 
Give  the  valve  but  a  slight  turn,  first  a  fourth,  and  then  half  a  turn — 
decidedly  no  more,  as  otherwise  the  contents  of  the  generator  will  over- 
flow into  purifiers  and  fountain.    Constantly  agitate  the  water  in  the  foun- 
tain while  charging.     When  the  gas  ceases  to  flow  over  (when  no  more 
bubbling  is  heard)  the  pressure  is  equalized,  that  is,  pressure  in  fountain 
and  generator  is  equal.     If  more  pressure  is  required,  generate  it  slowly. 
The  fountain  may  also  be  charged  while  agitating  the  gas  in  generator. 
Open  connecting  valve  with  fountains  and  inlet  valve   on  top  of   the 
fountain  but  slightly,  as  directed   before,  and  generate  the  gas  care- 
fully.    Agitate  briskly  in  the  fountain  for  about  ten  minutes  while  the 
gas  passes  in.     This  will  diminish  the  pressure  of  the  carbonic  acid,  but 
it  must  be  maintained  as  nearly  as  possible  at  the  standard  height  by 
evolving  more  gas  in  the  generator.     Repeat  these  operations  until  the 
water  ceases  to  absorb  the  gas;   this  is  known  when  the  pressure  gauge 
remains  stationary  at  the  required  pressure  after  the  thorough  agitation 
of  the  liquid.     Then  shut  off  the  fountain,  and  the  liquid  is  now  ready 
for  bottling;  the  valve  connecting  the  conducting  tube  to  bottling  ap- 
paratus may  be  opened. 

The  cause  of  foaming  in  generator  is  more  frequently  improper  charg- 
ing than  improper  materials.  If  the  color  of  a  batch  of  strawberry,  for 
instance,  mysteriously  disappears,  or  a  bright  red  changes  into  a  pale  or 
yellowish  red,  you  may  be  sure  acidified  liquid  from  the  generator  has 
been  carried  over  into  the  fountains.  Mind  particularly,  when,  for  in- 
stance, a  pressure  of  140  or  160  pounds  is  required,  to  shut  down  the 
acid  valve  when  it  indicates  1 00  pounds,  as  the  pressure  in  consequence 
of  the  abundance  of  acid  will  rise  much  higher,  say  to  about  150  pounds. 
Any  deficiency  in  gas  can  be  generated  afterwards.  Blow  off  the  atmos- 
pheric air  before  proceeding  to  bottle. 

9.  In  case  the  generator  should  be  overcharged  by  accident,  the  safety 
valve  should  blow  off  the  superfluous  gas.     If  necessary  the  cap  of  gen- 
erator may  get  a  turn  or  two  to  allow  some  gas  to  escape,  but  decidedly 
do  not  open  it,  otherwise  the  whole  contents  would  be  discharged  vio- 
lently.    Do  not  open  discharge  valve,  as  it  would  cause  the  collapsing  of 
the  lining.     When  the  fountains  are  properly  charged,  shut  valve  in  acid- 
chamber  tightly,  close  valves  on  fountains;  be  sure  of  this,  otherwise  the 
contents  will  syphon  over  when  the  pressure  of  either  one  is  relieved. 

10.  The   more   thoroughly  the   water  in  fountains  is  agitated  and 
the  cooler  the  temperature  of  the  liquid  is,  the  more  gas  it  will  absorb 


328  A  TREATISE  ON  BEVERAGES. 

and  the  more  pungency  the  beverage  will  acquire.  In  summer  time  in 
some  establishments  the  fountains  are  surrounded  by  a  wooden  box  filled 
with  ice  or  by  cloths,  perpetually  kept  wet,  to  keep  them  cool,  or  the 
purified  water  for  charging  the  fountain  is  run  through  a  tin  coil  covered 
with  ice,  to  cool  it. 

Flatness  in  carbonated  beverages  is  due  to  lack  of  gas.  Carbonators, 
as  a  rule,  make  no  provision  for  the  temperature  of  the  water  to  be 
charged.  If  the  water  is  kept  at  a  temperature  of  about  50°  F.  it  will 
be  in  proper  condition  for  carbonating,  and  will  the  more  readily  absorb 
gas.  Manufacturers  apparently  neglect  this  requisite  of  their  goods. 
The  flavor  of  a  beverage  is  materially  developed  by  the  pungent  efferves- 
cence of  the  liquid. 

11.  A  charged  fountain  ought  to  be  discharged  as  soon  as  possible. 
The  pressure  is  diminished  by  standing,  the  water  absorbing  the  gas  if  the 
temperature  does  not  rise.      After  standing  it  is  well  to  turn  a  little 
more  gas  into  the  fountains  before  commencing  to  bottle  the  beverage. 
If  the  temperature  is  rising,  the  water  in  fountains  will  separate  from 
some  of  the  absorbed  gas,  and  this  will  collect  above  the  surface  of  the 
water  and  escape  first  when  discharging.     Maintain  a  uniform  pressure 
in  the  fountains  while  the  beverage  is  being  bottled,  by  evolving  more 
gas  in  the  generator,  allowing  it  to  enter  into  the  fountain.     Do  not  keep 
the  pressure  in  generator  and  fountains  longer  than  absolutely  necessary, 
not  only  to  save  the  apparatus  from  a  long  strain,  but  especially  for  the 
benefit  of  the  beverage,  which  will  profit  by  being  bottled  immediately. 

12.  Never  charge  several  fountains  at  the  same  time.     Charge  one 
after  the  other.     When  a  fountain  is  exhausted,  distribute  the  remaining 
gas  as  already  directed.    When  a  pump  is  available,  pump  in  water  against 
the  pressure  of  this  gas,  agitate,  and  impregnate  the  water,  thus  saving 
the  remaining  gas. 

13.  Emptying  the  apparatus  and  recharging:  After  fountains  have 
been  discharged  and  the  contents  in  generator  is  exhausted,  empty  and 
recharge.     Close  the  valve  between  generator  and  purifiers  and  then  open 
the  discharge  valves  of  purifiers  and  let  the  water  run  out.     On  some 
apparatus  there  is  no  valve  between,  and  the  contents  of  the  latter  will 
discharge  with  the  generator — syphon  over  when  the  latter  is  discharged. 
In  this  case  discharge  first  the  generator,  otherwise  its  contents  would 
obstruct  the  purifiers.     After  opening  the  discharge  valve  of  generator  to 
let  out  the  refuse,  turn  the  agitator  quickly.     A  pressure  of  5  to  10  pounds 
may  be  left  to  blow  out  the  residue.    Allow  no  residue  to  remain;  it  must 
be  blown  out  immediately,  otherwise  it  gets  hard,  is  difficult  to  remove 
and  would  injure  the  lining.     If  too  high  a  pressure  is  used  for  blowing 
off  the  residue,  the  lining  will  collapse.     Wash  out  the  generator  thor- 
oughly; also  the  acid-chamber. 

14.  Rinse  the  fountains  after  every  operation,  as  an  impure  water  may 


THE   PROCESS    OF    GENERATING    GAS.  329 

have  left  a  sediment;  if  flavored  syrups  have  been  introduced,  rinsing  is 
especially  necessary.  Once  in  a  while  unscrew  all  piping  and  rinse  them; 
it  will  do  good.  Screw  them  tightly  to  their  joints  again.  Kenew  the 
washers  in  the  couplings,  and  use  lead  washers  on  generator  and  leather 
washers  on  fountains. 

15.  After  the  liquid  contents  of  a  fountain  is  exhausted,  the  remain- 
ing gas  may  be  entirely  or  partly  saved.     If  a  pump  is  attached  to  the 
apparatus,  inject  water  into  the  fountain  and  agitate.     Operate  as  for- 
merly directed.     If  no  pump  is  available,  pass  the  remaining  gas  of  an 
exhausted  fountain  into  the  next  or  second  fountain,  which  is  either  yet 
uncharged  or  charged  with  a  lower  pressure  than  the  remaining  gas  exerts; 
simply  divide  the  remainder  among  the  different  fountains  and  thus  save 
some  gas.    The  balance  blow  off  by  loosening  the  cap.    But  if  a  fountain 
was  charged  with  any  flavored  liquid,  such  as  root  beer,  tonic  beer,  etc., 
we  strongly  advise  not  to  utilize  the  remaining  gas  of  such  an  exhausted 
fountain  for  carbonating  the  liquid  of  another,  as  the  gas  is  loaded  with 
flavor  which  would  impair  the  next  liquid,  which  possibly  is  destined  to 
get  quite  a  distinct  other  and  delicate  flavor,  for  instance  lemon,  etc. 

16.  Hard  residue.     If  the  residue  is  hard  and  clings  to  the  side  and 
bottom  of  generator,  fill  in  hot  water  and  turn  the  agitator  quickly  for 
some  time,  then  open  discharge  valve,  agitating  briskly. 

Another  remedy  is  to  mix  equal  parts  of  sulphuric  acid  and  water, 
pour  into  the  generator  and  turn  the  agitator  slowly,  in  one  direction 
only,  until  the  obstruction  is  removed.  To  prevent  the  residue  from 
getting  hard,  discharge  immediately  with  five  or  ten  pounds  of  pressure, 
after  the  generator  is  exhausted.  In  no  case  should  extreme  force  be 
used  to  turn  the  agitator.  Never  use  sticks  or  sharp  instruments  to  turn 
the  residue  loose,  as  the  lead  lining  is  liable  to  get  injured  to  the  great 
disadvantage  of  the  apparatus. 

17.  Recharge  and  operate  again  as  directed. 

18.  Grease  of  any  kind  will  "  kill  "  carbonic  acid  very  quickly      Parts 
of  machinery  coming  in  contact  with  the  carbonated  liquid,  such  as  the 
inner  surface  of  a  pump  cylinder,  should  therefore  be  kept  well  protected 
against  the  presence  of  lubricating  oil  or  grease.     The  same  holds  good 
for  all  portions  of  the  apparatus,  from  the  generator  to  the  final  exit  of 
the  beverage  at  the  bottling  bench. 

19.  Gasometer.     The  water  in  gasometer  should  be  renewed  every 
one  or  two  weeks  when  impure  carbonic  acid  has  passed  through;  under 
ordinary  circumstances  it  should  be  changed  every  month.    Use  only  pure 
water,  either  boiled  or  filtered;  impure  water  is  decidedly  to  be  avoided. 
Whenever  the  water  is  changed,  the  gasometer  vat  ought  to  be  thoroughly 
and  carefully  cleansed  from  foul  sediments  or  separations  which  are  at 
the  bottom  or  cling  to  the  sides. 

The  use  of  water  is  sometimes  connected  with  inconveniences  and 


-L  11O     U 


330  A  TREATISE  ON  BEVERAGES. 

trouble.  In  summer  time  it  must  be  more  frequently  renewed  to  prevent 
its  becoming  foul.  In  winter  time  it  is  liable  to  freeze.  Apart  from  this, 
the  water  absorbs  part  of  the  carbonic  acid  gas  and  separates  instead  a  cor- 
responding amount  of  atmospheric  air.  A  proper  substitute  for  water 
are  the  aqueous  solutions  of  neutral  salts. 

Dr.  Hirsh  recommends  the  addition  of  5  to  10  per  cent,  either  of  sul- 
phate of  magnesia  or  of  chloride  of  calcium,  that  is,  to  12£  gallons  of 
water  5  to  10  Ibs.  of  either  salt.  This  solution  keeps  for  years  without 
requiring  renewal  or  purification.  It  freezes  but  at  very  low  tempera- 
ture, and  has  a  very  limited  solubility  for  carbonic  acid  or  atmospheric  air. 
The  addition  of  -fa  per  cent  of  alum  to  water  in  gasometer- vat,  or  vege- 
table or  animal  charcoal,  occasionally  renewed,  will  preserve  it  for  a  few 
months,  but  alum  reacts  on  the  metal  of  the  gasometer- bell  and  should 
therefore  be  left  out.  Oils,  alcohol,  glycerine  are  too  expensive,  alka- 
line or  aciduous  liquids  unfit  for  use.  The'  gasometer-bell  keep  always 
properly  balanced,  so  it  can  easily  rise  and  the  carbonic  acid  gas  get 
space  for  expansion. 


PART   FOURTH. 


BOTTLING. 

APPARATUS— BOTTLES—  BOTTLE    WASHING —LABEL- 
ING  AND  FOILING— PATENT  STOPPERS— SYPHONS. 


CHAPTER  XVIII. 

BOTTLING  APPARATUS  AND  PRACTICAL  BOTTLING. 

The  Operation. — Filling  Machines. — Syruping  Apparatus. — Syrup  Recepta- 
cles.— Practical  Bottling. — Bottling  Pressure. — Testing  Carbonated  Bev^ 
erages. — Expelling  of  Air  in  Bottling.— Sanitary  Condition  of  Bottling 
Establishment. —  Suggestions. —  Storage  and  Shipment  of  Carbonated 
Beverages. — Boxes  and  Crates. 

The  Operation. — The  operation  of  bottling  carbonated  beverages  is 
now  almost  universally  performed  by  the  means  of  Bottling  Apparatus, 
which  renders  their  manufacture  much  more  profitable.  The  filling-ma- 
chines may  be  placed  at  any  convenient  distance  from  the  apparatus,  the 
length  of  pipe  only  has  then  to  be  increased.  This  connecting-pipe  is 
better  throughout  of  pure  block- tin.  On  American  apparatus  a  flexible 
rubber  hose  is  attached  to  connect  with  the  apparatus,  which  should  be 
of  the  best  kind,  compact,  and  stand  the  required  bottling-pressures;  it 
can  be  preserved  and  protected  by  laying  it  in  melted  paraffine  of  100°  C. 
(312°  F.). 

Filling  Machines.  —The  following  illustration  represents  a  type  of 
the  bottling-machines  in  use  in  the  United  States  for  bottling  beverages. 

"Pig.  224  shows  the  apparatus  arranged  for  bottling  with  corks,  the 
Matthew's  plunger  syrup  gauge  attached.  The  description  is  as  follows: 
a  and  6,  gauge  screws  to  cork  gauge  /,  and  d,  cork  gauge.  This  attach- 
ment enables  all  the  corks  to  be  driven  uniformly  and  to  the  proper 
depth  into  the  mouth  of  the  bottle.  When  the  cork  is  well  in,  the  hot- 


332 


A    TREATISE    ON    BEVERAGES. 


tling-cylincler  may  be  raised  sufficiently  to  allow  the  cork  to  be  readily 
secured  with  the  cork -fastener,  c  is  an  air  valve  or  escape  valve  for  the 
atmospheric  air  in  bottle  ;  e,  cylinder  rods  ;  g,  bottling- cylinder  with 
rubber  packing  inside;  h,  automatic  screen;  {,  quart  pot;  j,  pint  pot;  k, 
hand  lever;  I,  walking-beam  of  the  automatic  screen;  m,  foot  lever;  n, 


FIG.  224.— MATTHEWS'  BOTTLING  TABLE. 


balance  weight  of  the  automatic  screen;  o,  and  p,  suspension  rods  of 
spring ;  r,  syrup-cock  of  syrup  gauge ;  u,  cap  of  water  valve  of  syrup 
gauge;  x,  lever  of  syrup  gauge;  y,  balance  weight  of  hand  lever. 

When  Hutchinson  patent  stopper  bottles  are  used,  it  is  necessary  to 
adjust  a  special  bottling  attachment  for  stoppers  into  corking  tables,  or 
use  a  special  bottling-machine,  as  illustrated  by  the  next  figure. 

The  bottling  or  filling  part  of  this  machine  is  called  the  "  Hutchinson 


BOTTLING   APPARATUS   AND    PRACTICAL   BOTTLING.  333 


FIG.  225.— HUTCHINSON  BOTTLING  TABLE  AND  ATTACHMENT. 


Attachment/'  and  may  be  adjusted  into 
the  corking  machines.  To  do  so,  remove 
the  cross  bar  that  holds  the  cork  plunger, 
also  remove  the  filling  head.  Put  in  the 
stopper  attachment,  and  have  the  bracket 
that  holds  the  lever  for  pulling  up  stop- 
pers between  the  cross  bar  holding  filling 
head  and  back  nut  that  holds  the  filling 
head  in  place.  This  gives  the  lever  ample 
play,  so  that  the  stopper  can  be  pulled  to 
its  closed  position. 

This  machine  is  put  up  by  James  W. 
Tufts,  to  be  employed  only  where  patent 
stoppered  bottles  are  used. 

The  next  cuts  represent  types  of  bottling 
apparatus  in  use  in  England,  Germany, 
France,  etc.  For  filling  ball-stoppered 
or  any  other  kind  of  internal  stoppered 
bottles,  bottling-machines  of  various  de- 
vices are  offered.  For  filling  syphons 
special  syphon  fillers,  with  or  without 
syrup  gauges,  are  employed. 

Figs.  229  and  230  show  the  "  Monarch 
Turnover  Filling  Machine "  (patented), 
with  syrup  pump.  It  is  especially  adapted 


FIG.  226. — TUFT'S  PLAIN  BOTTLING 
MACHINE. 


334 


A   TREATISE    ON    BEVERAGES. 


for  internal  bottled  stoppers  (glass  ball  stoppers)  and  is  adjusted  with  air 
valve  to  permit  the  escape  of  air  from  the  bottles. 

A  filling  and  corking  apparatus  (Fig.  231)  for  power  is  represented 
by  the  next  illustration. 

Where  a  large  cork  trade  is  done,  this  power  machine  is  a  practical 
and  convenient  means  for  driving  in  corks  satisfactorily  and  at  a  great 
rate  of  speed.  It  is  fitted  with  syrup  pump  and  cork  feeder.  The 
bottles  are  directly  delivered  to  the  wirers.  During  the  filling  process  the 


FIG.  227. — ENGLISH  FILLING  MACHINE. 

atmospheric  air  is  removed  from  the  bottles.  It  can  be  stopped  in  a  mo- 
ment. It  is  automatic  in  its  action,  each  motion  following  in  rotation, 
and  fills  each  bottle  to  the  proper  height.  The  power  required  to  work 
is  very  slight,  and  it  is  claimed  that  one  boy  or  girl  can  syrup,  fill,  and 
cork  60  to  70  dozen  per  hour,  with  ease 

Another  automatic  syruping  and  filling  machine  for  patent  stoppered 
bottles  is  represented  by  Figure  232.  A  sectional  view  of  this  ma- 
chine is  shown  in  the  " General  arrangement  of  Soda-water  factory"  on 
page  199.  They  are  made  for  large  and  small  factories,  "  one- 


BOTTLING   APPARATUS   AND    PRACTICAL    BOTTLING. 


335 


bottle"  and  "two-bottle"  machines  with  stationary  bottle  rests.  Every 
machine  has  two  sizes  of  cork  cones  and  plungers,  striking  gear,  shoot  for 
bottles,  spanners  and  holding  down  bolts.  It  can  be  worked  by  one  girl, 
who  has  only  to  feed  the  machine,  the  discharge  being  automatic.  Any 
size  of  bottles  will  be  filled  and  syruped.  The  filled  bottles  are  delivered  to 
the  wirer  automatically.  A  guard  is  in  front  of  the  bottles  when  at  work. 
The  illustration  (Fig.  233)  represents  another  pattern  of  a  power  bottling 
machine,  The  machine,  as  shown  in  this  illustration,  is  of  English  manu- 


FIG.  228.— FRENCH  FILLING  MACHINE. 

faeture  also,  and  consists  of  an  upright  massive  frame,  on  which  revolves 
a  large  disc,  driven  by  geared  countershaft  at  back,  provided  with  fast  and 
loose  pulleys  and  fly-wheel.  At  each  revolution  of  this  disc  a  bottle  is 
eyruped,  filled,  snifted,  and  corked.  The  operator  stands  facing  the  ma- 
chine, and  with  the  right  hand  places  a  bottle  on  the  block,  and  with  the 
left  removes  a  full  one  and  passes  it  to  the  wirers.  As  the  machine 
supplies  itself  with  corks  automatically,  a  few  moments'  practice  is  suf- 
ficient for  the  bottler  to  learn  the  movements.  This  filling  and  corking 
machine  will,  it  is  claimed,  syrup,  fill  and  cork  from  50  to  80  dozens  per 
hour  of  every  description  of  carbonated  waters,  in  all  sized  bottles. 


336 


A   TREATISE   ON   BEVERAGES. 


Fig.  234  is  quite  a  new  and  ingenious  machine  for  filling  internally 
stoppered  bottles  by  steam  power  whilst  such  bottles  are  in  the  boxes.  This 
invention  dispenses  entirely  with  the  necessity  of  handling  the  bottles, 
thus  obviating  the  labor  of  the  ordinary  manner  of  filling  internally 
stoppered  bottles.  A  box  is  placed  on  the  machine  and  the  bottles  are 
filled  either  three,  four  or  six  at  a  time. 

The  latest  machine  introduced  to  the  trade  in  the  United  States  for 
bottling  and  closing  or  sealing  the  bottles  is  illustrated  by  Fig.  235. 
This  bottling- machine  for  carbonated  beverages  is  constructed  on  the 
same  general  principles  as  those  used  for  corks,  and  is  composed  entirely 


FIG.  229.  FIG.  230. 

FIGS.  229  AND  230.— MONARCH  TURNOVER  FILLING  MACHINES. 

of  metal.  It  is  specially  constructed  for  the  employment  of  the  "  Bottle 
Seal,"  which  we  describe  under  "patent  stoppers"  later  on.  An  auto- 
matic "snifter  "  and  overflow  economizer  are  especially  notable,  while 
the  filling  and  corking  is  governed  by  the  treadle  alone;  a  safety  relief 
valve  relieves  the  bottles  of  excessive  gas  pressure  when  sealed,  allowing 
it  to  escape  from  the  bottle,  at  the  moment  of  sealing. 

Syruping  Apparatus. — An  important  and  indispensable  contrivance 
calculated  to  facilitate  the  process  of  bottling  carbonated  beverages  is 
the  syrup  gauge.  This  is  a  device  for  enabling  the  syrup  to  be  rapidly 
and  accurately  measured  and  delivered  into  the  bottle.  It  may  either  be 
attached  to  the  bottling-machine  or  entirely  separate  from  it. 

Figs.  236,  237,  238  and  239  represent  the  syrup-gauges  and  pumps  gen- 


BOTTLING   APPAEATUS   AND   PRACTICAL    BOTTLING.          337 


FIG.  231.— ENGLISH  POWER  FILLING  AND  CORKING  APPARATUS. 


22 


338 


A   TREATISE    ON  BEVERAGES 


BOTTLING   APPARATUS   AND    PRACTICAL   BOTTLING. 


339 


Fia.  334.— ENGLISH  RAPID  POWER  BOTTLING  MACHINE. 


340 


A    TREATISE    ON    BEVERAGES. 


erally  used  in.  the  United  States, 
and  are  attached  directly  to  the 
bottling  machine.  Their  capa- 
city is  from  f  of  an  ounce  to  4 
ounces  of  syrup  per  stroke,  and 
the  desired  quantity  is  regulated 
by  means  of  a  movable  pin  or 
screw  which  guides  the  pumping 
strokes.  By  repeating  strokes, 
any  desired  quantity  of  syrup  may 
be  gauged  in  one  bottle. 

All  these  syrup  gauges  or 
pumps  are  made  with  close-fit- 
ting hard  rubber  plungers,  which 
fill  the  entire  cylinder — that  is  to 
say,  they  admit  and  discharge  the 
syrup  from  the  same  end  of  the 
piston.  It  is  necessary  to  have 
the  syrup  cans  or  tanks  elevated 
in  order  to  deliver  the  syrup  to 
the  syrup  gauges.  A  gauge  with 
suction  pump  will  draft  the 
syrup  whether  elevated  or  not. 
The  syrup  gauges  and  pumps  are 
made  of  brass  and  ought  to  be 
carefully  and  frequently  tin  or 
silver  lined  inside,  as  the  acidified  syrups  which  are  compelled  to  pass 
through  all  parts  of  it  would  soon  affect  the  metallic  body  and  get  tainted 


FIG.  235.— BOTTLING  AND  SEALING  MACHINE. 


FIG.  236.— MATTHEWS'  PLUNGER  SYRUP  GAUGE. 


BOTTLING  APPARATUS   AND   PRACTICAL   BOTTLING.  341 

with  metallic  impurities  itself,  and  consequently  contaminate  the  bev- 
erages. We  have  seen  syrup  gauges  entirely  covered  with  verdigris  on  the 
inside,  and  this  is  another  point  where  the  carbonator  should  exercise  the 
closest  scrutiny  and  cleanliness.  The  gauge  must  be  frequently  cleansed, 
and  whenever  the  lining  is  worn  out  at  once  re-lined. 

The  syrup  can  is  connected  with  the  gauge  by  means  of  a  flexible 
ibbev  V>se  with  the  inlet  0  of  gauge  as  shown  in  Fig.  236.  The  other  inlet 


Fio.  237.— PUTNAM'S  SYRUP  GAUGE. 

is  connected  with  the  supply  pipe  for  the  plain  carbonade,  and  A  is  the 
outlet  for  both  the  syrup  and  the  beverage.  F  is  the  handle  for  operating 
the  solid  plunger;  K  is  the  connecting  rod;  T  is  a  guide  for  the  crank 
which  operates  the  solid  plunger,  and  H  is  a  movable  pin  for  regulating 
the  stroke  of  the  plunger,  and  thus  gauging  the  quantity  of  syrup  to  be 
delivered  to  the  bottle.  In  attaching  the  gauge  to  the  cylinder  of  the 
bottling  table,  pack  the  joint  with  cotton  wick  or  place  a  washer  in  the 
female  of  the  filler  head  and  screw  tight.  The  inlet  B  should  be  attached 
to  the  conducting  tube  of  the  fountain  containing  the  beverage  in  such 
a  way  as  not  to  interfere  with  the  action  of  the  lever  of  the  gauge.  Care 


FIG.  238.— SLOCUM  SYRUP  PUMP. 

should  be  taken  to  keep  the  plunger  oiled  with  a  few  drops  of  sweet  oil 
that  it  may  not  work  hard.  Should  the  gauge  leak  at  the  stuffing  box 
of  the  plunger,  tighten  the  nut ;  but  do  not  tighten  it  any  more  than  just 
enough  to  stop  the  leak,  as  otherwise  the  plunger  would  work  hard.  If 
the  syrup  or  water- valve  leaks,  take  it  out  and  clean  off  the  face,  remov- 
ing whatever  obstruction  prevents  it  from  closing,  and  then  replace  the 
irts  as  they  were. 


parts  as  th 


342 


A   TREATISE  ON   BEVERAGES. 


To  operate  the  gauge:  first,  regulate  the  supply  of  syrup  by  placing 
the  pin  in  the  proper  hole,  pull  the  handle  F  to  the  right;  this  will  cause 
the  plunger  to  move  in  the  opposite  direction  and  a  vacuum  will  be  pro- 
duced in  front  of  the  plunger,  causing  a  poppet  valve  to  open  and  admit 
the  syrup  from  the  inlet  C.  On  the  return  stroke,  the  inlet  syrup  valve 
is  closed  by  the  pressure  of  the  syrup  in  the  cylinder,  and  the  outlet  syrup 
valve  opened,  admitting  the  syrup  to  the  bottle  through  the  outlet  A. 
When  the  plunger  reaches  the  end  of  its  return  stroke  it  presses  upon  the 


FIG.J239.— TUFT'S  SYRUP  PUMP. 

spindle  of  another  poppet  valve,  thereby  opening  it  and  admitting  the 
beverage  to  the  bottle  from  the  inlet  B  through  the  outlet  A.  When 
plain  carbonades  are  to  be  bottled,  close  the  cock  on  the  syrup  inlet  C 
and  work  the  handle  so  as  to  allow  the  carbonado  to  enter  the  bottles  as 
desired. 

The  next  cuts  represent  English  styles  of  syruping  arrangements  to 
facilitate  the  bottling  process  and  are  likewise  to  be  attached  to  the 
bottling  machine. 

The  action  of  ejecting  the  syrup,  and  afterwards  the  carbonated  water 


BOTTLING   APPARATUS    AND    PRACTICAL    BOTTLING. 


343 


into  the  bottle,  is  done  by  pulling  the  handle  over,  the  return  motion 
taking  a  fresh  charge  into  the  pump,  and  by  pressing  on  the  handle  the 


Fio.  240.— ENGLISH  SYRUP  GAUGE. 


valve  is  opened  and  the  carbonated  water  then  follows.  Should  carbon- 
ated water  only  be  required,  it  is  only  necessary  then  to  press  on  the 
handle.  The  barrel  of  this  pump  is  of  glass;  the  bucket  is  made  of  properly 


i  FIG.  241.— ANOTHER  ENGLISH  SYRUP  GAUGE. 


prepared  leather  and  vulcanite  ;  the  metal  parts  are  coated  with  tin  and 
silver. 

Fig.  241  consists  of  a  pump  in  combination  with  a  bottling  valve, 


344  A   TREATISE   ON   BEVERAGES. 

wljdch  can  be  attached  to  any  bottling-table  for  the  purpose  of  measuring 
and  forcing  the  syrup  into  the  bottle  at  the  same  time  as  it  is  filled.  This 
action  is  as  follows: — It  is  attached  to  the  bottling  rack  by  the  lugs  E  E, 
one  01  which  is  the  outlet,  and  screws  into  the  mouth-piece.  The  ends 
of  the  cocks  A  B  are  connected  by  pipes  to  the  reservoirs  of  syrup,  each 
pump  being  supplied  with  two  cocks  to  facilitate  the  use  of  either  of  two 
syrups  by  merely  opening  their  respective  cocks.  The  union  D  is  con- 
nected with  the  condenser  of  the  soda-water  machine.  To  charge  a 
bottle,  pull  back  the  lever  C  to  the  full  extent,  which  syrups  the  bottle, 
push  it  back  again,  and  by  grasping  the  lever  and  union  D  together  in 
the  hand,  press  back  the  bottling  valve  F,  which  fills  the  bottle.  The 
valve  will  close  itself  on  being  released.  G  is  a  screw  to  regulate  the 
quantity  of  syrup. 

To  regulate  the  quantity  of  syrup,  take  off  the  connecting  rod  by  re- 
moving the  two  nuts  at  the  ends  ;  then  slack  the  screw  G,  and  you  will 
be  able  to  screw  or  unscrew  the  end.  To  increase  the  quantity  of  syrup, 
lengthen  the  rod  by  unscrewing  the  end— to  decrease  the  quantity,  screw 
it  closer  in  so  as  to  shorten  the  rod;  then  tighten  up  the  screw  G,  replace 
the  rod  as  before,  and  fasten  it  by  means  of  the  nuts. 

For  certain  purposes  it  may  be  desired  to  have  the  syrup-gauge  sep- 
arate from  the  bottling  machine,  and  the  illustrations  (Fig.  242,  243)  show 
the  gauges  attached  to  proper  supports.  The  bottle  is  placed  upon  the 
plate  and  brought  to  the  filling-head  of  the  gauge  by  means  of  a  treadle. 
A  stroke  of  the  piston  measures  the  syrup  into  the  bottle,  the  quantity 
being  gauged  by  a  pin  in  the  guide. 

Those  gauges  which  are  attached  to  the  bottling-machine  are  the  most 
convenient,  for  they  enable  the  syrup  to  be  measured  into  the  bottle  at 
the  same  time  that  the  bottle  is  charged  with  water.  There  are  various 
forms  of  syrup  gauges  attached  to  the  varying  styles  of  bottling-machines, 
but  all  intended  to  accomplish  the  same,  viz.:  to  accurately  gauge  the  syrup 
in  the  bottle  continously  while  the  process  of  bottling  is  in  progress. 

In  England  there  are  for  rapid  syruping  of  bottles  which  are  being 
filled  with  small  beers,  such  as  ginger  beer,  horehound  beers,  etc.,  various 
apparatus  employed.  This  illustration  (Fig.  244)  shows  an  English 
rapid  syruping  arrangement.  The  action  is  explained  by  the  drawing. 
When  the  bottle  is  put  on  the  tube  it  tilts  the  cup  up  at  the  other  end, 
and  the  syrup  runs  in  from  the  cistern  along  the  tube  into  the  bottle. 
The  cistern  is  of  white  china  ware,  and  is  covered  with  glass,  and  the 
fittings  are  all  silvered,  so  that  cleanliness  is  preserved  throughout. 

A  patent  recently  taken  out  for  an  arrangement  to  keep  syrup  and 
the  flavoring  extracts,  fruit-acids,  colors,  etc.,  separate,  and  combine  them 
in  the  act  of  bottling  or  drawing,  we  do  not  consider  advisable  from  the 
chemical  point  of  view.  This  matter  we  shall  consider  particularly  later 
on  in  the  chapter  of  "  Compound  Syrups." 


BOTTLING    APPARATUS   AND   PRACTICAL   BOTTLING. 


345 


346  A   TREATISE   ON   BEVERAGES. 

It  is  impossible  to  pump  saccharine  beverages  from  a  solution  pan 
through  a  continuous  machine  to  be  impregnated  with  carbonic  acid  gas, 
as  the  mixture  would  froth  so  much  as  to  be  unmanageable  and  there  is 
danger  of  corroding  the  interior  of  the  pump  and  condenser.  Even 
where  the  semi-continuous  or  the  intermittent  system  is  employed,  as 
especially  in  the  United  States,  it  is  decidedly  not  advisable  to  admit  the 
syrup  into  the  fountains  and  mix  and  charge  with  the  water,  as  the  same 
objections  must  be  raised,  although  the  frothing  will  not  be  as  excessive 
as  when  charged  with  a  continuous  machine;  however,  the  same  danger 
of  corroding  the  lining  of  the  fountains  prevails,  and  rapid  bottling 
impossible,  time  being  necessary  to  allow  the  froth  to  subside  before  the 
bottle  is  entirely  filled. 

Exceptions  may  be  made  when  either  the  semi-continuous  or  inter- 
mittent system  is  employed :  when  the  syrup  gauge  is  out  of  order  or  the 
syrup  cans  are  getting  re-lined  and  no  reserve  cans  are  at  hand,  or  in 


FIG.  244.— ENGLISH  SYRUPING  ARRANGEMENT. 

other  cases  of  temporary  necessity.  It  is  even  customary  with  some  of 
the  manufacturers  to  admit  the  syrup  into  the  fountains  regularly,  viz.9 
for  birch  beer,  root  beer,  spruce  beer  and  tonic  beer  and  the  like,  as 
mentioned  under  "  Compound  Syrups,"  and  where  a  properly  lined  foun- 
tain is  employed  and  the  mixed  and  charged  beverage  is  immediately  dis- 
charged, i.e,  bottled,  no  objections  may  be  made.  It  is,  however,  difficult 
or  almost  impossible  to  cleanse  a  fountain  which  has  been  once  used  for 
these  beverages,  so  that  plain  carbonados  can  be  made  in  it  without  ac- 
quiring a  taste  of  the  flavoring.  In  all  other  cases  it  is  necessary  to  insert 
the  needful  charge  of  syrup  into  each  bottle  previously  to  admitting  the 
carbonated  water,  and  practically  in  the  act  of  bottling,  and  for  this  pur- 
pose the  syrup  gauges  and  syrup  pumps  are  employed.  In  former  times 
it  was  done  by  placing  a  number  of  bottles  side  by  side,  and  pouring  the 
requisite  charge  of  syrup  into  each  from  a  measure  or  a  ladle,  but  this 
took  up  too  much  time,  and  was  connected  with  considerable  waste  of 
syrup.  It  may  be  done  yet  where  a  very  limited  business  is  carried  on, 
but  for  practical  purposes  it  would  not  do. 


BOTTLING    APPARATUS    AND    PRACTICAL    BOTTLING. 


347 


Syrup  Receptacles. — These  are  the  necessary  conjunctions  of  the 
bottling  machine  with  syruping  arrangement.  They  contain  the  ready- 
made  and  previously  flavored  syrup  which  feeds  the  syrup  gauge  or  syrup 
pump,  and  is  intended  for  flavoring  carbonated  water.  It  is  necessary  or 
at  least  advisable,  where  different  beverages  by  a  continuous  bottling  pro- 
cess are  being  produced,  to  have  for  each  kind  of  flavored  syrup  a  separate 
syrup  can  or  tank,  which  can  be  quickly  and  without  delay  connected 
with  the  syrup  gauge  and  bottling  machine.  In  Fig.  245  a  syrup  tank 
as  frequently  used  is  represented.  They  are  generally  of  copper  and  tin- 
lined,  or  entirely  of  tin  with  register,  rubber  hose  and  tap. 

This  tank  is  made  of  heavy  copper,  well  lined  with  block-tin;  and 
the  top  edge  is  turned  over  outward,  forming  a  tubular  bead,  which  serves 


FIG.  245.— SYRUP  CAN. 

to  hold  in  place  the  cord  with  which  the  wet  cotton  cloth  for  supporting 
the  filter  paper  is  retained.  The  cock  is  placed  so  low  that  every  drop 
of  syrup  may  be  drawn  off.  Strong  handles  are  provided  for  moving  it, 
and  a  substantial  cover  serves  to  keep  out  dust. 

It  is  highly  important  to  avoid  any  exposure  of  flavored  syrups  to  cop- 
per, lead  or  zinc,  as  its  chemical  action  on  such  metals  results  in  a  con- 
tamination which  not  only  destroys  its  beneficial  effects,  but  renders  it 
positively  noxious.  Ordinary  tin  vessels  should  be  banished  from  the 
bottling  establishment.  Galvanized  iron  tanks  are  unfit  for  syrup  recep- 
tacles, as  the  syrup  would  be  contaminated  by  the  zinc,  which  is  the  coating 
of  such  tanks.  To  secure  perfect  purity  it  is  necessary  to  use  syrup  tanks 
lined  with  good  block  or  sheet  tin,  thus  making  any  contact  of  the  syrup 
with  injurious  metal  absolutely  impossible. 


348  A    TREATISE   ON   BEVERAGES. 

Porcelain-lined  syrup  tanks  or  slate  tanks  or  glass  vessels  are  the  best, 
as  even  tin  will  be  gradually  attacked  by  the  syrup  and  the  citric  and  tar- 
taric  acids  it  contains.  These  slate  tanks  are  supplied  with  three  or 
four  divisions  or  compartments.  They  are  practically  covered  with  glass 
plates  to  keep  the  dust  off.  They  may  also  be  used  as  mixing-tanks  for 
mineral- water  solutions.  The  contents  are  drawn  from  the  cock  at  the 
bottom.  No  metal  faucets  should  be  attached  to  syrup  receptacles; 
faucets  of  glass  or  porcelain  are  the  best. 

Glazed  earthenware  vessels  should  not  be  used,  since  it  is  known  that 
into  their  finish  chemical  compounds,  lead,  etc.,  enter,  which  injuriously 
affect  the  syrups  and  even  destroy  their  flavors. 

To  detect  lead  in  glazed  or  tinned  enameled  vessels,  and  to  make  sure  of 
their  unfitness  as  a  syrup  tank,  proceed  as  follows:  Carefully  clean  them 


Fio.  246.— SLATE  SYRUP  TANK. 

from  grease,  if  necessary  by  application  of  caustic  soda  lye.  Then  apply  a 
drop  of  nitric  acid  or  king  water,  and  heat;  after  cooling  apply  a  drop  of  a 
5  per  cent,  solution  of  iodide  of  potassium  (5  parts  dissolved  in  95  parts 
of  distilled  water).  A  yellow  stain  is  visible  when  lead  is  present. 

In  large  establishments  quite  extensive  arrangements  in  syrup  tanks 
are  necessary,  and  they  are  better  stationary,  connected  with  the  syrup 
making  and  filtering  apparatus  and  by  means  of  tubing  directly  connected 
with  the  bottling  machine,  as  illustrated  under  "  Syrup  Making/'  later  on. 

This  useful  article  (Fig.  247)  is  a  great  saving  of  labor  and  waste.  The 
row  of  unions  A  are  connected  to  the  different  kinds  of  syrup  by  means  of 
tin  pipes  being  attached.  The  pipe'B  goes  to  syrup  union  on  filling 
machine.  By  turning  any  of  the  taps  C  any  kind  of  syrup  is  supplied 
without  any  trouble.  These  junctions  should  be  placed  in  reach  of  the 
bottler,  on  a  suitable  board  or  wall.  They  are  made  of  pure  block  tin  and 
gun-metal,  thickly  tinned  inside  and  out,  and  can  be  supplied  with  any 
number  of  branches. 


BOTTLING   APPARATUS   AND   PRACTICAL   BOTTLING. 


349 


The  connector  (Fig.  248)  is  for  the  purpose  of  enabling  three  to  six 
or  more  syrups  to  be  put  into  the  one  filling  machine  ;  or,  by  turning  it 
over  so  that  the  single  pipe  is  at  the  top,  one  syrup  can  be  drawn  for  sup- 
plying six  or  more  machines,  as  may  be  required. 

Practical  Bottling. — After  the  apparatus  is  properly  charged,  the 
syrup  ready  and  the  bottling  machine  in  order,  also  after  the  corks  have 
been  previously  well  prepared  according  to  the  directions  given  under 
"  Corks, "  proceed  as  follows: 

Place  the  bottle  in  position  as  shown  in  illustration,  and  press  down 
the  foot  lever  until  the  filling  head  is  held  firmly  on  the  mouth  of  the 
bottle,  (on  some  bottling  machines  the  bottle  is  raised  upwards  and  pressed 
against  the  filling  head).  With  the  right  hand  raise  the  hand  lever,  and 


FIG.  247.  —SYRUP  JUNCTION. 


FIG.  248.— SYRUP  CONNECTOR. 


place  with  the  left  the  cork  evenly  in  the  cylinder,  drive  the  cork  about 
halfway  through  the  filling  head  and  hold  it  there  in  order  to  close  the 
mouth  of  the  cylinder  tightly;  with  the  left  hand  on  the  syrup -gauge 
lever,  make  one  stroke,  holding  open  until  the  bottle  fills,  thus  injecting 
the  required  amount  of  syrup  into  the  bottle  and  allowing  it  to  be  filled 
with  the  beverage.  The  syrup  gauge  is  previously  set  to  gauge  exactly 
the  required  amount  of  syrup.  Then  push  back  the  gauge  lever  to  its 
place,  at  the  same  time  driving  the  cork  into  the  bottle  with  the  hand 
lever.  Release  the  foot  lever  sufficiently,  allowing  the  bottling  cylinder 
to  rise,  meanwhile  holding  down  the  cork  with  the  hand  lever,  and  put 
the  wire  fastener  securely  over  the  cork,  when  the  foot  may  be  taken  from 
the  treadle  and  the  bottle  removed  from  the  machine. 

In  bottling  plain  waters,  some  syrup  gauges  allow  to  disconnect  the 


350  A   TREATISE   ON   BEVERAGES. 

rod  from  the  lever  of  syrup  gauge,  to  disconnect  the  pump,  and  a  plain 
cock  may  then  be  used  instead. 

The  air  or  escape  valve  of  filling  head,  through  which  the  air  naturally 
contained  in  the  empty  bottles  escapes  and  is  forced  out  by  the  pressure 
of  the  carbonated  water,  should  be  set  to  allow  the  escape  of  the  com- 
pressed air  at  the  required  bottling  pressure,  without  wasting  the  bev- 
erage. Be  sure  that  it  is  not  screwed  up  so  tight  as  to  pre- 
vent its  opening  while  filling,  to  let  the  air  pass  out.  To 
put  the  wire  over  the  cork  on  bottling  stands  where  the  bot- 
tie  is  raised  upwards  and  pressed  against  the  filling  head, 
ELASTIC  PACKING,  ease  Up  on  ^he  treadle,  and  at  the  same  time  follow  the  cork 
with  the  plunger  until  the  treadle  brings  up  solid  on  the  base,  which  will 
give  plenty  of  room  to  arrange  the  wire.  It  is  recommended  to  use  a 
little  lard  on  the  passage  way  of  the  cork  while  a  bottling  machine  is  new, 
until  it  gets  smooth  by  passing  of  the  corks.  The  elastic  packing  in  the 
filling  head  of  the  bottling  machine  has  to  be  renewed  whenever  a  leak- 
age is  visible.  The  ragged  edges  of  some  bottles  and  continuous  bottling 
will  wear  it  out. 

If  a  bottle  requires  more  syrup  than  a  gauge  throws  at  one  time,  say 
four  ounces,  throw  twice,  each  time  two  ounces. 

To  operate  with  bottling  attachments  for  Hutchinson's  Stoppers,  the 
following  directions  are  given  : 

To  fill  the  Bottles  with  a  Plain  Hook: — Place  the  bottle  under  the 
cylinder  ;  catch  the  hook  in  the  stopper  ;  then  lower  the  cylinder  to  the 


FIG.  250. — AUTOMATIC  ROD. 

bottle ;  open  the  syrup  and  water  gauge ;  when  filled,  close  the  syrup 
gauge,  draw  up  the  stopper,  and  raise  the  cylinder.  The  bottle  is  filled. 

To  Bottle  with  Automatic  Rod: — Place  the  bottle  under  the  cylinder  ; 
lower  the  cylinder  to  the  bottle  ;  open  syrup  and  water  gauge  ;  when  filled, 
shut  off  the  syrup  gauge, 'lower  the  rod,  and  pull  up  and  the  bottle  is 
filled. 

To  Bottle  with  Guide  Hook: — Put  the  bottle  under  the  cylinder  ;  lower 


FIG.  251.— GUIDE  HOOK. 

the  cylinder  upon  the  bottle;  open  syrup  and  water  gauge;  when  filled, 
shut  off  syrup  gauge;  lower  hook,  and  pull  it  up  again,  and  bottle  is 
filled  and  stopper  closed.  Always  turn  guide  towards  the  operator  put- 
ting in  and  taking  out  bottles. 

When  it  is  desired  to  feed  two  or  more  bottling  machines  at  the  same 
time  from  one  fountain,  distributing  cylinders  of  copper  or  iron  are  em- 


BOTTLING    APPARATUS    AND    PRACTICAL    BOTTLING. 


351 


ployed.  Such  cylinders,  which  must  also  be  well  tin-lined,  are  designed 
to  be  suspended  from  the  ceiling  near  the  benches,  thus  avoiding  long 
hose-connections  and  be  out  of  the  way.  These  cylinders  equalize  the 
pressure  for  all  attached  bottling  machines,  and  are  a  great  convenience 
in  any  large  bottling  establishment. 

This  (Fig.  253)  is  another  device  for  the  same  purpose.  It  saves  a 
multiplicity  of  pipes  from  condensing  cylinders  to  various  filling  machines, 
and  at  the  same  time  enables  a  mineral-water  manufacturer  to  use  any 
one,  two,  or  three  cylinders,  either  combined  or  separate,  to  any  or  more, 
up  to  six  filling  machines,  by  the  simple  turning  'of  the  taps  marked  A, 
B,  C.  The  pipes  D  being  in  direct  communication  with  the  filling  ma- 
chine, and  the  unions  A,  B,  C,  with  the  condensing  cylinders,  the  con- 


FIG.  252.— DISTRIBUTING  CYLINDER. 


FIG.  253 — MULTIPLIER. 


tents  say  of  three  different  kinds  can  be  instantly  diverted  to  any  one  or 
all  of  the  filling  machines.  This  apparatus  can  be  fixed  to  any  number 
of  cylinders  and  filling  machines. 

For  the  safety  of  the  operator,  to  protect  him  against  injury  from  the 
glass  fragments  of  bursting  bottles,  safety  screens  are  attached  to  the 
bottling  machines  as  seen  in  the  illustrations.  Instead  of  them,  or  even 
besides,  wire  bottle-screens  are  used,  especially  where  beverages  under 
high  pressure  in  pint  or  quart  bottles  are  to  be  filled,  and  their  employ- 
ment affords  greater  safety  or  protection.  •  These  bottle  screens  are  made 
of  steel  wire,  well  tinned,  and  are  strong  and  durable.  Other  appliances 
for  protection  and  safety  for  face  and  eye  are  wire  masks  and  wire  eye- 
protectors;  for  hands  " bottling  gloves"  are  used.  When  a  moderate 
and  standard  pressure  is  maintained  for  ordinary  bottling  the  safety  screens 
attached  to  the  bottling  machines  afford  all  the  protection  that  is  neces- 


352 


A   TEEATISE   ON   BEVERAGES. 


sary ;  for  bottling  highly  charged  beverages  in  large-sized  bottles,  it  is 
well  to  care  for  additional  protection  by  employing  the  other  appliances. 

Bottling  Pressure. — The  usual  pressure  to  bottle  at  should  not 
exceed  60  to  80  Ibs.  for  saccharine  beverages.  Plain  soda  waters  are  fre- 
quently bottled  at  from  80  to  100  Ibs.,  syphons  at  from  120  to  140  Ibs.  of 
pressure.  Carbonated  beverages  going  to  hot  climates  should  not  be 
charged  higher  than  30  to  45  Ibs.;  but  the  liquid  must  be  thoroughly 
agitated  to  impregnate  it  with  gas.  No  greater  mistake  is  made  by  bot- 
tlers than  when  they  attempt  to  charge  their  beverages  with  an  excessive 
high  pressure,  as  explicitly  demonstrated  and  explained  under  "  Carbonic 
Acid  Gas."  They  are  in  error  when  they  attempt  to  estimate  the  pounds 
of  gas-pressure  at  which  their  goods  are  bottled  by  the  figures  the  gauge 
may  register.  The  gauge  may  register  a  certain  figure,  indicate  the  pro- 


FIQ.  255.— WIRE  MASK. 


FIG.  254.— WIRE  BOTTLE  SCREEN. 


FIG.  256.— WIRE  EYE  PROTECTOR. 


per  pressure  within  the  apparatus,  but  the  gas-pressure  in  the  bottles,  a^ 
we  know  already  from  the  experiment  made  and  shown  in  the  interesting 
table  appended  in  the  Chapter  on  Carbonic  Acid  Gas,  is  usually  less  than 
half  what  is  confidently  stated .  A  careful  test  reveals  the  fact  that  the 
average  pressure  in  carbonated  beverages  is  about  56  pounds  per  square 
inch  when  filled  from  cylinders  at  a  pressure  of  145  pounds  per  square 
inch.  When  filled  from  cylinders  in  which  the  carbonated  water  is  at  a 
pressure  of  100  pounds,  the  pressure  on  the  bottle  is,  on  an  average, 
nearly  49  pounds  per  square  inch.  The  pressure  in  the  champagne 
bottles  during  fermentation  reaches,  and  in  some  cases  exceeds,  a  pressure 
of  seven  atmospheres,  or  an  average  of  about  105  pounds  per  square  inch. 
It  is  not  necessary  to  have  a  heavy  pressure  on  if  the  cylinder  is 
kept  cool.  The  water  will  only  absorb  a  certain  quantity  of  gas ;  over 
that  the  gas  is  not  in  solution,  and  of  no  utility  whatever,  except  to  burst 
bottles.  In  warm  weather  the  cylinder  should  be  kept  cool  by  wet  cloths 
and  cold  water  dashed  on  frequently. 


II 


BOTTLING    APPARATUS    AND    PRACTICAL    BOTTLING.  353 

Complaints  of  the  bursting  of  bottles  are  frequent.  This  is  due  to 
overcharged  or  badly  annealed  or  cracked  bottles,  and  they  burst  nearly 
always  in  the  process  of  bottling,  as  it  is  at  that  moment  that  the  greatest 
pressure  is  inflicted  upon  them.  The  exploding  of  bottles  afterwards  is 
partly  due  to  the  same  cause,  but  also  to  changes  in  temperature  and  rough 
treatment  while  on  transportation  and  other  similar  causes. 

Accidents  not  infrequently  happen,  and  such  of  a  most  painful  char- 
acter are  known,  and  the  carbpnator  can  guard  against  them  by  properly 
charging  and  bottling  his  beverages. 

Testing  Carbonated  Beverages.— A  requisite  for  bottling  is  a  test 
gauge.  This  is  an  instrument  for  ascertaining  the  pressure  of  gas  in  the 
bottles  filled  with  carbonated  waters,  after  they  are 
corked,  in  order  to  check  the  work  of  the  bottlers,  and 
also  to  test  the  beverages  of  different  makers.  By  this 
gauge  an  employer  has  it  in  his  power  to  ascertain  if  the 
bottler  is  keeping  correct  pressure  in  the  bottles,  also 
to  see  if  the  same  class  of  drinks  are  alike.  It  is  easily 


FIG.  257.— TESTING  GAUGE  FOR          FIG.  258.— TESTING  GAUGE  FOR  PATENT  STOPPER  BOTTLES. 
CORKED  BOTTLES. 

attached  to  a  bottle  by  a  screw  for  penetrating  the  cork,  provided  with  a 
small  cock  and  union. 

The  gauge  is  used  in  the  following  manner:— To  test  a  bottle,  first 
insert  the  point  on  the  end  of  the  screw  to  penetrate  the  cork  for  the  screw 
to  follow,  pass  the  screw  entirely  through  the  cork,  and  the  point  will 
fall  out  to  the  bottom  of  the  bottle,  leaving  the  passage  through  the  cork 
clear  ;  attach  the  gauge  by  the  small  union  and  turn  the  cock,  to  let  the 
pressure  into  the  gauge.  Thirty-five  to  fifty  Ibs.  is  a  good  general  average 
pressure  for  all  beverages. 

Fig.  258  is  a  device  for  being  attached  to  the  above  pressure  gauge 
and  used  when  testing  the  pressure  in  patent  bottles.  The  under  part  of 
the  tongs  is  shaped  like  a  fork  :  this  is  placed  under  the  ring  or  neck  of 
the  bottle,  when,  by  compressing  the  handle,  the  plug  on  upper  part  will 
be  brought  on  to  the  top  of  the  stopper  in  the  bottle,  and  so  force  it 
away  from  its  seat  •  the  pressure  can  now  be  noted,  and  by  reversing  the 
23 


354  A  TREATISE  ON  BEVERAGES. 

bottle  the  tongs  can  "be  taken  off,  the  stopper  will  take  its  seat,  and  the 
bottle  be  again  closed. 

Expelling  of  Air  in  Bottling. — When  a  bottle  of  carbonated  water 
contains  air,  a  portion  of  the  contents  is  ejected  with  violence  when  the 
bottle  is  opened  ;  it  also  prevents  good  carbonating  with  the  gas.  By  a 
careful  method  of  charging  and  bottling  this  can  be  entirely  avoided. 
The  air-escape  valve  on  the  filling  head,  when  properly  adjusted,  is  an 
excellent  device  for  letting  escape  the  compressed  atmospheric  air  from 
the  bottle.  But  by  the  usual  method  of  bottling,  the  bottle  to  be  filled 
is  placed  under  the  filling  head  and  the  carbonated  water  forced  in.  The 
air-escape  valve  is  seldom  regulated,  and  when  the  pressure  in  the  bottle 
prevents  any  more  liquid  flowing  in,  the  treadle  is  raised  several  times, 
and  the  accumulated  air  and  gas  allowed  to  rush  out ;  it  is  then  replaced 
securely  under  the  nipple  and  filled  up.  In  this  way  the  water  is  bound 
to  contain  a  very  great  deal  of  air,  and  beverages  containing  ferrous  com- 
pounds are  sure  to  become  turbid. 

This  method  of  bottling  is  decidedly  a  wrong  one,  and  should  be  dis- 
carded, as  there  are  only  disadvantages  connected  with  it  and  not  a  single 
advantage  gained.  The  fast  bottling  which  it  is  claimed  this  method 
affords  is  no  advantage  compared  with  the  great  errors  included  in  it. 

When  the  pressure-regulating  valves,  now  attached  to  almost  every 
apparatus,  and  the  air-escape  valve  on  filling  head  are  properly  regulated, 
and  the  proper  attention  is  paid  to  them  and  to  the  whole  process  of 
bottling,  tliis  careful  method  of  bottling  will  allow  to  bottle  just  as  fast, 
the  product  will  be  improved  and  no  gas  nor  liquid  be  lost.  A  great 
error  is  also  made  by  some  manufacturers,  who  work  with  the  English 
continuous  system,  and  we  saw  it  not  long  since  in  a  leading  estab- 
lishment in  New  York,  viz. :  to  connect  the  air-escape  valve  (or  waste 
valve,  as  some  call  it)  of  the  bottling  machine  by  means  of  a  rubber  hose, 
with  the  gasometer,  to  save  the  waste  of  gas  !  It  is  evident  that,  although 
some  gas  will  unavoidably  be  mixed  with  it,  the  most  part  of  that  "  waste  " 
is  compressed  air  forced  out  from  the  empty  bottles  or  syphons  while 
being  refilled,  and  the  presumably  unadulterated  and  pure  gas  in  the 
gasometer  is  thus  spoiled  and  the  balance  of  the  liquid  charged  with  air- 
laden  gas.  And  this  is  done  for  the  sake  of  saving  a  trifling  waste  of  gas! 

Sanitary  Condition  of  Bottling  Establishment.— A  chief  point 
in  establishing  a  mineral-water  factory  is  the  selection  of  a  suitable  build- 
ing in  which  to  carry  on  the  manufacturing  of  carbonated  beverages. 
The  general  plan  and  arrangement  of  a  mineral-water  factory  must  be 
such  that  ventilation  and  cleanliness  can  always  be  secured  ;  bad  smells 
from  any  cause  should  be  an  impossibility;  all  water-ways,  drains,  etc., 
should  communicate  with  the  outlets  to  sewers  outside  the  buildings, 
and  be  well  trapped ;  any  drains  in  the  factory  should  be  closed  with 
movable  coverings,  so  as  to  admit  of  their  being  well  cleaned  and  swept 


, 


BOTTLING  APPARATUS  AND  PRACTICAL  BOTTLING     355 

out.  Wood  flooring,  or  anything  likely  to  hold  moisture  or  dampness,  is 
unfit;  stone  paving  is  preferable  to  bricks  or  concrete.  No  dust  should 
be  allowed  to  accumulate  on  the  walls  or  floors;  and  a  current  of  fresh 
air  should  always  pass  through  the  parts  of  the  building  devoted  to  the 
more  important  parts  of  the  work.  A  plentiful  supply  of  water  for  rins- 
ing and  washing  and  the  most  scrupulous  cleanliness  is  indispensable,  and 
this  fact  cannot  be  too  strongly  insisted  upon.  Any  place  likely  to  give 
off  effluvia,  such  as  stables  or  closets,  must  be  kept  as  far  away  as  pos- 
sible. The  interior  of  tne  bottling  room  must  be  thoroughly  fitted  to 
protect  the  beverages  from  contaminating  influences. 

Suggestions. — The  secret  of  incorporating  carbonic  acid  gas  and 
water,  and  flavoring  the  liquid  with  pleasant  and  wholesome  substances 
and  making  it  a  healthy  beverage  for  consumption,  is  learned  by  intelli- 
gent application. 

We  think  it  would  be  to  the  advantage  of  the  trade,  as  well  as  to  the 
consumer,  if  some  legislative  enactment  could  be  passed,  so  as  to  prevent 
this  trade  being  carried  on  either  by  ignorant  or  unskilled  persons,  or  by 
those  whose  notions  of  profit  are  of  greater  importance  than  the  sanitary 
considerations  necessary  for  conducting  a  manufacture  which  is  so  in- 
timately associated  with  our  daily  wants. 

Storage  and  Shipment  of  Carbonated  Beyerages.— -When  car- 
bonated beverages  are  prepared  for  storage  they  must  be  made  and  bottled 
with  extra  care. 

The  storage  room  should  always  have  a  normal  temperature  ;  in  sum- 
mer sufficiently  cool,  in  winter  not  exposed  to  cold.  The  temperature  of 
the  storage  room  should  not  differ  much  from  that  in  the  bottling  room. 
Bottles  in  storage  burst  more  frequently  soon  after  they  have  been  filled, 
therefore  care  should  be  taken  to  reduce  the  temperature  and  thereby 
the  pressure  in  the  bottles  just  particularly  at  that  time.  The  pressure 
in  the  bottle  is  quite  a  considerable  one,  as  the  following  figures,  taken 
from  Dr.  HirscVs  table,  will  show.  It  is  about  two  Ibs.  per  cubic  centi- 
meter for  every  atmospheric  superpressure  (that  is,  for  every  indicated 
15  Ibs.  of  pressure);  he  calculates  that  the  inner  surface  of  the  bottom 
of  a  bottle  of  about  675  grammes  contents,  measures  about  40,  the  sides 
310,  the  shoulder  35,  the  neck  20  cubic  centimeters.  At  3  atmosphere? 
(45  Ibs.)  the  pressure  would  be 

Upon  the  inner  side  of  the  bottom    about     .         .          240  pounds. 
"       "       "  "     sides  "         .         .         1860       " 

"       "       "          "    shoulder     "         .         .          210       " 
"       «          "     neck  "  120       " 


1TT1    • 


altogether  "         .         .         2430 

While  the  under  surface  of  the  cork  according  to  size  stands  about  12  to 
20  Ibs.  of  pressure. 


356 


A   TREATISE   ON    BEVERAGES. 


Any  rise  of  temperature  causes  an  increase  of  pressure  in  the  closed 
bottle,  and  any  lowering  temperature  a  reduction  of  that  pressure.  The 
expansion  of  carbonic  acid  at  temperature  variations  is  expressed  in 
figures  thus: 

At  usual  atmospheric  pressure,         .  ...     0.00370. 

At  a  pressure  of  five  atmospheres  for  1°  0.  nearly,   .         .     0.0040. 

The  difference  caused  in  variations  of  temperature  may  amount  to  £ 
atmosphere  (8  Ibs.)  and  over  within  the  closed  bottle. 

Bottle  racks,  as  represented  later  on,  or  similar  arrangements,  are 
practical  contrivances  in  storing  bottled  beverages,  combining  safe  storage 
with  convenience. 

For  storage,  and  especially  for  shipping  bottled  beverages,  the  elastic 
wood  fibre  or  the  corrugated  packing  or  wrappers  contribute  to  safer 


FIG.  259.— ELASTIC  WOOD  FIBHE  PACKING. 

shipment  and  lessening  of  breakage.  The  above  illustrations  explain 
the  services  to  which  it  may  be  advantageously  employed.  This  wood 
fibre  packing  is  manufactured  from  elastic  wood  fibre,  is  very  flexible, 
can  be  made  in  any  shape  or  size,  is  of  light  weight,  neat  in  appearance 
and  not  liable  to  breakage.  The  wrapper  for  single  bottles  consists  of  a 
square  of  packing  of  any  desired  size,  which  is  placed  in  a  sheet  of  ordi- 
nary wrapping  paper  larger  than  the  packing.  The  outer  edge  of  the 
latter  has  a  coating  of  mucilage,  which  it  is  only  necessary  to  moisten 
before  folding.  When  the  bottle  is  rolled  up  the  ends  of  the  wrapping 
paper  are  turned  in.  Cardboards  in  various  shapes,  rolls,  etc.,  are  also 
employed  for  wrapping  bottles. 

Straw-covers  are  the  most  familiar  ones,  and  have  ever  been  used  for 
wrapping  champagne  or  other  wine  bottles.  They  are  equally  adapted 
for  shipping  fruit-champagnes  or  any  other  kind  of  carbonated  beverage 
that  is  intended  for  export. 


BOTTLING   APPARATUS   AND    PRACTICAL   BOTTLING. 


357 


Boxes  and  Crates. — For  containing  and  transporting  bottles  of  car- 
bonated beverages  boxes  or  crates  are  required.  They  should  be  of  con- 
venient size,  strong  and  durable  but  light,  and  divided  into  partitions 


FIG.  260.— STRAW  COVERS  FOR  BOTTLES. 


for  conveniently  placing  each  bottle.  False  bottoms  are  required  for 
neck  downwards,  to  prevent  the  bottles  touching  bottom.  It  is  especially 
important  to  place  cork-stoppered  bottles  neck  down,  to  keep  the  cork 


FIQ.  261. — SHIPPING  CRATE. 


always  in  moisture  by  the  liquid,  otherwise  it  would  dry  out  and  a  con- 
siderable loss  of  gas  would  be  the  consequence.  Various  styles  of  boxes 
and  crates  for  home  trade  and  shipment  are  employed. 


358 


A    TREATISE  ON   BEVERAGES. 


The  partitions  of  the  boxes  or  crates  must  be  made  so  deep  that  the 
bottles  cannot  knock  together,  and  that  the  bottles  are  always  below  the 
top  of  the  boxes.  The  shipping  crates  should  be  closed  by  spring  locks 
or  other  suitable  means  to  prevent  their  getting  opened  while  on  their 
way,  but  to  allow  their  being  opened  easily  at  their  place  of  destination 


FIG.  262.— DELIVERY  Box. 


without  using  violent  means,  as  chisel,  etc.,  and  thus  break  the  locks  and 
spoil  the  crate. 

Closed  or  tight  bottoms  of  crates  should  have  suitable  openings  to 
allow  the  contents  of  burst  bottles  to  flow  off  and  allow  some  ventilation. 
The  boxes  and  crates  employed  in  the  manufacture  of  carbonated  bever- 
ages are  usually  transported  in  special  wagons,  made  and  designed  for  the 
purpose. 


CHAPTER  XIX. 

BOTTLES  AND  BOTTLE-WARE. 

Good  Bottles  Necessary. — Glass  and  its  Components. — Etching  on  Glass.-— 
Writing  on  Glass. — Action  of  Water,  Acids  and  Alkalies;  Poor  Bottles 
Easily  Attacked. — Colored  Bottleware;  Deleterious  Effect  of  Light  upon 
Beverages;  Desirable  Colors  for  Bottles.— Testing  Bottles.— Size  of  Bot- 
tles.— Protection  for  Marked  Bottles. 

Good  Bottles  Necessary. — As  the  means  of  dispensing  the  various 
manufactured  beverages,  there  is  the  necessity  of  having  effective  bottles 
for  the  different  purposes  for  which  they  are  required,  and  this  is  next  in 
importance  to  having  effective  machinery  for  the  manufacture  of  the  con- 
tents. It  is  not  only  that  they  must  have  the  necessary  points  to  make 
them  retain  the  gaseous  properties  in  the  waters — which  are  known  only 
to  the  technicalist — but  they  must  be  appreciated  by  the  public,  as  con- 
sumers of  the  drinks.  This,  after  all,  is  the  main  point,  as  it  is  not 
merely  the  saving  of  corks  and  time  in  filling  that  has  to  be  considered. 

Glass  and  its  Components. — Glass  is  an  amorphous  substance  (that 
is,  of  no  regular  shape  or  form),  hard  and  liable  to  break  at  ordinary  tem- 
peratures, liquid  or  plastic  at  a  high  temperature,  transparent  or  translu- 
cent, white  or  colored,  having  a  peculiar  brilliant  and  smooth  fracture, 
called  "vitreous."  It  is  composed  of  silica  with  some  of  the  following 
bases :  Potash,  soda,  lime,  magnesia,  lead,  iron  and  alumina.  Several 
kinds  of  glass  are  known,  such  as  window  and  plate  glass,  flint,  white 
and  bottle  glass,  made  up  in  different  proportions  of  sand,  soda,  potash, 
lime,  red  lead,  etc.  Bohemian  glass,  used  in  the  making  of  ordinary  and 
fine  hollow  ware,  is  a  silicate,  with  potash  and  lime  base.  It  contains, 
like  all  other  kinds  of  glass,  a  small  quantity  of  alumina  from  the  pots 
and  oxide  of  iron  from  the  impurities  contained  in  the  materials  used. 
Potash  is  often  replaced  by  soda,  owing  to  the  lower  cost  of  the  latter. 

Bottle  glass  contains — besides  silica — soda  or  potash,  lime,  magnesia, 
alumina,  and  oxide  of  iron.  Flint  glass,  or  crystal,  is  known  as  a  glass 
with  a  base  of  lead  potash.  This  denomination,  however,  is  not  accepted 
by  all  nations,  as,  in  Bohemia,  lime-glass  used  for  fine  table  ware  is  known 
as  crystal.  Glass  used  for  optical  purposes,  with  a  great  density,  owing 
to  the  lead  it  contains,  is  called  flint.  Strass  is  another  variety  of  lead 
glass,  used  for  making  imitations  of  diamonds  and  precious  stones. 


360  A    TREATISE    ON    BEVERAGES. 

Enamels  contain,  besides  lead,  oxide  of  tin  or  arsenious  acid.  Colored 
glasses  are  produced  by  using  various  metallic  oxides,  charcoal  or  sulphur. 
Oxide  of  manganese  is  introduced  to  correct  the  green  coloration  of  glass 
by  giving  it  a  purple  tint.  In  larger  proportions  it  produces  various 
colored  glasses. 

Glass  at  a  white  heat  becomes  almost  as  liquid  as  water,  but  when 
cold  is  quite  rigid;  however,  at  a  cherry-red  heat  it  is  plastic  and  malle- 
able. This  property  of  glass  enables  the  blower  to  work  with  facility. 
At  the  cherry-red  heat  it  is  plastic  enough  to  be  blown  by  means  of  a 
pipe  and  shaped  with  tools.  When  it  becomes  rigid  by  cooling  it  may 
be  reheated  and  worked  until  the  proper  shape  is  obtained.  Glass  rolled 
on  a  metallic  table  is  made  into  plates ;  by  blowing  it  into  a  mold  all 
kinds  of  bottles  are  made.  By  pressing  the  plastic  mass  by  means  of  a 
press,  plunger  and  metallic  mold,  glass  can  be  shaped  into  all  kinds  of 
wares.  By  means  of  the  glass-blower's  lamp  this  material  can  be  drawn 
into  very  fine  threads  and  reeled  up  like  ordinary  thread.  Glass  can 
also  be  reduced  to  almost  impalpable  threads,  as  fine  as  filaments  of 
cotton,  by  means  of  a  steam  or  air  blast  acting  upon  a  very  fine  stream 
of  molten  glass.  Glass  is  a  bad  conductor  of  heat,  and  when  heated  and 
suddenly  cooled  flies  to  pieces.  While  being  worked  it  cools  very  rapidly 
by  the  action  of  the  ambient  air  ;  it  becomes  necessary  to  correct  this  de- 
fect by  annealing.  This  operation  consists  in  carrying  the  glass  objects 
when  still  hot  to  a  special  furnace,  where  they  are  reheated  to  a  low 
cherry-red,  and  gradually  and  slowly  cooled. 

Etching  on  Glass. — Etching  is  done  by  hydrogen  fluoride,  the  pow- 
erful corrosive  acid  obtained  by  heating  spar  or  cryolite  with  sulphuric 
acid.  Glass  was  thus  etched  by  Schwankhart,  of  Nuremberg,  about  1860, 
and  the  acid  itself  was  obtained  and  investigated  by  Scheele  a  few  years 
later.  The  glass  is  covered  with  some  substance,  such  as  wax  or  pitch, 
upon  which  the  acid  will  not  act,  and  the  required  lines  are  scratched 
with  a  needle  through  the  wax  to  the  surface  of  the  glass.  The  whole  is 
covered  with  a  solution  of  hydrogen  fluoride,  or  exposed  to  acid  vapor, 
when  the  parts  unprotected  by  wax  are  eaten  away  more  deeply  the  longer 
they  are  exposed  to  the  action. 

Writing  on  Glass.— A  preparation  for  writing  on  glass  called  "  Dia- 
mond Ink  "  is  made  by  mixing  barium  sulphate,  three  parts  ;  ammonium 
fluoride,  one  part;  and  sulphuric  acid  a  quantity  sufficient  for  decompos- 
ing the  ammonium  fluoride,  and  making  the  mixture  of  a  semi-fluid  con- 
sistency. The  mixture  should  be  prepared  in  a  leaden  dish,  and  is  best 
kept  in  a  gutta  percha  or  a  leaden  bottle.  It  is  to  be  used  with  a  common 
pen,  and  at  once  etches  a  rough  surface  on  the  parts  of  the  bottle  it  comes 
in  contact  with. 

Action  of  Water,  Acids  and  Alkalies;  Poor  Bottles  Easily  At- 
tacked.— Water  at  ordinary  temperature  and  under  ordinary  contact  with 


BOTTLES   AND   BOTTLE- WARE.  361 

glass  has  but  a  slight  or  no  perceptible  effect.  An  increase  of  temperature 
and  of  surface  of  contact,  however,  tends  to  augment  the  dissolving  action 
of  water.  The  composition  of  glass  has  a  manifest  influence  upon  its 
solubility.  Where  glass  contains  an  excess  of  alkali  it  is  more  apt  to  be 
altered  by  the  action  of  water,  while  glass  containing  a  predominant 
earthy  silicate  is  freer  from  attack.  A  peculiar  purple  coloration  is 
often  noticed  in  panes  of  glass  in  .places  exposed  to  dampness.  This  is 
explained  by  the  action  of  water  being  in  contact  with  the  surface  of  glass 
for  more  or  less  time,  producing  a  solvent  action  upon  the  alkali  contained 
in  the  glass.  If  the  surface  of  such  a  glass  is  rubbed,  small  thin  pellicles 
will  be  detached  ;  they  are  composed  of  earthy  silicates,  the  alkaline  sil- 
icate having  disappeared.  When  the  action  is  continued  for  a  long  period, 
the  peculiar  iridescent  coloration  increases.  According  to  Newton,  this 
coloration  is  the  result  of  the  reflection  of  light  upon  the  thin  pellicles 
or  pieces  which  become  somewhat  separated  from  the  main  body  of  the 
glass.  The  following  analysis  shows  plainly  the  action  of  water  upon 
glass : 

Part  remain-          Part  having 
ing  intact.  been  altered 

Silica 59.2  48.8 

Alumina  .        ....      x ..  5.6  3.4 

Lime  .  .        .                 .        ...        .7.0  11.3 

Magnesia  .......  1.0  6.8 

Oxide  of  iron 2.5  11.3 

Soda   .                          21.7  0.0 

Potash 3.0  0.0 

Water  0.9  19.3 


100.00  100.9 

All  glass  when  reduced  to  powder  is  subject  to  the  influence  of  water, 
and  gradually  absorbs  carbonic  acid  in  such  a  quantity  as  to  show  quite 
an  effervescence  in  contact  with  acids.  Powdered  glass  boiled  in  water 
in  contact  with  carbonic  acid  absorbs  this  gas  in  a  few  minutes  and  pro- 
duces an  instantaneous  effervescence  in  acids.  Powdered  glass  kept  in 
boiling  water  for  several  hours  with  sulphate  of  lime  produces  a  notable 
quantity  of  sulphate  of  soda.  All  glasses  reduced  to  powder  will  bring 
back  the  blue  color  of  test  papers  colored  red  ;  it  is  owing  to  their  altera- 
tion by  the  absorption  of  water.  Glass  made  with  soda  is  subjected  to  a 
different  alteration  from  that  made  with  potash. 

Soda  glass  continues  to  become  iridescent  with  time,  sometimes  to 
such  an  extent  as  to  appear  to  be  colored  glass,  and  small  pellicles  grad- 
ually become  detached.  The  same  peculiarity  has  been  noticed  in  ancient 
glass  dug  from  the  earth,  and  the  iridescent  coloration  is  attributed  to 


362  A    TREATISE   ON   BEVERAGES. 

decomposition  by  water.  Potash  glass  is  affected  by  water  in  producing 
small  crystals  upon  its  surface.  This  deposit  of  crystals  depolishes  glass, 
renders  it  rough,  and  seems  to  have  covered  the  surface  with  a  multitude 
of  small  cracks.  These  cracks  appear  to  be  the  result  of  the  small  crys- 
tals acting  upon  the  surface  of  the  glass  in  a  manner  similar  to  that  of 
cutting  with  a  diamond.  Flint  and  crown  glass,  for  the  particular  pur- 
poses they  are  intended,  are  manufactured  with  a  large  proportion  of  al- 
kalies. This  excess  has  the  tendency  to  make  them  damp  on  the  surface, 
to  make  them  lose  their  transparency,  and,  with  time,  to  alter  their 
shape.  Crown  glass  disks,  piled  one  upon  another,  have  been  known  to 
become  cemented  quite  firmly  together  ;  this  is  caused  by  the  silicate  of 
potash  they  contain  in  excessive  quantity  attracting  the  dampness  of  the 
atmosphere. 

To  illustrate  the  action  of  water  upon  glass  under  pressure  and  tem- 
perature, some  glass  tubes  were  taken  and  subjected  to  a  temperature  of 
572  degrees  in  contact  with  water.  The  result  transformed  the  glass  into 
a  fibrous  matter  resembling  Wallastonite  (silicate  of  lime).  Ordinary 
flint  glass  is  affected  by  long  boiling  in  water.  Thus  it  will  be  seen  that 
manufacturers  who  may  be  tempted  to  produce  glass  with  an  excess  of  al- 
kali, in  order  to  save  fuel  in  melting,  are  exposed  to  produce  an  inferior 
quality,  which,  after  a  comparatively  short  time,  will  show  the  peculiar 
objectionable  iridescent  coloration.  This  coloration,  however  much 
prized  in  fancy  articles,  is  very  obnoxious  in  window  and  plate  glass. 
Glasses  made  of  silica  and  alkali  alone  are  incapable  of  permanently  re- 
sisting the  action  of  water.  The  addition  of  lime  or  oxide  of  lead  appears 
to  be  necessary  to  give  them  this  quality.  Pulverized  glass  in  contact 
with  hydrochloric  acid  diluted  with  hot  water,  or  even  at  ordinary  tem- 
perature, is  easily  attacked.  The  same  effect  takes  place  with  lead  glass, 
the  dissolution  being  in  contact  with  hydrosulphuric  acid. 

Bottle  glass  being  made  with  a  large  proportion  of  bases,  in  order  to 
produce  a  cheap  glass,  is  very  easily  attacked  by  acids.  If  a  bottle  is 
filled  with  strong  sulphuric  acid,  after  a  certain  time  small  concretions 
of  sulphate  of  lime  will  appear,  while  alumina  and  the  alkali  will  be  dis- 
solved in  the  acid.  Silica  will  fall  to  the  bottom  in  the  form  of  a  jelly. 
Many  bottles  are  attacked  by  the  concentrated  mineral  acids,  but  resist 
the  action  of  these  acids  diluted.  Some  bottles  are  even  attacked  by  the 
bitartrate  contained  in  wine,  and  decompose  it  and  impart  to  it  the  taste 
of  ink,  also  destroying  its  color.  It  has  been  ascertained  that  few  bottles, 
if  even  made  of  a  superior  quality  of  glass,  resist  the  action  of  wine  in 
course  of  time.  The  discoloration  of  wines  is  .attributed  to  the  formation 
of  a  lake  made  up  of  gelatinous  silica  and  the  coloring  matter  of  wine. 
Certain  white  wines  will  sometimes  turn  black  when  exposed  to  the  air 
even  for  a  few  moments.  These  wines  contain  tannin,  which,  under  the 
influence  of  a  small  quantity  of  iron  extracted  from  the  glass  when  ex- 


BOTTLES    AND    BOTTLE- WARE. 


363 


posed  to  the  air,  form  a  trace  of  tannate  of  peroxide  of  iron,  the  coloring 
matter  of  ink. 

Certain  bottles  are  rapidly  attacked  by  acid  liquors.  Champagne 
bottles  of  apparently  good  manufacture  have  been  known  to  alter  the 
color  of  wine  in  a  few  days.  Acidulated  water,  containing  only  four  per 
cent,  of  sulphuric  acid,  has  also  been  known  to  produce  even  in  one  day 
a  thick  crust  of  sulphate  of  lime  and  a  dissolution  of  sulphate  of  iron 
and  potash.  In  making  experiments  of  this  nature  glass  was  found  to 
contain — 


Silica    . 

Lime 

Alumina 

Protoxide  of  iron 

Magnesia 

Potash 

Soda 


54.56 

18.20 

10.43 

1.86 

0.51 

1.37 

13.07 

100.00 


The  number  of  bases  contained  in  this  glass  explain  the  rapid  effect 
that  even  the  weakest  acids  produce  upon  wine. 

Flint  or  lead  glass  resists  much  better  the  action  of  water  and  acid?. 
Strong  alkaline  solutions  preserved  in  lead  glass  bottles  extract  oxide  of 
lead.  These  alkaline  sulphates  in  course  of  time  become  thoroughly 
cemented.  This  is  owing  to  the  formation  of  a  soluble  alkaline  silicate, 
which  has  very  strong  adhesive  qualities.  Bottles  intended  to  contain 
re-agents  should  be  made  of  a  hard  glass,  free  from  lead.  A  study  of 
the  matters  derived  from  glass  by  the  effect  of  the  solutions  used  should 
also  be  carefully  made  to  avoid  erroneous  results  in  making  analysis. 
Hydrofluoric  acid  having  a  very  strong  dissolving  effect  upon  glass,  this 
quality  is  availed  of  for  engraving  glass  and  for  making  easy  and  reliable 
analyses  of  all  kinds  of  glass.  Hydrofluoric  acid  is  made  by  introducing 
into  a  leaden  still  pulverized  fluoride  of  calcium  and  concentrated  sul- 
phuric acid.  The  mixture  is  heated  and  the  distillate  is  received  in  a 
leaden  receptacle  containing  water.  To  manufacture  this  acid  in  large 
quantities  a  cast-iron  still  is  substituted  for  lead.  The  acid  is  kept  in 
gutta-percha  or  leaden  bottles.  It  should  be  handled  with  great  care, 
for  if  any  of  it  should  penetrate  through  the  skin  by  an  abrasion  or  a  cut, 
it  produces  painful  sores  which  are  difficult  to  cure.  Rubber  gloves 
should  be  used  when  it  is  handled. 

Colored  Bottleware;  Deleterious  Effect  of  Light  upon  Bever- 
ages; Desirable  Colors  for  Bottles.— Light  has  an  effect  upon  bev- 
erages that  few  appreciate,  or  have  knowledge  of,  but  as  learned  in  a 
general  way  from  the  more  or  less  uncertain  opinions  sifting  through  the 
trade  upon  the  subject.  Scientific  experiment,  however,  has  demon- 


364  A   TREATISE    ON    BEVERAGES. 

strated  the  deleterious  effect  of  light  upon  all  saccharine  and  malt  bever- 
ages. Liquids  contained  in  colorless  bottles,  when  exposed  for  some  time 
to  the  light,  acquire  a  disagreeable  taste,  notwithstanding  the  fact  that 
they  may  have  been  of  superior  quality  before  being  so  treated.  On  the 
other  hand,  beverages  contained  in  dark  brown,  amber,  or  the  various 
shades  of  green  remain  unchanged  in  quality,  even  if  exposed  to  direct 
sunlight. 

That  light  has  a  disturbing  influence  upon  beverages  there  is  no 
doubt,  though  we  have  heard  well-informed  men  in  the  glass  trade  ques- 
tion it.  The  actinic  effect  of  light  (that  power  of  the  sun's  rays  by  which 
chemical  changes  are  produced)  is  not  as  thoroughly  understood  as  it 
might  be  by  bottlers,  and  the  character  and  color  of  bottle-ware  is  deter- 
mined more  by  fancy  than  intelligent  knowledge  of  its  requirements. 
As  a  rule,  bottlers  manufacturing  drinks  of  a  turbid  nature  seek  ware 
that  will  effectually  conceal  any  imperfections  so  far  as  clearness  and  pre- 
cipitates go ;  beyond  that  desideratum  slight  consideration  is  given  to 
color. 

While  serving  to  show  off  the  contents  to  advantage,  the  white  ware 
is  ruinous  to  the  quality  of  the  beverage.  For  this  reason  wines  are  put 
up  exclusively  in  colored  bottles,  and  though  departures  have  been  made 
from  this  custom,  it  has  always  been  a  costly  experiment,  except  where 
the  goods  were  sent  out  for  immediate  consumption. 

Colored  glass  prevents  the  white  rays  of  light  from  acting  upon  the 
contents  of  the  bottle,  and  is  an  effectual  barrier  against  the  chemical 
changes  so  mysteriously  effected  by  the  unrestricted  entrance  of  one  of 
nature's  most  powerful  agents  and  stimulants.  White  bottles,  therefore, 
are  unfitted  for  bottlers'  use,  except  for  bottling  plain  waters.  Since 
the  chemical  action  of  light  has  an  appreciably  damaging  effect  upon  dif- 
ferent liquids,  it  follows  that  green,  orange,  yellow,  amber  or  opaque 
bottles  are  alone  suitable  for  both  carbonated  and  fermented  beverages, 
while  colorless,  blue  and  violet  are  to  be  discarded. 

Testing  Bottles. — When  the  bottles  are  fused  in  a  defective  way, 
the  manufacturer,  in  order  to  ease  the  melting  of  the  substances  compos- 
ing the  glass  mass,  having  allowed  an  excessive  proportion  of  potash,  the 
glass  will  be  affected  by  the  fruit  acids  and  thus  affect  the  beverage.  So 
the  acids  of  wine  will  affect  the  glass,  the  wine  will  in  turn  become  partly 
decomposed,  change  its  color,  brightness  and  taste.  The  following  method 
for  testing  new  bottles  before  employing  them  is  recommended,  and  it 
is  a  very  proper  one  : 

Fill  some  of  the  bottles  with  water,  add  about  11  grammes  of  tartaric 
acid  and  shake  until  dissolved.  Leave  the  bottles  thus  for  several  days, 
stoppered.  If  the  glass  is  really  good  for  holding  acid  liquids,  wine,  etc., 
then,  after  five  or  six  days,  the  water  should  be  bright.  But  if  in  the 
water  gelatinous  clouds  or  crystals  are  observed  to  be  precipitated  in  the 


BOTTLES  AND  BOTTLE- WARE.  365 


bottle,  then  the  glass  will  be  affected  by  the  acids  and  the  bottles  are  not 
serviceable.  Extreme  caution  should  be  exercised  by  the  bottler  in  se- 
lecting his  bottle-ware.  Uniform  thickness  of  sides,  well  blown,  no 
weakness  in  the  necks,  are  points  presenting  themselves  for  consideration 
in  placing  orders  for  glass  packages. 

Size  of  Bottles. — For  bottling  ordinary  saccharine  beverages  half- 
pint  bottles  are  used,  shaped  in  various  forms.  For  different  beverages 
often  different  shapes  are  employed,  as  for  instance  ginger  ale.  No  rules> 
however,  are  applicable.  It  is  always  optional  with  the  carbonator,  who 
strives  to  please  the  fancy  of  his  customers.  Pint  bottles  and  quart 
bottles  are  employed  also  for  various  drinks  ;  champagne  bottles  for  fruit- 
champagnes,  etc. 

We  beg  to  offer  a  few  suggestions  relative  to  the  size  of  bottles,  and 
think  the  trade  would  be  much  better  off  if  a  uniform  bottle  in  size  were 
adopted.  There  are  bottles  and  bottles,  of  various  sizes,  which  must 
complicate  matters  very  much  where  competition  is  sharp.  In  a  word 
all  half-pint  bottles  should  hold  a  uniform  quantity ;  a  quart  bottle  a 
quart,  and  thus  serve  all  alike. 

Protection  for  Marked  Bottles. — Bottles  that  bear  the  "  blown-in  " 
impress  of  a  United  States  registered  trade-mark,  and  have  been  used 
for  ginger  ale,  lemon  soda,  sarsaparilla,  or  whatever  other  carbonated 
beverage  the  registration  covers,  cannot  be  used  again  for  the  same  pur- 
pose by  any  other  person  whomsoever,  without  violating  the  law,  and 
being  liable  to  an  action  for  damage.  We  strongly  advise  the  adoption 
of  a  trade-mark  by  every  bottler.  It  costs  but  little,  serves  to  protect 
his  bottles,  and  in  case  any  competitor  infringes  the  same  a  suit  at  law 
will  result  in  favor  of  the  party  owning  the  trade-mark. 


CHAPTER   XX. 

BOTTLE  WASHING  AND  APPARATUS. 

Dirty  Bottles  Abominable.— The  Use  of  Hot  Water  in  Washing  Bottles.— 
Various  Methods  and  Machines. — Bottle  Washing  with  Leaden  Shot  or 
Emery. — To  Clean  Obstinately  Dirty  Bottles. — Drainers. 

Dirty  Bottles  Abominable. — Too  much  cannot  be  said  in  respect 
to  securing  perfectly  clean  bottles.  The  train  of  evils  following  in  the 
wake  of  spoiled  beverages  is  directly  traceable  to  this  cause  in  many  cases. 
Fatal  illness  was  reported  to  have  been  superinduced  by  drinking  soda 
water  from  bottles  that  had  previously  contained  some  poisonous  material, 
and  it  emphasizes  the  necessity  of  extra  caution  in  this  particular. 

The  Use  of  Hot  Water  in  Washing  Bottles.— Hot  water  is  of  vast 
assistance  as  a  thorough  cleanser,  and  whether  bottles  are  subjected  to 
machine  or  hand  manipulation,  it  should  be  provided  in  generous  quan- 
tities. 

Although  the  pouring  of  boiling  water  over  the  bottles  destroys  the 
germs  which  frequently  lead  to  fermentation,  we  cannot  call  it  good 
practice,  as  the  difference  in  temperature  between  the  bottles  and  the 
water  would  be  too  striking,  and  a  variation  of  10  to  15°  C.  already  has 
injurious  effects  on  the  bottles.  The  consequence  of  a  great  temperature 
difference  is  a  cracking  of  bottles.  It  is  much  better  to  heat  the  bottles 
in  the  water  gradually  up  to  boiling  point,  a  perforated  steampipe  being 
provided  ;  this  would  be  indeed  a  practical  plan. 

The  most  infinitesimal  part  of  organic  matter  which  is  allowed  to  re- 
main and  cling  to  the  sides  of  the  bottle  is  sure  to  work  harm,  for  the 
action  of  the  acids  in  the  various  beverages  will  augment  its  capacity, 
and  the  liquid  will  soon  become  turbid,  or  specky  or  full  of  sediment, 
and  its  salable  and  palatable  qualities  thereby  diminished. 

Tarious  Methods  and  Machines.— Various  methods  may  be  adopted 
for  washing  bottles  and  economizing  labor,  but  it  is  necessary  that  each  be 
speedy  and  efficacious,  a  clean  bottle  being  a  most  important  necessity. 
We  shall  show  several  systems  :  in  all  it  is  absolutely  imperative  that  the 
bottles  be  soaked  in  hot  water,  softened  by  the  addition  of  some  soda  or 
potash,  to  remove  old  labels  and  also  to  soften  the  fungus  or  dirt  inside  ; 
the  bottle  must  then  be  brushed  out  by  the  revolving  brush,  and  at  the 
same  time  the  outside  cleaned  by  the  operator  rubbing  his  hands  over  it. 


BOTTLE    WASHING    AND    APPARATUS. 


367 


The  next  operation  is  placing  the  bottle  on  the  rinser ;  the  water  being 
turned  on  by  means  of  the  cock,  when  it  rushes  with  great  force  against 
the  inside  of  the  bottles,  which  can  now  be  taken  off,  and  should  be 
packed  in  boxes,  neck  downwards,  to  drain  ;  or  they  may  be  drained  first, 
by  placing  them  in  holes  in  a  tray  on  top  of  trough,  and  then  laid  in 
boxes  for  filling  or  may  be  left  a  few  minutes  on  the  rinser  to  drain. 


FIG.  263.— QUICK  HEATING  APPARATUS  AND  BOTTLE  WASHING  ARRANGEMENT. 

The  above  illustration  shows  a  plant  for  practical  bottle  washing  with 
hot  water. 

This  is  Thos.  W.  Weathered's  arrangement,  which  we  have  described 
already  under  "  Purification  of  Water, "  and  refer  thereto.  It  is  a  prac- 
tical one;  however,  we  suggest  to  apply  the  revolving  brush  and  the  rinser 
in  conjunction  to  insure  effectiveness,  and  to  have  special  regard  to  the 
temperature  of  the  bottles  and  water. 

Various  machines  for  bottle  washing  and  rinsing  are  offered  to  the 
trade,  for  hand  or  steam  power,  all  doing  the  work  more  or  less  effectively, 


368 


A   TREATISE   ON   BEVERAGES. 


and  these  appliances  are  necessary  in  a  bottling  establishment,  bottle- 
washing  entirely  by  hand  being  insufficient,  imperfect  and  too  troublesome 
and  time-wasting.  We  annex  a  few  illustrations  of  the  familar  devices. 


FIG.  264.— LIGHTNING  BOTTLE  WASHER. 


Figs.  264  and  266. — These  are  familiar  machines  among  American 
bottlers,  and  for  quick  and  effective  work  all  that  can  be  desired.     They 


FIG.  265.— BOTTLE  WASHING  TROUGH  WITH  BRUSH  WASHER. 


are  run  by  steam  power,  the  cleansing  brush  revolving  with  lightning 
rapidity  and  automatically  cleansing  the  bottle.  The  machines  are  sub- 
stantially built. 


Thewl 


BOTTLE  WASHING    AND    APPARATUS.  36$ 


The  wheel  shown  in  Fig.  267  is  a  very  efficacious  method  of  soaking, 
having  the  advantage  of  keeping  the  bottles  from  contact,  and  thus  saves 
starring  and  breaking.  It  consists  of  a  large  wooden  rack,  in  the  form  of 
a  wheel,  suspended  in  centre  in  a  trough  of  water  like  a  grindstone.  The 
dirty  bottles  are  placed  in  the  rack  as  shown  at  the  left,  and  after  passing 
through  the  water  are  taken  out  on  the  other  side  to  be  brushed  and 
rinsed,  the  weight  of  the  bottles  that  are  put  in  carrying  them  down  intc 
the  water  as  the  others  are  removed  ;  thus  the  wheel  is  kept  revolving 
slowly,  without  any  exertion  in  working  a  lever,  etc.  The  trough  in 
which  the  wheel  revolves  should  be  supplied  with  cold  water,  and  a  steam 


FIG.  266.— GOULDING  BOTTLE  WASHER. 

pipe  from  the  boiler,  obtaining  hot  water, (or  steam).  The  wheels  can 
be  arranged  in  various  ways  to  suit  the  requirements  of  each  class  of 
building,  or  the  convenience  of  the  bottler.  This  bottle-washing  ap- 
paratus (Fig.  267),  Wilson's  patent,  is  made  by  the  English  manufac- 
turers. 

The  machine,  Fig.  268  (manufactured  by  Wittemann  Bros.,  New 
York),  can  be  arranged  either  for  belt,  foot  or  hand  power.  It  is  made 
with  or  without  automatic  water  spray. 

This  rinser  and  washer,  Fig.  269  (manufactured  by  the  same  firm), 
is  also  in  two  parts;  one  of  them  may  be  used  at  a  time.  The  brushing- 
head  may  be  fixed  either  in  the  centre  or  at  either  end  of  board.  The  same 
24 


370 


A   TREATISE   ON   BEVERAGES. 


Fo.  267.— CONTINUOUS  STEEPING  AND  SOAKING  WHEEL. 


FIG.  268.— BRUSH  WASHER. 


BOTTLE    WASHING    AKD    APPARATUS. 


371 


firm  are  manufacturers  of  this  practical  rinsing  device  (Fig.  270),  the  self- 
closing  rinsing  spout.  By  its  use  clean  water  is  brought  to  every  bottle 
without  wasting  any.  It  is  connected  with  watermain. 

These  reservoir  rinsers  (Fig.  271)  are  made 
in  sections  of  12  spouts,  fitted  to  reservoirs, 
any  number  of  which  can  be  attached  to  a  water- 
main.  A  wooden  cover  serves  as  bottle-holder. 

The  bottle- wash  ing  and  rinsing  machines 
can  be  used  in  towns  that  have  water  works,  or 
the  pressure  furnished  by  a  pump  with  hot  or 
cold  water,  These  machines  avoid  the  slow  and 
troublesome  method  of  shaking  the  bottles  by 
hand,  cleansing  them  quickly  and  effectively. 


FIG.  269.— RINSER  AND  WASHKK. 


FIG.  270. — SELF-CLOSING  RINSING 
SPOUT. 


The  rinsing  machines  will  also  rinse  the  wire  spring  stoppers;  a  special 

washing  machine  with  revolving  brush  for  them  has  not  yet  been  invented. 

This  illustration  (Fig.  272)  represents  a  practical  device  of  bottle- 


FIG.  271.— RESERVOIR  RINSER. 


washing  machines  for  foot  power,  and  its  employment  is  recommended 
where  no  water  pressure  is  available.  It  is  manufactured  by  Wittemann 
Bros., New  York. 


372  A  TREATISE  ON   BEVERAGES. 

Bottle- Washing  with  Leaden  Shot  or  Emery.— Leaden  shot  are 
very  extensively  employed  for  cleansing  bottles.  It  is  a  convenient  me- 
chanical method  in  some  respects,  for  lead  is  very  soft  as  compared  with 
glass,  and  owing  to  its  high  specific  gravity,  it  exerts  more  pressure  and 
greater  friction;  then,  too,  it  is  easily  obtained  in  all  sizes.  But  unfortu- 
nately lead  is  smeary  and  extremely  poisonous.  When  bottles  are  washed 
daily  with  shot  a  film  of  black  lead  will  sometimes  be  formed.  This  is 
easily  removed  with  dilute  nitric  acid  (free  from  sulphuric  acid).  In 
soda  and  beer  bottles  this  film  cannot  be  seen,  on  account  of  the  colored 


FIG.  272.    FOOT  POWER  BOTTLE  WASHER. 

glass  ;  but  occasionally  a  shot  can  be  seen  that  has  become  wedged  in  at 
the  bottom  of  the  bottle,  and  held  there,  and  thus  contaminating  the 
liquid  by  the  chemical  action  of  the  beverage  on  the  lead.  And  again, 
shot  that  has  been  thrown  into  a  greasy  bottle  becomes  coated  with  fat, 
and  is  unfit  for  further  use,  as  it  will  only  dirty  the  next  bottle  it  is 
thrown  into.  The  shot  itself,  when  once  clogged  in  this  fashion,  had 
better  be  cast  aside.  For  these  reasons  shot  for  washing  bottles  is  not 
to  be  recommended;  and  in  our  opinion  the  cleansing  of  glass  bottles 
with  shot  should  be  absolutely  prohibited  where  the  bottles  are  intended 
for  beverages. 

Iron  shot  is  preferable  to  lead  shot,  as  it  does  not  affect  the  contents 


BOTTLE   WASHING    AND    APPARATUS.  373 

of  the  bottle.  This  shot  has  sharp  edges,  cleaning  the  bottle  more 
thoroughly  than  lead  shot. 

Emery. — This  is  a  very  economical  and  practical  substitute  for  cleans- 
ing bottles,  instead  of  leaden  shot.  It  occurs  native  in  masses  and  grains, 
and  is  extensively  used  in  the  arts  for  grinding  and  polishing  metals, 
hard  stones,  and  glass,  and  can  be  used  alone  as  well  as  with  diluted  acids. 
It  works  much  more  rapidly  than  shot,  on  account  of  its  sharp  angles, 
and  is  in  every  way  an  ecpnomical  substitute.  Grains  No.  5  or  6  are 
the  most  suitable  for  bottle- washing. 

To  Clean  Obstinately  Dirty  Bottles.— All  such  bottles  should 
be  looked  into  and  their  smell  tested  to  decide  the  course  of  cleansing. 
It  should  be  considered  whether  the  bottle  to  be  washed  is  worth  the  ma- 
terial which  is  to  be  wasted  upon  it.  If  not,  it  is  better  thrown  away. 

Some  bottles  acquire  a  crust  or  coating  very  difficult  to  remove.  The 
following  methods  are  given  for  removing  such  impurities: 

1.  Soak  them  in  a  solution  of  permanganate  of  potassium. 

2.  Kinse  the  bottles  out  with  a  solution  of  equal  parts  of  muriatic 
acid  and  water. 

3.  Chloride  of  lime  and  water  in  the  proportion  of  one  ounce  of  the 
lime  to  two  pints  of  water,  arid  allow  the  bottles  to  lie  in  the  solution  for 
three  or  four  days. 

4.  A  mixture  of  potassium  bichromate  and  sulphuric  acid. 

5.  Strong  sulphuric  acid  put  in  the  bottles,  corked  and  allowed  to 
stand  a  day  or  two.     This  should  remove  the  strongest  crust. 

6.  Nitric  acid  will  best  cleanse  bottles  that  have  contained  lead  solu- 
tions, as  the  other  acids  form  insoluble  lead  compounds. 

Either  of  these  methods  require  great  care.  The  chemicals  should  in 
all  cases  be  carefully  rinsed  out  with  clean  water. 

Greasy  bottles  may  be  treated  with  any  one  of  those  remedies,  as 
the  case  may  be.  Hot  water  for  grease  is  not  to  be  recommended,  because 
it  only  melts  the  grease  and  causes  it  to  float  on  its  surface,  and  when 
the  water  is  poured  out  of  the  vessel  the  grease  will  still  adhere  to  the  sides. 

We  recommend  the  cheap  benzine  and  naphthas  to  be  used  for  cleans- 
ing fatty  bottles,  also  caustic  potash  or  soda,  as  they  are  indeed  the  best 
remedies. 

Turpentine  is  useful  in  removing  resins  and  all  dirt  of  a  resinous 
nature,  as  well  as  tar. 

For  scouring  bottles  outside,  and  inside  by  means  of  a  bent  wire,  dry 
sawdust  is  good  for  removing  grease.  A  piece  of  newspaper  moistened 
and  sprinkled  with  powdered  pumice  stone,  marble  dust,  sand,  etc.,  will 
also  remove  dirt  of  a  resinous  character. 

A  solution  of  crude  potash  is  an  excellent  thing  to  keep  on  hand,  as 
it  is  to  be  preferred  for  cleansing  vessels  that  have  contained  resins  and 
all  dirt  of  a  resinous  nature. 


374 


A   TREATISE    OK  BEVERAGES. 


Drainers. — If  the  bottles  are  dried  before  using  them,  it  is  an  im- 
provement. The  least  particle  of  water  may  contain  matter  detrimental 
to  that  fine  blending  of  ingredients  which  is  perceptible  in  the  best  man- 
ufactured carbonated  beverage.  Special  drainers  or  racks  of  various 
descriptions  are  employed  for  the  purpose. 

This  illustration  shows  a  drainer  which  can  be  made  in  any  size  suit- 
able for  mineral-water  manufacturers,  etc.  It  is  also  useful  for  carrying 


FIG.  273.— POET  ABLE  DRAINER  AND  RACK. 

bottles  in  the  factory,  occupying  little  space,  as  they  are  easily  piled  one 
on  another,  or  by  placing  them  on  their  sides  they  form  a  good  portable 
bottle-rack.  If  wheels  are  attached,  it  can  be  conveniently  moved  about 
the  floor. 

Where  special  drainers  are  not  employed,  the  bottles,  after  being 
cleaned  and  carefully  rinsed  in  pure  fresh  water,  are  put  head  down  into 
the  boxes  or  crates  and  time  allowed  to  drain  and  dry  therein  before 
being  filled. 


CHAPTER  XXI 


CAPPING,   FOILING,   SEALING  AND   LABELING  BOTTLES. 

Metallic  Caps. — Liquid  Composition  for  Foiling  Bottles. — Tin  Foil. — Paraffin- 
ing Corks. — Labeling  Bottles. — Formulas  for  Label  Paste. — Label  Var- 
nish.— Branding  Corks. — Sealing  Bottles. — Sealing  Wax. 

Metallic  Caps. — They  are  chiefly  employed  for  ornamental  purposes. 
Various  styles  and  colors,  with  or  without  the  manufacturer's  name 
stamped  on  them,  are  used  in  capping  bottle  of  many  kinds  of  beverages. 
This  is  a  matter  of  taste  only,  to  which  no  rules  are  applied. 

Various  capping  machines  are  offered  to  the  trade. 

This   cut  represents   Wittemann   Bros/    patent   hydraulic   capping 


FIG.  274.  —METALLIC  CAP. 


FIG     75.— HYDRAULIC  CAPPING  MACHINE. 


machine.  A  is  a  rubber  cap  held  fast  by  screw  E,  and  front  plate  T.  B, 
water  and  a  little  machine  oil  filled  in  through  and  up  to  screw  hole  G. 
C,  pressure  piston.  D,  layer  of  packing,  tightened  by  a  washer  and  screw 
cap.  If  kept  clean  and  in  oil  it  will  work  easy  and  yet  be  water  tight. 

Figure  276  represents  practically  the  same  machine  arranged  for 
hand  and  foot  power.  In  capping,  the  bottle  with  cap  on  is  pressed 
against  the  rear  end  of  the  rubber  cap.  After  a  first  pull  on  the  lever 
(not  jerking)  give  the  bottle  a  half  turn,  then  a  second  pull  to  the  lever. 


376  A   TREATISE   ON    BEVERAGES. 

Deep  rubber  caps  can  be  made  to  fit  short-necked  bottles  or  flasks,  by 
plugging  them  up  partly  with  a  bung. 

Fig.  277  is  a  non-hydraulic  machine.  The  rubbers  are  made  in  seg- 
ments. Two  or  four  rubber  cushions  press  the  capsules  to  bottles,  forming 
the  surplus  metal  into  as  many  folds  as  there  are  cushions.  A  quarter 
turn  of  the  bottle  and  a  second  pressure  will  press  them  down  flat. 


FIG.  276. — HAND  AND  FOOT  POWER  CAPPING  MACHINE. 

Liquid  Composition  for  Foiling  Bottles. — Melt  in  a  crucible  or 
iron  pot  1  part  tin,  and  add  2  parts  bismuth  ;  after  all  is  melted  take  the 
liquid  metal  from  the  fire.  The  bottles  to  be  tin-foiled  are  dipped 
into  this  composition  as  far  as  they  are  intended  to  be  foiled.  By  adding 
copper  to  the  composition  any  shade  from  white  to  gold  or  copper  color 
may  be  obtained;  for  instance,  a  composition  for  gold-colored  liquid  foil 
is  :  copper,  68  parts  ;  zinc,  14  parts  ;  tin,  1  part ;  or  copper  and  tin  exclu- 
sively. 


CAPPING,  FOILING,  SEALING  AND  LABELING  BOTTLES.         377 

Tin  Foil.— This  is  also  frequently  used  in  different  colors,  previously 
cut  in  sheets  of  the  proper  size. 

It  may  not  be  generally  known  that  tin  foil,  now  so  widely  known 
to  the  trade,  is  not  a  foil  of  tin  alone,  but  composed  mainly  of  lead,  with 
but  a  slight  alloy  of  tin.  The 
manifold  appliances  of  tin  foil 
to  articles  of  consumption  is 
not  regulated  with  any  law  such 
as  exists  in  European  countries, 
forbidding  the  use  of  lead  or 
composition,  or  otherwise  im- 
pure tin  foil,  in  all  cases  where 
it  may,  through  oxidation  or 
contact  with  the  goods,  become 
poisonous  and  injurious  to  the 
health  of  the  consumer.  With 
bottlers  tin  foil  is  employed  as 
a  package  dressing,  and  its 
tasteful  use  enhances  the  value 
of  the  beverages  to  an  appre- 
ciable degree.  Too  little  at- 
tention has  been  paid  to  this 
subject  thus  far.  It  Is  to  be 
hoped  that  ignorance,  and  not 
willful  oversight  of  the  facts, 
has  led  many  manufacturers 
and  dealers  to  use  an  article  ac- 
companied with  such  risks  for 
the  sake  of  saving  a  trifle  in 
the  cost.  This  saving  is  in  most 
instances  imaginary,  as  the  pure 
tin  foil  combines  such  a  fineness 
and  large  yield  with  relatively 
great  softness  and  strength, 
that  it  will  practically  answer 
most  purposes,  and  not  cost 
more  than  an  equal  surface  of 
the  lightest  composition  foil, 
while  the  heavier  grades  of  the  latter  will  be  much  more  expensive  to  use. 

The  operator  places  a  sheet  on  the  palm  of  his  left  hand,  covers  it 
with  paste,  and  taking  the  bottle  in  his  right  hand,  places  the  neck  on 
the  sheet  of  tin  foil,  and  by  a  dexterous  turn  wraps  the  latter  about  the 
bottle  neck  and  cork,  as  seen  on  the  bottle  shown  in  next  figure.  Prac- 
tice will  soon  make  an  operator  skillful  at  this  work. 


FIG.— 277.— IMPROVED  CAPPING  MACHINE. 


378 


A   TREATISE   ON   BEVERAGES. 


Paraffining  Corks. — Experiments  in  paraffining  corks,  as  a  protec- 
tion against  the  action  of  gased  liquids,  demonstrated  the  fact  that  the 
paraffine  did  not  penetrate  the  cork,  but  merely  coated  the  surface.  A 
cork  of  fine  quality  was  boiled  in  paraffine  for  a  sufficient  length  of  time, 
then  cut  open  and  placed  under  a  glass  magnifying  it  a  hundred  times. 
Not  a  particle  of  the  paraffine  had  penetrated  the  cork,  and  under  ordi- 
nary pressure  of  the  hand  the  paraffine  scaled  off.  We  would  advise, 
however,  to  paraffine  all  corks  by  dipping  the  neck  of  the  bottle  into 
melted  paraffine  before  they  are  capped  or  tin  foiled  for  export  or  storage, 
as  it  not  only  makes  the  cork  air-tight  and  improves  the  stopper  of  a 
bottle  and  protects  it,  but  more  especially  will  it  prevent  any  corrosive 


FIG.  278.— SPECIMENS  OP  TIN-FOILED  AND  LABELED  BOTTLES. 

action  of  impure  tin  caps  or  tin  foil  on  the  corks,  and  in  consequence  on 
the  gaseous  and  liquid  contents  of  a  bottle. 

Labeling  Bottles. — This  is,  like  capping  and  foiling,  an  ornamental 
part  of  the  bottlers'  work,  but  it  must  be  done  tastefully,  as  an  attractive 
label  also  enhances  the  value  of  the  beverages.  Even  for  this  kind  of 
work  mechanical  devices  are  not  wanting. 

This  machine  is  manufactured  by  Barnett  &  Foster  in  London,  and 
combines  efficiency  with  economy.  By  means  of  it,  labels  can  be  pasted 
and  placed  on  the  bottles  at  the  rate  of  100  dozen  per  hour,  by  one  girl 
or  boy.  The  machine  shown  is  fitted  for  two  operators,  so  that  the 
"  turn  out"  by  the  one  machine  can  be  brought  up  to  about  200  dozen 
per  hour.  The  machine  is  easily  transported  from  one  place  to  another, 
so  that  in  removing  bottles  from  stacks  it  can  follow  up,  and  the  labels 


CAPPING,  FOILING,  SEALING  AND  LABELING  BOTTLES.         379 

be  placed  on  in  proper  position,  and  with  greater  speed  than  has  yet  been 
attained  by  any  other  process.  It  can  also  be  arranged  for  labeling  tin 
cans,  marmalade-pots,  etc.  The  labels,  as  received  from  the  printer,  are 
put  into  the  label- holder  or  well — say  500  at  a  time — and  are  pressed  up 
by  a  spiral  spring  ;  the  pasting  roller  travels  round  by  the  action  of  the 
treadle  from  the  foot,  it  passes  over  a  pad  of  flannel  and  then  over  the 
label,  carrying  just  sufficient  gum  or  paste  to  make  it  stick.  The  bottle 
is  then  pressed  on,  as  shown  in  the  drawing,  when  the  label  will  adhere 
to  it,  its  position  being  always  the  same  equal  height  from  the  bottom, 


FIG.  279.— LABELING  MACHINE. 

as  it  has  a  regulator  for  this  purpose.  The  paste  is  in  a  glass  receptacle 
above,  and  is  fed  automatically,  that  is,  each  time  the  pasting  roller  comes 
round,  it  touches  the  lever  of  the  small  supply-cock,  and  gives  just  suffi- 
cient paste  for  the  size  label,  so  that  waste  is  prevented,  and  a  cleaner 
label  is  the  result.  The  apparatus  itself  is  exceedingly  simple,  and  with 
ordinary  care  cannot  get  out  of  order. 

A  Label  Gummer  is  offered  by  Geo.  J.  Hutchings,  Baltimore,  Md., 
and  illustrated  by  Fig.  280.  It  also  facilitates  the  work  of  labeling  the 
bottles,  and  is  a  practical  and  useful  device  in  the  bottling  establishment. 

Formulas  for  Label  Paste. — Pastes  and  mucilages  are  best  kept 
in  covered  vessels  tall  enough  to  permit  the  brush  to  remain  inside  with 


380  A  TREATISE  ON  BEVERAGES. 

the  cover  on.     It  should  never  be  allowed  to  become  encrusted  with 
hardened  paste,  and  the  brusli  should  frequently  be  cleansed. 

The  formulas  here  presented  are  but  partly  original  with  the  writer. 
All  have  been  in  use  satisfactorily  and  may  prove  useful  to  bottlers. 

1.  Starch  Paste. — Pour  boiling  water  over  starch,  or  starch  into  boil- 
ing water,  and  stir  until  the  whole  is  a  homogeneous  paste.    Boiling  of  the 

mass  is  not  advisable.  The  paste 
may  be  preserved  by  dissolving  a  lit- 
tle alum  or  salicylic  acid  in  the  water 
used. 

2.  Rye  flour  paste  is  even  better 
than  starch  paste  and  prepared  alike. 
Both  pastes  are  improved  if  in  the 
boiling  water  employed  some  glue  has 
been  previously  dissolved.  An  ad- 

FIG.  28o.-LABEL  GCMMER.  ditiou  *>f  some  turpentine  (about  half 

of  the  quantity  of  starch  or  rye  flour 

employed)  to  the  paste,  and  thorough  mixing  with  it  while  still  warm, 
makes  the  paste  better  and  indifferent  to  dampness. 

3.  Another  flour  paste  is  made  as  follows:    Flour  4  ounces;  water  1 
pint ;  nitric  acid  40  minims ;  oil  of  cloves  5  minims ;  carbolic  acid  5 
minims.     Thoroughly  mix  the  flour  and  water  ;  strain  through  a  sieve  ; 
add  the  nitric  acid  ;  apply  heat  until  thoroughly  cooked,  and,  when  nearly 
cold,  add  the  oil  of  cloves  and  carbolic  acid  for  preservation.     This  makes 
an  excellent  paste  for  bottles,  tin  or  wooden  boxes.     In  dry  climates, 
the  addition  of  about  5  per  cent,  of  glycerine  prevents  it  from  drying  up 
too  soon  in  the  mucilage  pot. 

4.  A  durable  paste  is  made  as  follows  :  Four  parts,  by  weight,  of  glue 
are  allowed  to  soften  in  15  parts  of  cold  water  for  some  hours,  and  then 
moderately  heated  until  the  solution  becomes  quite  clear.     Sixty-five 
parts  of  water  are  now  added,  with  constant  stirring.     In  another  vessel 
30  parts  of  starch  paste  are  stirred  in  20  of  cold  water,  so  that  a  thin 
milky  fluid  is  obtained  without  lumps.     Into  this  the  boiling  solution  of 
glue  is  poured,  with  constant  stirring,  and  the  whole  kept  at  a  boiling  tem- 
perature.    After  cooling,  10  drops  of  carbolic  acid  are  added  to  the  paste. 
This  paste  is  of  extraordinary  adhesive  power  and  may  be  used  for  other 
than  labeling  purposes  also.     It  must  be  preserved  in  closed  bottles  to 
prevent  evaporation  of  the  water,  and  will  in  this  way  keep  good  for  years. 

5.  A  paste  to  resist  damp  is  made  as  follows  :  Prepare  a  paste  of  good 
rye  flour  and  glue  in  the  usual  way  and  proportions,  to  which  linseed  oil, 
varnish  and  turpentine  have  been  added  in  the  proportion  of  one  half 
ounce  of  each  to  the  pound.     The  above  two  pastes  may  withstand  the 
action  of  the  water  in  soaking  and  washing  the  bottles,  but  they  are  not 
guaranteed  to  resist  repeated  washings. 


CAPPING,  FOILING,  SEALING  AND  LABELING  BOTTLES.         381 

6.  Take  10  parts  of  already  dissolved  gum  tragacanth,  add  10  parts 
of  honey  and  one  part  of  wheat  flour.     The  flour  helps  to  dry  quicker, 
and  renders  the  cement  less  accessible  to  humidity. 

7.  Another  cement,  which  resists  humidity  even  better,  is  made  of 
two  parts  of  shellac,  one  part  of  borax  and  16  pints  of  water,  boiled  to- 
gether. 

8.  Soak  glue  in  strong  vinegar,  heat  it  to  boiling,  and  add  to  it  a 
quantity  of  fine  flour,  until  it  becomes  rather  thick.     This  paste  adheres 
strongly  to  glass,  etc.,  and  may  be  kept  without  spoiling  in  a  wide- 
mouthed  glass-stoppered  bottle.     Should  it  become  too  thick  a  small 
quantity  may  be  removed  and  warmed,  when  it  may  be  readily  applied  to 
paper. 

9.  Gum  tragacanth,  1  oz.;  gum  arabic,  4  ozs.;  dissolve  in  water,  1 
pint;  strain  and  add  thymol,  14  grains,  suspended  in  glycerine,  4  ozs.; 
finally  add  water,  to  make  2  pints.     This  makes  a  thin  paste,  suitable 
for  labeling  bottles,  wooden  or  tin  boxes,  or  for  any  other  purpose  paste 
is  ordinarily  called  for.     This  paste  will  keep  indefinitely,  the  thymol 
preventing  fermentation.     It  will  separate  on  standing,   but  a  single 
shake  will  mix  it  sufficiently  for  use . 

10.  Eye  flour,  4  ozs. ;  powdered  gum  arabic,  £  oz. ;  boiling  water  1 
pint.     Mix  until  dissolved  to  a  clear  mucilage. 

11.  Dextrin,  8  parts;  acetic  acid,  2  parts;  alcohol,  2  parts;  water  10 
parts.     Mix  dextrin,  water,  and  acetic  acid  to  a  smooth  paste,  then  add 
the  alcohol.     This  makes  a  paste  suited  for  labeling  bottles. 

12.  Liquid  glue  is  prepared  by  breaking  the  glue  in  small  fragments 
and  introducing  these  in  a  suitable  glass  vessel,  and  pouring  ordinary 
whiskey  instead  of  water  over  them.     Cork  tightly  and  set  aside  for  three 
or  four  days,  when  it  will  be  ready  for  use,  without  the  necessity  of  ap- 
plying heat.     Thus  prepared,  the  mixture  will  keep  unaltered  for  years 
and  will  remain  permanently  liquid,  except  in  very  cold  weather,  when  it 
will  be  found  necessary  to  place  the  bottle  in  warm  water  for  a  little  time 
before  using.     The  vessel  in  which  it  is  kept  must,  of  course,  be  kept 
always  tightly  corked  to  prevent  the  volatilizing  of  the  solvent. 

13.  Another  liquid  glue  is  prepared  by  filling  a  glass  vessel  with  the 
best  broken-up  glue  and  covering  with  acetic  acid.     Keep  the  glass  in 
hot  water  for  a  few  hours,  until  the  glue  is  melted,  and  an  excellent  glue 
always  ready  for  use  is  obtained. 

14.  A  mucilage  for  bottling  purposes  is  prepared  by  mixing  6  ounces 
gum  arabic  with  one  ounce  acetic  acid,  5  ounces  of  water  and  1  ounce 
white  sugar. 

Label  Tarnish. — 1.  In  48  ounces  alcohol  dissolve  2  ounces  camphor, 
4  ounces  resin,  8  ounces  sandarac. 

2.  An  excellent  varnish,  which  dries  in  a  few  seconds,  and  produces  a 
colorless,  smooth  and  shining  coat,  is  prepared,  according  to  R.  Kirstein, 


382  A    TREATISE    ON   BEVERAGES. 

of  Hamburg,  as  follows:  sandarac  53,  mastic  20,  camphor  1,  oil  of  laven- 
der 8,  Venice  turpentine  4,  ether  6,  alcohol  40  parts  by  weight.  The  in- 
gredients must  be  macerated  for  weeks,  until  everything  is  dissolved.  It 
is  therefore  advisable,  in  order  to  have  it  in  readiness,  to  prepare  a  suf- 
ficient quantity  to  last  some  time. 

3.  A  white  varnish  or  paint  for  painting  labels  upon  glass,  wood,  or 
metal,  is  prepared  in  the  following  manner  :  Triturate  150  parts  of  best 
zinc  white  and  3  parts  of  finely  powdered  acetate  of  lead  in  a  warm  mor- 
tar with  a  little  oil  of  turpentine,  to  a  uniform  mass  of  the  consistence 
of  lard  ;  then  add  gradually,  under  constant  stirring,  20  parts  of  boiling 
(not  "  boiled  ")  linseed  oil.  Though  the  resulting  mixture  has  a  very 
dark  color,  this  does  not  interfere  with  the  uses  of  the  varnish,  as  it  will 
produce  a  perfectly  white  surface.  Next,  90  parts  of  da  mar  varnish 
(made  from  one  part  of  damar  and  2  parts  of  oil  of  turpentine),  5  parts 
of  castor  oil,  and  lastly  20  parts  of  copaiba  are  added,  the  whole  well 
mixed,  and  finally  diluted  with  about  100  parts  of  oil  of  turpentine.  The 
varnish  is  transferred  to  a  cylindrical  vessel,  and  set  aside  for  about  one 

week.  During  this  time  any  coarse 
grains  of  zinc  white  will  settle  to 
the  bottom.  The  supernatant  liquid 
and  a  portion  of  the  sediment 
(about  three-fourths — all  but  the 
coarse  portion)  are  poured  off,  and 
the  varnish  or  paint  is  then  ready 
for  use. 

Branding   Corks.  —  Another 
part  of  finishing  in  the   bottling 

process  consists  of  "  branding  the  corks."  This  is  done  to  impress  trade 
marks,  the  manufacturer's  name  or  other  signs  on  the  corks.  Some 
brand  both  ends,  some  only  that  part  which  comes  inside  the  neck  of  the 
bottle. 

Fig.  281  shows  one  of  the  devices  intended  to  facilitate  this  work, 
and  is  easily  understood. 

Where  a  large  quantity  of  corks  are  daily  to  be  branded,  some 
mechanical  appliances  will  be  found  indispensable. 

This  machine  (Fig.  282)  brands  corks  on  either  one  or  more  sides  at 
one  operation,  with  adjustable  letters  on  top,  bottom  or  side  brands.  The 
date  of  bottling  or  private  marks  are  thus  indelibly  given  without  extra 
labor  or  expense.  It  also  controls  correct  count  of  corks,  the  register 
being  directly  connected  with  the  branding  apparatus,  and  recording 
every  cork.  Heat  can  be  supplied  either  by  gas,  through  ordinary  rubber 
hose,  or  by  gasoline.  Capacity  5000  per  hour.  Can  be  worked  by  hand 
or  power.  A.ir  blast  is  attached  to  the  machine.  The  machine  is  a 
European  patent,  and  for  sale  by  Wittemaiin  Bros.,  New  York. 


CAPPING,  FOILING,  SEALING  AND  LABELING  BOTTLES.         383 

Sealing  Bottles. — Saccharine  beverages  as  well  as  mineral  waters, 
such  as  sulphur  and  ferruginous  and  other  saline  waters,  which  are  not 
for  immediate  consumption,  but  for  transportation  or  storage,  are,  besides 


FIG.  282.— COMBINED  CORK  BRANDER  AND  COUNTER. 


being  wired,  also  sealed  to  insure  the  best  security  possible,  and  this  is 
especially  recommended  where  a  low  grade  of  corks  has  been  em- 
ployed. 


384  A  TREATISE  ON  BEVERAGES. 

Sealing  Wax. — A  good  red  sealing  wax  is  prepared  with  the  follow- 
ing ingredients  : 

Shellac,  .  -     .         .         .        .         .     600  parts  by  weight. 

Turpentine 600      "     " 

Gypsum,  chalk  or  magnesia,  powdered,  .     400      "     " 
Vermillion,      .         .         .         .  150  to  300     "      "         " 

Melt  the  shellac  in  an  iron  pot  over  a  low  fire  and  add  the  other  in- 
gredients while  constantly  stirring. 

Instead  of  vermillion,  red  lead  or  red  oxide  of  iron  may  be  used. 
Other  colors  are  produced  by  the  addition  of  ultramarine,  ivory  black  or 
chrome  yellow  (chromate  of  lead). 

Ordinary  grades  of  sealing  wax  are  produced  by  a  mixture  of  resin, 
powdered  gypsum  and  chalk  and  coloring  matter,  melted  and  stirred 
together. 

A  familiar  formula  for  ordinary  sealing  wax  is :  Resin,  7  parts  by 
weight,  with  or  without  turpentine,  3  parts  by  weight ;  chalk  pow- 
dered, 6  parts  by  weight ;  ultramarine,  1  part  by  weight,  or  any  other 
suitable  coloring  matter,  as  red  lead,  oxide  of  iron,  bolus,  brick  dust. 
For  green  a  mixture  of  blue  and  yellow  or  ultramarine  green. 

The  addition  of  some  turpentine  to  all  formulas  makes  the  sealing 
wax  more  elastic  and  smooth,  a  preventive  against  cracking  and  scaling. 

A  black  bottle  sealing  wax  of  elegant  appearance  is  made  by  melting 
4  parts  of  resin  and  2  parts  of  paraffine,  adding  19  parts  of  lamp  black. 
Instead  of  this,  chrome  yellow,  ultramarine,  (about  5  to  7  parts  to  100 
parts  of  the  mass)  can  likewise  be  taken  to  produce  another  color. 

To  seal  the  bottles  dip  the  neck  of  them  in  the  melted  mixture,  which 
should  not  be  too  hot,  turn  the  bottle  a  few  times,  take  it  out  quickly  and 
put  aside.  They  may  now  be  stamped  with  a  sealing  stamp  if  desired. 

When  the  melted  sealing  wax  has  become  hard,  it  is  easily  remelted 
for  further  use. 

Plaster  of  Paris  also  is  a  suitable  means  of  sealing  bottles.  Mix  it 
with  water  to  the  consistency  of  jelly,  and  put  of  it  by  means  of  a  spatula 
enough  on  top  of  the  cork  to  cover  it,  when  it  will  become  dry  and  hard 
in  a  short  time.  By  adding  some  of  the  aforementioned  coloring  matters 
any  desired  color  may  be  obtained,  or  an  entire  substitute  for  sealing  wax 
may  be  prepared  as  follows:  Mix  400  grammes  plaster  of  Paris;  600 
grammes  cement;  300  grammes  chalk,  powdered;  200  grammes  dextrin; 
coloring  matter  as  desired;  and  10  pints  varnish.  Dip  the  neck  of  the 
bottle  into  the  mixture  and  let  dry. 


CHAPTER  XXII. 

CORK  AND     PATENT  STOPPERS. 

The  Value  of  a  Good  Cork. — Preparing  Corks  for  Bottling. — Impervious 
Corks. — Properties  of  Cork.— Second-hand  Corks.— Securing  the  Cork  in 
the  Bottle. — Rubber  Stoppers. — Properties  and  Manipulations  of  India 
Rubber.— Patent  Stoppers. 

The  Talue  of  a  Good  Cork. — Where  it  is  a  question  of  retaining 
the  gas  in  the  beverage,  an  inferior  cork  should  never  be  used.  Mineral 
•waters  are  the  most  severe  on  corkwood,  and,  unless  the  best  grained  cork 
is  obtained,  the  life  of  the  liquid  is  bound  to  escape.  The  same  is  true 
of  champagne.  The  most  carefully  selected  corks  are  reserved  for  this 
wine.  Bottlers  may  consider  it  shrewd  economy  to  purchase  half  size  or 
low  grade  corks,  and  imagine  the  consumer  is  indifferent  to  a  leaky 
or  an  effective  stopper.  The  contrary  is  the  fact,  however.  The  cork 
cannot  be  superseded  by  any  as  yet  discovered  material  or  contrivance  for 
stoppering  bottles  whose  contents  are  to  be  preserved  for  an  indefinite 
time.  Neither  can  a  high  grade  of  beverage  be  retained  uncontaminated 
for  other  than  quick  consumption.  Many  are  disposed  to  think  that  if 
the  bottle  is  only  stoppered,  it  makes  precious  little  difference  what  kind 
of  a  cork  is  employed.  Carbonated  beverages  require  a  firm,  close-grained 
cork,  and  not  a  soft,  spongy  article.  Carbonic  acid  gas  will  escape  through 
a  poor  cork  in  no  time,  and  as  the  life  of  a  drink  depends  altogether  upon 
its  gaseous  nature,  an  inferior  cork  cannot  but  work  damage  to  the  goods. 
The  same  holds  true  of  steamed  bottled  beer.  The  steam  softens  the 
cork,  and  unless  it  is  of  good  quality  the  liquid  suffers  in  the  loss  of  its 
gas. 

The  manufacture  of  corks  in  this  country  is  carried  on  almost  entirely 
by  machinery,  and  is  the  kind  used  by  bottlers  to  a  large  extent.  Were 
it  not  for  machine-cut  corks  the  bottling  trade  would  be  compelled  to  pay 
enormous  prices  for  their  corks,  and  patent  stoppers  would  be  its  only 
salvation.  Until  a  comparatively  recent  date  corks  were  cut  by  hand, 
and  it  took  an  experienced  workman  a  whole  day  to  finish  a  thousand 
marketable  corks,  with  great  waste  of  material.  To-day  a  machine  run 
l)y  steam  and  attended  by  a  small  girl  does  fifty  times  the  amount  of 
work  with  unerring  precision  and  the  smallest  possible  waste  of  material. 
Corks  are  made  in  innumerable  sizes  and  grades,  from  the  size  of  a  pin- 
head  up.  Every  cork  has  to  be  handled  three  and  four  times  in  the 
25 


386  A   TREATISE    ON   BEVERAGES. 

manufacture — once  in  blocking,  once  in  cutting,  once  in  tapering,  and 
the  last  time  in  assorting  one  grade  from  the  others.  A  machine -cut 
cork  will  always  fit  the  bottle  it  is  made  for. 

The  imported  corks  come  chiefly  from  Spain  and  Portugal,  though. 
Germany  sends  a  lot  to  this  country  also. 

The  finest  grade  of  corks  are  hand-cut  entirely,  and  are  used  to  the 
exclusion  of  all  others  for  champagne.  Some  of  our  largest  beer  and 
mineral-water  bottlers  prefer  a  hand- cut  cork,  because  of  the  uniform 
good  quality. 

There  is  no  disputing  the  fact  that  corks  will  always  remain  in  use 
by  bottlers,  notwithstanding  the  apparent  activity  in  patent  bottle  stop- 
pers. The  trade  cannot  close  its  eyes  to  the  objections  raised  against  the 
bottler  by  consumers,  which  the  former  never  meets  with,  and  bottlers 
are  advised  to  buy  none  but  good  quality  corks  for  the  proper  preservation 
of  a  fine  grade  of  beverages,  either  carbonated  or  fermented. 

Select  corks  of  soft  wood,  light  color  and  as  little  porous  as  possible. 
Red  corkwood  is  not  elastic,  very  porous  and  brittle,  and  such  corks 
are  easily  torn  and  cut  in-  the  bottling  machine  and  in  extracting  them 
from  the  bottle,  thus  causing  the  beverage  to  be  specked  with  pieces  of 
rotten  cork. 

Preparing  Corks  for  Bottling.— Before  use,  clean  the  corks  in 
clear  cool  water  to  remove  all  dust;  if  they  are  yet  hard,  soak  them  in  sum- 
mer in  cold,  in  winter  in  warm,  water  a  little  while.  Hot  water  should 
not  be  used,  as  the  corks  would  get  too  soft  and  lose  their  bright  color. 
It  is  recommended  to  add  a  little  sweet  oil  (olive  oil)  to  the  warm  water 
they  are  soaked  in,  so  that  the  corks  can  be  forced  easily  into  the  head 
of  the  bottle. 

If  corks  are  used  for  bottling  ferruginous  mineral  waters,  the  tannin, 
which  all  corks  contain,  will  gradually  darken  their  color ;  if  they  are  of 
a  very  good  quality,  the  effect  will  be  less  marked  and  but  on  the  exterior 
surface.  Mineral  waters,  containing  much  salt,  particularly  much  mag- 
nesia salts,  cause,  after  months  of  storage,  an  evident  dark  coloration 
on  the  cork,  the  latter  becoming  hard  and  non-elastic.  To  remove  the 
tannin  from  the  surface  of  the  corks  Dr.  Hirsch  recommends  to  digest 
them  in  a  warm  one  per  cent  solution  of  sulphate  of  iron  (one  part  of  the 
salt  in  99  parts  of  warm  water)  for  several  hours  and  then  rinse  them 
in  pure  water  ;  however,  the  external  appearance  is  suffering  to  some 
extent  by  this  treatment. 

Dr.  Hager  recommends  to  soak  the  corks  in  a  solution  of  10  parts  by 
weight  of  sulphate  of  iron  and  2  parts  of  muriatic  acid  in  1000  parts  of 
water,  at  a  temperature  of  50°  C,  for  5  hours,  occasionally  stirring. 
From  this  bath  the  corks  should  be  brought  into  another  one,  containing 
but  one  part  of  muriatic  acid  in  1000  parts  of  water.  After  this  they 
should  be  washed  several  times  with  pure  water. 


CORK    AND    PATENT    STOPPERS.  387 

By  this  treatment  the  tannin  is  extracted  from  the  exterior  surface  of 
the  corks. 

Impervious  Corks. — 1.  (Bousquet's  patented  process.)  Heat  the 
corks  to  100°  C.  (212°  F.)  in  order  to  kill  all  spores  which  they  may  con- 
tain. Then,  while  still  hot,  dip  them  into  a  solution  of  1  part  of  albumen 
(egg  albumen  or  blood  albumen)  in  200  parts  of  water,  and  afterwards 
into  another  containing  1  part  tannic  acid,  \  part  of  salicylic  acid,  and 
200  parts  of  water.  This  causes  a  formation  of  tannate  of  albumen  in 
the  pores  of  the  cork,  and  the  salicylic  acid,  at  the  same  time,  acts  anti- 
septically. 

2.  Make  a  solution  of  4  parts  of  gelatin  in  52  parts  of  water,  and  add 
to  it,  in  the  dark,  or  in  a  place  illuminated  with  artificial  (non-actinic) 
light,  1  part  of  bichromate  of  potassium  or  ammonium  or  sodium,  pre- 
viously likewise  dissolved  in  water.  Having  first  treated  the  corks  with 
vapors  of  ether  or  benzol  to  render  them  thoroughly  dry,  dip  them  into 
the  prepared  solution,  and  then  expose  them  several  days  to  the  sun- 
light, turning  them  carefully  over  so  as  to  make  the  light  fall  upon  every 
part  of  each  cork.  The  coating  of  gelatin  and  chromic  acid  becomes 
insoluble  under  the  influence  of  sun-light. 

Properties  of  Corks. — In  a  lecture  lately  delivered  on  "  New  Appli- 
cations of  the  Mechanical  Properties  of  Cork  to  the  Arts,"  the  lecturer 
demonstrated  experimentally  that  in  solid  substances  no  appreciable 
change  of  volume  resulted  from  change  of  pressure  ;  even  India  rubber 
was  shown  to  be  extremely  rigid.  Cork,  however,  appeared  to  be  a  soli- 
tary exception  to  this  law,  being  eminently  capable  of  cubical  compres- 
sion, both  from  forces  applied  in  opposite  directions,  and  from  pressure 
from  all  sides,  such  as  arose  when  the  substance  was  immersed  in  water 
and  subjected  to  hydraulic  pressure.  The  cause  of  this  anomalous  and 
valuable  property  of  cork  was  then  investigated,  and  it  was  shown  to  arise 
from  its  peculiar  structure,  which  rendered  it,  in  many  respects,  more 
like  a  gas  than  a  solid.  Cork  was  composed  exclusively  of  minute  closed 
cells,  the  walls  of  which  were  readily  permeated  by  gases,  but  were  im- 
pervious to  liquids.  The  cells  were  filled  with  air,  which,  when  pressure 
was  applied,  yielded  readily  and  expanded  again  when  the  pressure  was 
removed.  The  impermeability  of  the  cells  to  liquids  prevented  cork 
from  getting  water-logged  when  exposed  to  such  fluids  in  bottles.  This 
property,  combined  with  permeability  to  gases,  rendered  cork  superior 
to  India  rubber  for  many  purposes,  because  it  permitted  transpiration 
while  excluding  the  moisture. 

There  was  lately  a  trial  made  to  substitute  cotton  wood  for  corkwood, 
but  with  unsatisfactory  results. 

Second-hand  Corks. — Second-hand  corks  find  a  ready  market  among 
some  bottlers  who  want  to  reduce  their  cost  to  a  minimum  and  yet  have 
the  prestige  of  using  corks. 


388  A    TREATISE   ON   BEVERAGES. 

The  quality  of  the  beverage  is  not  benefited,  and  many  instances  are 
known  where  the  use  of  an  unclean  cork,  of  the  second-hand  variety, 
has  contaminated  the  contents.  Therefore,  should  this  practice  be  fol- 
lowed, the  bottler  cannot  be  too  careful  in  cleansing  them,  or  too  cautious 
in  ascertaining  the  character  of  the  places  from  which  they  have  been 
gathered. 

Second-hand  corks,  after  lying  for  weeks  around  in  bar  rooms, 
covered  with  bad-smelling  and  fermenting  vegetations,  are  sold  to  dealers, 
who  subject  them  to  a  kind  of  bleaching  process,  run  them  through  a 
smoothing  machine,  and  sell  them  to  bottlers,  weiss-beer  brewers  and 
others,  for  use  again.  A  cork  may  be  ever  so  well  cleaned,  but  the  in- 
ternal fissures  in  it  always  retain  some  of  the  vegetations  referred  to,  and 
communicate  its  ravaging  properties  to  the  liquids  they  are  used  to  pre- 
serve. 

If  every  second-hand  cork  could  be  subjected  to  a  sulphuric  acid  pro- 
cess, and  then  be  placed  under  a  steam  pressure  of  about  300  or  400  Ibs. 
it  could  be  used  with  perfect  impunity.  A  certain  amount  of  danger 
lies  in  all  second-hand  goods  that  are  liable  to  pass  through  dirt,  filth 
and  contact  with  disease,  and  bottles  would  be  as  fruitful  a  source  of 
danger  as  any,  were  it  not  for  the  impervious  nature  of  their  material 
and  the  ease  with  which  they  can  be  perfectly  cleaned. 

A  good  way  of  cleaning  second-hand  corks,  which  will  give  satisfaction 
where  the  quality  of  cork  is  well  preserved,  is  to  soak  them  in  an  ordi- 
nary washing  tub  filled  with  water,  to  which  half  a  pint  of  oil  of  vitriol 
(cone,  sulphuric  acid)  has  been  added.  By  stirring  them  thoroughly 
at  intervals  for  three  or  four  hours,  and  rinsing  them  again  in  clean 
water,  they  will  be  found  when  dry  to  have  regained  their  natural  color, 
and  be  comparatively  free  from  saccharine  matter  or  other  impurities. 

Securing  the  Corks  in  the  Bottles. — The  pressure  of  the  gas  in 
a  bottle  of  carbonated  beverage  necessitates  the  employment  of  some 
means  of  holding  the  cork  in  its  place.  This  may  be  done  in  several 
ways.  The  oldest  method  is  merely  to  tie  the  cork  fast  to  the  bottle 
mouth  with  twine. 

The  wire  cork  fastener  for  ordinary  saccharine  beverages  is  in  almost 
universal  use,  and  all  that  is  necessary  to  secure  the  cork  is  to  push  the 
cork  fastener  over  the  cork  before  removing  the  bottling-machine  plunger. 

For  ginger-ale  bottles  wires  are  used  to  secure  the  corks.  Also  caps 
to  prevent  the  wire  from  cutting  into  the  cork.  The  name  and  address 
of  the  manufacturer  may  be  stamped  in  the  caps. 

Fig.  285  is  another  style  employed  for  wiring  corks,  being  without  a 
loop. 

A  tyer  will  be  found  of  assistance  in  capping  and  wiring.  It  is  usu- 
ally attached  to  the  back  of  the  bottling  table  or  arranged  on  a  separate 
support,  and  consists  of  an  iron  arch  sufficiently  high  to  allow  the  bottle 


CORK  AND  PATENT  STOPPERS. 


389 


to  be  placed  under  it,  and  of  a  movable  platform  which  can  be  raised  by 
means  of  a  pedal.    The  bottle  while  under  the  cork  plunger  of  bottling 


Fio.  283. — WIRE  CORK  FASTENER. 


FIG.  284.— CORK  WIRE. 


table  is  seized  with  the  cork-holding  tongs  and  placed  on  the  platform, 
and  by  pressing  on  the  pedal  with  the  foot,  the  bottle  is  brought  up 


FIG.  285.— TWISTED  WIRE  WITHOUT  LOOP. 


FIG.  286.— SPECIMEN  OP  WIRED, 
BOTTLE  AS  PER  FIG.  285. 


FIG.  289.— TVER  OR  WIRING  STAND. 


FIG.  287.— STYLE  OF  CAP— I.       FIG.  288.— STYLE  OF  CAP— II. 


against  the  top  of  the  arch, 
thus  holding  in  the  cork 
while  the  tongs  are  removed 
and  the  wire  applied. 

The  best  annealed  broom 
wire  should    be    used.     It 


FIG.  290.-  CORK  HOLDING  TONGS. 

should  be  cut  in  pieces  of 
proper  length  and  each  piece 
folded  double,  and  twisted 
six  or  eight  times  to  form  a 
loop  at  the  end.  The  helper 
on  taking  the  filled  bottle 
from  the  table  with  the 


390 


A    TREATISE    ON"    BEVERAGES. 


cork-holding  tongs  and   placing  it  under  the  tyer,  quickly  seizes  a  wire 
with  his  right  hand,  puts  it  around  the  neck  of  the  bottle,  giving  it  a 

couple  of  twists  to  hold  it  firmly  in  place, 
and  passes  the  ends  through  the  loop, 
draws  tight,  cuts  off  the  superfluous  wire 
with  shears,  and  presses  the  ends  into  the 
cork.  The  pressure  in  the  bottle  has  by 
this  time  forced  the  cork  against  the  wire, 
so  as  to  make  a  neat-looking  job. 

When  caps  are  used,  place  the  metallic 
cap  on  the  tyer  previously  to  relieving  the 
tongs,  and  holding  the  cork  by  the  tyer, 
which  will  hold  the  cap  in  position  by  a 
magnet  or  other  contrivance,  when  the 
bottle  is  raised  by  means  of  the  treadle  so 
that  the  cork  is  pressed  firmly  against  the 
cap,  and  the  wire  can  be  adjusted. 

With  champagne  bottles,  both  twine 
and  wire  are  employed,  and  as  we  treat  in 
this  work  of  the  manufacture  of  "  fruit 
champagne,"  which  belongs  to  the  carbo- 
nated saccharine  beverages,  it  will  be  found 
useful  to  know  how  to  make  the  "  cham- 
pagne-knot," as  it  is  called. 

These  cuts  represent  the  different  stages  in  securing  the  cork  of  a 
champagne  bottle  by  twine.  Make  a  sling  (c,  d,  e),  as  shown  in  Figs. 
1  and  2.  throw  it  over  the  neck  of  the  bottle,  draw  together  under  the 
projecting  mouth  of  the  bottle  and  sling  the  ends  of  the  twine  (b  and  «, 
3)  to  a  knot  over  the  cork.  A  tying-lever  is  employed  in  this  work. 

Barnett  &  Foster,  London,  offer  patent  wires  and  tin  capsules  for 


FIG.  291.-  ENGLISH  TYER  OR  WIRING 
STAND. 


I 


FIG.  292.— CHAMPAGNE  KNOTS. 


FIG.  293.— TYING 
LEVER. 


champagnes  which  are  illustrated  in  Fig.  294,  and  are  a  useful  means 
of  securing  corks  of  fruit  champagne  bottles. 

Mechanical  devices  for  wiring  the  corks  have  of  late  been  put  on  the 
market  in  the  United  States  and  England.  We  append  a  descriptive 
illustration,  as  per  Fig.  295. 


CORK   AND    PATENT   STOPPERS. 


391 


The  spools,  four  in  number,  on  which  the  wire  is  reeled,  are  placed 
at  the  end  of  the  rotating  shaft,  and  attached  to  same,  the  latter  being 
perforated  with  four  holes  to  allow  the  wire  to  be  drawn  up  to  the  opera- 


FIG.  294.— PATENT  WIRE  AND  CAP,  WITH  SPECIMEN  OP  FINISHED  BOTTLE. 

ting  jaws,  which  are  threaded  with  the  wire.  The  four  ends  are  here 
brought  together,  and  after  the  first  twist  is  ready  for  business.  The 
bottle  is  placed  with  the  neck  or 
cork  directly  under  the  two  wires 
which  go  over  the  cork,  thus  forc- 
ing them  in  place.  Then  the  foot 
is  placed  on  a  treadle,  a  cam  ope- 
rates a  clutch,  and  sets  the  ma- 
chine in  motion,  the  wire-carry- 
ing and  rotating  shaft  recedes, 
drawing  the  wire  around  the  neck 
and  over  the  top  of  the  bottle, 
where  a  neat  device  places  the  top 
wires  in  the  operating  jaws,  and 
the  rotating  shaft  is  sent  spinning 
five  times  round,  twisting  the  wire 
effectually.  A  pair  of  automatic 
shears  then  cuts  the  wire  exactly 
in  the  middle  of  the  twist,  thus 
fastening  the  wire  around  the  bot- 
tle, and  at  the  same  time  leaving 
the  four  wires  twisted  at  the  end 

for    the    next    bottle,    which    are  **  ^.-AMEBICAX  WIRING  MACHINE. 

again  carried  forward,  caught  by  a  pair  of  nippers,  and  the  same  motion 
repeated.     Its  rapidity  depends  somewhat  upon  the  operator,  as  it  will 


392  A    TREATISE   ON   BEVERAGES. 

wire  about  as  fast  as  a  man  can  handle  the  bottles.  A  good  speed,  it 
is  claimed,  is  from  twelve  to  twenty  bottles  a  minute.  The  machines  are 
entirely  new  in  principle,  construction  and  operation. 

Rubber  Stoppers.— They  are  made  of  India  rubber.  This  substance 
having  become  of  such  importance  to  the  mineral-water  manufacturers, 
we  deem  it  fit  to  append  a  few  remarks  upon  its  properties,  manipulation, 
and  the  forms  under  which  we  are  accustomed  to  it. 

Properties  and  Manipulation  of  India  Rubber.— Caoutchouc, 
India  rubber,  is  the  produce  of  several  trees  of  tropical  countries  which 
yield  a  milky  juice,  hardening  by  exposure  to  the  air.  In  a  pure  state 
it  is  nearly  white,  the  dark  color  of  commercial  caoutchouc  being  due  to 
the  effects  of  smoke  and  other  impurities.  Its  physical  characters  are 
well  known;  in  the  mutual  state  it  is  softened,  but  not  dissolved,  by  boil- 
ing water,  hardening  again  to  extreme  rigidity  at  low  temperature  ;  it  is 
also  insoluble  in  alcohol.  In  pure  ether,  rectified  native  naphtha,  and 
coal  tar  oil,  it  dissolves,  and  is  left  unchanged  on  the  evaporation  of  the 
solvent.  Few  chemical  agents  have  an  effect  upon  it ;  hence  its  great 
practical  use  in  the  mineral-water  manufactory. 

Caoutchouc  combines  with  variable  proportions  of  sulphur;  the  mix- 
ture thus  obtained  after  subjection  to  vulcanization  forms  what  is  called 
vulcanized  India  rubber,  ebonite,  vulcanite,  etc. 

India  rubber  is  imported  from  various  localities,  that  from  South 
America,  known  as  "para,"  being  of  the  finest  quality;  none  other 
should  be  employed  in  the  preparation  of  India  rubber  of  a  soft  elastic 
nature,  which  is  to  be  used  directly  in  contact  with  carbonated  or  other 
fluids,  where  delicacy  of  flavor  and  purity  is  of  importance.  The  inferior 
rubbers  possess  an  objectionable  odor  and  flavor,  highly  intensified  by 
the  process  of  vulcanization,  which  is  readily  imparted  to  saline  solu- 
tions. 

India  rubber  in  the  process  of  manufacture,  contrary  to  the  general 
impression,  is  not  in  all  cases  dissolved,  but  is  kneaded  or  masticated 
between  massive  iron  rollers  in  the  dry  state,  the  various  pigments,  sul- 
phur, etc.,  being  incorporated  at  this  stage  of  the  manipulation.  This 
grinding  is  continued  till  the  India  rubber  assumes  a  putty-like  consist- 
ency, it  is  then  removed  to  still  larger  rollers,  known  as  calenders,  which 
are  heated  by  steam,  where  it  is  rolled  out  into  sheets  of  the  desired 
thickness. 

So  far  the  physical  properties  of  the  India  rubber  have  not  been  ma- 
terially changed;  it  is  still  affected  by  variations  of  temperature,  and 
must  undergo  the  process  of  vulcanization  to  render  it  equally  unchange- 
able at  temperatures  ranging  from  zero  to  300°  F. ;  this  process  consists 
of  subjecting  the  compounds  of  India  rubber  and  sulphur  for  several 
hours  in  closed  steam  chambers  to  a  pressure  of  40  Ibs.  to  50  Ibs.  per 
square  inch,  equal  to  a  temperature  of,  280°  to  300°  F.,  or  more,  as  may 


CORK    AND    PATENT   STOPPERS.  393 

be  required,  either  to  produce  the  soft  elastic  India  rubber,  or  that  of  a 
harder  nature  known  as  ebonite  or  vulcanite. 

Eubber  is  introduced  to  take  the  place  of  the  cork,  and  many  of  the 
patent  stoppers  consist  of  it.  It  is  used  either  as  a  permanent  cork  by 
attaching  it  with  some  device  to  the  neck  of  the  bottle,  or,  when  cheap 
enough,  is  thrown  away  like  corks  after  using.  Rubber  stoppers,  either 
external  or  internal,  if  unprotected  from  contact  with  the  contents  of 
the  bottle,  will  contaminate  the  beverage,  whether  carbonated  or  fer- 
mented ;  and  careful  analysis  has  demonstrated  the  presence,  in  the  bev- 
erage, of  deleterious  substances  absorbed  from  the  rubber.  Carbonated 
or  fermented  beverages  will  retain  their  purity  of  taste  and  quality  but 
for  a  short  time  in  contact  with  unprotected  rubber  stoppers  of  the  usual 
forms. 

The  vulcanizing  process  of  the  rubber  is  not  yet  thoroughly  under- 
stood, but,  according  to  the  knowledge  that  we  now  possess,  it  cannot  be 
considered  a  chemical  process,  in  its  restricted  sense,  in  which  an  atomic 
combination  in  definite  proportions  takes  place.  This  is  shown,  among 
others,  by  the  fact  that  not  sulphur  alone,  but  other  compounds  contain- 
ing sulphur,  metallic  sulphides,  e.g.,  mercury  sulphide,  lead  sulphide, 
etc.,  will  perfectly  vulcanize  rubber,  in  which  case  it  is  not  to  be  assumed 
that  the  sulphur  is  completely  or  even  partly  removed  from  the  sulphur 
compounds. 

According  to  all  appearances,  vulcanized  rubber  is  a  molecular  com- 
pound of  indefinite  proportion,  similar  to  the  alloys. 

The  quantity  of  sulphur  present  in  vulcanized  rubber  varies  from  10 
to  24  per  cent.,  while  but  6  to  7  per  cent.,  after  other  statements  bu  1 
to  2  per  cent.,  are  sufficient  to  effect  a  perfect  vulcanization.  The  sul- 
phur used  in  excess  of  this  quantity  simply  serves  as  a  mechanical  admix- 
ture. According  to  the  investigations  made  by  scientists,  it  is  certain 
that  in  practice  the  addition  of  sulphur  is  always  more  or  less  in  excess 
of  the  actual  requirements,  and  numerous  experiments  have  shown  that 
the  excess  of  sulphur,  which  is  only  present  as  a  mechanical  mixture,  is 
the  cause  of  many  disagreeable  properties  and  disadvantageous  changes 
of  the  rubber  articles.  Other  mechanical  admixtures  of  vulcanized 
rubber  which  chemical  analysis  has  revealed,  are  chalk,  zinc  oxide,  cal- 
cium sulphate,  barium  sulphate  and  magnesium  silicate ;  for  colorings 
vermilion,  ferric  oxide,  also  sulphurate  of  antimony  by  change  (for  red), 
and  zinc  oxide  (for  white).  Organic  admixture  consists  of  cork  meal, 
leather  scrap,  paper  pulp,  etc.  The  addition  of  some  mineral  matters, 
aside  from  its  use  for  coloring,  is  made  for  the  purpose  of  giving  greater 
solidity  and  hardness.  From  statements  made  regarding  these  additions, 
and  from,  the  results  of  investigations,  it  is  certain  that  the  admissible 
limit  in  this  direction  is  far  exceeded  in  most  manufactures. 

Rubber  corks,  made  out  of  such  mixed  material,  are  naturally  unfit 


394  A  TREATISE  ON   BEVERAGES. 

for  bottles  containing  carbonated  or  any  other  beverages,  and  unless  most 
carefully  prepared  rubber  is  used  and  coated  with  a  non-corrosive  and 
protecting  substance,  they  should  be  entirely  discarded  from  the  sealing 
of  any  bottle  containing  a  beverage. 

Patent  Stoppers. — Probably  nothing  has  contributed  more  to  the 
popularizing  of  carbonated  beverages  than  the  different  kinds  of  stoppers 
which  have  been  so  successfully  developed.  As  may  be  expected,  the 
system  of  corking  or  stoppering  has  undergone  some  changes,  which  per- 
tain, however,  more  to  the  design  of  the  stopper  than  anything  else. 
There  is  a  great  difference  of  opinion  still  respecting  the  merits  of  the  old 
and  familiar  method  of  corking  and  the  use  of  the  patent  stoppers.  The 
latter  are  designed  for  a  particular  purpose,  outside  of  all  considerations 
of  economy  in  the  purchase  of  corks,  and  fill  a  limited  field  of  useful- 
ness, Beverages  intended  for  shipment,  or  to  be  stored  and  preserved 


OPEN.  CLOSED. 

FIG.  296. — THE  HUTCHINSON  PATENT  STOPPER. 

any  length  of  time,  are  stoppered  with  corks  almost  exclusively.  The 
system  of  patent  stoppers  is  chiefly  for  home  consumption  only,  where 
the  beverages  are  soon  to  be  consumed,  and  for  this  purpose  they  can  be 
recommended  and  are  a  welcome  contrivance  for  fast  bottling.  The 
material  of  the  patent  stopper  must  be  a  substance  free  from  objection- 
able properties,  and  non-corrodible,  so  as  to  have  no  influence  whatever 
on  the  beverage. 

Numerous  kinds  of  patent  stoppers  are  competing,  and  many  of  them 
have  been  favorably  introduced  in  the  trade.  Where  the  necessity  for 
adopting  a  patent  stopper  is  felt,  the  question  arises,  Which  patent  shall 
be  used  ?  They  are  too  numerous  to  be  mentioned,  and  we  content  our- 
selves with  describing  the  two  distinct  and  different  methods  in  patent 
stoppers,  viz:  wire  and  ball  stoppers. 

The  HutcJiinson  Patent  Stopper,  illustrated  in  the  above  cuts,  consists 
of  a  wire  attachment  in  hook -form,  on  that  part  of  which  entering  the 
bottle  is  attached  a  piece  of  rubber  to  do  the  closing,  aided  by  the 


CORK    AND    PATENT    STOPPERS. 


395 


pressure  of  the  gas.  The  stopper  remains  in  the  neck  of  the  bottle,  and 
can  only  be  pulled  out  with  a  contrivance  made  for  that  purpose;  there- 
fore it  is  never  lost. 

To  use  this  kind  of  stoppers,  a  special  and  separate  bottling  attach- 
ment, as  shown  in  Fig.  225,  has  to  be  adjusted  on  the  cork  bottling 
machines.  While  filling  the  bottle,  the  stopper  is  kept  down  by  the 
bottling  support  and  the  hook  raised  when  filled,  thus  pressing  the  rubber 
piece  tightly  on  the  neck  of  the  bottle,  which  is  kept  in  this  position  by 
the  gas  pressure.  The  part  of  this  wire  stopper  exposed  to  the  liquid 
inside  the  bottle  consists  of  a  tin  plate,  while  the  wire  itself,  which  comes 
in  contact  with  the  liquid,  when  filling  the  bottle,  is  tinned,  thus  guard- 
ing against  metallic  contamination.  It  is  highly  important,  that  this 
be  pure  tin  and  no  leaden  alloy  mixed  with  it. 

The  cleansing  of  bottles  with  this  kind  of  stoppers  is  done  by  soaking 
and  rinsing  them  and  brushing  the  necks  with  specially  adapted  brushes. 
No  botttle-washing  machine  for 
the  Hutchinson  patent  stoppered 
bottles  has  hitherto  been  intro- 
duced . 

The  Floating  Ball  and  Globe 
Stoppers. — The  principle  of  in- 
ternally stoppering  a  bottle  con- 
taining gaseous  liquids  is  not 
new.  Many  and  varied  are  the 
forms  which  have  been  presented 
for  consideration;  but  nearly  all 
of  the  internal  stoppers  consist  of 
either  a  rubber  or  glass  ball. 

This  illustration  represents 
"The  Stewart  patent  stopper." 
In  the  neck  of  the  bottle  is  a 
groove,  with  rubber  packing. 
The  ball  is  sufficiently  light  to  be 
buoyant,  but  is  also  self-acting 
and  floats  on  the  surface,  and 
when  the  liquid  is  charged  with  carbonic  acid  gas,  the  pressure  acts 
against  the  ball  and  seats  it  as  illustrated.  The  ball  is  hard,  impervious, 
and  is  not  affected  by  acids,  and  it  is  claimed  is  made  of  a  combination  so 
as  not  to  contaminate  the  beverage.  The  bottle  is  filled  on  an  ordinary 
filling  bench,  right  end  up,  and  when  filled  to  the  neck,  the  ball  jumps  to 
its  place  against  the  seating  in  the  neck  of  the  bottle,  and  makes  a  tight 
joint.  When  pouring  out  the  contents  of  the  bottle  the  ball  floats  away 
from  the  mouth  oi  the  bottle.  The  bottle  stoppered  with  the  floating 
ball  can  be  washed  on  any  bottle-washing  machine  with  great  satisfaction. 


FIG.  297. — STEWART  FLOATING  BALL  STOPPER. 


396 


A    TREATISE 


BEVERAGES. 


Figure  298  represents  an  English  invention.  It  consists  of  a  bot- 
tle with  a  groove  in  the  mouth;  a  rubber  packing  fits  in  this  groove,  so 
•when  the  glass  ball  is  forced  up,  makes  a  joint  against  it.  In  emptying, 
the  glass  ball  remains  in  the  shoulder  of  the  bottle,  as  shown  in  drawing. 

Bottles  with  this  stopper  must  be  filled  upside  down,  necessitating 
the  use  of  a  "  turnover"  filling  machine,  as  illustrated  on  another  page. 
Washing  the  globe-stoppered  bottles  can  be  done  in  the  ordinary  way. 

The  Bottle  Seal. — This  is  a  simple,  thin,  flat  disk,  of  specially  pre- 
pared rubber  packing,  with  a  tasteless,  impervious  facing  on  the  side 
next  to  the  beverage.  It  is  made  of  considerably  larger  diameter  than 
the  mouth  of  the  bottle,  and  forced  into  it  in  convex  shape,  seating  itself 
in  a  groove  near  the  top  of  the  bottle,  where  it  remains,  requiring  no 
fastener  to  hold  it,  yet  capable,  within  itself,  as  it  is  claimed,  of  resisting 


FIG.  298.— GOOD'S  PATENT  STOPPER. 


"iff  1  fl 

FIG.  299. — SECTIONAL  VIEW  OF  BOTTLE  SEAL. 


an  internal  pressure  of  over  100  Ibs.  per  square  inch  on  account  of  the 
arched  form,  an  arch  being  self-sustaining.  The  seal  is  provided  with  a 
strong  central  stud,  by  which  it  is  easily  and  quickly  extracted.  The 
plain  stud  seal,  for  present  use  beverages,  is  faced  with  shellac  varnish. 
For  high-grade  carbonated  goods,  mineral  waters,  steamed  beer,  and  all 
goods  that  remain  long  bottled,  the  seal  is  faced  with  pure  tin  foil,  free 
of  lead,  or  with  a  special  protecting  substance.  It  is  claimed  that  these 
foil  seals  are  absolutely  tasteless,  no  matter  how  long  the  goods  may  be 
bottled.  Both  the  shellac-faced  and  the  foil-faced  seals  are  also  without 
studs;  they  are  extracted  with  a  common  corkscrew,  or  a  special  opener. 
The  bottling  machine  for  carbonated  beverages  employed  in  conjunction 
with  this  bottle  seal  is  illustrated  on  another  page.  This  is  the  only  rubber 
stopper  yet  introduced  that,  like  cork,  is  used  but  once.  The  seal  being  ex- 
tracted, the  bottles  can  be  washed  with  any  of  the  bottle-washing  machines. 


CHAPTER  XXIII. 

SYPHONS  AND   SYPHON  FILLING. 

The  Usefulness  of  the  Syphon. — Syphon  for  Dispensing  Saccharine  Bever- 
ages, Wine  and  Cider. — Testing  Syphons. — Breakage  and  Accidents. — 
Lead  in  Syphon  Heads. — Syphon-Filling  Machines.— Directions  for  Oper- 
ating Syphon  Fillers. — Syphon  Syrup  Injector. — Repairing  and  Clean- 
ing Syphon  Heads. — Syphon  Boxes. 

The  Usefulness  of  the  Syphon.— Since  the  introduction  of  the 
syphon  from  France,  for  the  dispensing  of  mineral  waters,  there  have 
"been  few  material  improvements  on  the  original  construction  of  the 
"head  "  or  syphon  proper,  until  recently,  and  these  latter  improvements 
have  not  been  very  distinct  in  their  differences  from  the  old  ones  in  use. 


FIG.  300.— SECTIONAL  VIEW  OP  FRENCH  SYPHON  HEADS. 


All  have  worked  well,  however,  and  their  use  is  spreading  in  the  trade, 
and  each  year  witnesses  its  adoption  by  scores  of  bottlers.  It  is  a  popular 
method  of  dispensing  plain  charged  waters,  and  its  great  and  obvious  ad- 
vantages, and  the  growing  favor  wherein  the  syphon  is  now  evidently 
held  by  the  mass,  has  been  always  advocated.  Most  certainly  the  syphon, 
at  once  elegant,  convenient  and  economical,  richly  deserves  the  favor  in 


398 


A   TREATISE    ON   BEVERAGES. 


which  it  is  now  held,  and  we  are  quite  sure  that  no  better  means  for  tak- 
ing refreshing  drinks  in  hot  weather,  or,  indeed,  in  any  weather,  can  be 
devised,  and  this  the  more  particularly  for  the  private-house  trade. 

The  principal  objections  raised  against  the  syphon  have  been  the  facts 
that  the  beverage  in  being  discharged  is  subjected  to  so  much  friction  in 
its  circuitous  route,  which  causes  the  loss  of  a  large  proportion  of  its  gas,  and 
that  the  parts  composing  the  syphon  head  were  so  complicated  as  to  easily 
get  out  of  order,  causing  leakage.  These  objections  have  been  remedied 
to  a  great  extent  in  some  of  the  accomplished  improvements. 

The  syphon  consists  of  a  glass  bottle  to  which  a  metal  top,  forming  a 
tap,  is  attached.  The  syphon  is  filled  at  a  high  pressure — 120  to  140 


FIG.  301.— SECTIONAL  VIEW  OF  IMPROVED  ENGLISH  SYPHON. 

Ibs. — with  carbonated  water,  and  is  so  disposed  that,  when  the  tap  is 
opened,  the  liquid  inside  it  is  forced  out  by  the  internal  pressure  of  the 
carbonic  acid  gas. 

The  American  manufacturers  have  also  made  various  improvements 
in  the  construction  of  syphon  heads,  and  the  carbonator  will  have  the 
choice  which  style  to  approve. 

It  will  readily  be  understood  that  the  bottles  require  to  be  of  very 
great  strength  to  resist  the  heavy  internal  strain,  and  at  the  same  time 
the  metal  fillings  must  be  such  as  in  no  way  to  contaminate  the  liquids 
contained.  These  are  points  which  require  the  most  careful  attention, 
for  the  consequences  of  imbibing  carbonated  waters  contaminated  with 
lead  may  be  very  serious. 


SYPHONS    AND    SYPHON    FILLING. 


399 


The  syphon  head  should  be  made  of  pure  block  tin,  with  no  lead  or 
other  injurious  metal  in  it.  The  glass  must  be  clear  and  brilliant,  which 
adds  greatly  to  the  appearance  of  the  charged  water. 

To  remedy  the  foaming  of  beverages  and  loss  of  gas  when  drawn  from 
a  cock  dispensing  at  the  counter  is  the  object  of  one  of  the  American 
patents.  An  English  manufacturer  has  introduced  this  improvement 
into  the  syphon  bottles,  as  illustrated  here,  with  the  introductory  remark, 
that  it  has  been  found  by  experience  in  drawing  soda  water  from  a  cock 
or  syphon  in  the  usual  manner  that  a  great  part  of  the  gas  is  entirely 
wasted,  owing  to  the  small  stream  which  issues  from  the  jet  being  exposed 
to  the  action  of  the  air.  The  effect  of  this  is  that  the  water  never  has 


FIG.  302.— NEW  SYPHON  SPOUT. 


FIG.  303.— SYPHON  FOR  DISPENSING 
SACCHARINE  BEVERAGES. 


the  full  strength  due  to  the  pressure  at  which  it  has  been  manufactured, 
and  soon  becomes  flat  and  tasteless. 

Syphon  for  Dispensing  Saccharine  Beverages,  Wine  and 
Cider. — A  syphon  capable  of  dispensing  these  beverages  is  greatly  needed. 
In  France  and.  England  saccharine  beverages  enter  into  the  .ordinary 
syphon;  even  wine  and  cider  in  syphons  is  a  new  way  of  retailing  the 
juice  of  the  grape  and  apple.  But  saccharine  beverages,  wine  and  cider, 
when  introduced  into  syphons,  do  not  retain  the  gas  when  drawn  there- 
from. By  drawing  under  pressure  the  gas  escapes,  the  saccharine  matter 
foaming  excessively  and  supporting  the  escape  of  gas  by  the  frothy 
condition  of  the  dispensed  drink.  The  atmospheric  air  also  easily  dis- 
places carbonic  acid  from  the  frothy  liquid. 

Mineral  waters  containing  salt  solutions,  drawn  from  syphons,  such 

C>rs,  Vichy,  etc.,  lose  also  a  great  deal  of  their  gas  while  drawn 


400  A  TREATISE  ON  BEVERAGES. 

under  a  great  pressure,  but  not  to  such  an  extent  as  the  saccharine 
beverages,  which  in  their  frothy  condition  give  it  off  more  freely. 

From  almost  the  invention  of  the  syphon  the  question  to  apply  its 
use  to  carbonated  saccharine  beverages  has  been  one  of  experiment 
wherever  the  syphon  has  been  known  and  used.  Numerous  devices  have 
been  proposed  for  the  purpose,  but  none  were  of  real  practical  value. 

A  new  syphon,  which  we  illustrate  by  Fig.  303,  seems  to  give  satis- 
factory results. 

By  this  system,  it  is  claimed,  a  small  quantity  of  liquid  can  be  drawn 
without  the  loss  of  gas,  and  without  any  foam,  the  liquid  flowing  out  with 
a,  solid  steady  stream,  which  is  superinduced  by  the  air  or  pressure-relief 
chamber,  which  is  noticeable  on  the  top  of  the  syphon-head  proper. 

The  apparatus,  as  seen  in  the  cut,  consists  of  a  syphon,  on  the  head 
of  which  a  globe  is  attached.  When  a  small  quantity  of  carbonated  wine, 
ginger  ale,  root-beer,  or  lemon  soda,  etc.,  is  to  be  drawn,  a  direct  com- 
munication is  opened  between  this  globe  and  the  syphon  by  means  of  a 
valve,  and  when  a  sufficient  quantity  of  the  liquid  has  escaped  into  this 
small  receptacle,  the  valve  is  closed.  The  syphon  and  this  extra  chamber 
are  then  entirely  independent  of  each  other,  and  the  pressure  in  each  is 
relatively  the  same,  and  can  be  so  maintained  as  long  as  desired.  As 
can  easily  be  seen,  this  operation  can  be  repeated  with  the  same  result 
until  the  syphon  itself  is  exhausted.  The  practical  application  of  this 
principle  enables  the  dealer  to  dispense  all  carbonated  drinks  by  the 
glass;  it  enables  the  physician  to  prescribe  sparkling  wines  from  the 
syphon,  and  still  preserve  the  sparkle  until  the  entire  contents  are  used, 
and  will  enable  the  bottler  to  introduce  all  his  products  even  into  private 
families. 

In  dispensing  beverages  from  syphons  where  no  proper  syphon  for 
saccharine  beverages  is  employed,  it  is  best  to  pour  the  syrup  into  the 
tumbler  and  draw  the  carbonated  water  on  to  it.  In  this  case  the 
syphons  are  charged  with  plain  carbonated  water. 

Testing  Syphons. — All  syphons  should  be  tested  by  the  manu- 
facturer to  stand  at  least  300  Ibs.  of  pressure.  As  soon  as  received 
from  the  manufacturer  they  should  be  filled  with  "plain"  soda  water, 
and  allowed  to  remain  closed  for  at  least  one  day.  If  there  be  any  im- 
perfection in  the  "packing"  or  metal  it  will  thus  be  discovered,  and 
may  be  early  remedied.  If  an  air  pump  is  available  the  carbonator  may 
advantageously  employ  it  to  test  his  syphons. 

Breakage  and  Accidents.-1- The  large  number  of  accidents  that  are 
constantly  occurring  from  bursting  syphons  is  due  more  to  ignorance 
than  carelessness  of  handling.  Manufacturers  should  warn  their  customers 
that  during  sudden  changes  of  temperature  syphons  containing  mineral 
water  become  dangerous.  A  rapid  rise  of  the  thermometer  will  some- 
times increase  the  pressure  100  per  cent,  and  produce  violent  explosion. 


SYPHONS    AND    SYPHON    FILLING. 

Placing  a  syphon  suddenly  into  a  vessel  containing  ice,  will  almost  invari- 
ably shatter  the  bottle  into  fragments,  often  causing  serious  injury. 

Lead  in  Syphon  Heads. — Carbonated  water  exerts  a  corrosive  action 
upon  lead,  therefore  no  syphon  heads  containing  this  contaminating  metal 
should  be  permitted  in  use.  Syphon  heads  have  suffered  and  been 
measurably  deteriorated  by  the  presence  of  lead  in  the  metallic  composi- 
tion from  which  they  are  made.  Irresponsible  and  ignorant  makers  of 
this  ingenious,  handy  article  and  invaluable  assistant  of  the  mineral- 
water  manufacturer,  are  prone  to  push  incomplete  or  pernicious  goods 
upon  the  unsuspecting  and  unsophisticating  carbonator.  Of  the  danger 
lurking  in  the  unrestricted  employment  of  syphon  heads  susceptible  of 
contamination  when  brought  in  contact  with  certain  carbonated  waters, 
experiment  has  furnished  conclusive  evidence.  The  use  of  syphons  for 
lemonades,  owing  to  the  action  of  free  tartaric  acid  upon  lead,  and  the 
rapidity  with  which  waters  containing  any  free  acid  become  charged  with 
lead  in  syphons,  must  be  condemned.  In  mineral  water  containing 
potash,  drawn  from  a  syphon,  0.0408  grain  of  lead  per  gallon  was  found 
to  be  present.  Pure  or  plain  carbonated  water  again  drawn  in  a  similar 
mannei  from  the  syphon  gave  0.0816  grain  of  lead  per  gallon,  or  exactly 
double  the  amount  found  in  the  potash  water,  showing  at  once  the  well- 
known  protective  action  that  salts  of  the  alkalies  and  alkaline  earths  have 
on  lead. 

These  results,  it  may  be  truly  said,  are  sufficiently  high  and  alarm- 
ing; still,  when  the  water  is  drawn  off  in  small  quantities  at  a  time,  as  is 
frequently  the  case,  the  results  are  found  to  be  still  higher.  Thus,  when 
potash  water  was  so  treated,  0.0455  grain  of  lead  per  gallon  was  found, 
while  plain  carbonated  water,  drawn  off  in  small  quantities,  gave  0.0933 
grain  of  lead  per  gallon,  showing  a  very  marked  rise  in  both  cases. 

The  cause  of  this  increase  in  quantity  of  the  lead  appears  to  be  owing, 
not  so  much  to  the  lengthened  period  of  contact  between  the  liquid  and 
the  metal,  as  the  fact  that  the  nozzle  of  the  syphon,  being  exposed  to  the 
atmosphere  in  a  moist  state,  becomes  rapidly  oxydized,  and  is  left  in  the 
most  suitable  condition  for  entering  into  solution,  so  that  when  merely 
small  portions  of  the  liquid  are  drawn  off  each  time,  a  comparatively  con- 
centrated solution  of  lead  is  obtained.  These  results  compare  accurately 
with  those  obtained  by  examining  the  contents  of  a  series  of  syphons  of 
carbonated  water  for  a  physician,  whose  attention  was  drawn  to  the 
subject  by  detecting  symptoms  of  lead  poisoning  in  himself  after  he  had 
been  in  the  habit  for  some  time  of  drinking  such  carbonated  water. 

There  is  no  doubt  of  the  evidence  obtained  of  lead  contamination  in 
the  use  of  syphon  heads  or  tops,  constructed  of  an  amalgam,  in  which 
the  pernicious  metal  was  present  in;  undue  proportion.  Pure  tin  is  com- 
paratively soft  and  unfit  for  hard,  wiring  service,  unless  it  is  hardened 
by  an  alloy  of  some  other  metal.  Lea"d  and  antimony  are  usually  used  to 


402  A   TREATISE    ON   BEVERAGES. 

effect  this  purpose,  and  when  the  proper  amount  is  not  exceeded  no 
deleterious  effects  are  traceable  to  their  presence.  An  alloy  of  99. 90  pure 
tin  submitted  to  severe  tests,  both  with  carbonic  acid  water  under  a  heavy 
pressure  and  in  contact  with  a  concentrated  solution  of  .citric  acid,  showed 
no  loss,  sign  of  corrosion  or  trace  of  dissolved  lead. 

Block  tin  syphon  heads,  therefore,  are  the  only  ones  that  can  be  used 
without  fear  of  contamination.  The  cost  should  be  a  secondary  con- 
sideration in  purchasing  these  goods.  If  the  word  of  the  manufacturer 
cannot  be  taken  as  a  guarantee  of  the  quality  of  his  syphon  tops,  they 
may  be  easily  tested  for  lead  or  other  metals,  by  dissolving  a  section  in 
hydrochloric  acid,  which  yields  a  colorless  solution.  The  presence  of 
other  metals  in  tin  may  be  detected  by  treating  the  hydrochloric  solution 
with  nitric  acid  of  a  specific  gravity  of  1.160,  first  in  the  cold  and  after- 
wards with  heat,  until  all  the  tin  is  thrown  down  in  the  state  of  insoluble 
stannic  oxide.  The  decanted  acid  solution  from  pure  tin  leaves  no  resi- 
duum on  evaporation.  If,  after  the  acid  has  been  dissipated  by  heat, 
dilution  with  water  occasions  a  heavy  white  precipitate,  the  sample  con- 
tains bismuth;  if,  after  dilution,  a  solution  of  sulphate  of  ammonium  or 
of  sodium  produces  a  similar  white  precipitate,  it  contains  lead;  and  if 
the  clear  liquid  leaves  a  residuum,  it  contains  copper.  Other  tests  for 
lead  in  tin  we  have  already  given  in  Part  III.,  when  describing  the 
properties  of  tin  and  its  tests,  to  which  we  refer. 

The  popularity  and  consumption  of  mineral  waters  have  been  in- 
creased greatly  where  they  are  delivered  in  syphons,  and  the  trade  should 
in  no  wise  hazard  a  diminution  by  countenancing  any  appliance  which 
will  not  bear  the  closest  scrutiny  and  severest  tests  as  a  container  or  dis- 
penser of  carbonated  waters,  either  plain  or  saccharine. 

Syphon-fllling  Machines.— Special  machines  must  be  employed  to 
fill  the  syphons,  usually  different  machines  to  fill  the  various  sizes  of 
syphons. 

These  illustrations,  Figs.  304,  305,  and  306,  represent  the  French 
and  American  syphon-filling  machines,  and  are  extensively  used  wher- 
ever syphons  are  filled.  The  syphon  filler  is  adjustable,  generally 
secured  to  the  floor  by  means  of  screws,  and  connected  with  the  ap- 
paratus by  a  flexible  rubber  hose.  A  movable  screen  protects  the  ope- 
rator against  accidents.  The  filling  attachment  is  the  same  as  on  a  two- 
stream  patent  draught-tube;  one  wheel  lets  in  the  water,  and  the  other 
lets  off  the  gas  and  air.  The  stand  is  strong  and  substantial,  and  the 
safety  screen  can  be  removed  or  adjusted  to  suit  the  operator. 

Various  other  devices  for  syphon  filling  are  manufactured  by  the 
leading  American  and  European  manufacturers  of  apparatus  for  car- 
bonated beverages.  Among  the  many  exhibits  we  find  an  American 
syphon  filler  to  receive  and  Jill  any  size  syphon,  and  which  we  illustrate 
in  Fig.  307. 


SYPHONS   AND   SYPHON  FILLING. 


403 


This  filler  is  well  adapted  to  the  wants  of  the  trade  who  are  forced  to 
fill  syphons  of  different  sizes.  It  is  so  constructed  as  to  be  easily  adjusted 
to  receive  and  fiir  any  size  syphon,  and  readily  changed  so  as  to  vary 
from  one  size  to  another  during  the  process  of  filling. 

It  is  provided  with  a  filling  head,  forked  rest  for  the  body  of  bottle,  a 
support  and  guide  for  the  head,  all  arranged  with  a  sliding  movement, 
allowing  an  easy  and  rapid  adjustment  to  the  varying  sizes  of  syphons. 


FIG.  304.— FRENCH  SYPHON  FILLER. 


FIG.  305. — SECTIONAL  VIEW  OF  FIG.  304. 


A  durable  and  effective  screen,  thoroughly  protecting  the  operator  from 
the  danger  of  broken  glass,  is  attached  to  every  filler. 

Directions  for  Operating  Syphon  Fillers.— Ad  just  the  filling 
head  to  fit  the  syphon,  and  fasten  by  means  of  the  set  screws.  Place  the 
syphon  in  the  machine  and  close  the  screen.  With  the  foot  on  the  treadle 
force  the  nozzle  of  the  syphon  bottle  into  the  filling  head,  and  hold  it 
firmly  in  that  position  while  filling.  Pull  the  lever  of  the  filling  head 
towards  you,  thus  opening  the  water  valve,  and  when  the  water  stops 
flowing,  on  account  of  the  compressed  air  in  the  syphon,  open  the  air 
valve  by  forcing  the  lever  from  you,  allowing  it  to  close  quickly.  The 


404 


A   TREATISE   ON    BEVERAGES. 


air  being  thus  allowed  to  escape,  more  water  will  enter  the  bottle  upon 
again  opening  water  valve.  If  the  water  stops  flowing  into  the  bottle 
before  it  is  full,  open  the  air  valve  again  and  allow  more  air  to  escape. 
Never  commence  to  fill  a  syphon  until  it  has  been  carefully  covered  with 
the  screen.  Do  not  fill  the  syphon  more  than  four- fifths  full.  Allow 


FIG.  306.— AMERICAN  SYPHON  FILLER. 


FIG.  307.— SYPHON  FILLER  FOR  ALL 
OP  SYPHONS. 


sufficient  space  for  gas,  enough  to  discharge  the  syphon  satisfactorily.  In 
taking  the  filled  bottle  out  of  the  filler,  raise  the  foot  quickly  to  avoid 
escape  of  gas.  The  best  pressure  for  filling  syphons  is  120  to  140  pounds. 
A  rubber  hose  connected  with  the  air-escape  valve  leads  off  the  water, 
which  may  be  ejected  with  the  air  without  sputtering. 


SYPHONS    AND    SYPHON   FILLING. 


405 


Syphon  Syrup  Injector. — When  saccharine  beverages  are  required, 
it  is  necessary  to  have  a  pump  or  syringe  for  injecting  the  syrup  previous 
to  charging  with  carbonated  water.  The  appended  illustration  shows  a 
combination  for  syruping  and  filling  that  answers  the  purpose. 


FIG.  308.— SYPHON  FILLER  AND  STRUP 
INJECTOR. 


FIG.  310.— SYRUP  INJECTOR. 


The  injector  consists  of  a  glass  vessel  for  holding  and  measuring  the 
syrup,  two  circular  vessels  for  storing  the  carbonic  acid  gas,  and  a  suitable 
tap  to  work  the  whole.  It  is  fitted  to  syphon-filling  stand,  as  shown  in 
the  cut. 

This  illustration  (Fig.  310)  represents  a  separate  syrup  injector,  as  em- 


406 


A    TREATISE   ON   BEVERAGES. 


ployed  in  France.  After  the  required  quantity  of  syrup  has  been  injected 
by  this  apparatus  the  syphon  is  transferred  to  the  syphon-filling  ma- 
chine and  there  filled  in  the  ordinary  manner. 

Repairing  and  Cleaning  Syphon  Heads.— The  ring  at  bottom  of 
syphon  head  is  cemented  to  the  bottle,  so  that  the  top  itself  may  be 
screwed  on  or  off  when  a  derangement  occurs  to  be  remedied. 

Formulas  for  cement  for  tightening  leakages  on  apparatus  we  have 
given  in  Part  III.,  which  apply  also  to  the  leakages  of  syphon  heads. 
Some  will  also  be  found  in  a  later  chapter  of  this  work. 

Should  the  glass  vase  be  broken,  the  syphon  head  is  easily  replaced  on 
a  new  one.  This  is  done  by  the  aid  of  syphon  tongs  and  a  vise,  in  which 


FIG.  311. — SYPHON  TONGS. 


FIG.  312.— SYPHON  VISE. 


FIG.  313.— SYPHON  PRESS. 


to  hold  the  syphon  head  while  the  tongs  unscrews  the  ring  round  the  neck 
of  the  syphon;  it  is  made  of  iron  and  soft  metal  to  prevent  damage  to  the 
syphon  top. 

The  annexed  cut  represents  a  syphon  press,  which  enables  the  operator 
also  to  take  the  heads  off  syphons  with  ease  and  rapidity,  for  cleaning  or 
repairing. 

To  wash  the  interior  of  the  syphon  head  it  is  not  necessary  to  dis- 
mount it.  All  that  is  necessary  is  to  unscrew  the  cap  with  a  small  forked 
wrench,  when  the  interior  becomes  readily  accessible. 

The  bottler  generally  repairs  his  own  syphons,  and  it  is  therefore 
advisable  to  keep  on  hand  an  assortment  of  washers,  screws,  valves, 
springs  and  other  accessories. 


SYPHONS   AND   SYPHON   FILLING. 


407 


This  drawing  shows  the  method  of  holding  a  syphon  for  cleaning  with 
cloth;  the  wedges  are  quickly  pushed  in  or  out  to  hold  or  release  the 
syphon.  The  top  of  the  syphon  can  be  made  as  bright  as  new  silver  in 
a  few  seconds  either  by  rubbing  with  ordinary  whiting  and  woolen  cloth, 
or,  when  very  dirty,  by  re- 
volving brushes. 

Polishing  rags,  with 
which  metallic  objects  can 
quickly  Be  polished  so  as  to 
give  them  a  bright  appear- 
ance, are  made  of  woolen 
cloth  and  saturated  with  soap 
and  tripoli.  The  method  of 
preparation  is  as  follows:  1 
dram  of  Marseilles  soap  is 
dissolved  in  5  drams  of  water, 
then  $  dram  of  tripoli  is 
added.  Pieces  of  cloth  are 
saturated  with  this  solution, 
when  they  are  ready  for  use,  and  will  brighten  up  the  syphon  heads  equal 
to  nickel  plate.  In  Part  III.,  under  "Maintaining  of  Apparatus/'  we 
have  appended  several  useful  formulas  for  cleansing  pomades,  which  will 
answer  excellently  for  cleaning  syphon  heads. 


FIG.  314.— SYPHON  CLEANING  Box. 


FIG.  315.— SYPHON  CASE. 


For  cleaning  with  brushes  special  ones  are  designed,  which  may  be 
fixed  into  the  bottle- washing  or  brushing  machines,  the  syphon  in  this 
case  being  held  in  the  hands.  This  is  only  required  when  the  tops  are 
very  dirty.  Also  special  machines  with  revolving  brushes  or  so-called 


408 


A   TREATISE    ON   BEVERAGES. 


buffing  machines  for  cleaning  and  polishing  tops  of  syphons  are  designed, 
and  are  a  practical  contrivance  in  large  establishments. 

Syphon  Boxes. — Syphon  boxes  of  various  designs  for  holding  and 


FIG.  316  —SYPHON  Box— L 


transporting  syphons  for  home  trade  or  shipment  are  used.  A  convenient 
box  for  shipping  syphons  is  illustrated  in  Fig.  315.  They  are  made  with 
suitable  partitions  and  dove-tailed  handles  in  the  sides. 


FIG.  317.— SYPHON  Box— II. 

It  is  important  to  protect  the  syphon  heads  properly  against  any 
injury.  As  the  syphons  are  highly  charged  with  gas  they  should  be  care- 
fully handled  to  prevent  their  exploding. 


SYPHONS    AND    SYPHON    FILLING. 


409 


For  home  trade  the  usual  style  of  boxes  is  represented  by  these  three 
illustrations.  . 


Fia.  318.— SYPHON  Box— UI. 


PART   FIFTH. 


DISPENSING    CARBONATED    BEVERAGES. 

THE  APPARATUS  AND  HOW  USED,  AND  NECESSARY 

ACCESSORIES. 


CHAPTER  XXIV. 

THE  DISPENSING  OF   CARBONATED  BEVERAGES. 

General  Remarks. — Portable  Fountains. — Directions  for  Charging  Portable 
Fountains. — Cleansing  of  Portable  Fountains. — Filling  and  Gauging 
Portable  Fountains.— Care  of  Portable  Fountains. — Re-lining  of  Por- 
table Fountains.— Escape  of  Gas  from  Fountains. — The  Dispensing  Ap- 
paratus.— Care  of  Dispensing  Apparatus. — Solution  for  Cleaning  Silver 
or  Silver-plated  Ware. — Storage  of  Apparatus. — The  Care  of  Marble. — Ce- 
nient  for  Marble. — General  Rules  for  Dispensing  Carbonated  Beverages. 
— Drink  Halls. — Portable  Soda-water  Carts. — Gasogene  or  Seltzogene. — 
Special  Directions. — Hot  Soda-water  Apparatus. 

General  Remarks. — Another  popular  way  of  dispensing  carbonated 
waters  or  beverages,  besides  from  the  bottle  or  syphon,  is  by  means  of 
the  portable  fountains  and  the  so-called  "  Soda-counter/'  or  draught  ap- 
paratus. 

The  machinery  for  the  manufacture  of  the  waters  we  have  already  de- 
scribed. Where  large  stationary  counters  are  established,  they  are  di- 
rectly communicating  with  one  of  the  smaller  sets  of  apparatus.  Indeed, 
the  employment  of  a  special  carbonating  apparatus  with  one  or  two  sta- 
tionary fountains  with  agitators,  as  illustrated  and  described  before,  in 
conjunction  with  a  draught  apparatus,  is  very  much  to  be  recommended. 
The  cylinders  can  be  charged  at  any  time,  a  standard  pressure  can  be 
kept  up,  and  in  fact  the  carbonating  of  the  water  is  under  self-control; 
but  those  who  do  not  wish  to  have  the  trouble  of  filling  the  cylinders 
themselves,  must  arrange  to  have  them  filled  at  a  mineral-water  factory. 

Dispensing  or  draught  apparatus  are  particularly  adapted  for  popu- 


THE   DISPENSING   OF   CARBONATED   BEVERAGES.  411 

lous  places  of  resort,  in  a  main  thoroughfare,  or  where  the  traffic  is  great. 
In  the  warm  season  the  demand  is  enormous,  the  profits  from  the  drinks 
large,  as  they  are  paid  for  as  they  are  drawn,  and  no  expense  is  incurred 
for  corks,  wire,  cartage,  bottling,  etc,  Some  of  the  most  delicious  drinks 
are  supplied  by  means  of  these  fountains,  and  where  care  and  attention 
are  given  to  this  business,  large  profits  deservedly  accrue. 

Since  the  taste  for  non-intoxicating  drinks  is  so  much  on  the  increase, 
the  opportunity  offers  itself  to  any  one  who  has  a  shop  or  store  in  the 
position  for  doing  a  counter  trade  to  give  the  experiment  a  trial;  it  is  one 
of  the  most  beneficial  additions  to  an  existing  business — such  as  a  chem- 
ist's or  confectioner's,  hotel  or  cafe — being  ornamental  and  at  the  same 
time  profitable.  The  experiment  entails  no  risk  beyond  the  purchase  of 
the  apparatus,  as  the  drinks  are  not  excisable. 

A  number  of  drinks  for  counter  use  are  compounded  and  dispensed 
in  America  and  other  countries,  and  in  this  work,  under  "Extracts  and 
Essences  and  Fruit  and  Compound  Syrups,"  will  be  found  receipts  for  the 
dispensing  as  well  as  for  the  bottling  trade,  which  comprise  very  many 
concoctions  likely  to  satisfy  the  most  fastidious  taste.  The  syrups  are 
easily  made,  either  from  the  fresh  fruit  or  the  essences  and  extracts  as  ex- 
plicitly explained  later  on.  Directions  for  preparing  the  fruit-acids,, 
colorings,  preservatives,  foam-producing  preparations,  artificial  and  true- 
essences  and  extracts  of  fruits  and  drugs,  are  all  appended  and  cannot  fail 
to  properly  guide  the  operations. 

Portable  Fountains. — Where  a  portable  cylinder,  instead  of  station- 
ary carbonating  apparatus,  is  employed,  it  is  attached  by  its  connections 
to  the  draught  apparatus  and  then  is  ready  for  use,  remaining  in  its  posi- 
tion till  empty,  when  a  fresh  one  is  substituted.  They  are  in  general 
constructed  on  the  same  principle  as  the  stationary  ones,  without 
agitator.  The  European  make  have  instead  division  plates  securely  ad- 
justed in  the  interior  to  subdivide  the  gas  bubbles  and  support  the 
impregnation  of  the  water  in  fountain.  These  portable  cylinders  should 
be  made  particularly  strong,  and  in  all  cases  tested  to  double  working 
pressure.  The  connections  and  mountings  are  best  of  gun  metal,  heavy, 
and  made  for  transporting  and  knocking  about.  The  inside  must 
be  lined  thoroughly  with  pure  block  tin,  and  every  care  should  be 
used  to  prevent  the  chance  of  metallic  impregnation.  Fig.  320  is  a  sec- 
tional view  of  a  European  cylinder;  the  discs  dd  cause  the  water  to 
become  broken  or  agitated,  while  the  gas  is  being  forced  in  from  the 
machine,  the  cylinder  being  rocked  at  the  same  time.  When  charged 
from  the  continuous  machine,  the  gas  and  water  are  pumped  together 
down  the  centre  tube,  which  is  represented  by  the  spray  at  bottom;  when 
charged  from  an  intermittent  (American)  apparatus,  the  fountain  is  pre- 
viously filled  with  water. 

The  fountain  shown  in  Fig.  319  is  made  by  the  Iron  Clad  Manufac- 
turing Co.,  New  York. 


412 


A    TREATISE    ON    BEVERAGES. 


These  styles  of  fountain,  illustrated  by  Figs.  321,  322  and  345  are 
usually  used  at  the  "  Buvettes  a  Eau-Gazeuses."  They  are  made  of  cop- 
per and  are  tin-lined. 


FIG.  319.— AMERICAN  PORTABLE  FOUNTAIN.       FIG.  320.— SECTIONAL  VIEW  OF  ENGLISH  PORTABLE 

FOUNTAIN. 

Glass  or  porcelain-lined  portable  fountains  would  be  the  best;  how- 
ever, glass  and  porcelain  linings  are  greatly  liable  to  crack,  and  this  being 
such  a  serious  objection  they  are  seldom  made. 


FIG.  321.— FRENCH  PORTABLE  FOUNTAIN— 1. 


FIG.  322. — FRENCH  PORTABLE  FOUNTAIN— n. 


THE  DISPENSING   OF   CARBONATED    BEVERAGES.  413 

The  portable  fountains  are  like  the  stationary  ones,  made  either  of 
copper  or  iron  (steel),  and  we  refer  in  regard  to  this  to  Part  III. 
Sweated  or  soldered  and  riveted  fountains  are  both  claimants  for  supe- 
riority, excellence  of  make,  and  safety.  Riveted  fountains,  the  heads  and 
bottoms  of  which  are  secured  by  rivets,  also  the  side  seams,  and  all  the 
joints  sweated  and  soldered,  are  advantageous. 

Directions  for  Charging  Portable  Fountains.— The  process  of 
charging  portable  fountains  with  carbonic  acid  gas  differs  in  no  material 
respect  from  the  method  of  charging  stationary  fountains.  The  princi- 
pal difference  is  in  the  agitation  of  the  water.  In  stationary  fountains 
this  operation  is  accomplished  by  means  of  a  block-tin  covered  metal  agi- 
tator, while  in  portable  fountains  it  is  effected  by  rocking  or  agitating 
the  fountain  itself  on  an  apparatus  known  as  a  fountain  rocker. 

However,  if  the  cylinders  are  charged  at  any  of  the  continuous  ma- 
chines, rocking  is  not  required,  as  the  agitation  or  mixing  of  the  gas  and 
water  is  done  in  the  condenser  of  the  carbonating  machine  as  it  is  being 
pumped  into  the  cylinder;  but  if  the  cylinders  are  charged  from  any  of 
the  American  or  intermittent  apparatus,  they  are  filled  previously  with 
about  three  parts  of  water,  and  then  put  into  the  rocker  to  agitate  the 
water  and  gas  together.  The  perforated  plates  in  the  European  fountains 
are  for  supporting  the  impregnation  of  the  water  with  carbonic  acid  gas. 

The  fountain  should  be  vigorously  shaken  while  the  gas  passes  in; 
and  when  the  water  will  absorb  no  more  gas,  and  the  pressure  stands  at 
a  hundred  and  fifty  to  a  hundred  and  eighty,  close  the  cock  on  top  of 
purifier,  also  cock  of  fountain,  and  disengage  the  fountain.  A  frame  on 
which  the  fountain  can  rest  will  be  found  desirable  for  the  shaking.  The 
second  fountain  should  then  be  attached  with  the  same  process.  If  the 
operator  has  fountains  remaining  uncharged  when  the  charge  in  the  gen- 
erator is  so  far  exhausted  that  a  hundred  and  fifty  pounds  pressure  can- 
not be  raised,  the  remaining  gas  may  be  saved  by  partially  charging  them. 
Should  the  pressure  become  greater  than  the  required  working  point  it 
will  be  indicated  by  the  safety-valve;  but  it  is  at  all  times  advisable  to 
keep  the  pressure  within  one  hundred  and  eighty  pounds. 

Care  must  be  taken  to  have  portable  fountains  never  filled  over  three- 
fourths  full  of  water,  as  there  must  be  room  for  the  liquid  to  move  while 
being  impregnated. 

The  precaution  of  removing  the  atmospheric  air  when  charging  these 
fountains  should  also  be  taken. 

Connections  are  used  for  attaching  and  detaching  machines  and 
fountains.  Fig.  323  shows  the  connections  used  in  attaching  the  cylin- 
ders to  the  charging  machines;  C  is  the  clamp,  and  E  the  clamp  joint; 
D  shows  the  male  and  female  nuts.  B  shows  the  regular  style  with  clamp- 
joint  connection. 

The  multiply-cock  (Fig.  324)  enables  parties  to  dispense  beverages  in 


414 


A   TREATISE   OTST   BEVERAGES. 


seasons  of  great  press  of  business  without  the  necessity  of  stopping  to 
attach  a  freshly  charged  fountain  every  time  one  is  exchanged.  All 
couplings  and  connections  must  be  carefully  tin-lined. 

There  are  various  forms  of  rockers  for  small  dispensers.  The  cast- 
iron  frame  shown  in  Fig.  1 92  will  answer  very  well.  Another  style  is  rep- 
resented by  Fig.  325;  it  is  easily  operated  by  the  upright  rod  which  agi- 
tates the  water  most  effectually.  This  rod  can  be  taken  out;  the  frame  is 
all  made  of  cast  iron,  with  wood-bearings  for  the  fountains;  manufac- 
tured by  the  A.  D.  Puffer  &  Sons'  Manufacturing  Co.,  Boston,  Mass. 

For  large  manufacturers  it  is  well  to  be  able  to  agitate  a  number  of 


FIG.  323. — CONNECTIONS  FOB  CYLINDERS. 

fountains  at  a  time,  and  for  this  purpose  a  fountain  rocker,  as  snown  in 
Fig.  327,  is  used.  It  can  be  worked  either  by  band  or  steam  power.  The 
charging  pipe  of  the  generator  is  connected  to  the  rocker  at  the  project- 
ing hose.  The  fountains  with  the  liquid  to  be  carbonated  are  laid 
on  the  rocker,  and  the  elastic  pipes  are  coupled  to  them  as  shown. 
The  fountain  stop  cocks  are  then  opened,  and  the  gas  from  the  generator 
is  allowed  to  enter  by  opening  and  closing  each  valve  on  the  rocker,  in 
succession,  two  or  three  times,  until  the  liquid  ceases  to  absorb  the  gas. 
During  this  operation  the  fountains  are  agitated  by  turning  the  crank 
shown  in  the  figure.  It  will  be  noticed  that,  on  the  rocker,  there  are 
two  valves  to  each  fountain.  One  is  for  controlling  the  supply  of  gas 


THE   DISPENSING   OF   CARBONATED    BEVERAGES 


415 


from  the  generator,  and  the  other  from  a  pump,  which  is  sometimes  used 
to  economize  the  compressed  gas  in  the  generator,  which  would  otherwise 
be  wasted.  This  rocker  is  manufactured  by  the  firm  of  John  Matthews 
in  New  York. 


Another  large  fountain-rocker,  as  manufactured  by  the  A.  D.  Puffer 
&  Sons'  Manufacturing  Co.,  is  shown  by  the  illustration  (Fig.  327). 

When  liquid  carbonic  acid  cylinders  are  employed  for  charging  porta- 
ble fountains,  the  same  process  in  general  is  followed,  and  we  refer  in  re- 
gard to  this  to  the  explanations  and  illustrations  given  in  Part  III.,  on 
this  subject. 


416  A    TREATISE    ON    BEVERAGES. 


Puffer's  Fountain  Rocker. 


FIG.  325.— HAND  FOUNTAIN  ROCKER. 


FIG.  326.— FOUNTAIN  ROCKER— I. 


THE    DISPENSING   OF    CARBONATED   BEVERAGES.  417 

In  regard  to  water t  its  purity  and  temperature,  used  for  filling  portable 
fountains,  the  same  observations  and  carefulness  is  necessary  as  applied 
to  stationary  fountains,  as  hereinbefore  explained. 

A  more  perfect  union  of  the  gas  with  the  water  is  attained  if  the 
water  is  permitted  to  remain  quiet  for  a  few  hours  after  being  well 
charged  and  agitated  in  the  portable  fountains.  The  carelessness  in  puri- 
fying the  carbonic  acid  gas  and  in  charging  portable  fountains  explains 
oftentimes  the  inferior  quality  of  many  draught  beverages,  but  even  care- 
fully prepared  and  faultless  waters  lose,  by  prolonged  storage  in  those  me- 
tallic fountains,  somewhat  of  their  original  freshness  and  taste,  frequently 
also  gas,  and  this  is  especially  observable  where  but  a  small  dispensing 
trade  is  carried  on,  and  the  water  in  fountain  consequently  remains  very 
long,  especially  when  the  fountains  are  large.  Portable  fountains  are 


FIG.  327.— FOUNTAIN  ROCKER— II. 

made  in  various  sizes,  like  the  stationary  ones.  The  proper  size  for  the 
dispensing  counter  are  those  fountains  which  hold  the  quantity  required 
for  one  day  only.  Large  ones  for  a  supply  of  more  than  two  days  should 
not  be  employed.  If  the  trade  is  so  small  that  even  a  six-gallon  fountain 
cannot  be  dispensed  in  one,  or  at  most  in  two  days,  the  sale  in  bottles  or 
syphons  is  preferable. 

An  accessory  to  a  portable  fountain  is  a  relief- valve  (Fig.  328)  in  case 
it  is  overcharged. 

This  valve  is  designed  for  a  fountain  cock,  with  relief  device  attached. 
The  manufacturers,  the  A.  D.  Puffer  &  Sons  Mfg.  Co.,  Boston,  Mass.,  ex- 
plain: "  It  is  quite  common  to  charge  fountains  with  very  cold  water.  In 
this  condition  the  water  absorbs  the  gas  rapidly,  and  the  quantity  in 
proportion  as  the  water  is  cold.  If  fountains  charged  in  this  way  to 
a  high  degree,  say  200  pounds,  are  transported  during  the  heat  of 
the  day,  the  temperature  may  be  raised  from  40  degrees  to  70  or  80. 
27 


418  A  TREATISE  ON  BEVERAGES. 

The  pressure  will  be  increasing  rapidly  as  the  water  becomes  warm,  and 
at  80  degrees  instead  of  having  a  pressure  of  200  pounds,  as  indicated 
when  charging  the  fountain,  the  pressure  has  steadily  advanced  to  near 
400  pounds.  The  faucet  is  so  gauged  that,  when  the  pressure  exceeds 
the  amount  desired,  it  opens,  and  allows  the  water  or  gas  to  escape, 
whichever  may  be  desired,  and  a  safe  equilibrium  maintained."  This  is 
quite  true,  and  when  by  carelessness  such  a  charged  portable  fountain  is 
exposed  to  the  sun  or  by  careless  drivers  transported  around  for  a  consid- 
erable time  in  hot  weather,  an  extreme  pressure  is  the  consequence,  which 


FIG.  328.— RELIEF  VALVE  FOR  OVERCHARGED  FOUNTAINS. 

even  might  become  dangerous.  In  such  cases  this  relief  valve  might  be 
of  good  service. 

Cleansing  of  Portable  Fountains. — Before  filling  and  charging  the 
portable  fountains,  they  should  be  washed  and  rinsed  out  to  remove  all 
sediment  which  might  have  occurred  from  impure  water  previously  used. 

The  fountain  rinser  will  be  found  useful  where  a  large  business  is  car- 
ried on.  It  is  simple  and  effective,  consisting  of  a  number  of  tubes  con- 
nected with  the  hydrant  by  a  main.  In  each  tube  there  is  a  valve  which 
admits  and  shuts  off  the  water.  The  fountains  are  inverted,  and  are  so 
placed  that  one  of  these  tubes  passes  into  the  interior  through  the  bung. 
In  this  position  the  fountain  rests  on  a  collar  which  has  provision  for  drain- 
age, and  is  so  connected  with  the  valve  that  the  weight  of  the  fountain 
upon  it  causes  the  flow  of  the  water  against  the  whole  interior  of  the 
fountain.  The  water  flows  out  as  fast  as  it  runs  in,  carrying  with  it  any 


THE    DISPENSING    OF    CARBONATED    BEVERAGES. 


419 


deposit  from  the  lining  of  the  fountain.     The  machine  is  manufactured 
by  the  firm  of  John  Matthews  in  New  York. 

Filling  and  Gauging  Portable  Fountains.— Where  many  foun- 
tains have  to  be  filled,  and  when  regularity,  accuracy  and  despatch  are 
necessary,  we  should  advise  the  use  of  a  measuring  cistern,  a  practical 
contrivance  manufactured  by  the  same  firm. 


Fig,  330  is  a  tin-lined  wooden  tank  divided  into  water-tight  compart- 
ments, which  are  filled  with  water  admitted  through  the  horizontal  tube 
which  is  seen  in  front  of  the  cistern.  When  the  required  amount  of 
liquid  has  been  admitted,  the  supply  is  automatically  cut  off  by  a  float  and 
valve.  A  graduated  glass  tube  indicates  the  amount  of  water  in  each 
compartment.  By  means  of  the  valves  shown  in  the  illustration  the  con- 


420 


A   TREATISE   ON   BEVERAGES. 


tents  of  the  tanks  may  be  discharged  into  the  fountains,  thus  charging 
these  with  the  proper  amount. 

Care  of  Portable  Fountains. — The  same  care  is  required  as  with 


FIG.  330.— MEASURING  CISTERN. 


the  stationary  fountains.     The  exterior  of  iron  and  steel  fountains  should 
be  well  painted  as  a  precaution  against  rust. 

Portable  fountains  are  intended  to  resist  a  high  pressure  of  carbonic 
acid  gas,  and  should,  therefore,  be  tested  at  least  once  every  season  with 
hydraulic  pressure  to  double  the  usual  pressure  (400  Ibs.). 


THE    DISPENSING    OF    CARBONATED    BEVERAGES.  421 

Re-lining  Portable  Fountains. — To  ascertain  if  a  fountain  needs 
re-lining,  empty  it  of  carbonic  acid  gas  by  tipping  it  upside  down, 
then  wash  out  thoroughly,  lower  a  lighted  candle  into  the  fountain  by  a 
wire,  and  it  can  be  readily  seen  whether  the  lining  is  worn  off  or  not.  A 
fountain  well  lined  and  properly  taken  care  of  will  last  for  soda  water 
about  five  years.  It  is  important  that  this  work  should  never  be  en- 
trusted to  other  hands  than  those  of  a  regular  manufacturer  of  soda-water 
apparatus.  Coppersmiths  used  to  other  kinds  of  work  cannot  appreciate 
nor  understand  the  great  strength  required  in  a  soda-water  fountain, 
which  is  at  times  subjected  to  a  higher  pressure  than  is  required  even  in 
a  steam-engine  boiler. 

As  a'  fountain  has  to  be  taken  apart  for  repairs  and  re-lining,  it  would 
be  extremely  hazardous  to  rely  upon  its  being  safely  put  together  by  a  cop- 
persmith who  is  not  also  a  regular  manufacturer  of  soda-water  apparatus, 

Escape  of  Gas  from  Fountains. — Complaints  are  frequent  that  the 
pressure  is  lost  from  a  fountain  before  its  contents  are  drawn  off.  This 
is  always  caused  either  by  the  use  of  a  poor  washer  between  the  cock  and 
the  top  of  the  fountain,  or  by  a  failure  to  use  the  spanner  wrench  with 
sufficient  force  to  make  a  tight  joint.  The  gas  may  all  escape  without 
being  manifested  by  appearance,  in  sight  or  sound.  It  cannot  escape 
from  the  cock,  for  it  would  then  drive  the  water  before  it  and  the  leak 
would  be  apparent.  Thick,  soft,  oil-tanned  leather,  such  as  harness 
makers  use,  should  be  used,  and  not  the  ordinary  sole  leather. 

Sometimes  shaking  of  the  fountain  may  help,  as  carbonic  acid  sepa- 
rates from  the  water  and  increases  the  pressure  on  the  latter.  In  case 
this  manipulation  is  not  sufficient,  the  pressure  in  fountain  is  too  low 
and  the  fountain  must  be  recharged  and  the  leakage  made  tight. 

The  Dispensing  Apparatus. — Various  are  the  devices  intended  for 
dispensing  carbonated  beverages  directly  from  the  fountains,  and  some- 
times very  costly  and  highly  ornamental  apparatus  are  put  up  in  very  at- 
tractive styles,  selected  to  gain  the  favor  of  the  customers. 

The  internal,  or  working  parts  of  all  the  various  apparatus  are  in  the 
main  point  the  same,  and  a  glass  of  good  soda  water  should  be  drawn 
from  the  plainest  apparatus  as  well  as  from  the  most  elaborate  one. 

With  that  more  or  less  ornamental  external  marble  shell  the  dispenser 
is  familiar,  and  it  remains  for  us  to  explain  the  details  of  the  interior. 

White  marble  is  looked  upon  with  disfavor  by  experienced  dispensers. 
Although  the  imported  Italian  is  the  finest  and  most  beautiful  white 
marble  and  considerably  cheaper  than  the  colored  varieties,  it  is  not 
desirable  from  the  fact  that  it  becomes  stained  and  loses  its  clean  appear- 
ance. Where  a  cheap  apparatus  is  desired  the  cheaper  varieties  of  foreign 
and  domestic  marble,  white  and  colored,  are  recommended. 

The  marble  must  be  sound  and  strong  and  in  appearance  lustrous 
with  polish;  the  metal  parts  must  be  heavily  plated. 


422 


A    TREATISE    ON    BEVERAGES. 


Marbles  are  merely  purer  and  more  compact  varieties  of  limestone, 
which  admit  of  being  sawed  into  slabs,  and  are  susceptible  of  a  fine  polish. 
It  may  be  stained  or  dyed  of  various  colors  by  applying  colored  solutions 
to  the  stone,  made  sufficiently  hot  to  make  the  .liquid  just  simmer  on  the 
surface.  As  this  coloring  belongs  within  the  sphere  of  the  marble-works, 
and  could  not  be  applied  without  mechanical  aid,  we  abstain  from  giving 
any  directions  respecting  it. 

The  sectional  view  of  the  appended  dispensing  apparatus  consists  of  the 
following  parts:  A  represents  the  marble  or  outer  case;  B  is  the  air  space 
between  metal  case  and  marble;  C,  metal  casing,  entirely  surrounding 
the  non-conducting  wood  lining;  this  should  be  of  a  durable  kind.  C  is  the 


FIG.  331.— SECTIONAL  VIEW  OF  AMERICAN  DISPENSING  APPARATUS. 

wood  lining  inside  of  the  metal  shell;  E  is  a  block-tin  or  glass  syrup  case;  F, 
ice  coolers,  either  cylinders  with  block-tin  lining  or  block -tin  coil;  G-, 
support  for  syrup  case  and  connection;  H,  pipe  connecting  syrup  case 
with  outlet,  which  lies  directly  under  the  ice  coolers;  I,  cylinder  cooler; 
K,  ice  case;  L,  pipe  leading  from  cooler  to  gas  cock;  M,  syrup  faucet 
(sectional  view);  0,  mineral  draught  tube;  P,  gas  cock  to  relieve  the 
sputtering  if  gas  or  air  have  become  separated  from  the  water.  R,  block- 
tin  pipe,  connecting  mineral  draught  with  cooler,  if  this  be  desired;  S, 
same,  connecting  soda  draught  with  cooler.  The  syrup  jars  must  be  so  ar- 
ranged as  to  be  instantaneously  removed  and  replaced.  Directions  for 
setting  up  draught  apparatus  cannot  be  given  as  they  vary  with  the  style; 
the  manufacturers  will  give  the  directions  necessary. 


THE   DISPENSING   OF    CARBONATED    BEVERAGES, 


423 


The  connections  or  couplings  with  the  portable  fountain  claim  par- 
ticular attention.  For  conveying  the  carbonated  water  from  the  fountain 
to  the  cooler  is  a  block- tin  pipe,  the  only  kind  that  should  be  employed, 
and  leaden  pipes  or  alloys  with  lead  should  be  carefully  avoided.  The  re- 
quired couplings,  which  are  made  of  brass,  must  be  carefully  and  heavily 
tinned  with  pure  block-tin  and  re-tinned  whenever  the  slightest  corrosion 
is  visible. 

TJie  Cooler. — The  interior  of  the  apparatus  is  the  ice  receiver.  At 
the  bottom  rests  the  cooler  F,  which  consists  either  of  a  coil  or  a  few 
cylinders.  Through  this  the 
carbonated  water  runs  on 
its  way  to  the  faucets,  or  re- 
mains there  at  intervals. 
Both  the  ice  receiver  and 
the  cooler,  serve  an  impor- 
tant purpose.  They  retain 
the  amount  of  carbonic  acid 
gas  desirable  and  necessary 
for  the  compound  of  the  bev- 
erage, which  otherwise  would 
escape  through  the  draught  arms  as  soon  as  opened.  The  proper  cool- 
ing of  the  liquids  is  a  highly  important  feature  of  the  dispensing  trade. 
It  is  obvious  that  the  cooler  also  requires  a  close  scrutiny.  On  top 
of  the  cooler  comes  the  ice;  the  first  requirement  is,  therefore,  that  it 
be  of  sufficient  strength  to  resist  the  pressure  of  the  ice,  even  when  rudely 
thrown  in. 

All  coil  coolers  are  made  of  solid  block-tin,  the  cylindrical  coolers  are 
made  of  copper  (iron  or  steel  cylinders  would  rust),  and  must  be  care- 
fully lined  inside  with  sheet  block-tin,  seamless,  just  like  a  fountain,  to 
prevent  any  metallic  contamination.  They  must  be  of  such  a  form  and 
placed  in  such  a  position  as  to  secure  the  maximum  of  refrigeration  with 
the  minimum  amount  of  ice.  Only  small  cylinders  should  be  employed 


FIG.  332.— COIL  COOLER. 


FIG.  333. —CYLINDER  COOLER. 

if  no  coils  are  used.  If  they  are  of  large  diameter  the  inner  portion  of  its 
contents  would  be  but  little  affected;  if  of  greater  length,  more  ice  must 
be  used  to  keep  it  covered. 

Between  the  pipes  of  the  coil  cooler,  or  between  the  different  small 
cylinders  of  a  cylinder  cooler,  must  be  sufficient  space  for  the  i«e  to  melt 


424  A    TREATISE    ON    BEVERAGES. 

ID,  or  for  the  dripping  ice  water  to  wash  all  sides  of  the  coolers.  Use 
small  pieces  of  ice  in  the  ice  chamber  and  place  the  coarser  lumps  on 
top,  as  it  packs  closer  and  cools  better.  The  interior  of  the  apparatus 
should  be  washed  out  at  least  once  a  week,  and  thoroughly  cleansed  from 
the  sediment  deposited  by  the  ice.  This  is  a  very  important  matter, 
and,  if  attended  to,  effectually  preserves  the  apparatus,  besides  keeping 
it  clean  and  sweet,  care  being  necessary  to  keep  the  waste  pipe  unclogged 
and  run  out  the  drip  and  refuse.  If  it  should  get  stopped  up  at  any 
time,  blow  through  it.  Where  small  portable  fountains  are  used  and 
circumstances  permit,  the  cooler  can  be  dispensed  with  and  the  fountain 
itself  put  in  an  ice  box  and  surrounded  with  ice. 

The  Draught  Arms. — The  draught  arms  or  faucets,  through  which 
the  beverage  is  discharged  from  the  cooler  into  the  tumbler,  must  be  so 
constructed  as  to  reduce  the  loss  of  gas  by  friction  \,o  a  minimum.  The 
outlets  must  be  sufficiently  large;  all  projections,  rough  surfaces  and 
corners  increase  the  loss  of  gas.  The  liquid  should  flow  out  in  a  close 
compact  stream,  and  not  like  a  hollow  cylinder  or  in  bell  shape.  The 
faucet,  whether  of  brass  or  bronze,  must  be  solid,  tin-lined  inside,  while  the 
exterior  should  be  heavily  silver-plated,  to  prevent  any  metallic  poisoning. 

A  considerable  loss  of  gas  always  occurs  in  drawing  a  carbonated  liquid 
by  the  naturally  rapid  and  violent  discharge  of  the  liquid  under  pressure, 
and  the  agitation  of  the  water  in  the  tumbler  as  the  stream  dashes  swiftly 
into  it.  Various  mechanical  contrivances  for  obviating  this  difficulty 
have  been  devised  with  divided  success.  One  way  of  meeting  the  diffi- 
culty is  to  use  some  kind  of  a  nozzle  as  illustrated  on  page  399,  a  nozzle 
attached  to  a  syphon  head.  A  part  of  the  flow  rushes  still  at  full  speed 
through  the  hole,  while  some  is  checked  in  its  swift  escape. 

Devices  for  drawing  both  water  and  syrup  from  the  same  faucet,  and 
thus  avoiding  the  necessity  of  moving  the  tumbler,  have  been  invented, 
but  they  have  been  found  too  complicated  for  advantageous  practical  use. 

Double-stream  draught,  arms  of  various  patterns  are  attached  to  the 
dispensing  apparatus,  and  may  be  considered  practical  devices.  Princi- 
pally they  consist  of  a  draught  arm  with  two  separate  faucets  inside,  one 
discharging  a  small  swift  stream  to  mix  the  syrup,  and  the  other  a  larger 
and  slower  stream  to  fill  the  glass.  These  streams  may  be  used  either 
together  or  independently,  as  desired. 

A  foam  condenser,  as  manufactured  by  the  firm  of  John  Matthews, 
and  illustrated  by  the  next  figure,  is  another  practical  device  for  dispens- 
ing draught  beverages. 

This  condenser  enables  root  beer,  ginger  ale,  and  all  similar  beverages 
to  be  drawn  in  a  steady,  continuous  stream,  and  prevents  sputtering  of 
the  beverage  when  drawn.  It  can  be  readily  attached  to  the  ordinary 
draught  arm  of  a  dispensing  apparatus,  is  simple  in  construction,  and  is 
easily  taken  apart  for  cleansing  or  repairing. 


THE    DISPENSING    OF    CARBONATED    BEVERAGES. 


425 


Fig.  335  is  a  neat  device  for  the  same  purpose,  manufactured  by  the 
A.  D.  Puffer  &  Sons'  Mfg.  Co.,  of  Boston. 

By  this  apparatus  carbonated  beverages  of  every  description,  and  of 
whatever  pressure,  can  be  dispensed  either  in  solid  liquid  or  with  any 
amount  of  foam  desired.  It  is  neat, 
ornamental,  attractive,  and  can  be  at- 
tached to  any  draught  apparatus. 

The  usual  method  of  drawing  foam- 
ing beverages  at  the  dispensing  fount- 
ain, where  these  illustrated  contrivances 
are  not  employed,  is  by  means  of  a  metal 
beer  measure,  or  pitcher,  into  which  it 
is  first  drawn  and  allowed  to  stand  for 
several  seconds,  giving  the  foam  a 
chance  to  subside,  and  as  the  liquid  is 
slowly  decanted,  the  agitation  or  vio- 
lent stirring,  incident  to  the  draught 
tube,  is  avoided. 

Syrup  tanks,  cans  or  jars  must  an- 
swer the  same  requirements  as  those 
syrup  receptacles  described  for  carbo- 
nating  apparatus.  The  most  practical 
ones  are  the  glass  jars  for  the  dispens- 
ing trade.  Even  pure  block-tin  cans 
are  open  to  the  objection  that  sugar  in 


FIG.  334  —MATTHEWS1  FOAM  CONDENSER. 


FIG.  335.— RIDGEWAY'S  PATENT  BEER  FOUNTAIN. 


solution  has  a  deleterious  action  upon  tin,  as  already  explicitly  explained. 
Earthenware  tanks  serve  very  well,  and  do  not  injure  the  syrup,  but 
glazed  earthenware  is  suspicious,  as  frequently  lead  enters  into  the  mix- 
ture. All  the  syrup  vessels  are  best  movable,  and  when  empty  should  be 
taken  out  every  day  and  carefully  cleansed  and  scalded  with  hot  water, 


426 


A    TREATISE    ON   BEVERAGES. 


to  which  some  soda  has  been  added,  before  refilling  them.  They 
are  also  placed  inside  the  marble  shell,  in  front  or  rear,  as  the  arrange- 
ments permit.  The  illustration 
Fig.  331  shows  the  syrup  can  E  in 
the  rear.  For  each  kind  of  syrup 
a  separate  can  must  be  employed, 
so  that  quite  a  series  of  them  enter 
into  the  dispensing  apparatus.  The 
devices,  how  these  syrup  cans  are 
closed  and  the  syrup  dispensed,  are 
also  various. 

One  device,  as  illustrated  by 
Figure  336,  consists  of  a  rod  of 
ebonite  (hard  rubber),  with  two 
rubber  valves,  the  rod  running 
vertically  through  the  syrup  can 
and  measuring  chamber,  regulating 
the  flow  at  the  outlet,  thus  making 
an  extra  syrup  faucet  superfluous 
(Matthews'  patent). 

A  is  the  syrup  and  B  the  meas- 
uring chamber.  The  ebonite  rod 
C  is  furnished  with  a  head  E,  and 
two  rubber  valves,  D  and  F,  for 
closing  the  admission  and  emission 
parts  of  the  measuring  chamber, 
respectively.  The  rod  is  provided 
with  a  vent  G  to  the  measuring 
chamber. 
FIG.  336.-PORTABLE  GLASS  SYRUP  TANK  AND  ROD.  Where  these  glass  tanks  with 

rod  are  employed  the  syrup 
is  discharged  at  the  base  of 
the  dispensing  apparatus,  as 
illustrated  by  Fig.  337. 

Others  are  set  in  connec- 
tion with  a  separate  syrup 
faucet  as  illustrated  by  Fig. 
338.  These  syrup  cans  are 
closed  either  by  ground 
plugs,  as  shown  in  this  illus- 
tration, or  by  a  valve  at  bot- 
tom, seen  in  Fig.  331,  which 
connects  or  enters  an  annu- 
lar seat  Or  bearing,  formed  FIG.  337.— SECTIONAL  VIEW  OP  PORTABLE  TANK. 


THE   DISPENSING   OF   CARBONATED   BEVERAGES. 


427 


or  deposited  within  a  thimble  or  short  tube  secured  to  the  bottom  of  the 
ice  box  which  contains  the  syrup  jars,  and  to  which  tube  the  faucet  or  its 
pipe  is  connected. 

The  syrup  faucets  require  the  most  careful 
attention  and  scrutiny.  The  pipe  connecting 
faucet  and  syrup  can  must  be  of  the  purest  kind 
of  block-tin,  and  the  faucet  itself  must  be  thickly 
block- tin  lined  in  the  interior,  and  its  exterior 
should  be  heavily  silver-plated.  Simplicity  of 
construction  is  a  principal  point  connected  with 
syrup  faucets;  leaking  and  dripping  leads  to  un- 
cleanliness,  and  is  very  disagreeable  and  inconve- 
nient. 

The  construction  of  the  syrup  faucets  can  be 
readily  seen  by  removing  the  handle  and  cap. 
The  inside  bearings  should  be  occasionally  oiled 
or  greased  with  pure  material,  and  care  should 
be  taken  not  to  interchange  the  keys  (Fig.  338), 
where  each  one  is  ground  to  its  corresponding 
number.  If  there  should  be  leakage,  the  keys 
have  been  interchanged.  Examine  the  num- 
bers stamped  on  the  edge  of  the  barrel  and  of 
the  key  and  place  them  properly.  If,  however, 
the  leakage  is  not  caused  in  this  way,  unscrew 

the  cap,  take  out  the 
spring  that  holds  the 
plug  in  position,  and 
open  it  wider,  so  as 
to  give  the  plug  a 
greater  pressure  in 
the  barrel.  Before  putting  the  plug  in  again,  wipe  it  off  carefully,  and 
also  wipe  out  that  part  of  the  barrel  in  which  the  plug  works,  as  the 


FIG.  338.— GLASS  LINED  SYRUP  TANK  WITH  FAUCET. 


Fio.  339.— SYRUP  FAUCET. 


slightest  atom  of  grit  or  dirt  between  the  plug  and  socket  would  cause 
leakage.     If  this  does  not  make  it  tight,  take  two  parts  of  mutton  tal- 


428 


A    TREATISE    ON    BEVERAGES. 


low  to  one  part  wax,  and  melt;  dip  the  plug  into  this  and  put  back  into 
place  immediately.  (James  W.  Tuft's  Book  of  Directions.) 

Where  rubber  valves  are  to  close  the  syrup  cans,  they  might  need  new 
rubbers  in  case  of  leakage. 

One  of  the  plainest  dispensing  apparatus  adapted  for  small  dispensers, 
who  do  not  care  or  cannot  afford  to  buy  complete  dispensing  apparatus, 
and  prefer  to  keep  their  syrups  in  bottles  and  dispense  from  a  simple 
draught  column,  is  illustrated  by  the  next  figure. 

This  apparatus  consists  of  a  syphon,  covered  with  a  wire  netting  and 
provided  with  a  metallic  bottom,  and  a  pipe  passing  down  through  the 


FIG.  341.— SYRUP  BOTTLE. 


FIG.  340. — CONTINUOUS  SYPHON. 


FIG.  342.— ICE  PLANE. 


counter  to  a  fountain  below.  The  pipe  is  connected  to  a  coil  cooler  in  a 
metal-lined  ice-filled  cooling  chamber  secured  to  the  under  side  of  the 
counter,  and  the  water  is  thereby  cooled  in  its  passage  from  the  fountain 
to  the  syphon.  The  syphon  head  and  all  the  piping  and  cooler  must  be 
of  solid  block -tin  to  answer  the  standard  requirements  The  illustration 
is  a  pattern  of  the  firm  of  John  Matthews,  New  York. 

It  is  an  excellent  way  with  a  small  apparatus  to  have  a  plain  syrup 
and  a  plain  cream  syrup;  then  by  using  vials  of  flavor,  the  syrups  are 
readily  prepared,  and  are  as  good  as  can  be. 

Accessories  to  a  dispensing  apparatus  are  tumblers,  tumbler  holders 


THE   DISPENSING    OF   CAKBONATED    BEVERAGES.  429 

and  a  tumbler  washer,  practically  an  ice  plane,  cream  pitcher,  etc.  The 
choice  of  these  accessories  is  generally  considered  a  matter  of  individual 
taste.  They  should  be  kept  well  washed,  rinsed  and  cooled.  The  tumbler 
holders  should  be  silverware  of  ornamental  design. 

Care  of  Dispensing  Apparatus. — Keep  the  metal  work  well 
polished;  rub  it  frequently  with  a  clean  chamois  skin. 

Cleansing  pastes  for  bright  metal  parts:  We  have  already  given 
formulas  in  Part  III.  in  "  Maintaining  of  Apparatus."  There  will 
be  also  found  a  formula  for  silvering  metals,  which  may  be  usefully  ap- 
plied to  metal  parts  of  dispensing  apparatus;  before  application  clean 
the  parts  bright  and  dry  and  remove  all  grease  by  application  of  weak  lye. 

Solntion  for  Cleansing  Silver  or  Silver-plated  Ware.— A  satu- 
rated solution  of  hyposulphite  of  sodium  will  clean  even  oxydized  silver- 
ware in  a  short  time.  Dissolve  of  the  salt  in  one  pint  of  water  as  much 
as  it  will  take.  Moisten  a  rag  or  brush  with  the  solution,  and  apply  to 
the  object  to  be  cleaned. 

Storage  of  Apparatus. — At  close  of  season  the  counter  apparatus 
should  be  taken  apart  and  thoroughly  cleansed  and  dried.  The  foun- 
tain and  coolers  should  be  rinsed  with  alcohol  and  dried  inside  by  ex- 
posure to  moderate  heat.  The  outside  of  the  generator  should  be  oiled. 

The  Care  of  Marble. — All  parts  of  the  marble  should  always  be  kept 
perfectly  clean  and  bright  by  rubbing  at  least  once  every  day  with  a  soft, 
smooth  cloth.  Wash  it  frequently  with  pure  water,  having  a  small 
quantity  of  soda  in  solution,  then  rub  dry  at  once  with  a  cloth.  Soap 
and  water,  to  which  some  ox-gall  may  be  added,  will  also  clean  marble. 

Acids  should  be  avoided. — Any  defect  of  polish  may  be  brought  up 
with  tripoli,  followed  by  putty  powder,  both  being  used  along  with  water. 

James  W.  Tufts  gives  the  following  directions  in  regard  to  care  of 
marble:  "  If  the  marble  shows  a  sign  of  dimness,  the  gloss  may  be  re- 
stored by  using  a  compound  of  spirits  of  turpentine  and  bees-wax,  mixed 
to  the  consistency  of  ordinary  salve.  Put  this  over  the  dim  part,  and 
then  rub  smartly  with  a  soft,  dry  cloth  for  about  a  minute  or  more.  If 
only  slightly  dim,  the  gloss  of  black  or  fancy  marbles  can  be  restored  by 
rubbing  on  sweet  or  olive  oil,  but  oil  should  never  be  used  upon  white 
marble.  I  have  found  in  some  instances  that  customers  used  the  same 
cloth  to  wipe  off  the  drippings  on  the  counter  slab  and  the  front  of  the 
apparatus.  As  the  cloth  is  saturated  with  the  acid  it  will,  when  so  used, 
surely  destroy  the  polish  on  the  apparatus/' 

Colored  marbles  are  improved  by  rubbing  well  with  a  small  quantity 
of  olive  oil. 

Soft  soap,  mixed  with  powdered  chalk  and  a  little  soda  and  jewellers' 
rouge,  the  whole  mixture  warmed  and  applied  with  a  piece  of  flannel  or 
felt,  will  be  an  effective  mixture  for  cleansing  marble;  polish  afterwards 
with  clean  felt. 


430  A  TREATISE  ON  BEVERAGES. 

Slaked  lime,  moistened  with  a  strong  solution  of  washing  sbda  in  hot 
water,  and  rubbed  over  the  marble  and  let  become  dry,  is  recommended 
to  remove  discoloration  from  smoke.  Afterwards  brush  off,  wash  with 
plenty  of  water  and  polish  with  tripoli. 

Wine  and  fruit  stains  on  marble,  if  not  too  old  and  dry,  are  removed 
by  applying  a  paste  made  of  powdered  chalk  and  water;  cover  the  stains 
with  this  paste,  leave  it  over  night  and  rub  it  off  the  next  day  with  a 
damp  rag.  The  paste  will  absorb  the  acid. 

Oil  stains  are  best  removed  by  benzine-magnesia — that  is,  a  paste 
made  of  dry  magnesia  and  benzine — as  also  used  for  cleansing  bright 
metallic  parts;  the  stain  is  covered  with  it  and  the  paste  allowed  to  dry; 
it  should  contain  sufficient  benzine  to  be  soft  enough  and  give  off  benzine 
when  squeezed,  but  should  not  contain  it  in  abundance,  as  the  liquid 
would  ruQ  off.  The  paste  is  left  over  night,  protected  with  some  covering 
to  avoid  evaporation,  and  the  operation  is  repeated  until  the  stain  is  re- 
moved. 

Oil  and  grease  may  be  generally  removed  by  spreading  a  paste  made 
of  soft  soap,  caustic  potash  lye,  and  Fuller's  earth  over  the  part,  and  al- 
lowing it  to  remain  there  for  a  few  days;  after  which  it  must  be  washed 
off  with  clean  water.  Or  equal  parts  of  crude  potash  and  whiting  are 
made  into  a  moderately  stiff  paste  with  a  sufficiency  of  boiling  water,  and 
applied  to  the  marble  with  a  brush.  At  the  end  of  two  or  three  days 
the  paste  is  removed  and  the  marble  washed  with  soap  and  water. 

Another  means  is  a  paste  made  of  white  lead  and  common  table  salt, 
put  on  the  impure  spots.  After  the  paste  has  become  dry,  the  stains 
have  disappeared. 

Cement  for  Marble. — Take  eight  parts  of  resin  and  one  part  wax, 
to  which,  when  melted  together,  add  four  parts  plaster  Paris.  Use  while 
hot.  Use  no  more  than  is  sufficient  to  cover  well  the  parts  to  be  cemented. 

Another  good  cement  for  marble  and  alabaster  is  prepared  as  follows: 
Stir  to  a  thick  batter  with  silicate  of  soda,  12  parts  of  Portland  cement, 
6  parts  slaked  lime,  6  parts  finely  powdered  lead;  1  part  infusoria  earth. 
The  cemented  object  need  not  be  heated;  after  twenty-four  hours  the 
fracture  is  firm. 

If  it  is  desirable  for  colored  marble  to  use  a  colored  cement,  a  small 
addition  of  either  ivory-black,  ultramarine,  oxide  of  iron,  etc.,  will  give 
it  the  desired  nuance. 

Wax  for  Name-plates  or  Syrup-plates. — If  the  wax  should  get  worn 
off,  replace  by  heating  and  filling  with  sealing  wax.  Alcohol  will  clean 
the  superfluous  wax  off  the  surface. 

General  Rules  for  Dispensing  Carbonated  Beverages.— In  re- 
gard to  the  preparation  of  syrups,  follow  closely  directions  appended  here- 
after. A  great  many  formulas  are  attached  both  for  the  bottling  and 
especially  for  dispensing. 


THE   DISPENSING   OF   CARBONATED   BEVERAGES. 


431 


The  syrups  should  be  of  the  best  quality,  and  a  variety  of  them 
should  be  kept.  The  cream  syrup  should  be  prepared  from  pure  cream, 
if  it  can  be  had  uniformly  sweet  and  fresh;  but  as  this  is  seldom  practic- 
able, condensed  milk  may  be  substituted. 

Keep  the  apparatus  and  everything  connected  with  it  scrupulously 
clean,  and  the  metal  work  brightly  polished. 

The  use  of  shaved  or  broken  ice  in  the  soda  water,  when  drawn, 


FIG.  343. — GERMAN  DRINK  HALL. 


FIG.  344.— GROUND  PLAN  OF  FIG.  343. 

a,  Dispensing  room;  6,  Rear  room;  c,  Todium;  d.  Dispensing  table;  e,  Chair;/,  Portable  fountain; 
y,  Bouvette:  h,  Closet;  t,  Door. 

drives  off  the  gas  by  its  mechanical  action,  and  deprives  the  water  of  its 
pungency,  rendering  it  cold,  but  insipid. 

Drink  Halls. — In  the  principal  German  cities  or  towns,  in  public 
places  or  thoroughfares,  there  are  established  charmingly  decorated 
"trink-halles,"  where  carbonated  beverages  and  light  refreshments  are 
sold  by  neatly  attired  and  obliging  young  ladies. 

We  append  here  an  illustration  of  the  usual  style  of  those  halls,  with 
ground-plan. 

This  illustration  (Fig.  345)  represents  a  "Bouvette  a  Eau  Gazeuses  " 
(Soda-counter)  in  a  French  saloon. 


432 


A    TREATISE    ON    BEVERAGES. 


In  Germany  and  in  France  the  expensive  and  highly  ornamental 
American  dispensing  apparatus  are  scarcely  to  be  found,  while  in  Eng- 
land they  are  partially  introduced. 

The  Trinklialle  or  Bouvettes  are  of  plainer  design,  however  orna- 
mental, and  answer  the  same  purpose. 

This  cut  (Fig.  346)  represents  the  interior  of  a  Russian  saloon,  where 
carbonated  beverages  are  to  be  dispensed.  Along  the  wall  we  see  num- 
erous syrup  reservoirs,  within  easy  reach  of  the  ladies  attending  to  the 
business,  while  the  carbonated  water  is  drawn  and  dispensed  at  the 
counter.  In  most  of  such  establishments,  as  well  as  in  France,  the  whole 


FIG.  344 — FRENCH  SODA  COUNTER. 

carbonating  apparatus,  being  directly  connected  with  the  counter,  is 
exposed  to  the  public,  and  neatly  kept,  which  adds  a  great  deal  in*  gaining 
the  confidence  of  the  customers. 

Portable  Soda- Water  Carts.— In  the  South  of  Europe,  the  Balkan 
States  and  Russia,  we  meet  frequently  with  a  vehicle  which  represents  a 
movable  soda  counter,  as  shown  in  the  illustration  (Fig.  347).  The  in- 
terior of  this  cart  is  filled  out  more  or  less  like'our  modern  counter  appa- 
ratus, contains  cylinder,  cooler  and  syrup  cans,  the  carbonated  water  and 
syrup  being  dispensed  in  the  ordinary  way.  For  visiting  a  large  or  several 
districts,  and  supplying  camps  and  other  gatherings  with  the  thirst- 
quenching  carbonated  liquor,  this  is  considered  a  practical  contrivance. 


THE    DISPENSING    OF    CARBONATED    BEVERAGES. 


433 


The  firm  of  John  Matthews,  New  York,  is  also  manufacturing  a  simi- 
lar arrangement.  The  appended  illustration  represents  a  tastefully  deco- 
rated and  well-arranged  portable  apparatus.  The  Americans,  therefore, 
need  not  go  to  Bulgaria  when  in  want  of  such  a  vehicle. 


Grasogenje  or  Seltzogene. — By  means  of  these  apparatus,  soda-water, 
sparkling  lemonade,  wines,  etc.,  and  all  kinds  of  carbonated  waters,  can 
be  made  almost  instantly.  They  are  very  convenient  and  useful  for 
families,  as  an  article  always  at  hand,  in  all  cases. 

The  carbonic  acid  gas  is  produced  in  these  apparatus  by  the  action  of 
tartaric  acid  on  bicarbonate  of  soda. 

There  are  two  different  styles  of  gasogene. 

The  tube  of  this  apparatus  is  made  of  glass  or  tin,  open  at  each  end, 
28 


434 


A    TREATISE  ON   BEVERAGES. 


FIG.  347.— BULGARIAN  SODA-WATER  CART. 


FIG.  348.— AMERICAN  SODA-WATER  CART. 


THE   DISPENSING    OF    CARBONATED    BEVERAGES. 


435 


and  is  fixed  to  the  interior  of  another  cylinder,  on  the  top  of  which  is  a 
silver  plate  pierced  with  several  very  small  holes  which  act  as  a  filter.  On 
the  exterior  of  the  cylinder,  near  its  centre,  is  a  cotton  packing  which 
makes  a  firm  water-tight  joint  when  it  is  fixed  in  the  gasogene.  The 
cylinder  has  two  rows  of  holes  near  its  base.  The  action  of  the  apparatus 
is  as  follows: 

The  gasogene,  having  been  charged  by  filling  the  upper  globe  (Globe 
No.  1)  with  water,  and  putting  the  powders  in  the  lower  globe  (Globe 
No.  2),  is  set  on  its  stand.  Water  from  the  upper  globe  then  flows  by  its 
own  gravity  down  the  tube,  and,  rising,  overflows  through  the  two  rows  of 
holes  into  the  lower  globe.  A  corresponding  bulk  of  air  then  rises 
through  the  upper  holes,  passes  through  the  small  holes  in  the  silver 
plate  (which  arrests  any  solid  particles  the  gas  might  otherwise  carry 


FIG.  349.— FRENCH  GASOGKNE. 

with  it  and  thus  acts  as  a  filter)  into  the  upper  globe.  The  carbonic  acid 
gas,  produced  in  the  lower  globe  by  the  chemical  action  of  the  water  and 
powders,  then  follows  the  same  channel  (being  unable  to  rush  up  the 
tube  on  account  of  the  lower  part  being  in  the  water  that  fills  the  cylin- 
der up  to  the  two  rows  of  holes),  and  thoroughly  impregnates  the  water. 
This  arrangement  is  effective  and  simple. 

Every  gasogene  is  tested  at  a  high  pressure.  The  glass  is  of  the  best 
and  toughest  quality;  the  mountings  are  of  English  tin  entirely  free  from 
lead,  and  all  parts  are  carefully  fitted. 

This  kind  of  gasogene  (Fig.  350)  is  handled  and  charged  differently. 
Unscrew  and  take  off  the  cap  of  the  apparatus,  nearly  fill  the  lower 
(or  large  globe)  with  water  by  means  of  the  large  funnel,  leaving  the 
neck  of  the  inside  tube  empty,  and  then  close  the  tube  securely  with  the 
pin-cork,  taking  care  that  no  water  passes  into  the  small  globe.  Place 
the  small  funnel  over  the  pin-cork  (which  should  be  quite  dry),  and  pass 


436 


A   TREATISE   ON   BEVERAGES. 


into  the  small  globe  a  charge  of  tartaric  acid,  in  small  crystals,  and  a 
charge  of  bi-carbonate  of  soda,  in  powder,  then  remove  the  pin-cork  and 
small  funnel.  Place  the  tap  on  the  bottle,  screw  it  down  quite  tight. 
Incline  the  bottle  a  little  on  one  side,  to  allow  the  water  to  fall  into  the 
small  globe,  until  the  third  part  of  the  small  globe  is  filled  with  water; 
shake  the  apparatus  gently  with  a  circular  movement,  keeping  it  always 
upright,  and  put  it  in  a  cool  place;  the  cooler  the  water  is  the  more  it 
will  effervesce.  Two  hours  is  sufficient  time  to  stand  before  using  it. 
When  the  apparatus  is  empty,  take  care  to  cast  away  the  water  con- 
tained in  the  small  globe,  and  to  rinse  it  for  a  new  operation;  do  not 
on  any  occasion  wash  or  rinse  the  bottles  with  hot  water,  as  it  would 
cause  them  to  burst;  also  avoid  placing  the  bottle  in  a  warm  place. 

Special  Directions. — Many  mineral  waters  can  be  made  by  the  gas- 


FIG.  350.— ENGLISH  GASOGENE. 

ogenes:  pour  some  of  the  salt  into  the  large  globe  before  pouring  the 
water  into  it,  stir  it  about  in  the  globe  until  dissolved. 

Sparkling  wine  is  prepared  by  using  white  wine  instead  of  water,  add 
about  half  an  ounce  of  powdered  sugar  candy,  a  little  cognac,  and  stir  it 
about  in  the  globe  until  dissolved. 

Lemonades,  ginger  ale,  and  other  saccharine  beverages,  are  best  taken 
by  pouring  the  syrups  in  a  tumbler,  then  letting  the  gaseous  water  on  to 
it. 

Quantities  for  charging  the  different  Sizes  of  Gasogenes. — For  the 
Quart  Size:  Use  4  drachms  of  tartaric  acid  (in  small  crystals)  and  5 
drachms  of  bi-carbonate  of  soda  (in  powders).  For  the  Half -Gallon 
Size:  Use  6  drachms  of  tartaric  acid  (in  small  crystals)  and  7  drachms  of 
bi-carbonate  of  soda  (in  powders).  The  two  substances  must  be  well 
mixed  together  before  being  put  in  the  small  globe. 

Hot  Soda- Water  Apparatus. —  Hot  "  soda  water,"  so-called,  is  not 
water  impregnated  with  carbonic  acid  gas.  It  is  simply  hot  water  flav- 


THE   DISPENSING   OF   CARBONATED   BEVERAGES.  437 

ored  with  such  syrups  as  coffee,  chocolate,  ginger,  etc.  Sometimes  wine 
syrup  or  punch  extracts  are  substituted.  The  water  may  be  heated  in  a 
copper  boiler  of  various  makes  with  a  gas  or  oil  stove,  and  the  pressure 
obtained  from  the  city  mains,  or,  if  there  are  no  water  works  in  the  town, 
an  ordinary  soda  fountain  at  a  low  pressure  will  do.  It  can  be  dis- 
pensed from  the  draught- tube  of  a  dispensing  apparatus,  with  syrups 
kept  in  the  ordinary  way. 

By  dispensing  hot  beverages  in  the  winter  season  quite  a  lucrative 
trade  may  be  done. 

Formulas  for  ' '  Hot  Soda-water  Syrups  "  will  also  be  found  later  on 
among  the  "  Chemical  Ingredients  of  Saccharine  Beverages."  To  obtain 
a  supply  of  hot  water  always  at  the  proper  temperature — that  is,  nearly 
the  boiling  point  (say  200°  F.) — is  the  desideratum.  For  this  purpose 
various  kinds  of  boilers  have  been  devised.  The  apparatus  should  either 
be  supplied  with  a  safety  valve,  so  that  when  the  pressure  exceeds  a  cer- 
tain number  of  pounds  the  accumulating  steam  can  escape,  or  the  heat 
should  be  regulated  by  the  amount  of  water  drawn.  When  there  is  but 
little  demand  for  drinks  the  heat  must  be  abated.  But  it  must  be 
borne  in  mind  that  the  demand  for  "  hot "  drinks  requires  instantaneous 
dispensing,  and  to  serve  a  drink  of  "  hot  soda  "  lukewarm,  is  worse  than 
serving  none  at  all. 

This  difficulty  has  made  the  dispensing  of  such  beverages  inconven- 
ient and  otherwise  unsatisfactory. 

The  devices  employed  for  the  preparation  of  these  beverages  should  be 
constructed  to  obviate  all  these  difficulties,  by  properly  regulating  the  in- 
flow of  cold  water,  the  escape  of  steam,  and  by  proper  connection  with 
the  draught  tube. 


PART   SIXTH. 

THE  LABORATORY. 

NECESSARY  REQUIREMENTS— FILTRATION  AND  CLAR- 
IFICATION—PERCOLATION AND  MACERATION. 


CHAPTER    XXV- 

UTENSILS    REQUIRED,    WITH    VALUABLE    COMPARATIVE 

TABLES. 

General  Requisites.— The  Carbonator's  Analytical  Laboratory. — Tables  of 
Weights  and  Measures. — British  Weights  and  Measures. — Metric  Weights 
and  Measures. — Measures  of  Length. — Measures  of  Surface. — Relative 
Value  of  Apothecary's  or  Wine  Measure,  U.  S.,  and  Imperial  Measure. — 
Value  of  Avoirdupois  to  Metric  Weight. — Value  of  Metric  to  Avoirdupois 
Weight. — Value  of  United  States  to  Metric  Fluid  Measure. — Value  of 
Metric  to  United  States  Fluid  Measure. — Approximate  Measures. — At- 
mospheric and  Water  Pressure. — Explanation  of  Chemical  Terms. — Stand- 
ard Solutions. — Hydrometers. — Using  a  Hydrometer.— Table  Showing  the 
Relation  of  the  Degrees  of  BaumS's  Hydrometer  to  Specific  Gravity  as 
Adopted  in  the  United  States. —  Table  Showing  the  Relation  of  the 
Degrees  of  BaumS's,  Beck's  and  Cartier's  Hydrometers  to  Specific  Grav- 
ity, as  employed  in  Germany  and  France. — Table  Showing  the  Relation 
of  the  Degrees  of  Twaddel's  Hydrometer  to  Specific  Gravity,  as  Adopted 
in  England. — Thermometers. — Comparative  Table  of  Degrees  of  the  Cel- 
sius, Reaumur  and  Fahrenheit  Thermometers. 

General  Requisites. — In  designing  the  general  anangements  of  a 
factory,  it  is  well  to  have  a  room  set  apart  for  the  bottlers'  laboratory.  In 
this  room  should  be  prepared  and  stored  the  different  flavorings  or 
essences,  and  other  chemical  ingredients;  also  be  kept  the  syrups  when 
made  and  all  necessary  sundries,  such  as  hydrometers,  weights,  measuring 
glasses,  etc. 

It  is  advisable  to  have  this  room  up-stairs,  so  that  the  stock- jars  can 


UTENSILS   EEQUIRED COMPARATIVE   TABLES. 


439 


be  kept  in  it,  and  the  syrup  drawn  from  them  through  tin  pipes  into  the 
bottling-room  below. 

Experience  has  shown  that  the  following  instruments  and  utensils  will 
be  required: 

Percolator,  for  making  extracts  by  percolation. 

Distilling  Apparatus,  for  preparing  essences,  essential  oils,  etc. 

Syr  up- Boiler,  for  the  preparation  of  simple  syrups  as  directed  later  on, 

Graduates  of  various  capacity;  double  graduates  preferred. 

Hydrometer  and  hydrometer  jars  of  various  descriptions. 

Acidometer,  for  ascertaining  the  strength  of  acids. 


FIG.  352.— MORTAR. 


FIG.  351.— GRADUATK. 


FIG.  353.— MINIM  GLASS. 


Alcoholometer,  for  ascertaining  the  strength  of  alcohol. 

Saccharometer,  for  ascertaining  the  strength  of  syrups. 

Thermometer,  for  ascertaining  the  temperature  of  liquids,  etc. 

A  Set  of  Glass  Funnels,  for  nitrations. 

A  Set  of  Beakers,  for  various  purposes. 

Sets  of  Test  Tubes  and  a  Test-tube  Rack. 

Casseroles  and  Evaporating  Dishes,  of  porcelain. 

Water  Baths,  for  evaporating  purposes. 

Iron  Supports,  for  funnels,  dishes,  lamps,  etc. 

Alcohol  Lamp,  for  laboratory  work. 

Bunsen  Burners,  where  gas  is  accessible. 

Crucibles,  for  examination  work. 

Filtering  Paper  in  all  sizes,  white  preferred. 

Mortars  of  various  sizes,  with  pestles  of  hard  composition  and  iron, 

Tincture  Press. 

Drug  Mill 

Felt  Filtering  Bags  and  Supports. 


440  A  TREATISE  ON  BEVERAGES. 

Spoons,  Spatulas,  etc. 

Pure  Distilled  Water  always  to  be  preferred. 

A  Set  of  Various  Dishes,  Jars,  and  Bottles,  for  manipulating. 

Separators  and  Separatory  Funnels. 

Scales  and  Weights. — One  scale  of  larger  capacity  for  weighing  con- 
siderable quantities  at  one  time,  with  proper  avoirdupois  weights.  Another 
smaller  scale  of  about  five  pounds  capacity,  for  weighing  quantities  from 
half  an  ounce  up  to  five  pounds,  with  the  proper  set  of  avoirdupois 
weights.  A  third  and  sensitive  scale  for  weighing  from  one  milligramme 
up  to  60  milligrammes  (one  grain)  and  from  one  grain  upwards  to  four 


FIG.  354.— THE  CARBONATOR'S  ANALYTICAL  LABORATORY. 

drachms  or  one  ounce.  The  proper  weights  are  a  set  of  gramm  weights 
from  about  one  gramme  down  to  one  milligramme,  and  another  set  from 
about  four  drachms  down  to  one  grain.  This  set  of  scales  and  weights 
enables  the  operator  to  quickly  weigh  all  quantities,  however  small  they 
may  be,  and  should  not  fail  to  have  a  place  in  a  properly  equipped  car- 
bonator's  laboratory.  An  extra  set  of  weights,  gramme  weights,  from 
one  gramme  up  to  1000  grammes  (L  kilogramme)  is  advisable,  to  weigh 
in  either  system,  as  some  formulas  permit. 

The  Carbonator's  Analytical  Laboratory.— The  above  engrav- 
ing shows  an  outline  of  a  small,  but  compact  and  complete,  practical 
laboratory  for  bottlers'  use,  with  all  the  necessary  reagents  and  utensils 
required  for  the  examination  of  water,  carbonic  acid  gas,  carbonates, 
sulphuric  or  muriatic  acids,  sugar  or  syrups,  fruit  acids,  essential  oils, 
drugs,  alcohol,  colors,  etc.  This  is  a  handsome  arrangement  put  up  ac- 
cording to  scientific  and  practical  principles,  by  the  author  of  this  work, 


UTENSILS  REQUIRED COMPARATIVE  TABLES. 


441 


and  for  sale  by  the  Publishers,  at  a  moderate  price,  comprising  all  the 
principal  fixtures,  and  pipettes,  dropping  and  test  tubes,  crucible,  lamp,' 
etc.,  which  are  required  when  the  carbonator  desires  to  know  the  proper- 
ties and  purity  of  his  materials.  For  detecting  the  presence  of  impuri- 
ties and  adulterations  in  all  the  materials  and  ingredients  used  in 
carbonating  beverages,  this  is  a  very  valuable  outfit. 

Special  directions  for  operating  and  manipulating  accompany  it. 

Successful  carbonating  and  the  manufacture  or  compounding  of  a 
high-class  beverage  depends  on  the  purity  of  the  materials  employed, 
and  on  the  absence  of  adulterations,  or,  if  present,  on  their  detection  and 
the  proper  mode  of  treatment  to  remove  them,  or  avoid  their  deleterious 
effects  in  the  course  of  manipulation. 

Practical  chemistry  has  devised  various  and  simple  methods  of  detect- 
ing impurities  and  frauds  in  all  the  materials  and  ingredients  employed 
in  the  manufacture  of  carbonated  beverages.  It  requires  no  experienced 
chemical  skill  to  apply  them.  We  have  arranged  these  methods  and  ex- 
plained them  in  such  a  way,  and  fitted  up  "  The  Carbonator' s  Analytical 
Laboratory"  with  such  necessary  instruments  and  chemicals,  that  will 
enable  the  practical  carbonator,  without  being  a  chemist,  to  determine  in 
an  instant  for  himself  the  practical  value  of  all  materials  and  ingredients 
that  he  necessarily  employs,  and  to  decide  on  their  merits  and  suitability 
of  application,  thus  protecting  against  fraud  and  its  consequences  in 
employing  adulterated  goods. 

Tables  of  Weights  and  Measures.— The  weights  employed  in  the 
manufacture  of  carbonated  beverages  is  the 


Avoirdupois   Weight. 


Pound. 

1 


Ounces. 

16 

1 


Drachms. 
128 
8 
1 


Grains. 

7680 

60 

60 


100  pounds  =        1  hundredweight,  cwt. 

20  cwt.  or  2000  ft       =        1  ton. 

For  comparison  we  append  the 


Apothecaries'  or  Troy  Weight,  U.  8. 


Ounces 


Grains. 

Avoirdupois. 

Grains. 

1  pound,  ft  ! 

=    12  troy  ounces    = 

5760 

=        13         = 

72.5 

1  troy  ounce,  § 

=      8  drachms         = 

480 

=  '        1         = 

42.5 

1  drachm,  3 

=      3  scruples 

60 

1  scruple,  ^ 

as 

20 

1  grain,  gr. 

= 

1 

">  A  pint  not  a  pound. — It  is  generally  understood  that  one  pint  (wine  meas- 
ure) is  equal  to  one  pound  avoirdupois,  and  the  graduated  measures  are  more 


442  A   TREATISE   ON   BEVERAGES. 

I 

The  measure  employed  in  the  manufacture  of  carbonated  beverages 
is  the 

Apothecaries'  or  Wine  Measure,  U.  S. 

Cubic  Troy  grains 

inches.  of  water 
at  60°  F. 

1  minim,  m 0.00376         0.95 

60minims  =        1  fluid  drachm,  3 0.2256  56.96 

480        "      =       8  fluid  drachms  =     1  fluid  ounce,  f  §  ....  1 . 8047  455 . 69 

7680        "       =    128             "             =    16 fl.  ounces  =  lpt.,  0-28.875  7291.11 
01440        "      =1024            "             =128        "         =8pts.= 

1  gal.,  Cong.  231  58328.88 


WEIGHTS  AND  MEASURES  OF  THE  BRITISH  PHARMACOPOEIA. 

1  pound,  ft    =  16  ounces  =  7000  troy  grains. 
1  ounce,  oz.  =  =    437.5        " 

1  grain,  gr.    =  =1  grain. 

Imperial  Measure. 

Troy  Grains.    Avoirdupois. 

1  minirti,  inin 0.91 

60  minims  =       1  fluid  drachm,  fl.  dr 54. 7 

480        "       =       8  fluid  drachms  =      1  fl.  oz 437.5    =      1  oz. 

9600        "       =    160  "  =    20 fl.ozs.=lpt.  0-8750         =       1.251b. 

76800        "       =1280  "  =160    "       =8pts.=  7000        =     10  Ibs. 


METRIC  WEIGHTS  AND  MEASURES. 
Weights. 

1  milligr.  (mgm.)  =      0.001  gram  (gm.) 
10  milligrs.  =      1  centigr.  (cgm.)  =    0.010  gram  (gm.) 

100        "  =    10        "  =    1  decigr.  (dgm.)  =  0.100  gr.  (gm.) 

1000        "  =  100  =  10        "  1.000    " 

1  gram  (weight  of  1  cubic  centimeter  of  water  at  4°  C.) 
10  grams         =      1  dekagram. 

100        "  =10  dekagrams  =       1  hektogram 

.1000        "  =  100  =      10  hektograins  =  1  kilogram  (kgm.) 

10  kilograms  =      1  myriagram  =      22.046  ft  av. 

100        "  =1  quintal  =    220.46      " 

1000        "  =      1  mill,  or  tonneau  =  2204.6        " 

accordingly.  A  pint  is  not  a  pound,  or  vice  versa,  tradition  notwithstanding. 
The  weight  of  a  pint  of  any  solution  depends  wholly  upon  the  specific  gravity 
of  such  solution.  A  pint  of  water  will  not  be  of  the  same  weight  as  a  pint  of 
50  per  cent,  alcohol,  but  their  weights  will  be  in  the  proportion  of  1.000  to 
0.9182,  their  specific  gravities.  If  this  is  borne  in  mind  by  the  carbonator, 
dealers  in  essential  oils  will  be  spared  the  trouble  of  explanations,  which  in 
many  cases  are  unintelligible  to  the  purchaser 


UTENSILS  REQUIRED  -  COMPARATIVE   TABLES. 

Measures. 


443 


1  milliliter  (or  1  cubic  centimeter,  Gem.)  =    0.001  liter. 
10  milliliters  =      1  centiliter  =    0.010    " 

100        "  =    10  centiliters  =    1  deciliter  =0.100  liter. 

1000        "  =100          '.'  =  10  deciliters  =1.000  liters. 

Wine  Measure. 

1  liter  (or  1  cubic  decimeter)  1  .0567  qts. 

10  liters  =     1  dekaliter  2.6417  galls. 

100    "      =    10  dekaliters  =   1  hektoliter  26.417 

1000    "      =100        "          =  10  hektoliters  =  Ikiloliter  or  stere  264.17 


The  unit  of  all  metric  measures  is  the  meter  (French,  metre),  and 
this  is  the  ten-millionth  part  of  the  quadrant,  or  fourth  part  of  the  terres- 
trial meridian,  the  quadrant  being  the  distance  from  the  equator  to  the 
pole.  The  cube  of  the  tenth  part  of  a  meter,  denominated  liter  (French, 
litre),  was  adopted  as  the  unit  of  measures  of  capacity.  The  weight  of 
the  one-thousandth  part  of  a  liter  of  distilled  water  at  its  greatest  density 
(4°  C.)  was  denominated  gram  (French,  gramme),  and  adopted  as  the 
unit  of  weight.  The  subdivisions  of  all  measures  are  named  by  prefixing 
to  the  name  of  the  unit  the  Latin  numerals  deci  (.1),  centi  (.01,  and 
milli  (.001),  and  the  larger  denominations  by  prefixing  the  Greek  num- 
erals deka  (10),  hekto  (100),  kilo  (1000),  and  myria  (10,000). 


MEASURES  OF  LENGTH. 
Metric. 


1  millimeter  (mm.) 
10  millimeters  =      1  centimeter  (cm.) 
100  =    10  centimeters  =    1  decimeter  (dm.) 

1000  =  100  =  10  decimeters  =  1  meter  (m.) 

10  meters          =      1  dekameter  32  feet 

100      "  =    lOdekameters  =    1  hektometer  328    " 

1000  =  100  =  10  hektoms  =  1  kilom.  3280    " 

1  kilometer      =    4  furlongs  =  213  yds.       1  ft. 
10  kilometers    =    1  myriameter      6.  2137  miles. 


Inches. 
.039370 
.393704 
3.937043 
39.370432 
9.7 
1. 

10.4 
10.43 


English. 

0.0254ineter. 
12  inches  =      1  foot  =  30.48  centimeters  .................      0.3048      " 

36      "       =      3feet=    1  yard  .............................      0.9144      " 

198      "       =    161   <l    =    51  yards    =  1  rod  .................      5  .  0292  meters. 

220  yards    =    40  rods  =    1  furlong  ..........................  201.1662      " 

1760      "       =320    "    =    8  furlongs  =  1  mile  ...............  1609.3297      " 


444 


Hektare 

Are 

Centare 


A   TREATISE   ON   BEVERAGES. 

MEASUEES  OF  SURFACE. 

10,000  square  meters  =       2.471  acres. 
100  =    119. 6  square  yards. 

1  square  meter    =  1550.0  square  inches. 


RELATIVE  VALUE  OF  APOTHECARIES'  OR  WINE  MEASURE,  IT.  S.,  AND 
IMPERIAL  MEASURES. 


WINE  MEASURE. 

1  minim 
1  fluid  dr. 
1  fluid  oz. 
1  pint 
1  gallon 


IMPERIAL  MEASURE. 


Pts. 

Fi.oz. 

Fl.dr. 

Min. 

1.04 

1 

minim 

1 

2.5 

1 

fluid  dr. 

1 

0 

20. 

1 

fluid  oz. 

16 

5 

19. 

1 

pint 

6 

13 

2 

32. 

1 

gallon 

IMPERIAL  MEASURE.  WINE  MEASURE. 

Galls.  Pts.  Fl.oz.  Fl.dr.    Min. 
0.96 
58. 

7     41. 

1        3       1      38. 
11        9        54. 


24  fluid  ounces  wine  measure  =  25  fluid  ounces  Imperial 
measure  (difference  1  grain). 


VALUE  OF  AVOIRDUPOIS  TO  METRIC  WEIGHT. 


Avoirdupois 
Ounces. 

Grammes. 

Avoirdupois 
Ounces. 

Grammes. 

Avoirdupois 
Pounds. 

Grammes. 

!_ 

1.772 

6- 
= 

170.098 

1          = 

453.592 

= 

3.544 

7        = 

198.447 

2        = 

907.18 

— 

7.088 

8        = 

226.796 

3        = 

1360.78 

= 

14.175 

9        = 

255.146 

4        = 

1814.37 

35 

28.350 

10        = 

283.496 

5        = 

2267.96 

2         = 

56.699 

11        = 

311.846 

6 

2721.55 

o                  

85.049 

12        = 

340.195 

7        = 

3175.14 

4        = 

13.398 

13 

368.544 

8        = 

3628.74 

5         = 

41.748 

14        = 

396.894 

9        = 

4082.33 

15        = 

425.243 

10        = 

4535.92 

VALUE  OF  METRIC  TO  AVOIRDUPOIS  WEIGHT. 


Avoirdupois  Ounces 
and  Grains. 
Grammes.             Oz.      Grs. 

Grammes. 

Avoirdupois  Ounces 
and  Grains. 
Oz.      Grs. 

Grammes. 

Avoirdupois  Ounces 
and  Grains. 
Oz.        Gr. 

28.35 

= 

1 

50 

_ 

1 

334 

500 

= 

17 

279 

29 

— 

1 

10 

60 

= 

2 

504 

550 

— 

19 

175 

30 

— 

1 

254 

70 

— 

2 

205 

600 

— 

21 

72 

31 

— 

1 

41 

80 

= 

2 

359 

650 

— 

22 

405| 

32 

— 

1 

56£ 

90 

— 

3 

764 

700 

35 

24 

303 

33 

35 

1 

72 

100 

— 

3 

2304 

750 

= 

26 

198* 

34 

= 

1 

87| 

150 

S3 

5 

127 

800 

^r 

28 

96 

35 

— 

1 

103 

200 

= 

7 

24 

850 

3—  • 

29 

429 

36 

— 

1 

118 

250 

= 

8 

358 

900 

55 

31 

3264 

37 

— 

1 

133* 

300 

= 

10 

255 

950 

es 

33 

222 

38 

— 

1 

149  " 

350 

= 

12 

151| 

1000 

— 

35 

120 

39 

— 

1 

164| 

400 

= 

14 

48 

40 

:= 

1 

180 

450 

= 

15 

382 

UTENSILS  REQUIRED COMPARATIVE   TABLES. 


445 


VALUE  OF  UNITED  STATES  TO  METRIC  FLUID  MEASURES. 
Apothecaries'  or  Wine  Measures  in  Metric  Measures. 


Minims. 

Cubic  centi- 
meters. 

Fl.  drachms. 

Cubic  centi- 
meters. 

Fl.  ounces. 

Cubic  centi- 
meters. 

1 



.061 

1 

_ 

3.697 

1 

__ 

29.574 

2 

= 

.123 

H 

-- 

5.545 

2 

— 

59.148 

3 

=" 

.185 

2 

•    — 

7.393 

3 

— 

88.721 

4 

— 

.246 

2i 

ae 

9.242 

4 

— 

118.295 

5 

— 

.308 

3 

— 

11.090 

6 

— 

177.443 

10 

— 

.616 

3i 

— 

12.988 

8 

— 

236.590 

15 

= 

.924 

4 

— 

14.787 

12 

— 

354.885 

20 

— 

1.232 

5 

— 

18.484 

16 

= 

473.180 

30 

— 

1.848 

6 

=; 

22.180 

32 

— 

946.360 

40 

— 

2.464 

7 



25.877 

64 

— 

1897.720 

50 

= 

3.082 

7* 

= 

27.726 

128 

= 

3785.441 

VALUE  OF  METRIC  TO  UNITED  STATES  FLUID  MEASURE. 


Cubic  centi- 
meters. 

Fluid  ounces. 

Cubic  centi- 
meters. 

Fluid  drachms. 

Cubic  centi- 
meters. 

Minims. 

1,000 

— 

33.81 

25         = 

6.76 

3              = 

48.69 

950 

— 

32.12 

20         = 

5.41 

2             = 

32.46 

900 

— 

30.43 

15        = 

4.06 

1             = 

16.23 

850 

— 

28.74 

10        = 

2.71 

0.50        = 

8.12 

800 

— 

27.05 

9        = 

2.43 

0.25        = 

4.06 

750 

— 

25.36 

8        = 

2.16 

0.20        = 

3.25 

700 

— 

23.67 

7        = 

1.89 

0.15        = 

2.43 

650 

— 

21.98 

6        = 

1.62 

0.10        = 

1.62 

600 

— 

20.29 

5        = 

1.35 

0.05        = 

0.81 

550 

= 

18.59 

4        = 

1.08 

0.04        = 

0.65 

500 

= 

16.90 

0.03        = 

0.49 

450 

— 

15.22 

0.02        = 

0.32 

400 

— 

13.53 

0.01        = 

0.16 

350 

— 

11.84 

300 

— 

10.14 

250 

— 

8.45 

200 

= 

6.76 

150 

= 

5.07 

100 

— 

3.38 

30 

= 

1.Q1 

APPROXIMATE  MEASURES. 

A  teaspoonful 1  fluid  drachm. 

A  dessertspoonful  2  fluid  drachms. 

A  tablespoonful i  fluid  ounce. 

A  wineglassf ul 2  fluid  ounces. 

A  glassful 

A  teacupful 4  fluid  ounces. 

A  tumblerful 8  fluid  ounces. 

Atmospheric  and  Water-pressure.— A  pressure  of  one  atmos- 
phere, or  14.7  pounds  per  square  inch,  is  exerted  by  a  column  of  water 
33.947  feet  high  at  16.5°  0.  A  column  of  water  at  16.5°  C.,  one  foot 
high,  presses  on  the  base  with  a  force  of  0.433  pounds,  or  6.928  ounces 
per  square  inch. 


446  A  TREATISE  ON  BEVERAGES. 


EXPLANATION  OF  CHEMICAL  TERMS. 

Atom. — This  is  the  smallest  particle  of  matter  that  can  enter  into 
combination;  anything  extremely  small. 

Molecule. — A  molecule  is  the  smallest  mass  into  which  any  substance 
can  be  subdivided  without  changing  its  chemical  nature;  one  of  the  in- 
visible particles  supposed  to  constitute  matter  of  any  kind. 

Density. — Density  is  defined  as  the  amount  of  matter  in  a  unit  vol- 
ume; the  proportion  or  mass  or  quantity  of  matter  to  bulk  or  volume; 
thus,  a  body  having  twice  the  quantity  of  matter  of  another  of  the  same 
bulk  is  said  to  have  twice  its  density. 

Gravity. — Gravity  is  that  force  which  tends  to  make  bodies  move 
downward  toward  the  centre  of  the  earth,  and  which  prevents  their  be- 
ing moved  upward. 

Specific  Gravity. — This  is  the  ratio  of  the  weight  of  a  body  to  the 
weight  of  an  equal  volume  of  some  other  body  taken  as  the  standard  or 
unit.  This  standard  is  distilled  water  for  solids  and  liquids,  and  air  for 
gases.  Thus  19,  the  specific  gravity  of  gold,  expresses  the  fact  that, 
bulk  for  bulk,  gold  is  19  times  heavier  than  water. 

Standard  Solutions.— A  10  per  cent,  solution  means  ten  parts  of 
substance  in  one  hundred  of  solution,  and  the  same  for  other  percen- 
tages. 

The  term  "parts"  in  formulas  generally  means  parts  by  weight,  whether 
referring  to  liquids  or  solids;  for  instance:  1=10,  °  1  part  by  weight  in 
9  parts  of  liquid  "  means  1  grain  or  1  gramme  or  1  ounce  or  1  pound,  to 
be  dissolved  in  9  grains,  grammes,  ounces  or  pounds  of  water,  fluid  meas- 
ure, or  any  other  liquid. 

Solid  1  part, 1 

Liquid  9  parts,    .        .         .        .        .        .        .         9 


Altogether  10  parts 

or,  multiplied  by  10: 

Solid  10  parts, 10 

Liquid  90    "  90 

Altogether 100  parts 

or,  10  per  cent.  solution=10  parts  of  substance  in  100  of  solution. 
1  =  100,  "  1  part  by  weight  in  99  parts  of  liquid"  means  the  same- 

Solid  1  part, 1 

Liquid  99  parts,         .         .         .    -     .         .         .         99 

Altogether  100  parts 

or  1  per  cent.  solution=l  part  substance  in  100  of  solution. 


UTENSILS   REQUIRED COMPARATIVE    TABLES. 


447 


The  Hydrometers. — Of  the  various  methods  employed  for  determin- 
ing the  density  of  liquids,  none  appear  to  be  so  well  adapted  for  ordinary 
service  as  the  hydrometer  (aerometer).  While  this  class  of  instruments 
does  not  yield  results  quite  as  accurate  as  could  be  had  with  a  specific  grav- 
ity bottle,  yet  for  all  practical  purposes  the  hydrometer  proves  the  most 
advantageous,  being  easily  understood  and  consuming  but  little  time  in 

fits  application. 
The  particular  kind  of  hydrometer  chiefly  made  use  of  is  not  one  de- 
noting the  specific  gravity,  but  one  representing  a  scale,  which,  while  not 
claiming  to  be  as  scientific  as  some  others,  is,  as  experience  proves,  for 
various  reasons  the  best  adapted  to  meet  the  requirements. 

Baume's  Hydrometer. — The  hydrometers  most  frequently  used  in  the 


FIG.  355.— BAUME'S  HYDROMETER. 


FIG*  356.— HYDROMETER 


United  States  and  other  countries  are  those  constructed  upon  the  plan 
of  Baume. 

For  liquids  heavier  than  water  the  point  to  which  the  instrument 
sinks  in  pure  water  is  0,  and  the  point  to  which  it  sinks  in  a  solution  of 
15  parts  of  dry  table  salt  in  85  parts  of  water  is  marked  15,  the  distance 
between  the  two  points  being  divided  into  15  equal  parts,  and  the  scale 
continued  with  divisions  of  the  same  size.  For  liquids  lighter  than 
water  the  instrument  is  floated  in  a  solution  of  10  parts  of  dry  table  salt 
in  90  parts  of  water,  and  afterward  in  pure  water,  the  distance  being  di- 
vided into  10  equal  parts,  and  the  scale  continued  in  like  manner;  the 
point  indicating  the  density  of  water  is  marked  10.  The  hydrometers 
were  originally  constructed  at  a  medium  temperature.  In  the  United 
States  they  are  made  for  the  temperature  of  60°  F.  (15.55°  C.),  and  the 
scales  as  originally  published  by  Henry  Pemberton  (1852)  are  recognized. 
They  agree  closely  with  the  determinations  made  by  Schober  and  Pescher, 
for  liquids  heaver  than  water,  and  differ  but  little  for  liquids  lighter  than 
water. 


448  A   TREATISE   ON   BEVERAGES. 

In  France  Baume's  hydrometer  is  usually  employed  to  indicate  the 
density  of  liquids  heavier  than  ivater;  but  for  those  lighter  than  water, 
it  has  recourse  to  the  instrument  of  Cartier,  which  is  made  for  the  tem- 
perature of  17.5°  C.  It  has  the  same  point  for  the  zero  of  its  scale  as 
Baume's,  but  its  degrees  are  rather  smaller,  30°  Baume  being  equal  to  32° 
Cartier. 

In  Germany  Beck's  hydrometer  is  used,  which  is  made  for  the  tem- 
perature of  12.5°  C.;  also  Baume's  hydrometer  is  employed,  which  is 
made  for  the  same  temperature,  in  which  it  differs  from  the  United  States 
Baume's  scale,  which  is  made  for  a  higher  temperature  (15.55°  C  =  60° 
F.);  there  is  therefore  some  difference  in  the  indications. 

In  England  TwaddeFs  hydrometer  is  applied  for  liquids  heavier  than 
water;  for  lighter  liquids  (alcohol)  Sykes'  hydrometer.  (See  ' '  Alcohol.") 

Twaddel's  hydrometer  is  so  graduated  that  the  real  sp.  gr.  can  be  de- 
duced by  an  extremely  simple  method  from  the  degree  of  the  hydrome- 
ter, namely,  by  multiplying  the  latter  by  5  and  adding  1,000;  the  sum  is 
the  sp.  gr.,  water  being  1,000.  Thus  10°  Twaddel  indicates  a  sp.  gr. 
of  1050,  or  1.05;  90°  Twaddel,  1450,  or  1.45;  however,  we  append  a  com- 
parison table  on  page  452. 

The  instruments  called  the  acidomefer,  alcoholometer,  (specially  de- 
scribed under  "Alcohol"),  and  saccharometer,  (described  under  "Plain 
Syrups"),  are  all  modifications  of  the  hydrometer.  "While  the  "Baume 
hydrometer "  is  the  universal  instrument,  those  three  are  modified  for 
special  purposes,  viz.,  to  ascertain  the  density  of  acids,  alcohol,  or  syrup, 
and  may  be  used  instead. 

Using  a  Hydrometer. — In  order  to  use  a  hydrometer  properly,  it 
is  necessary  to  observe  two  precautions: 

1.  The  liquid  to  be  tested  should  be  at  exactly  the  standard  tempera- 
ture (60°  F.  in  the  United  States,  12.5°  C.  in  Germany,  17.5°  C.  in  France, 
16.5°  C.  in  England)  and  free  from  air  bubbles.     If  it  is  too  warm,  put 
the  hydrometer  jar  in  a  cool  place  or  surround  it  with  water  kept  at  the 
standard  temperature,  by  means  of  ice  if  necessary.     If  it  is  too  cool 
bring  it  into  a  warm  room,  and  watch  a  thermometer  immersed  in  the 
liquid,  until  it  marks  the  standard  temperature;   then  take  its  specific 
gravity  with  the  hydrometer.     Some  rough  corrections  may  be  made  for 
differences  of  temperature,  but,  except  to  chemists  and  experts,  they  are 
apt  to  confuse  the  operator. 

2.  It  is  best  to  fill  the  hydrometer  jar  to  the  top  with  the  liquid,  and 
read  across  it  the  degree  indicated  by  the  hydrometer.     Looking  through 
the  glass  jar  sometimes  causes  errors  in  reading. 


UTENSILS    REQUIRED COMPARATIVE    TABLES. 


449 


TABLE  SHOWING  THE  KELATIOK  OF  THE  DEGREES  OF  BAUME'S  HY- 
DROMETER, TO  SPECIFIC  GRAVITIES,  AS  ADOPTED  IN"  THE  UNITED 
STATES 

For  Liquids  Heavier  than  Water. 


Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

0 

1.0000 

19 

1.1507 

38 

1.3551 

57 

1.6477 

1 

1.0069 

20 

1.1600 

39 

1.3679 

58 

16666 

2 

1.0139 

21 

1.1693 

40 

.3809 

59 

1.6860 

3 

1.0211 

22 

1.1788 

41 

.3942 

60 

1.7058 

4 

1.0283 

23 

1.1885 

42 

.4077 

61 

1.7261 

5 

1.0357 

24 

1.1983 

43 

.4215 

62 

1.7469 

6 

1.0431 

25 

1.2083 

44 

.4356 

63 

1.7682 

7 

1.0507 

26 

1.2184 

45 

.4500 

64 

1.7901 

8 

1.0583 

27 

1.2288 

46 

.4646 

65 

1.8125 

9 

1.0661 

28 

1.2393 

47 

.4795 

66 

1.8354 

10 

1.0740 

29 

1.2500 

48 

.4949 

67 

1.8589 

11 

1.0820 

30 

1.2608 

49 

.5104 

68 

1.8831 

12 

1.0902 

31 

1.2719 

50 

.5263 

69 

1.9079 

13 

1.0984 

32 

1.2831 

51 

.5425 

70 

1.9333 

14 

1.1068 

33 

1.2946 

52 

.5591 

71 

1.9595 

15 

1.1153 

34 

1.3063 

53 

.5760 

72 

1.9863 

16 

1.1240 

35 

1.3181 

54 

.5934 

73 

2.0139 

17 

1.1328 

36 

1.3302 

55 

.6111 

74 

2.0422 

18 

1.1417 

37 

1.3425 

56 

.6292 

75 

2.0714 

For  Liquids  Lighter  than  Water. 


Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

10 

1.0000 

27 

0.8917 

44 

0.8045 

61 

0.7329 

11 

0.9929 

28 

0.8860 

45 

0.8000 

62 

0.7290 

12 

0.9859 

29 

0.8805 

46 

0.7954 

63 

0.7253 

13 

0.9790 

30 

0.8750 

47 

0.7909 

64 

0.7216 

14 

0.9722 

31 

0.8695 

48 

0.7865 

65 

0.7179 

15 

0.9655 

32 

0.8641 

49 

0.7821 

66 

0.7142 

16 

0.9589 

33 

0.8588 

50 

0.7777 

67 

0.7106 

17 

0.9523 

34 

0.8536 

51 

0.7734 

68 

0.7070 

18 

0.9459 

35 

0.8484 

52 

0.7692 

69 

0.7035 

19 

0.9395 

36 

0.8433 

53 

0.7650 

70 

0.7000  • 

20 

0.9333 

37 

0.8383 

54 

0.7608 

71 

0.6965 

21 

0.9271 

38 

0.8333 

55 

0.7567 

72 

0.6930 

22 

0.9210 

39 

0.8284 

56 

0.7526 

73 

0.6896 

23 

0.9150 

40 

0.8235 

57 

0.7486 

74 

0.6863 

24 

0.9090 

41 

0.8187 

58 

0.7446 

25 

0.9032 

42 

0.8139 

59 

0.7407 

26 

0.8974 

43 

0.8093 

60 

0.7368 

450 


A   TEEATI8E   ON   BEVERAGES. 


TABLE  SHOWING  THE  RELATION  OF  THE  DEGREES  OF  BAUME'S,  BECK'S 
AND  CARTIER'S  HYDROMETERS  TO  SPECIFIC  GRAVITY,  AS  EMPLOYED 
IN  GERMANY  AND  FRANCE. 

For  Liquids  Heavier  than  Water. 


Deg. 

Baum6 
12.5°  C. 

Beck 
12.5°  C. 

Deg. 

Baum6 
12.5°  C. 

Beck 
12.5°  C. 

Deg. 

BaumS 
12.5°  C. 

Beck 
12.5°  C. 

0 

1.000 

1.000 

25 

1.205 

1.172 

51 

1.531 

1.428 

1 

1.007 

1.006 

26 

1.215 

1.180 

52 

1.547 

1.440 

2 

1.014 

1.012 

27 

1.225 

1.188 

53 

1.564 

1.453 

3 

1.021 

1.018 

28 

1.235 

.197 

54 

1.581 

1.465 

4 

1.028 

1.024 

29 

1.246 

.205 

55 

1.598 

1.478 

5 

1.035 

1.030 

30 

1.256 

.214 

56 

1.615 

1.491 

6 

1.043 

1.036 

31 

1.267 

.223 

57 

1.633 

1.504 

7 

1.050 

1.043 

32 

1.278 

.232 

58 

1.652 

1.518 

8 

1.058 

1.049 

33 

1.289 

1.241 

59 

1.670 

1.531 

9 

1.065 

1.056 

34 

1.301 

1.250 

60 

1.690 

1.545 

10 

1.072 

1.062 

35 

1.312 

1.259 

61 

1.709 

1.559 

11 

1.081 

1.069 

36 

1.324 

1.268 

62 

1.730 

1.564 

12 

1.089 

1.076 

37 

1.336 

1.278 

63 

1.750 

1.588 

13 

1.097 

1.082 

38 

1.348 

1.288 

64 

1.771 

1.603 

14 

1.105 

1.089 

39 

1.361 

1.297 

65 

1.793 

1.619 

15 

1.113 

1.096 

40 

1.374 

.307 

66 

1.815 

1.634 

16 

1.122 

1.104 

41 

1.387 

.317 

67 

1.837 

1.650 

17 

1.131 

1.111 

42 

1.400 

.328 

68 

1.861 

1.666 

18 

1.140 

1.118 

43 

1.413 

.338 

69 

1.880 

1.683 

19 

1.148 

1.125 

44 

1.427 

.349 

70 

1.909 

1.700 

20 

1.157 

1.133 

45 

1.441 

1.360 

71 

1.934 

.717 

21 

1.167 

1.141 

46 

1.455 

1.371 

72 

1.960 

.734 

22 

1.176 

1.148 

47 

1.470 

1.382 

73 

.... 

.752 

23 

1.185 

1.156 

•  48 

1.484 

1.393 

74 

.... 

.774 

24 

1.195 

1.164 

49 

1.500 

1.405 

75 

.... 

.789 

50 

1.515 

1.416 

UTENSILS   REQUIRED COMPARATIVE   TABLES. 


451 


For  Liquids  Lighter  than  Water. 


Deg. 

Baum6 
12.5°  C. 

Beck 
12.5°  C. 

Cartier 
17.5°  C. 

Deg. 

Baum6 
12.5°  C. 

Beck 
12.5°  C. 

Cartier 
12.5°  C. 

35 

0.854 

0.829 

0.842 

70 

0.708 

34 

0.859 

0.833 

0.848 

69 

0.711 

33 

0.864 

0.837 

0.853 

68 

0.714 

32 

0.869 

0.841 

0.859 

67 



0.717 

31 

0.874 

0.845 

0.865 

66 



0.720 

30 

0.880 

0.850 

0.871 

65 

0.723 

29 

0.885 

0.854 

0.877 

64 

0.726 

28 

0.890 

0.858 

0.883 

63 

0.729 

27 

0.896 

0.863 

0.889 

62 

0.732 

26 

0.901 

0  867 

0  895 

61 

0.736 

25 

0^907 

0.872 

0.901 

60 

6'745 

0.739 

24 

0.913 

0.876 

0.908 

59 

0.749 

•     0.742 

23 

0.918 

0.880 

0.914 

58 

0.753 

0.745 

22 

0.924 

0.885 

0.921 

57 

0.757 

0.749 

21 

0.930 

0.890 

0.928 

56 

0.760 

0.752 

20 

0.936 

0.894 

0.934 

55 

0.764 

0.755 

19 

0.942 

0.899 

0.941 

54 

0.768 

0.759 

18 

0.948 

0.904 

0.948 

53 

0.773 

0.762 

17 

0.954 

0.909 

0.955 

52 

0.777 

0.765 

16 

0.961 

0.914 

0.962 

51 

0.781 

0.769 

15 

0.967 

0.919 

0.970 

50 

0.785 

0.772 

14 

0.973 

0.924 

0.977 

49 

0.789 

0.776 

13 

0.980 

0.929 

0.985 

48 

0.794 

0.780 

12 

0.987 

0.934 

0.992 

47 

0.798 

0.783 

11 

0.993 

0.939 

46 

0.802 

0.787 

10 

1.000 

0.944 

45 

0.807 

0.790 

9 



0.949 

44 

0.811 

0.794 

8 



0.955 

43 

0.816 

0.798 

0.800 

7 

0.960 

42 

0.820 

0.802 

0.805 

6 

0.966 

41 

0.825 

0.806 

0.810 

5 



0.971 

40 

0.830 

0.809 

0.815 

4 

0.977 

39 

0.834 

0.813 

0.821 

3 



0.982 

38 

0.839 

0.817 

0.826 

2 



0.988 

37 

0.844 

0.821 

0.831 

1 

.... 

0.994 

36 

0.849 

0.825 

0.837 

0 



1.000 

452 


A   TREATISE    ON   BEVERAGES. 


TABLE  SHOWING  THE  RELATION  OF  THE  DEGREES  OF  TWADDEL'S  HY- 
DROMETER TO  SPECIFIC  GRAVITY,  AS  ADOPTED  IN  ENGLAND. 

For  Liquids  Heavier  than  Water,  Temp.  16.5°  0. 


Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

Deg. 

Sp.  grav. 

0 

1.000 

50 

1.250 

100 

1.500 

150 

1.750 

1 

1.005 

51 

1.255 

101 

1.505 

151 

1,755 

2 

1.010 

52 

1.260 

102 

1.510 

152 

1.760 

3 

1.015 

53 

1.265 

103 

1.515 

153 

1.765 

4 

1.020 

54 

1.270 

104 

1.520 

154 

1.770 

5 

1.025 

55 

1.275 

105 

1.525 

155 

1.775 

6 

1.030 

56 

1.280 

106 

1.530 

156 

1.780 

7 

1.035 

57 

1.285 

107 

1.535 

157 

1.785 

8 

1.040 

58 

1.290 

108 

1.540 

158 

1.790 

9 

1.045 

59 

1.295 

109 

1.545 

159 

1.795 

10 

1.050 

60 

1.300 

110 

1.550 

160 

1.800 

11 

1.055 

61 

1.305 

111 

1.555 

161 

1.805 

12 

1.060 

62 

1.310 

112 

1.560 

162 

1.810 

13 

1.065 

63 

1.315 

113 

1.565 

163 

1.815 

14 

1.070 

64 

1.320 

114 

1.570 

164 

1.820 

15 

1.075 

65 

1.325 

115 

1.575 

165 

1.825 

16 

1.080 

66 

1.330 

116 

1.580 

166 

1.830 

17 

1.085 

67 

1.335 

117 

1.585 

167 

1.835 

18 

1.090 

68 

1.340 

118 

1.590 

188 

1.840 

19 

1.095 

69 

1.345 

119 

1.595 

169 

1.845 

20 

1.100 

70 

1.350 

120 

1.600 

170 

1.850 

21 

1.105 

71 

1.355 

121 

1.605 

171 

1.855 

22 

1.110 

72 

1.360 

122 

1.610 

172 

1.860 

23 

1.115 

73 

1.365 

123 

1.615 

173 

1.865 

24 

1.120 

74 

1.370 

124 

1.620 

174 

1.870 

25 

1.125 

75 

1.375 

125 

1.625 

175 

1.875 

26 

1.130 

76 

1.380 

126 

1.630 

176 

1.880 

27 

1.135 

77 

1.385 

127 

1.635 

177 

1.885 

28 

1.140 

78 

1.390 

128 

1.640 

178 

1.890 

29 

1.145 

79 

1.395 

129 

1.645 

179 

1.895 

30 

1.150 

80 

1.400 

130 

1.650 

180 

1.900 

31 

1.155 

81 

1.405 

131 

1.655 

181 

1.905 

32 

1.160 

82 

1.410 

132 

1.660 

182 

1.910 

33 

1.165 

83 

1.415 

133 

1.665 

'  183 

1.915 

34 

1.170 

84 

1.420 

134 

1.670 

184 

1.920 

35 

1.175 

85 

1.425 

135 

1.675 

185 

1.925 

36 

1.180 

86 

1.430 

136 

1.680 

186 

1.930 

37 

1.185 

87 

1.435 

137 

1.685 

187 

1.935 

38 

1.190 

88 

1.440 

138 

1.690 

188 

1.940 

39 

1.195 

89 

1.445 

139 

1.695 

189 

1.945 

40 

1.200 

90 

1.450 

140 

1.700 

190 

1.950 

41 

1.205 

91 

1.455 

141 

1.705 

191 

1.955 

42 

1.210 

92 

1.460 

142 

1.710 

192 

1.960 

43 

1.215 

93 

1.465 

143 

1.715 

193 

1.965 

44 

1.220 

94 

1.470 

144 

1.720 

194 

'  1.970 

45 

1.225 

95 

1.475 

145 

1.725 

195 

1.975 

46 

1.230 

96 

1.480 

146 

1.730 

196 

1.980 

47 

1.235 

97 

1.485 

147 

1.735 

197 

1.985 

48 

1.240 

98 

1.490 

148 

1.740 

198 

1.990 

49 

1.245 

99 

1.495 

149 

1.745 

199 

1.995 

200 

2.000 

UTENSILS    REQUIRED COMPARATIVE    TABLES. 


453 


FIG.  357.— 
THERMOMETER 


Thermometers. — In  Fahrenheit's  thermometer,  which  is  universally 
employed  in  this  country  and  Great  Britain,  the  freezing  point  of  water 
is  placed  at  32C,  and  the  boiling  point  at  212°,  and  the  num- 
ber of  intervening  degrees  is  180.  |  || 

The  Centigrade  thermometer,  which  has  long  been  used 
in  Sweden  under  the  name  of  Celsius's  thermometer,  and  is 
now  most  generally  employed  on  the  continent  of  Europe, 
marks  the  freezing  point  zero,  and  the  boiling  point  100°. 

In  Reaumur's  thermometer,  used  in  France  before  the  rev- 
olution, the  freezing  point  is  at  zero,  and  the  boiling  point  at 
80°. 

In  De  Lisle' s  thermometer,  used  in  Eussia,  the  graduation 
begins  at  the  boiling  point,  which  is  marked  zero,  while 
the  freezing  point  is  placed  at  150°. 

From  the  above  statement  it  is  evident  that  180  degrees  of 
Fahrenheit  are  equal  to  100°  of  the  centigrade,  80°  of  Keau- 
mur,  and  150°  of  De  Lisle;  or  1  degree  of  the  first  is  equal  to 
|  of  a  degree  of  the  second,  f  of  a  degree  of  the  third,  and  |  of  a  degree 
of  the  last.  It  is  easy,  therefore,  to  convert  the  degrees  of  one  into  the 
equivalent  number  of  degrees  of  the  other;  but  in  ascertaining  the  cor- 
responding points  upon  the  different  scales,  it  is  necessary  to  take  into 
consideration  their  different  modes  of  graduation.  Thus,  as  the  zero  of 
Fahrenheit  is  32°  below  the  point  at  which  that  of  the  centigrade  and 
of  Reaumur  is  placed,  this  number  must  be  taken  into  account  in  the 
calculation.  The  following  propositions  will  embrace  all  the  cases  which 
can  arise  in  relation  to  the  three  last- mentioned  thermometers.  That  of 
De  Lisle  is  seldom  or  never  referred  to  in  works  which  are  read  in  this 
country. 

1.  If  any  degree  on  the  centigrade  scale,  either  above  or  below  zero, 
be  multiplied  by  9  and  divided  by  5,  or  if  any  degree  of  Reaumur  above 
or  below  zero  be  multiplied  by  9  and  divided  by  4,  and  to  the  quotient  be 
added  32,  the  product  in  either  case  will  be  the  exact  number  of  degrees 
Fahrenheit. 

2.  Subtract  32   from  any  number  of  degrees  of  Fahrenheit's  scale, 
multiply  by  5  and  divide  by  9,  the  product  will  give  the  corresponding 
point  on  the  centigrade;  if  multiplied  by  4  and  divided  by  9,  the  product 
will  give  the  corresponding  point  on  the  scale  of  Reaumur. | 

3.  Any  degree  of  the  centigrade  multiplied  by  4  and  divided  by  5,  will 
give  the  corresponding  degree  of  Reaumur;  and  conversely,  any  degree 
of  Reaumur  multiplied  by  5  and  divided  by  4,  will  give  the  correspond- 
ing degree  of  the  centigrade. 


454 


A    TREATISE    ON    BEVERAGES. 


COMPAEATIVE  TABLE  OF  DEGREES  OF  THE  CELSIUS,  KEAUMUR  AND 
FAHRENHEIT  THERMOMETERS. 


c. 

R. 

F. 

C. 

R. 

F. 

C. 

R. 

F. 

150 

120.0 

302.0 

90 

72.0 

194.0 

30 

24.0 

86.0 

149 

119.2 

300.2 

89 

71.2 

192.2 

29 

23.2 

84.2 

148 

118.4 

298.4 

88 

70.4 

190.4 

28 

22.4 

82.4 

147 

117.6 

296.6 

87 

69.6 

188.6 

27 

21.6 

80.6 

146 

116.8 

294.8 

86 

68.8 

186.8 

26 

20.8 

78.8 

145 

116.0 

293.0 

85 

68.0 

185.0 

25 

20.0 

77.0 

144 

115.2 

291.2 

84 

67.2 

183.2 

24 

19.2 

75.2 

143 

114.4 

289.4 

83 

66.4 

181.4 

23 

18.4 

73.4 

142 

113.6 

287.6 

82 

65.6 

179.6 

22 

17.6 

71.6 

141 

112.8 

285.8 

81 

64.8 

177.8 

21 

16.8 

69.8 

140 

112.0 

284.0 

80 

64.0 

176.0 

20 

16.0 

68.0 

139 

111.2 

282.2 

79 

63.2 

174.2 

19 

15.2 

66.2 

138 

110.4 

280.4 

78 

62.4 

172  .4 

18 

14.4 

64.4 

137 

109.6 

278.6 

77 

61.6 

170.6 

17 

13.6 

62.6 

136 

108.8 

276.8 

76 

60.8 

168.8 

16 

12.8 

60.8 

135 

108.0 

275.0 

75 

60.0 

167.0 

15 

12.0 

59.0 

134 

107.2 

273.2 

74 

59.2 

165.2 

14 

11.2 

57.2 

133 

106.4 

271.4 

73 

58.4 

163.4 

13 

10.4 

55.4 

132 

105.6 

269.6 

72 

57.6 

161.6 

12 

9.6 

53.6 

131 

104.8 

267.8 

71 

56.8 

159.8 

11 

8.8 

51.8 

130 

104.0 

266.0 

70 

56.0 

158.0 

10 

8.0 

50.0 

129 

103.2 

264.2 

69 

55.2 

156.2 

9 

7.2 

48.2 

128 

102.4 

262.4 

68 

54.4 

154.4 

8 

6.4 

46.4 

127 

101.6 

260.6 

67 

53.6 

152.6 

7 

5.6 

44.6 

126 

100.8 

258.8 

66 

52.8 

150.8 

6 

4.8 

42.8 

125 

100.0 

257.0 

65 

52.0 

149.0 

5 

4.0 

41.0 

124 

99.2 

255.2 

64 

51.2 

147.2 

4 

3.2 

39.2 

123 

98.4 

253.4 

63 

50.4 

145.4 

3 

2.4 

37.4 

122 

97.6 

251.6 

62 

49.6 

143.6 

2 

1.6 

35.6 

121 

96.8 

249.8 

a 

48.8 

141.8 

1 

0.8 

33.8 

120 

96.0 

248.0 

60 

48.0 

140.0 

0 

0.0 

32.0 

119 

95.2 

246.2 

59 

47.2 

138.2 

1 

0.8 

30.2 

118 

94.4 

244.4 

58 

46.4 

136.4 

2 

1.6 

28.4 

117 

93.6 

242.6 

57 

45.6 

134.6 

3 

2.4 

26.6 

116 

92.8 

240.8 

56 

'  44.8 

132.8 

4 

3.2 

24.8 

115 

92.0 

239.0 

55 

44.0 

131.0 

5 

4.0 

23.0 

114 

91.2 

237.2 

54 

43.2 

129.2 

6 

4.8 

21.2 

113 

90.4 

235.4 

53 

42.4 

127.4 

7 

5.6 

19.4 

112 

89.6 

233.6 

52 

41.6 

125.6 

8 

6.4 

17.6 

111 

88.8 

231.8 

51 

40.8 

123.8 

9 

7.2 

15.8 

.110 

88.0 

230.0 

50 

40.0 

122.0 

10 

8.0 

14.0 

109 

87.2 

228.2 

49 

39.2 

120.2 

11 

8.8 

12.2 

108 

86,4 

226.4 

48 

38.4 

118.4 

12 

9.6 

10.4 

107 

85.6 

224.6 

47 

37.6 

116.6 

13 

10.4 

8.6 

106 

84.8 

222.8 

46 

36.8 

114.8 

14 

11.2 

6.8 

105 

84.0 

221.0 

45 

36.0 

113.0 

15 

12.0 

5.0 

104 

83.2 

219.2 

44 

35.2 

111.2 

16 

12.8 

3.2 

103 

82.4 

217.4 

43 

34.4 

109.4 

17 

13.6 

1.4 

102 

81.6 

215.6 

42 

33.6 

107.6 

18 

14.4 

0.4 

101 

80.8 

213.8 

41 

32.8 

105.8 

19 

15.2 

2.2 

100 

80.0 

212.0 

40 

32.0 

104.0 

20 

16.0 

4.0 

99 

79.2 

210.2 

39 

31.2 

102.2 

21 

16.8 

5.8 

98 

78.4 

208.4 

38 

30.4 

100.4 

22 

17.6 

7.6 

97 

77.6 

206.6 

37 

29.6 

98.6 

23 

18.4 

9.4 

96 

76.8 

204.8 

36 

28.8 

96.8 

24 

19.2 

11.2 

95 

76.0 

203.0 

35 

28.0 

95.0 

25 

20.0 

13.0 

94 

75.2 

201.2 

34 

27.2 

93.2 

26 

20.8 

14.8 

93 

74.4 

199.4 

33 

26.4 

91.4 

27 

21.6 

16.6 

92 

73.6 

197.6 

32 

25.6 

89.6 

28 

22.4 

18.4 

91 

72.8 

195.8 

31 

24.8 

87.8 

29 

23.2 

20.2 

CHAPTER     XXVI. 

FILTRATION  AND  CLARIFICATION  OF  EXTRACTS, 
ESSENCES,  ETC. 

Bemarks. — Filtration. — Filters  and  Strainers. — Form  of  Filters. — Filtering 
Medium. — How  to  Make  Paper  Filters. — Funnels. — Filtering  Paper  and 
How  to  Purify  It. — Adulterated  Filtering  Paper. — Filtering  Paper  Pulp. 
—To  Filter  Larger  Quantities.— A  Simple  Method.— Filtering  Vessels.— 
Liquids  that  are  Submitted  to  Filtration.— Filtration  of  Aqueous  Solu- 
tions on  a  Small  Scale. — Filtering  Aqueous  Solutions  on  a  Large  Scale. — 
Filtering  Oils.— Filtering  Syrups. — Filtering  Tinctures  and  Dilute  Spirits. 
— Clarification  and  Filtration  of  Vegetable  Juices. — Clarifying  Vegetable 
Infusions  and  Decoctions. — Filtering  Corrosive  Liquids. — Gaining  Pre- 
cipitates.— First  Runnings  from  a  Filter. — Application  of  Filtering  or 
Clarifying  Powders. — Preparation  of  Filtering  or  Clarifying  Powders  or 
Compounds. — Formulas  for  Clarifying  Powders  or  Compounds. — Self- 
acting  Filters. —  Pressure  Filters. —  Upward  Filtration  and  Filter.— A 
Quick  Filter. — Practical  Filtering  Apparatus. 

Remarks. — We  beg  the  reader's  special  attention  to  the  subject  of 
the  filtration  and  clarification  of  extracts,  essences,  oils,  syrups,  tinctures, 
vegetable  juices,  infusions  and  decoctions.  It  is  of  vital  importance  that 
the  operator  should  be  familiar  with  all  the  information  here  imparted, 
and  study  closely  the  rules  laid  down  and  methods  employed. 

In  compiling  this  chapter  we  have  borrowed  from  the  works  of  several 
eminent  chemists,  and  arranged  it  for  the  practical  purposes  of  the  mineral- 
water  manufacturer,  adding  our  own  practical  experience  and  sugges- 
tions. 

Filtration. — Filtration  is  the  separation  of  liquids  from  substances 
mechanically  suspended  in  them,  by  passing  them  through  media  having 
pores  sufficiently  fine  to  retain  or  keep  back  the  solid  matter. 

Filtration  is  one  of  the  most  common  and  useful  of  the  chemico- 
mechanical  operations  of  the  arts,  and  its  successful  performance  in  an 
economical  and  expeditious  manner  is,  therefore,  a  matter  of  the  highest 
importance  in  the  laboratory,  and,  indeed,  in  almost  every  branch  of 
human  skill  and  industry,  in  which  liquids  are  employed.  Simple  in 
principle,  and  apparently  easily  performed,  it  is,  nevertheless,  one  of 
those  operations  which  require  no  less  of  care  than  of  tact  and  experience 
to  conduct  it  with  certainty  and  success.  The  losses  sustained  in  the 


456  A   TREATISE    ON   BEVERAGES.. 

laboratory,,  by  defective  manipulation  in  this  particular,  often  exceed 
those  arising  from  ignorance  and  accidents  in  every  other  department 
conducted  in  it. 

Filtration  is  generally  resorted  to  for  the  purpose  of  freeing  liquids 
from  feculence,  dirt,  and  other  foreign  matter,  and  for  obtaining  them 
in  a  clearer  transparent  state;  but,  in  some  cases,  it  has  for  its  object  the 
collection  of  the  suspended  substances,  as  precipitates,  etc.,  and  in  others 
both  these  intentions  are  combined. 

Straining. — The  word  "nitration"  is  absolutely  synonymous  with 
"  straining/'  but  in  the  language  of  the  laboratory  it  is  usually  applied 
to  the  operation  of  rendering  liquids  transparent,  or  nearly  so,  by  passing 
them  through  fine  media,  as  filtering  paper,  sand,  and  the  like;  whilst 
the  term  "  straining  "  is  employed  to  designate  the  mere  separation  of 
the  grosser  portion,  by  means  of  coarse  media,  flannel,  horse-hair  cloth, 
etc.,  through  which  they  flow  with  considerable  rapidity.  Filtration  is 
distinguished  from  "  clarification n  by  its  mere  mechanical  action, 
whereas  the  latter  operates  by  depuration,  or  the  subsidence  of  the  sus- 
pended substances  or  faeces,  arising  from  their  gravity  being  naturally 
greater  than  the  fluid  with  which  they  are  mixed,  or  being  rendered  so 
by  the  application  of  heat,  or  by  the  addition  of  some  foreign  substance. 

Filters  and  Strainers. — The  apparatus,  vessels,  or  media,  employed 
for  filtration,  are  called  "filters,"  and  are  technically  distinguished 
from  "  strainers"  by  the  superior  fineness  of  their  pores. 

Both  strainers  and  filters  act  on  the  same  principles  as  the  common 
sieve  on  powders;  they  all,  in  like  manner,  retain  or  hold  back  the  coarser 
matter,  and  permit  the  liquid  or  smaller  and  more  attenuated  particles  to 
pass  through.  The  term  "  medium  "  (plural  "  media  " )  is  applied  to  the 
substance  or  substances  through  the  pores  of  which  the  liquid  percolates. 

Form  of  Filters. — The  form  of  filters,  and  the  substances  of  which 
they  are  composed,  are  various,  and  depend  upon  the  nature  of  the  liquids 
for  which  they  are  intended.  On  the  small  scale,  funnels  of  tin,  zinc, 
copper,  wedgwood-ware,  earthen-ware,  glass  or  porcelain,  are  commonly 
employed  as  the  containing  vessels.  (See  Fig.  358.) 

Filtering  Medium. — The  filtering  medium  may  be  any  substance 
of  a  sufficiently  spongy  or  porous  nature  to  allow  of  the  free  percolation 
of  the  liquid,  and  whose  pores  are,  at  the  same  time,  sufficiently  small  to 
render  it  limpid  or  transparent.  Unsized  paper,  flannel,  linen,  calico, 
cotton  wool,  felt,  sand,  coarsely  powdered  charcoal,  porous  stone,  or 
earthenware,  and  numerous  other  substances  of  a  similar  kind,  are  em- 
plo}^ed  for  this  purpose. 

For  many  liquids  that  filter  easily,  and  in  whicl  the  suspended  matter 
is  of  a  coarse  and  porous  nature,  it  is  often  sufficient  merely  to  place  a 
little  cotton  wool  or  tow,  or  a  small  piece  of  sponge,  in  neck  of  the  funnel, 
as  at  a,  (Fig.  358),  in  the  engraving;  but  such  an  apparatus,  from  the 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.         457 

•small  extent  of  the  filtering  surface,  acts  either  slowly  or  imperfectly,  and 
soon  gets  choked  up. 

How  to  make  Paper  Filters. — Filters  of  unsized  paper  are  well 
suited  for  all  liquids  that  are  not  of  a  corrosive  or  viscid  nature,  and  are 
universally  employed  for  filtering  small  quantities  of  liquids  in  the  labora- 
tory. A  piece  of  the  paper  is  taken  of  a  size  proportionate  to  the  quantity 
of  the  liquid  to  be  filtered,  and  is  first  doubled  from  corner  to  corner  into 
a  triangle  (see  Fig.  359,  A),  which  is  again  doubled  into  a  smaller  triangle 
B,  and  the  angular  portion  of  the  margin  being  rounded  off  with  a  pair  of 
scissors,  C,  it  constitutes  a  paper  cone,  which  is  placed  on  a  funnel  of  pro- 
portionate capacity,  and  is  then  nearly  filled  with  the  liquid.  A  piece  of 
paper  so  cut,  when  laid  flat  upon  the  table,  should  be  nearly  circular. 
Filtering  paper  is  now  sold  ready  cut,  in  circles 
of  various  sizes,  which  simply  require  doubling 
for  use.  Another  method  of  forming  a  paper 
filter,  preferred  by  some  persons,  is  to  double 
the  paper  once,  as  above,  and  then  to  fold  it  in 


FIG.  358.— GLASS  FUNNEL. 


FIG.  859.— PAPER  FILTERS. 


a  similar  way  to  a  fan,  observing  so  to  open  it  and  lay  it  on  the  funnel 
that  a  sufficient  interval  be  left  between  the  two  to  permit  of  the  free 
passage  of  the  filtered  liquid  on  its  descent  towards  the  receiver.  The 
"  plaited  filter,"  as  thus  formed,  is  exceedingly  useful  for  general  pur- 
poses; it  exposes  the  entire  surface  of  the  paper  to  the  liquid,  and  allows 
filtration  to  proceed  more  rapidly  than  a  "  plain  filter ''  does.  (See 
Fig.  360). 

One  takes  objection  to  the  ordinary  plain  paper  filter  employed  in  the 
laboratory,  because  of  the  superfluous  fold  which  in  two  thicknesses  lies 
under  one  half  of  the  extended  surface  of  the  filter,  and  says  the  interpo- 
sition of  these  two  extra  layers  compels  the  liquid  to  pass  through  three 
thicknesses  of  paper  on  the  half  side  of  the  extended  filter,  whilst  the 
other  half  side  presents  only  a  single  thickness.  It  is  evident  that  the 
two  hidden  layers  are  a  very  appreciable  impediment  to  the  current,  aside 
from  the  more  important  fact  that  the  liquid  will  traverse  this  side  less 
rapidly  than  the  other,  and  thus  occasion  an  imperfect  washing  of  the 
precipitate,  or  at  least  prolong  the  operation  beyond  reasonable  limits, 
liecognizing  these  objections  another  paper  filter  has  been  proposed. 


458  A  TKEATISE  ON  BEVERAGES. 

To  make  the  new  filter : — Cut  the  circular  disk  of  filtering  paper  in 
two  through  the  line  of  its  diameter,  take  either  half  disk,  and  fold  it 
across  the  line  of  the  radius,  then  turn  down  the  double  edge  of  the  cut 
side,  and  fold  it  over  several  times;  finally,  run  a  hard  smooth  surface 
along  the  seam  thus  produced,  to  compress  it,  and  spread  the  finished 
filter  into  an  appropriate  funnel,  first  moistening  it  with  water  before  the 
liquid  to  be  filtered  is  poured  in. 

Funnels. — In  reference  to  funnels,  it  may  be  remarked  that  those 
employed  for  filtering  rapidly  should  be  deeply  ribbed,  best  spirally,  on 
the  inside,  or  small  rods  of  wood  or  glass,  or  pieces  of  straw,  or  quills, 
should  be  placed  between  them  and  the  paper.  The  neck  or  tubular 
part  of  the  funnel  should,  in  like  manner,  be  deeply  ribbed  or  fluted  on 
the  outside,  to  permit  of  the  free  passage  of  the  air,  when  it  is  placed  in 
a  narrow- mouthed  bottle  or  receiver.  When  this  is  not  the  case,  filtration 
proceeds  but  slowly,  and  the  filtered  liquid  is  apt  to  be  driven  up  the  out- 
side of  the  neck  of  the  funnel  by  the  confined  air,  and  to  be  continually 


FIG.  360.— PLAITED  PAPER  FILTER.  FIG.  361.— FILTERING  PAPER. 

hissing  and  flowing  over  the  mouth  of  the  vessel.  The  breadth  of  a 
funnel,  to  filter  well,  should  be  about  three-fourths  its  height,  reckoning 
from  the  throat  (a).  When  deeper,  the  paper  is  liable  to  be  continually 
ruptured,  from  the  pressure  of  the  superincumbent  fluid;  and  when 
shallower,  filtration  proceeds  slowly,  and  an  unnecessarily  large  surface 
of  the  liquid  is  exposed  to  the  atmosphere  and  is  lost  by  evaporation 
To  lessen  this  as  much  as  possible,  the  upper  edge  of  the  glass  is  fre 
quently  ground  perfectly  smooth,  and  a  piece  of  smooth  plate-glass  is  laid 
thereon.  When  paper  filters  are  of  large  dimensions,  or  employed  for 
aqueous  fluids  that  rapidly  soften  the  texture  of  the  paper,  or  for  collect- 
ing heavy  powders,  or  metallic  precipitates,  it  is  usual  to  support  them 
on  linen  or  calico,  to  prevent  them  breaking.  This  is  best  done  by 
folding  the  cloth  up  with  the  paper,  and  cutting  the  filter  out  of  the 
two,  in  the  same  way  as  would  be  done  with  double  paper,  observing  so 
to  place  it  in  the  funnel  that  the  paper  and  calico  may  remain  close 
together,  especially  towards  the  bottom. 

The  filtration  of  small  quantities  of  liquid,  as  in  chemical  experiments, 


FlO.  362.--FILTERING 
WITHOUT  A  FUNKKL. 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.         459 

often  be  conveniently  performed  by  merely  placing  the  paper  on  the 
circular  top  of  a  recipient  (see  Fig.  362),  or  on  a  ring  of  glass  or  earthen- 
ware laid  on  the  top  of  any  suitable  vessel.  A  filter  of  this  kind  that  will 
hold  one  fluid  ounce  will  filter  many  ounces  of  some 
liquids  in  an  hour. 

Filtering  Paper,  and  how  to  Purify  it.— Good 
filtering  paper  should  contain  no  soluble  matter,  and 
should  not  give  more  than  -gfa  to  ^o-  °f  '^s  weight  of 
ashes.  The  soluble  matter  may  be  removed  by  washing 
it,  first  with  very  dilute  hydrochloric  acid,  and  secondly, 
with  distilled  water. 

The  best  white  filtering  paper  is  composed  of  flax 
fibres,  and  its  value  depends  upon  the  condition  of  the 
latter.  Some  have  cotton  mixed  with  the  flax. 

The  gray  filtering  paper  contains  a  large  quantity 
of  wool,  most  of  which  is  colored;  it  also  contains  jute 
and  esparto  grass,  generally  in  an  unbleached  state. 

Resisting  filtering  Paper. — If  filtering  paper  be  dipped  in  nitric  acid 
of  1.42  specific  gravity,  or,  better,  saturated  with  it  and  then  washed  with 
water,  it  becomes  exceedingly  tough  without  loosening  any  of  its  poros- 
ity. It  permits  to  be  washed  and  rubbed  like  a  piece  of  linen,  and 
exhibits  a  more  than  three-fold  resistance  against  rupture.  If  preferred, 
only  the  centre  part  of  the  filter  may  be  thus  treated.  The  paper 
absorbs  no  nitrogen  when  undergoing  this  treatment;  it  parts  with  ash 
constituents,  and  becomes  somewhat  lighter  and  contracts. 

Adulterated  Filtering  Paper. — To  increase  the  weight  of  filtering 
paper,  gypsum  has  been  incorporated  with  it,  and  as  much  as  1  gramme  in 
a  sheet  weighing  14  grammes  has  been  detected.  The  Jour.  Ph.  Chim. 
remarks,  "  Considering  the  comparative  solubility  in  acids,  and  even  in 
water,  of  gypsum,  this  admixture  may  lead  to  the  most  lamentable  con- 
sequences. If,  for  instance,  wine  were  being  examined  for  sulphuric 
acid,  all  the  calcium  sulphate  that  may  have  gone  into  solution  would  be 
precipitated  by  the  chloride  of  barium,  and  estimated  as  sulphuric  acid 
of  the  wine,  thereby  increasing  apparently  the  percentage  quite  consider- 
ably. Graver  results  might  follow  the  administration  of  medicines  that 
may  have  been  filtered  through  such  paper." 

Filtering  Paper  Pulp. — Place  any  amount  of  paper  (filtering  paper 
is  not  necessary,  though  it  is  the  best)  in  a  mortar,  or  other  vessel,  upon 
which  pour  enough  solution  of  soda  or  potassa  to  very  thoroughly  wet  it; 
stir  it  with  a  pestle  or  stick  until  it  is  reduced  to  a  pulp,  which  will  only 
take  a  minute  or  two,  then  add  cold  water;  stir,  throw  upon  a  calico  filter, 
let  drain,  and  wash  with  water  until  all  traces  of  the  alkali  are  washed  out. 
By  this  process  any  amount  of  pulp  can  be  prepared  in  a  very  short  time, 
and  can  be  put  into  wide-mouthed  bottles  for  future  use. 


460 


A    TREATISE    O^T    BEVERAGES. 


To  Filter  Larger  Quantities. — For  filtering  a  larger  quantity  of  a 
liquid  than  can  be  conveniently  managed  with  a  funnel,  and  also  for  sub- 
stances that  are  either  too  viscid  or  too  much  loaded  with  feculence  to 
allow  them  to  pass  freely  through  paper,  conical  bags  made  of  flannel, 
felt,  twilled  cotton  cloth  or  Canton  flannel,  linen  or  calico,  and  sus- 
pended to  iron  hooks  by  rings  or  tapes,  'are  commonly  employed.  The 
first  two  of  the  above  substances  are  preferable  for  saccharine,  mucilagin- 
ous, and  acidulous  liquors;  the  third  for  oily  ones;  and  the  remainder 
for  tinctures,  weak  alkaline  lyes,  and  similar  solutions.  These  bags  have 
the  disadvantage  of  sucking  up  a  considerable  quantity  of  the  fluid  poured 
into  them,  and  are,  therefore,  objectionable,  except  for  large  quantities, 


FIG.  363.— FELT  FILTERING 
BAG. 


FIG.  364.— FLANNEL  FILTERING 
BAG. 


FIG.  365.- -FILTERING  RACK. 


or  when  they  are  to  be  continued  in  actual  use  as  filters  for  some  time. 
On  the  large  scale,  a  number  of  them  are  usually  worked  together,  and 
are  generally  enclosed  in  cases  to  prevent  evaporation,  and  to  exclude  dirt 
from  the  filtered  liquor  that  trickles  down  their  sides.  These  arrange- 
ments will  be  noticed  further  on. 

A  Simple  Method. — A  simple  mode  of  filtering  aqueous  fluids,  which 
are  not  injured  by  exposure  to  the  air,  is  to  draw  them  off  from  one 
vessel  to  another,  by  means  of  a  number  of  threads  of  loosely  twisted 
cotton  or  worsted,  arranged  in  the  form  of  a  syphon.  (See  Fig.  367.) 
The  little  cotton  rope  at  once  performs  the  operations  of  decantation  and 
filtration.  This  method  is  often  convenient  for  sucking  off  the  water 
from  a  small  quantity  of  a  precipitate. 

Filtering  Yessels. — When    solid  substances,  as    porous   stone   or 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.        461 

earthenware,  are  used  as  the  media  for  filtrations,  vessels  of  metal,  wood, 
or  stone- ware  are  employed  to  contain  them  and  the  supernatant  liquid. 
In  these  cases  the  filtering  medium  is  usually  arranged  as  a  shelf  or 
diaphragm,  and  divides  the  vessel  into  two  compartments;  the  upper  one 
being  intended  to  contain  the  dirty  liquid,  ,and  the  under  one  to  receive 
the  same  when  filtered.  Such  an  apparatus  is  set  in  operation  by  merely 
filling  the  upper  chamber,  and  may  at  any  time  be  readily  cleared  out  by 
reversing  it,  and  passing  clean  water  through  it  in  an  opposite  direction. 
Small  arrangements  of  this  kind,  intended  to  be  screwed  on  to  the  water 
supply-pipe  by  either  end,  and  which  answer  the  purpose  intended  in  the 
most  satisfactory  manner,  have  been  manufactured  and  vended  under  the 
name  of  "  reversible/'  or  "  self-cleaning  filters."  When,  pulverulent 
substances,  as  sand,  coarsely  powdered  charcoal,  etc.,  are  employed,  a 
similar  arrangement  is  followed;  but  in  this  case  the  shelf  or  diaphragm 


FIG.  366.— DOUBLE  FILTERING  RACK. 


FIG.  367.— SUCTION  FILTER. 


must  consist  of  any  convenient  substance  pierced  with  numerous  holes, 
over  which  must  be  placed,  first  a  stratum  of  coarse  pebbles,  next  some 
of  a  finer  description,  and  on  this  a  proper  quantity  of  the  sand,  charcoal, 
or  other  medium.  Over  the  whole  should  be  placed  another  layer  of 
pebbles-,  or  a  board  or  plate  of  metal  or  earthenware,  pierced  with  a 
number  of  holes,  to  allow  the  liquid  to  be  poured  into  the  filter  without 
disturbing  its  arrangement.  Apparatus  of  this  kind,  of  a  permanent  de- 
scription, and  arranged  for  filtering  large  quantities  of  liquids,  are  prop- 
erly denominated  "filtering  machines." 

Liquors  that  are  Submitted  to  Filtration.— Among  the  liquids 
usually  submitted  to  filtration,  the  following  may  be  mentioned  as  the 
principal:  water,  oils,  syrups,  tinctures,  vegetable  juices,  infusions,  and 
decoctions. 

The  filtration  of  water  we  have  already  considered  exhaustively  in 
Part  First,  and  presume  the  carbonator  is  acquainted  with  its  details. 

Filtration  of  Aqueous  Solutions  on  a  Small  Scale.— A  filter 


462 


A    TREATISE    ON    BEVERAGES. 


which  possesses  the  advantages  of  being  easily  and  cheaply  cleaned  when 
dirty,  and  which  frees  solutions  from  suspended  matter  or  mechanical 
impurities  with  immense  rapidity,  may  be  formed  by  placing  a  stratum  of 
sponge  between  two  perforated  metallic  plates,  united  by  a  central  screw, 
and  arranged  in  such  a  manner  as  to  permit  of  the  sponge  being  com- 
pressed to  any  required  degree.  Solutions  flow  with  such  rapidity 
through  the  pores  of  compressed  sponge,  that  it  will  perfectly  filter  a 
large  quantity  of  liquid.  This  method  of  filtration  has  also  been  adopted 
for  purifying  water  from  mechanical  impurities,  as  in  Part  First,  where 
we  have  illustrated  a  sponge  filter. 

If  sponges  are  at  all  used,  they  should  be  removed  from  time  to  time, 
and  thoroughly  washed  in  hot  water. 

A  few  barrels  or  hogsheads  of  aqueous  solutions  may  be  easily  filtered 
daily  by  the  arrangement  represented  in  the  engraving. 


FIG.  368.— BARREL  FILTER. 


FIG.  369.— DIAPHRAGM  FILTER. 


A.  A  common  water-pipe,  or  cock.  b.  A  false  bottom  fitting  in  per- 
fectly water-tight,  c.  A  perforated  wooden  or  metallic  vessel  or  bo;:., 
covered  with  a  bag  of  felt  or  other  filtering  substance  (not  shown  in  the 
engraving),  d.  A  small  tube,  fitting  water-tight  into  the  false  bottom 
and  uniting  the  interior  of  the  filter  with  the  lower  portion  of  the  cask. 

It  is  evident  that  when  the  solution  is  poured  into  the  upper  portion 
B,  of  a  vessel,  so  arranged,  it  will  sink  through  the  filter  c,  and  pipe  d, 
into  the  lower  chamber  (7,  and  this  filtration  will  go  on  as  long  as  the 
supply  continues,  and  the  filtered  liquid  is  drawn  from  the  cock  e.  By 
uniting  the  cock  e  with  a  tank  or  casks,  and  by  keeping  the  upper  portion 
By  always  full  by  means  of  a  ball-cock,  a  considerable  quantity  may  be 
thus  filtered.  The  advantage  of  this  plan  is,  that  the  filter  c,  can  be 
always  readily  got  at,  and  easily  cleaned  or  renewed. 

For  filtering  aqueous  solutions  on  the  small  scale,  diaphragms  of 
porous  earthenware  and  filtering- stone  and  layers  of  sand,  already  referred 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS.  ETC.        463 


to,  are  commonly  employed  as  filtering  media.  The  filtering  power  of 
porous  stone  or  earthenware  may  be  greatly  increased  by  adopting  the  ar- 
rangement represented  in  Fig.  369,  which  consists  in  making  the 
diaphragm  of  the  shape  of  a  disk  (d),  supporting  plates  of  the  same 
material,  the  whole  forming  but  one  piece. 

Filtering  Aqueous  Solutions  on  a  Large  Scale. — Aqueous  solu- 
tions are  filtered  practically  through  long  bags,  made  of  twilled  cotton  cloth 
(Canton  flannel).  These  bags  are  usually  made  about  twelve  or  fifteen 
inches  in  diameter,  and  from  four  to  eight  feet  long  (see  Fig.  371),  and 
are  enclosed  in  bottomless  casings,  or  bags  of  coarse  canvas,  about  five 
to  six  or  eight  inches  in  diameter,  for  the  purpose  of  condensing  a  great 


FIG.  370.— OIL  FILTER. 


A  B 

FIG.  371.— A,  FILTERING  BAG  OP  COTTON  CLOTH;  5,  COT- 
TON FILTERING  BAG, "CREASED,"  OR  ENCLOSED  IN 
ITS  CANVAS  ENVELOPE,  READY  FOR  FIXING. 


extent  of  filtering  surface  into  the  smallest  possible  space.  A  number  of 
these  double  bags  (from  .one  to  fifty  or  sixty)  are  connected  with  corres- 
ponding holes  in  the  bottom  of  a  block-tin  or  tinned-copper  cistern,  into 
which  the  liquid  to  be  filtered  is  poured.  The  mode  in  which  these  bags 
are  fastened  to  the  cistern  is  of  the  utmost  importance,  as  on  the  joint 
being  close  and  secure  depends  the  integrity  of  the  apparatus.  Three 
methods  of  doing  this  are  figured  in  the  engraving,  which,  with  the  refer- 
ences, will  explain  themselves,  the  same  letters  referring  to  the  same  parts 
of  each. 

The  second  of  the  above  arrangements  is  the  least  expensive,  and  cer- 
tainly the  most  convenient  in  practice;  and  when  the  cylinder  I  fits  the 


464 


A    TREATISE    ON    BEVERAGES. 


hole  closely  (allowing  for  the  bag),  is  as  safe,  or  safer,  than  an  ordinary 
screw. 

The  bags  are  surrounded  by  a  wooden  screen  fitted  up  with  doors  for 
the  purpose  of  keeping  off  the  dust;  and  the  bottom  of  the  apartment  is 
furnished  with  large  steam-pipes,  by  which  a  proper  temperature  may  be 
kept  up  in  cold  weather.  This  is,  for  instance,  the  kind  of  filtering  ar- 
rangement in  sugar-refineries  to  filter  the  "  liquor;  "  a  few  dozens  of  such 
filter  bags  are  enclosed  in  a  solid  iron  box  fitted  with  open  steam,  and 
do  very  practical  work.  In  the  carbonator's  laboratory  the  aqueous 
solutions  and  syrup  may  be  filtered  with  them. 

When  cotton  cloth  bags  are  employed  without  being  enclosed  in 
others,  they  should  not  be  longer  than  about  three  or  four  feet,  and  not 


Fio.  873.— MODE  OP  FASTENING  FILTERING  BAOS  TO  CISTERN. 


a,  Bottom  of  cistern;  6,  Filtering-bag;  c.  Screw  of  the  conical  nozzle  fitting  into  the  cisterrr 
<f,  Binding  cord  connecting  bag  and  nozzle:  e,  Binding  cord  connecting  bag  and  lower  nozzle; 
/,  Bayonet-catch,  connecting  the  lower  portidn  of  the  nozzle  fastened  to  the  bag  with  the  upper  and 
fixed  part,  g;  t,  The  thick  hem  at  the  top  of  the  bag  purposely  made  large  by  enclosing  a  pie«ie  of 
thick  cord  therein,  resting  on  the  >ouldersffc;  I,  A  metallic  cylinder,  loosely  fitting  the  hole  in 
the  cistern,  and  over  which  the  top  of  the  bag  is  drawn,  before  being  put  into  its  place;  when  fitted, 
«s  in  the  engraving,  it  retains  the  hem  t  securely  in  its  place  above  the  shoulder  k. 

wider  than  about  five  or  six  inches  when  filled.  When  larger  they  are 
dangerous. 

Filtering  Oils. — We  may  mention  that  by  the  same  filtering  arrange- 
ment oils  also  are  filtered  on  the  large  scale;  however,  this  goes  only  for 
imforrnation.  On  the  small  scale  the  manufacturer  of  carbonated  bever- 
ages may  be  sometimes  in  need  of  filtering  an  oil.  Cotton  wool,  arranged 
in  a  funnel,  will  do  the  service.  (See  Fig.  371  ) 

A  convenient  method  of  filtering  a  single  cask  of  on  is,  to  insert  the 
pipe  of  a  two-way  patent -filter  into  the  cork-hole,  by  which  means  the 
-whole  will  be  filtered  as  drawn  off,  without  any  trouble  on  the  part  of 
the  operator.  This  filter  consists  of  a  porous  bag  stretched  over  a  per- 
forated metallic  vessel,  nearly  the  shape  and  size  of  the  exterior  casing, 
and  its  edge  is  tightly  screwed  between  the  sides  and  bottom  of  the  latter, 
so  as  to  be  quite  water-tight.  The  cock  communicates  with  the  interior 
of  the  perforated  plate  and  filter,  and  the  supply-pipe  with  the  exterior. 
By  this  means  the  interior  chamber,  wj^jch  occupies  five-sixths  of  the 
vessel,  rapidly  fills  with  filtered  oil,  and  continues  full  -as  long  as  any 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.         465 

liquor  remains  in  the  cask.  This  arrangement  is  also  well  adapted  to  the 
filtration  of  wines,  beer,  cordials,  porter,  and  various  other  liquors.  It  is 
unequaled  in  simplicity  and  usefulness.  The  same  filter  may  be  removed 
from  cask  to  cask,  with  the  facility  of  a  common  cock. 

Filtering  Syrups.— The  filtration  of  syrups  is  now  generally  effected 
on  the  large  scale  by  passing  them  through  the  arrangement  just  de- 
scribed. On  the  small  scale,  as  employed  by  bottlers 
and  druggists,  they  are  usually  passed  through  coni- 
cal flannels  or  felt  bags.  (See  Figs.  363  and  364.)  The 
filtration  of  very  thick  syrups  is,  however,  attended 
with  some  difficulty,  and  it  is  therefore  a  good  plan 
to  filter  them  in  a  somewhat  dilute  state,  and  after- 
wards to  reduce  them  to  a  proper  consistence  by  evap- 
oration in  clean  vessels  of  tinned  copper, '  by  steam 
heat.  Syrups,  when  filtered  in  a  heated  state,  run 
well  for  a  time,  but  the  pores  of  the  fabric  rapidly  get 
choked,  from  the  thickening  of  the  syrup  and  partial 
crystallization  of  the  sugar,  occasioned  by  the  evap- 
oration of  the  aqueous  portion  from  the  surface  of  the 
bag.  This  may  be  partially  prevented  by  enclos- 
ing the  bag  in  a  metallic  casing,  or  employing  the  so- 
called  patent  rapid  filter  illustrated  by  the  annexed 
engraving  or  by  changing  the  filter  when  choked. 

A  practical  syrup  filter,  well  arranged  for  protecting  syrups  during 
and  after  the  process  of  filtration,  is  illustrated  by  the  next  engrav- 
ings, and  by  the  syrup-making  plant  appended  later  on.  The  usual  filter- 
ing bag  is  used,  but  the  weight  of  the  syrup  to  be  filtered  from  an  elevated 
kettle  is  utilized  to  get  additional  pressure. 

Fig.  375  explains  the  parts.  A  A  is  a  filter  bag,  attached  to  a  ring 
D.  B  B  is  a  tinned  copper  tube,  firmly  attached  to  the  ring  0.  It  is 
fitted  with  three  clamps  F,  which  are  used  to  secure  the  tube  B  B  to  the 
disc  E  E,  as  shown  more  clearly  in  Fig.  374.  G  is  a  bracket  that  carries 
the  filter.  The  filter  bag  is  secured  by  the  clamp  between  the  disc  and 
the  tube,  so  as  to  make  a  water-tight  joint. 

The  illustration  is  the  so-called  "  Lightning  syrup  filter,  Favarger's 
patent,  England. 

In  pouring  the  syrup  into  a  filter,  the  stream  should  be  directed  into 
the  middle  and  not  upon  the  sides,  so  as  to  avoid  disarranging  the  felt, 
which  would  interfere  with  the  success  of  the  operation. 

After  every  operation  the  filters  should  be  carefully  washed  with  hot 
water  and  dried,  if  not  continued  in  use. 

The  same  filter  may  be  used  for  various  syrups  and  other  thick  com- 
pounds, but  it  is  usual  to  have  different  frames  and  cloths  for  different 
flavors.  A  ball  cock  can  be  fixed  in  the  upper  part  to  regulate  the  inflow. 


FIG.  373.— CASED  SYRUP 

FILTER. 


466 


A   TREATISE    ON    BEVERAGES. 


On  the  whole  clarification  is  preferable  to  filtration  for  syrups  on  a 
small  scale.  They  need  only  be  treated  with  a  little  white  of  egg,  or  com- 
mercial albumen.  When  heated  a  scum  rises  (the  albumen  coagulates  at 
70°  C. ),  which  must  be  removed  as  soon  as  it  becomes  consistent,  and  the 
skimming  continued  until  the  liquid  becomes  clear.  Any  floating  por- 
tions of  scum  that  may  have  escaped  notice  are  easily  removed  by  run- 
ning the  syrup  through  a  coarse  flannel  strainer,  whilst  hot.  The  most 
extensive  application  of  the  process  of  nitration  in  the  arts  is  in  the  re- 
fining of  sugars. 

Later  on  we  shall  explain  the  modes  of  preparing  syrups,  and  append 


FIG.  374.— METAL  CASK  SYRUP  PRESSURE  FILTER. 


FIG.  375.— SECTIONAL  VIEW  OF  FIG.  374. 


a  full  plan  for  preparing  and  filtering  it  on  a  large  scale,  especially  for 
the  purpose  of  making  beverages. 

Filtering  Tinctures  and  Dilute  Spirits.— They  are  usually  fil- 
tered, on  the  small  scale,  through  bibulous  or  unsized  paper  placed  on  a 
funnel;  and  on  the  large  scale,  through  thin  and  fine  cotton  bags.  In 
general,  however,  they  clarify  themselves  by  the  subsidence  of  the  sus- 
pended matter,  when  allowed  to  repose  for  a  few  days.  Hence  it  is  the 
bottoms  alone  that  require  filtering;  the  supernatant  clear  portion  need 
only  be  run  through  a  small  hair  sieve,  a  piece  of  tow  or  cotton  placed  in 
the  throat  of  a  funnel,  or  some  other  coarse  medium,  to  remove  any  float- 
ing substances,  as  pieces  of  straw,  etc.  Absorbent  cotton  not  only  strains, 
but,  by  fairly  tight  packing,  filters  brightly.  Spirits  which  are  largely 
loaded  with  essential  oil,  as  those  of  aniseed,  etc.,  run  rapidly  through 
paper  or  calico,  but  usually  require  the  addition  of  some  chalk  or  magnesia 
before  they  will  flow  quite  clear.  When  possible,  tinctures,  spirits,  and 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.         467 

all  similar  volatile  fluids,  are  better  and  more  economically  cleared  by 
subsidence  or  clarification  than  by  filtration,  as,  in  the  latter  way,  a 
portion  is  lost  by  evaporation,  and  the  strength  of  the  liquid  is  thereby 
altered 

Clarification  and  Filtration  of  Vegetable  Juices.— Vegetable 
juices  should  be  allowed  to  deposit  their  feculous  portion  before  filtration. 
The  supernatant  liquid  will  then  be  often  found  quite  clear.  It  is  only 
when  this  is  not  the  case  that  filtration  should  be  had  recourse  to.  A 
small  quantity  may  be  filtered  through  coarse  or  woolen  filtering  paper, 
supported  on  a  piece  of  coarse  calico  placed  on  a  funnel;  when  the 
quantity  is  large,  one  of  the  conical  bags  before  described  should  be 
employed.  The  bottoms  from  which  the  clear  portion  has  been  de- 
canted should  be  placed  on  a  separate  filter,  or 
else  not  added  until  the  whole  of  the  other  por- 
tion has  drained  through.  Vegetable  juices  are 
often  rendered  clear  by  simply  heating  them  to 
about  180°  or  200°  Fahr.,  by  which  their  albumen 
is  coagulated;  they  are  also  frequently  clarified 
by  the  addition  of  a  little  white  of  egg  or  com- 
mercial albumen  and  heat,  in  the  same  way  as 
syrups,  Many  of  them  are  greatly  injured  by 


FIG.  376.— FRAME  STRAINER. 


FIG.  377.— GLOBE  FILTER. 


heat,  and  must  consequently  be  filtered,  or  only  simply  decanted  after 
repose.  In  all  cases  they  should  be  exposed  to  the  air  as  little  as  possible, 
as  they  rapidly  suffer  decomposition. 

Clarifying  Vegetable  Infusions  and  Decoctions.— Vegetable  in- 
fusions and  decoctions  may  be  cleared  by  defecation,  followed  by  filtration. 
The  conical  bags  of  flannel  before  described  are  usually  employed  for  this 
purpose.  When  the  liquid  is  to  be  evaporated  to  an  extract,  they  are 
commonly  suspended  by  a  hook  over  the  evaporating  pan.  A  convenient 
method  of  straining  these  fluids,  practiced  in  the  laboratory,  is  to  stretch 
a  square  of  flannel  on  a  frame  or  "  horse/'  securing  it  at  the  corners  by 
pieces  of  string.  (See  Fig.  376. )  Such  a  frame,  laid  across  the  mouth  of 
a  pan,  is  more  easily  fed  with  fresh  liquid  than  a  bag,  whose  mouth  is  forty 


468  A  TREATISE  ON  BEVERAGES. 

or  fifty  inches  higher.  The  same  purpose,  for  small  quantities  of  liquid,, 
is  effected  by  laying  the  flannel  across  the  mouth  of  a  coarse  hair  sieve. 
The  concentrated  infusions  and  decoctions  being  usually  weak  tinctures, 
may  be  filtered  in  the  same  way  as  the  latter. 

Filtering  Corrosive  Liquids. — Corrosive  liquids,  as  the  strong 
acids,  are  filtered  through  powdered, glass,  or  so-called  glasswool,  or  sili- 
ceous sandf  supported  on  pebbles  in  the  throat  of  a  glass  funnel,  or 
through  asbestos  or  gun-cotton  placed  in  the  same  manner.  Charcoal 
has  also  been  employed  for  the  same  purpose,  but  is  not  fit  for  some 
acids.  Strong  caustic  alkaline  lyes  are  also  filtered  through  powdered 
glass  or  sand.  Weak  alkaline  lyes  may  be  filtered  through  fine  calico, 
stretched  across  the  mouth  of  a  funnel.  Many  corrosive  liquids,  as  solu- 
tion of  potassa,  etc.,  require  to  be  excluded  from  the  air  during  filtra- 
tion. The  simplest  apparatus  that  can  be  employed  for  this  purpose  is 
that  figured  in  the  engraving  annexed: — a  is  a  globular  bottle  fitted 
with  the  ground  stopper  d>  and  having  a  perforated  neck,  /,  ground  to 
the  bottle,  #;  c  is  a  small  tube,  wrapped  round  with  as  much  asbestos, 
linen,  or  calico,  as  is  required  to  make  it  fit  the  under  neck  of  the  bottle 
through  which  it  passes.  The  tube  c  may  also  be  fixed  by  placing 
pebbles  and  powdered  glass  or  sand  around  it,  as  before  mentioned..  For 
use,  the  solution  to  be  filtered  is  poured  into  the  bottle  a,  nearly  as 
high  as  the  top  of  the  tube  c,  and  the  stopper  is  replaced.  The  liquid 
then  descends  into  b,  and  a  similar  quantity  of  air  passes  up  the  tube 
into  a.  Liquor  potasses  may  be  always  obtained  fine  by  depuration  in 
close  vessels,  when  the  sediment  of  lime  only  need  be  filtered,  which 
may  be  effected  with  calico  fixed  across  the  mouth  of  a  funnel.  (See 
Fig.  377.) 

gaining  Precipitates. — When  a  precipitate,  or  the  suspended 
matter  in  a  liquid,  is  the  object  of  the  filtration,  the  filter  should  be  of 
such  a  nature  that  the  powder  may  be  easily  separated  from  it,  when  dry, 
and  that  with  the  least  loss  possible.  Linen  filters  are  for  this  reason 
preferable  for  large  quantities,  and  those  of  smooth  bibulous  paper  for 
small  ones.  The  powder  should  be  washed  down  the  sides  of  the  filter, 
and  collected,  by  means  of  a  small  stream  of  water,  in  one  spot  at  the 
bottom,  assisting  the  operation  with  a  camel-hair  pencil;  and,  when  the 
whole  is  dry,  it  should  be  swept  off  the  paper  or  cloth  with  a  similar  pencil 
or  brush,  and  not  removed  by  a  knife,  as  is  commonly  done,  when  it  can 
be  possibly  avoided. 

First  Runnings  from  a  Filter. — The  "  first  runnings  "  of  liquid 
from  a  filter  are  commonly  foul,  and  are  pumped  back  or  returned  until 
the  fluid  runs  perfectly  limpid  and  transparent,  when  it  is  "  turned 
into"  the  "filtered  liquor  cistern,"  or  proper  receiver.  In  many  cases 
the  liquid  does  not  readily  become  transparent  by  simply  passing  through 
the  filter;  hence  has  arisen  the  use  of  filtering  powders,  or  substances 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.          469 

which  rapidly  choke  up  the  pores  of  the  media  in  a  sufficient  degree  to 
make  the  fluid  pass  clear. 

Application  of  Filtering  or  Clarifying  Powders.— In  the  em- 
ployment of  these  powders  care  should  be  taken  that  they  are  not  in  too 
line  a  state  of  division,  nor  used  in  larger  quantities  than  are  absolutely 
necessary,  as  they  are  apt  to  choke  up  the  filter,  and  to  absorb  a  large 
quantity  of  the  liquid.  The  less  filtering  powder  used,  the  more  rapid 
will  be  the  progress  of  the  filtration,  and  the  longer  will  be  the  period 
during  which  the  apparatus  will  continue  in  effectivt  action.  For  some 
liquids  these  substances  are  employed  for  the  double  purpose  of  decolor- 
ing or  whitening,  as  well  as  rendering  them  transparent.  In  such  cases 
it  is  preferable  first  to  pass  the  fluid  through  a  layer  of  the  substance  in 
coarse  powder,  from  which  it  will  "  run"  but  slightly  contaminated  into 
the  filter;  or,  if  the  powder  is  mixed  with  the  whole  body  of  the  liquid, 
as  in  bleaching  almond  oil,  etc. ,  to  pass  the  mixture  through  some  coarser 
medium  to  remove  the  cruder  portion  before  allowing  it  to  run  into  the 
filter.  Another  plan  is,  after  long  agitation  and  subsequent  repose,  to 
decant  the  clearer  portion  from  the  grosser  sediment,  and  to  employ 
separate  filters  for  the  two.  Granulated  animal  charcoal  is  used  accord- 
ing to  the  first  method,  to  decolor  syrups,  oils,  etc. ;  and  filtering  powder 
by  the  second  and  third  to  remove  a  portion  of  the  color,  and  to  clarify 
spirits  or  oils.  When  simple  filtration  is  required,  it  is  better  to  use  little 
or  no  powder,  and  to  continue  returning  the  liquid  that  "  runs  "  through, 
until,  by  the  swelling  of  the  fibres  of  the  filter  bags,  it  flows  quite  clear. 
By  this  plan  the  same  filters  may  be  used  for  a  long  period  of  time  (for 
many  years),  and  will  continue  to  work  well;  while,  by  the  usual  method, 
they  rapidly  decline  in  power,  and  soon  deliver  their  contents  slowly,  and 
after  a  short  time  scarcely  at  all. 

Preparation  of  Filtering  or  Clarifying  Powders  or  Com- 
pounds.— A  clarifying  powder  or  compound  is  employed  for  separating 
and  precipitating  the  resinous  matter  of  essential  oils  or  essences,  etc. 
The  best  known  remedies  for  these  purposes  are,  calcined  alum  and 
magnesia,  also  to  some  extent  powdered  chalk. 

Alum  and  magnesia  appear  frequently  combined  as  "Double  Clarify- 
ing Powder  or  Compound."  Finely  powdered  calcined  alum  has  an  ex- 
tensive application  for  clarifying  purposes,  especially  in  clarifying  liquors, 
besides  isinglass  and  gelatine. 

The  chemical  properties  of  alum  we  described  at  length,  also  its  ap- 
plication for  the  purification  of  water,  in  Part  First. 

Calcined  alum  is  prepared  by  melting  the  commercial  alum;  it  loses 
thereby  its  water  of  crystallization,  expands,  and  then  crystallizes  as  a 
white,  light  and  porous  mass,  which  is  called  calcined  alum,  and  is  but 
slowly  and  with  difficulty  soluble  in  water.  By  this  calcination  process  the 
alum  loses  more  or  less  of  the  combined  sulphuric  acid,  as  the  higher 


470  A    TREATISE    ON    BEVERAGES. 

the  temperature  the  greater  will  be  the  loss;  the  consequence  is  a  greatly 
diminished  solubility,  and  this  makes  it  particularly  adapted  for  mechani- 
cal clarification  of  alcoholic  liquids  and  essential  oils. 

For  the  clarification  of  aqueous  or  aqueous-alcoholic  solutions  it  cannot 
be  used,  as  it  would  impair  the  flavor  and  taste  of  the  liquids  to  be  clari- 
fied, imparting  an  alkaline  reaction. 

Commercial  alum  is  never  employed  for  the  purpose  in  view  here,  only 
for  the  purification  of  water,  as  described  in  Part  First. 

Formulas  for  Clarifying  Powders  or  Cempctmds.— 1.  Simple 

Clarifying  Powder. — Take  1  Ib.  crystallized  commercial  alum,  heat  over 

\  a  free  fire  in  an  earthenware  pot,  and  stir  constantly  until  all  becomes  a 

white,  porous  mass.    When  cold,  powder  the  mass  and  keep  ready  for  use 

in  stoppered  bottles. 

2.  Double  Clarifying  Powder  or  Compound. — Take  2  Ibs.  crystallized 
alum  and  proceed  as  before.  When  the  alum  is  melted  add  4  ozs.  of  cal- 
cined or  carbonate  magnesia.  Stir  continuously  until  it  has  become  a 
white  porous  mass.  When  cold,  powder  and  keep  ready  for  use  in  stop- 
pered bottles.  The  addition  of  calcined  magnesia  may  be  increased  up 
to  1  Ib.  These  powdered  preparations  are  applied  to  alcoholic  liquids  or 
essential  oils  that  need  clarification.  A  sufficient  quantity  of  the  powder 
is  added  to  the  liquid,  shaken,  and  then  allowed  to  subside  or  is  filtered. 

Clarifying  with  Magnesia. — This  is  done  by  mixing  calcined  or  car- 
bonate of  magnesia  with  part  of  the  liquid  or  essence  to  be  clarified  in  a 
mortar,  rubbing  with  the  pestle  until  it  becomes  a  paste  or  jelly,  and  then 
adding  and  mixing  gradually  the  balance  of  the  fluid;  or  add  some  mag- 
nesia to  the  liquid  in  bottle,  shake  the  whole  contents  together  and  allow 
time  to  subside.  In  both  cases  filter  through  filtering  paper  or  filtering 
bags.  The  magnesia  adheres  to  the  resinous  and  turbid  matter  of  the 
fluid  and  thus  clarifies  it. 

Some  oils,  such  as  lemon,  orange,  or  others  that  are  with  difficulty  solu- 
ble, are  combined  directly  with  magnesia  in  a  mortar  and  mixed  to  a  paste; 
then  the  alcohol  is  gradually  added  to  effect  their  solution,  and  finally  the 
mixture  is  filtered  through  filtering  paper.  This  is  called  the  "  cutting 
of  essential  oils." 

The  use  of  either  calcined  or  carbonate  of  magnesia  refers  only 
to  strictly  alcoholic  solutions  or  liquids.  For  clarifying  aqueous  or 
aqueous-alcoholic  liquids  (such  as  for  instance  "  water-soluble  extracts 
or  essences")  it  should  never  be  employed,  as  both  the  calcined  as  well 
as  the  carbonated  magnesia  impart  a  distinct  alkaline  reaction  to  the 
aqueous  portion  of  the  liquid,  which  will  produce  noticeable  effects  upon 
the  delicate  flavors. 

We  are  aware  that  the  majority  of  carbonators  employ  principally 
magnesia  for  all  sorts  of  clarifying  purposes,  and  especially  for  cutting 
essential  oils  in  order  to  prepare  water-soluble  essences,  and  we  urge 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.         471 

them  to  discard  with  its  use,  substituting  the  materials  we  shall  recom- 
mend for  the  special  purpose  of  preparing  water-soluble  extracts  and  es- 
sences later  on. 

Self-acting  Filters. — It  is  often  of  great  advantage  to  render  a  filter 
"  self-acting,"  or  to  construct  it  in  such  a  way  that  it  may  "  feed  itself," 
so  that  it  may  continue  full  and  at  work  without  the  constant  attention 
of  the  operator.  On  the  small  scale,  this  may  be  readily  effected  on  the 
principle  of  the  common  fountain  lamp  (see  engraving) ;  and  on  the  large 
scale,  by  placing  the  vessel  containing  the  un- 
filtered  liquid  on  a  higher  level  than  the  filter, 
and  by  having  the  end  of  the  supply  pipe  fitted 
with  a  ball-cock,  to  keep  the  liquid  in  the  filter 
constantly  at  the  same  height. 

The  rapidity  of  filtration  depends  upon  the 
porosity  of  the  filtering  medium,  the  extent 
of  the  filtering  surface,  the  relative  viscidity  or 


FIG.  378. — SELF-ACTING  FILTER. 


FIG.  379.— PRESSURE  FILTER. 


mobility  of  the  filtering  liquid,  the  pressure  or  force  by  which  the  liquid 
is  impelled  through  the  pores  of  the  filter,  and  the  porosity  and  fineness 
of  the  substances  it  holds  in  suspension.  The  most  efficient  filter  is  pro- 
duced when  the  first  two  or  the  first  three  are  so  graduated  to  the  Bothers 
that  liquid  filters  rapidly,  and  is  at  the  same  time  rendered  perfectly 
transparent. 

Pressure  Filters.— In  the  common  method  of  filtration  no  pressure 
is  exerted  beyond  that  of  the  weight  of  the  column  of  the  liquid  resting 
on  the  filtering  medium,  but  in  some  cases  additional  pressure  is  employed. 
This  is  had  recourse  to  for  the  purpose  of  producing  a  more  rapid  filtra- 


472  A    TREATISE    ON    BEVERAGES. 

tion,  and  more  especially  for  filtering  liquids  that,  from  their  viscidity, 
will  scarcely  pass  through  the  pores  of  substances  sufficiently  fine  to 
remove  their  impurities  in  the  ordinary  way. 

One  of  the  easiest  means  of  employing  pressure  in  filtration  is  to  in- 
crease the  height  of  the  column  of  the  filtering  liquid.  From  the  peculiar 
properties  of  fluids,  by  which  they  transmit  pressure  hi  an  equal  degree 
in  all  directions,  this  column  need  not  be  of  equa'i  diameter  throughout, 
but  may  be  conveniently  contracted  to  the  size  of  a  .small  pipe,  -as  in  thfc 
accompanying  engraving,  which  represents  a  small  filter  on  this  con- 
struction at  work,  a  is  the  funnel  or  reservoir  of  foul  liquid;  b  a 
small  pipe  conveying  the  liquid  to  the  filter;  c  ct  a  chamber,  of  which 
the  upper  portion  d  is  filled  with  the  descending  liquid,  and  the  lower 
portion  e  with  the  filtering  media;  i  i  are  screws  by  which  the  bottom 
plate  is  fastened  on,  which  plate  is  removed  to  clean  out  or  renew  the 
filter.  For  use>  the  cocks  k  and  I  are  closed  and  the  liquid  poured 
into  the  funnel  a\  the  cock  k  is  next  opened,  and,  in  a  few  minutes 
after,  the  cock  7,  when  an  uninterrupted  flow  of  filtered  liquor  will  bo 
obtained  as  long  as  any  fluid  remains  in  the  funnel  a  and  the  tube  b. 
The  length  of  the  tube  determines  the  degree  of  pressure.  Care  must 
be  taken  first  to  pass  the  foul  liquid  through  a  hair  sieve,  or  some  other 
strainer,  to  remove  any  substance  that  might  choke  up  the  pipe  b. 

Another  method  of  employing  pressure  in-  filtration  is  the  withdrawal 
of  the  air  from  the  receiving  vessel,  as  in  the  vacuum  filter,  by  which  a 
pressure  of  about  14|  Ibs.  to  the  square  inch  becomes  exerted  on  the 
surface  of  the  liquid  by  the  atmosphere.  The  vacuum  in  the  receiving 
vessel  may  be  produced  by  the  air-pump,  by  steam,  or  by  the  Bunsen  or 
Sprengel  pump. 

A  commoner  method  of  applying  pressure  than  either  of  those  already 
•mentioned  is  to  condense  the  air  over  the  surface  of  the  liquid  by  means 
of  a  force-pump  or  by  steam. 

The  application  of  pressure  to  filtration  is  not  always  advantageous, 
and  beyond  a  certain  limit  is  generally  attended  with  inconvenience,  if 
not  with  absolute  disadvantage.  It  is  found  in  practice  that  fluids  under 
pressure  take  a  longer  period  to  run  clear  than  without  pressure,  and 
that  ruptures  of  the  media  more  frequently  take  place  in  the  former  case, 
or  with  pressure,  than  in  the  latter.  Great  pressure  is  in  no  case  advan- 
tageous. 

Upward  Filtration  and  Filter. — The  filters  already  noticed  are 
those  that  act  by  the  fluid  descending  through  the  media;  but  in  some 
cases  the   reverse  method  is  employed,  and  the   liquid  filters  upward 
instead  of  downwards.     These  are  called  ascending  filters,  and  are  oftei 
preferable  to  those  on  the  descending  principle,  because  the  suspendei 
matters  that  require  removal  by  filtration  usually  sink,  and  thus  a  portioi 
escapes  being  forced  into  the  pores  of  the  filter.     They  are  also  more  COD 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC.         473 

venient  when  pressure  is  employed.  The  construction  depends  upon  the 
same  principle  as  the  common  filter,  and  merely  requires  that  the  feeding 
vessel  should  be  higher  than  the  upper  surface  of  the  filtering  media. 
Oils  are  conveniently  filtered  in  this  way,  because  of  their  little  specific 
gravity.  By  fixing  a  small  filter  on  this  principle  into  the  head  of  a  cask, 
and  pouring  in  water  through  a  funnel,  whose  neck  reaches  nearly  to  the 
bottom  of  the  cask,  the  oil  will  float  up  and  pass  the  filter,  leaving  the 
sediment  behind.  In  cold  weather  hot  water  may  be  employed. 

In  some  cases  the  upward  and  downward  systems  of  filtration  are 
united  in  the  same  apparatus,  and  this  plan  is  advantageous  where  the 
space  for  operating  is  limited.  For  this 
purpose  it  is  merely  necessary  to  connect 
the  bottom  of  an  ascending  filter  with  the 
top  of  a  descending  one,  or  the  reverse; 
the  proper  pressure  being  in  either  case 
applied. 

A  Quick  Filter.— Take  a  clear  piece 
of  chamois  skin,  free  from  thin  places;  cut 
it  of  the  desired  length;  wash  it  in  a  weak 
solution  of  sal  soda  or  any  alkali,  to  re- 
move the  grease,  and  rinse  thoroughly  in 


JL 


A 

1  e 
d 

B 

.pi,,. 

W^  Xa 

FlG.  380.— ASCENDING  FILTRATION 

ARRANGEMENT. 


FIG.  381.— WARNER'S  FILTER  FOR  UPWARD 
FILTRATION. 


cold  water  before  using.  Tinctures,  extracts,  elixirs,  syrups,  and  even 
mucilages  are,  says  a  writer  in  the  Druggists'  Circular,  filtered  rapidly. 
A  pint  of  the  thickest  syrup  will  run  through  in  four  or  five  minutes.  By 
washing  thoroughly  after  each  time  of  using,  it  will  last  a  long  time. 

Practical  Filtering  Apparatus.— An  apparatus  for  filtering 
through  flannel  or  felt  in  an  upward  direction  and  under  pressure  of  a 
column  of  the  liquid  suitable  for  filtering  oils,  syrups,  extracts,  essences, 
tinctures,  infusions  or  decoctions,  etc.,  is  Warner's  filter,  illustrated  here. 


474 


A    TREATISE    ON    BEVERAGES. 


A  is  the  reservoir  containing  the  liquid;  B,  the  recipient  of  the 
filtered  fluid;  c  d,  the  connecting  tube,  and  e  the  stop-cock.  The  action 
of  the  filter  is  explained  by  the  engraving. 

Another  apparatus,,  whose  purpose  is  to  exclude  the  air  and  equalize 
the  pressure  or  avoid  compression  of  air  in  the  recipient,  is  shown  in 
Fig.  382. 

It  consists  of  a  glass  funnel  well  fitted  into  the  neck  of  a  bottle  or 
other  recipient  by  means  of  a  cork.  The  funne)  is  closed  by  a  solid 
wooden  cover  that  has  on  the  side  which  closes  the  funnel  a  rubber  sheet 
attached  to  ensure  tight  covering  and  exclusion  of  atmospheric  air.  The 
mouth  of  the  recipient  must  be  large  enough  to  permit  the  use  of  a  large 


382.— CLOSED  FUNNEL  WITH  EQUALIZING  DEVICE.   Fia.  883.— PLANTAMOTJR'S  WATER  BATH  FUNNEL. 


cork,  that  is  double  perforated.  In  the  second  hole  is  fitted  a  bent  glass 
tube;  a  similar  one  is  fitted  into  the  cover,  and  both  are  connected  with. 
a  small  rubber  hose  which  equalizes  the  pressure  of  filter  and  recipient. 

Both  filtering  apparatus  are  practical  devices,  and  very  usefully  em- 
ployed where  volatile  fluids  need  to  be  filtered  and  clarified. 

A  water-bath  funnel  (Plantamour's)  is  represented  by  the  above  illus- 
tration, Fig.  383.  It  serves  for  filtering  hot,  saturated  solutions,  and 
will  prevent  the  crystallization  or  separation  of  the  dissolved  matter 
while  filtration  is  going  on.  Its  construction  is  as  follows:  a  b  c  is  an 
ordinary  glass  funnel  surrounded  by  a  tin  funnel  d  g  Jc  f  n  m  h,  the  space 
between  being  about  f  of  an  inch;  Tc  e  is  a  tin  pipe  of  suitable  length  and 
%  inch  in  diameter,  soldered  at  Jc  to  the  tin  funnel;  d  o  h  r  is  a  ring  of 
tin,  soldered  to  the  points  at  d  o  Ji  of  the  tin  funnel.  The  diameter  at  r 


FILTRATION  AND  CLARIFICATION  OF  EXTRACTS,  ETC. 


475 


must  be  wide  enough  to  permit  the  glass  funnel  to  be  inserted,  save  an 
eighth  of  an  inch.  At  x  is  an  opening  to  first  supply  the  apparatus  by 
the  aid  of  small  funnels  with  water,  and  secondly  to  allow  the  escape  of 
steam.  At  p  is  a  cock  closing  water-tight.  When  the  apparatus  is  ready 
for  operation,  put  a  small  spirit  lamp  under  e,  and  the  water  between  the 
two  funnels  will  be  kept  boiling. 


CHAPTER  XXVII. 

PERCOLATION,  EVAPORATION,  DISTILLATION,  DIGES- 
TION AND  MACERATION. 

Introduction. — Process  of  Percolation  or  Displacement.— Shape  of  Percola- 
tors.— Danger  of  Tin  Percolators.— Powdering  Drugs.— Fineness  of  Pow- 
ders. —Preservation  of  Powders.  — Packing  of  Percolator. — Commencement 
of  Percolation. — Percolating  Dregs  of  Tincture. — Experiments  and  Sug- 
gestionson  Percolation. — Recovery  of  Menstruum. — The  Process  of  Reper- 
colation. — Sectional  Percolation. — Percolation  Under  Pressure.— Hot  and 
Cold  Percolating  Process. — Evaporation. — Changes  by  Evaporation. — 
Consistence  of  Extracts. — Preservation  of  Extracts. — Modification  of  the 
Pharmaceutical  Process  of  Percolation  for  Bottlers'  Purposes. — Distilla- 
tion.— Digestion  and  Maceration. — Alcoholic  Menstruums.— Strength  of 
Tinctures. — Infusions. — Decoctions. — Hints  for  Laboratory  Work. — Re- 
moving Odors  from  Bottles. — Cleaning  Essential  Oil  Bottles. — Cleaning 
New  Rubber  Corks  and  Tubing. — Preserving  Rubber  Tubing. — Soften- 
ing Rubber  Stoppers. — Perforating  or  Cutting  Rubber  Stoppers. — Adhe- 
sion of  Glass  Stoppers. 

Introduction. — Extracts,  to  be  manufactured  with  any  considerable 
saving  to  the  bottler,  require  a  great  deal  of  experience  and  some  appara- 
tus. This  has  been  recognized  by  many  who  prefer  to  purchase  their 
supplies  in  this  line  than  run  the  risk  of  spoiling  both  extract  and  bever- 
age by  crude  ideas  and  appliances.  The  first  stages'  of  the  process  present 
110  great  obstacles,  but  the  correct  manipulation  of  the  article  requires 
skill  of  a  kind  seldom  found  in  the  average  bottling  shop.  Percolation 
is  far  from  clear  to  the  home-learned  chemist,  and  many  fine  points  of 
its  practical  application  are  unknown.  Some  directions  and  suggestions 
on  the  successful  performance  of  the  operation  will  be  of  benefit  to  the 
ambitious  ones  in  the  trade,  and  for  that  purpose  this  Chapter  has  been 
prepared. 

It  is  safe  to  say  that  a  systematically  arranged  bottler's  laboratory  is 
the  exception,  and  not  the  rule.  Unless  this  department  is  under  the 
supervision  of,  not  necessarily  a  thoroughly  equipped  chemist,  but  a  man 
whose  experience  and  methods  are  of  a  practical  turn — that  is  to  say, 
adapted  particularly  to  the  requirements  of  a  bottling  establishment — the 
work  in  hand  is  apt  to  suffer  for  want  of  attention  to  details.  Take,  for 
instance,  the  process  of  percolation:  how  few  there  be  who  can  tell  why 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  477 

certain  vessels  should  be  used,  and  the  general  rule  governing  their  em- 
ployment !  Yet  the  strength  of  an  extract  derived  from  the  crude  drug 
depends  upon  the  observance  of  such  methods  as  have  received  the  ap- 
proval of  skilled  chemists. 

For  the  benefit  of  those  who  strive  to  improve  their  knowledge  in 
preparing  their  own  extracts,  and  those  who  want  to  start  in  the  under- 
taking and  become  more  independent  in  their  manufacture,  and — as  a 
standard  rule  or  in  case  of  need — want  to  prepare  their  own  extracts,  we 
append  directions  for  percolation  as  given  in  the  Pharmacopoeia  and 
National  Dispensatory  and  other  sources,  and  also  give  our  own  sugges- 
tions with  special  regard  to  the  demands  for  the  manufacture  of  carbon- 
ated beverages. 

Process  of  Percolation  or  Displacement.—"  The  process  of  perco- 
lation or  displacement  consists  in  subjecting  a  substance  or  substances,  in 
powder,  contained  in  a  vessel  called  a  percolator,  to  the  solvent  action  of 
successive  portions  of  menstruum1  in  such  a  manner  that  the  liquid,  as 
it  traverses  the  powder  in  its  descent  to  the  recipient,  shall  be  charged 
with  the  soluble  portion  of  it,  and  pass  from  the  percolator  free  from  in- 
soluble matter.  When  the  process  is  successfully  conducted,  the  first 
portion  of  the  liquid  or  percolate  passing  through  the  percolator  will  be 
nearly  saturated  with  the  soluble  constituents  of  the  substance  treated; 
and  if  the  quantity  of  menstruum  be  sufficient  for  its  exhaustion,  the  last 
portion  will  be  destitute  of  color,  odor,  and  taste,  other  than  those  pos- 
sessed by  the  menstruum  itself. 

Shape  of  Percolators. — "  The  percolator  most  suitable  should  be 
nearly  cylindrical  or  slightly  conical,  with  a  funnel-shaped  termination 
at  the  smaller  end.  The  neck  of  this  funnel-end  should  be  rather  short, 
and  should  gradually  and  regularly  become  narrower  towards  the  orifice, 
so  that  a  perforated  cork  bearing  a  short  glass  tube  may  be  tightly  wedged 
into  it  from  within  until  the  end  of  the  cork  is  flush  with  its  outer  edge. 
The  glass  tube,  which  must  not  protrude  above  the  inner  surface  of  the 
cork,  should  extend  from  1^  to  1^  inches  (3  to  4  cm.)  beyond  the  outer 
surface  of  the  cork,  and  should  be  provided  with  a  closely-fitting  rubber 
tube  at  least  one-fourth  longer  than  the  percolator  itself,  and  ending  in 
another  short  glass  tube,  whereby  the  rubber  tube  may  be  so  suspended 
that  its  orifice  shall  be  above  the  surface  of  the  menstruum  in  the  perco- 
lator, a  rubber  band  holding  it  in  position.  The  dimensions  of  such  a 
percolator,  conveniently  holding  500  gm.  of  powdered  material,  are 
preferably  the  following:  Length  of  body  14  inches  (36cm.);  length  of 
neck  2  inches  (5  cm.);  internal  diameter  at  beginning  of  funnel-shaped 

1  Menstruum  is  any  fluid  which  is  used  to  dissolve  a  solid  body;  a  solv- 
ent or  dissolvent.  The  principal  liquids  employed  in  the  carbonator's  lab- 
oratory as  menstruum  for  preparing  extracts,  etc. ,  are  alcohol  arid  water — 
diluted  alcohol. 


478 


A   TREATISE   ON   BEVERAGES. 


end,  2|  inches  (6|  cm.);  internal  diameter  of  the  neck  |  inch  (12  mm.), 
gradually  reduced  at  the  end  to  f  of  an  inch  (1  cm.).  (Larger  percola- 
tors, holding  several  times  that  quantity,  may  be  usefully  employed  in 
preparing  extracts  for  the  manufacture  of  carbonated  beverages. )  They 
are  best  constructed  of  glass,  but,  unless  otherwise  directed,  may  be  con- 
structed of  a  different  material.  The  percolator  is  prepared  for  percola- 
tion by  gently  pressing  a  small  tuft  of  cotton  into  the  space  of  the  neck 
above  the  cork,  and  a  small  layer  of  clean  and  dry  sand  is  then  poured 
upon  the  surface  of  the  cotton  to  hold  it  in  place. 

"  Although,  with  proper  management,  good  results  may  be  obtained 
in  the  preparation  of  extracts  and  fluid  extracts  by  using  a  funnel-shaped 
(usually  termed  a  conical)  percolator  for  exhausting  the  powder,  experi- 


Fia.  384. — GLASS  PERCOLATOR. 


FIG.  385.— PERCOLATOR  WITH  GRADUATED 
RECEIVER. 


ence  has  demonstrated  that  the  so-called  cylindrical  percolator  is  to  be 
preferred,  having  the  shape  described  above,  which  represents  the  section 
of  a  long  cone,  and  this  is  terminated  below  either  by  a  funnel  or  by  a 
shorter  cone. 

4 '  The  relative  proportion  of  diameter  to  height  of  powder  is  of  impor- 
tance, since  it  is  evident  that  with  an  increase  of  the  latter  the  same  frac- 
tion of  menstruum  must  come  into  contact  with  the  larger  number  of 
particles  of  the  powder.  Its  height  should  be  four  or  five  times  greater 
than  its  mean  diameter.  The  cover  of  the  percolator  should  not  fit  air- 
tight, or,  if  from  the  volatility  of  the  menstruum,  this  should  be  desir- 
able, a  communication  should  be  established  by  means  of  a  glass  tube 
between  the  receiving  vessel  and  the  top  of  the  percolator  for  the  equali- 
zation of  pressure.  Gum-cloth  furnishes  a  convenient  material  for  an. 
ordinary  cover." — N.  D. 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  479 

Danger  of  Tin  Percolators.— It  is  known  that  tin  percolators  are, 
unfortunately,  largely  used,  but  they  are  in  most  instances  objectionable, 
not  only  because  they  are  not  as  nice  and  durable  as  glass,  but  because 
they  are  acted  upon  by  many  drugs.  Tin  is  usually  sheet  iron  having  a 
very  thin  coating  of  tin,  which  soon  wears  off,  or  is  acted  upon  by  the 
acids,  nearly  always  present  in  vegetable  drugs.  The  menstrua,  whether 
they  be  aqueous  or  alcoholic,  will  soon  act  upon  the  exposed  iron  surface, 
and  if  that  menstrua  is  saturated  with  the  vegetable  acids,  especially  of 
tannic,  which  is  present  in  nearly  all  drugs,  the  inky  contamination  can- 
not be  prevented.  When  drugs  containing  a  large  percentage  of  tarinic 
and  other  acids  are  extracted  in  tin  percolators,  this  contamination  is  quite 


FIG.  386.— CYLINDRICAL  PERCOLATOR. 


FIG.  887.— TIN  PERCOLATOR  ARRANGED  FOR 
VOLATILE  LIQUIDS. 


marked.  Even  the  seams  are  rarely  soldered  air-tight,  and  loss  by 
evaporation  of  menstruum  and  percolate  cannot  be  avoided.  Therefore, 
unless  carefully  and  thickly  coated  tin  percolators  are  employed,  they 
are  better  abandoned  altogether  to  guard  against  contamination. 

Powdering  Drugs. — "All  solid  drugs  have  to  be  reduced  to  powder 
for  percolation.  If  a  coarse  powder  is  required  or  allowed  by  the  for- 
mula, bruising  the  substance,  that  is,  breaking  it  merely  into  a  coarse 
powder,  in  a  deep  mortar  by  the  aid  of  a  heavy  pestle,  might  suffice. 
Mortars  of  iron  or  brass  are  best  adapted  for  preparing  powders  by  con- 
tusion. Some  tough  materials  are  conveniently  reduced  to  powder  by 
rasping. 

"  Most  of  the  vegetable  powders  are,  however,  prepared  on  a  large  scale 


480 


A   TREATISE   ON   BEVERAGES. 


at  the  drug  mills  by  grinding,  the  grinding  surface  being  a  bed  of  hard 
stone  upon  which  either  iron  balls  or  millstones  are  made  to  revolve.  A 
number  of  drug  mills  which  may  be  worked  by  hand  have  been  con- 
structed, and  serve  a  good  purpose  in  preparing  the  coarser  kind  of 
powders,  but  none  have  been  made  which  could  be  used  with  advantage 
for  finely  powdering  moderate  quantities. 

"Whether  contusion  or  grinding  is  resorted  to,  the 'drugs  to  be  powdered 
should  be  deprived  of  the  moisture  remaining  in  them  by  exposing  them 
in  a  drying  room  to  a  temperature  of  about  50°  C.  (122°  F.).  Drugs, 
however,  which  owe  their  virtues  to  volatile  oil,  and  which  should  be 
powdered  in  the  air-dry  condition  or  on  a  small  scale,  are  conveniently 
dried  over  burnt  lime.  The  different  tissues  of  plants  are  not  reduced 


FIG.  388.— MORTAR. 


FIG.  389.— DRUG  MILL. 


to  powder  with  equal  facility;  the  fibro- vascular  bundles  and  the  bast- 
fibres  are  usually  more  refractory  than  parenchyma-tissue,  and  more  or 
less  of  the  former  generally  remains  behind  as  a  coarse  powder.  When 
the  powder  is  intended  to  be  exhausted  by  percolation  or  otherwise,  the 
coarse  particles  are  utilized  with  the  fine  powder.  The  fine  powder  which 
may  be  sifted  off  from  time  to  time  during  the  process  of  powdering 
should  be  carefully  mixed  to  ensure  uniformity  in  composition." — N.  D. 
Fineness  of  Powders.— The  United  States  Pharmacopoeia  designates 
five  degrees  of  fineness— namely,  very  fine,  when  passed  through  a  sieve 
of  eighty  or  more  meshes  to  the  linear  inch  (No.  80  powder);  fine,  when 
passed  through  one  of  sixty  meshes  (No.  60  powder);  moderately  fine, 
through  one  of  fifty  meshes  (No.  50  powder) ;  moderately  coarse,  through 
one  of  forty  meshes  (No.  40  powder);  and  coarse,  if  passed  through  a 
sieve  of  twenty  meshes  to  the  linear  inch  (No.  20  powder).  The  fineness 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  481 

of  powders  is  often  conveniently  described  as  being  No',  20,  etc.,  indica- 
ting that  it  has  been  passed  through  a  sieve  of  that  size."  Compound 
powders  are  a  mixture  of  several  powders. 

Preservation  of  Powders. — "  When  perfectly  free  from  moisture, 
vegetable  powders  may  be  preserved  in  hermetically  sealed  vessels;  but 
since  they  attract  moisture  on  occasional  exposure,  it  is  much  better  to 
keep  them  in  a  dry  place  enclosed  in  vessels  which  will  admit  the  air  but 
exclude  the  light.  As  a  rule,  such  powders  will  be  found  to  keep  well  in 
good  paper  boxes,  unless  they  contain  volatile  oils. 

Packing  of  Percolator. — "  The  powdered  substance  to  be  percolated 
(which  must  be  uniformly  of  the  fineness  directed  in  the  formula,  and 
should  be  perfectly  air-dry  before  it  is  weighed)  is  put  into  a  basin,  the 
specified  quantity  of  menstruum  is  poured  on,  and  it  is  thoroughly  stirred 
with  a  spatula  or  other  suitable  instrument  until  it  appears  uniformly 
moistened.  The  moist  powder  is  then  passed  through  a  coarse  sieve — 
No.  40  powders  and  those  that  are  finer  requiring  a  No.  20  sieve,  while 
No.  30  powders  require  a  No.  15  sieve  for  this  purpose.  Powders  of  a 
less  degree  of  fineness  usually  do  not  require  this  additional  treatment 
after  the  moistening.  The  moist  powder  is  now  transferred  to  a  sheet  of 
thick  paper  and  the  whole  quantity  poured  from  it  into  the  percolator. 
It  is  then  shaken  down  lightly,  and  allowed  to  remain  in  that  condition 
for  a  period  varying  from  fifteen  minutes  to  several  hours,  unless  other- 
wise directed,  after  which  the  powder  is  pressed,  by  the  aid  of  a  plunger 
of  suitable  dimensions,  more  or  less  firmly  in  proportion  to  the  character 
of  the  powdered  substance  and  the  alcoholic  strength  of  the  menstruum, 
strongly  alcoholic  menstrua,  as  a  rule,  permitting  firmer  packing  of  the 
powder  than  the  weaker.  The  percolator  is  now  placed  in  position  for 
percolation,  and  the  rubber  tube  having  been  fastened  at  a  suitable 
height,  the  surface  of  the  powder  is  covered  by  an  accurately-fitting  disk 
of  filtering-paper  or  other  suitable  material,  and  a  sufficient  quantity  of 
the  menstruum  poured  on  through  a  funnel  reaching  nearly  to  the 
surface  of  the  paper.  If  these  conditions  are  accurately  observed,  the 
menstruum  will  penetrate  the  powder  equally  until  it  has  passed  into  the 
rubber  tube  and  has  reached  in  this  the  height  corresponding  to  its 
level  in  the  percolator,-  which  is  now  closely  covered  to  prevent  evapora- 
tion, and  the  apparatus  allowed  to  stand  at  rest  for  the  time  specified  in 
the  formula. 

Commencement  of  Percolation.— "  To  begin  percolation,  the 
rubber  tube  is  lowered  and  its  glass  end  introduced  into  the  neck  of  the 
bottle  previously  marked  for  the  quantity  of  liquid  to  be  percolated  if  the 
percolate  is  to  be  measured,  or  of  a  tared  bottle  if  the  percolate  is  to  be 
weighed;  and  by  raising  or  lowering  this  recipient  the  rapidity  of  percola- 
tion may  be  increased  or  lessened  as  may  be  desirable,  observing,  however, 
that  the  rate  of  percolation,  unless  the  quantity  of  material  taken  in 
31 


482  A    TREATISE    ON    BEVERAGES. 

operation  is  largely  in  excess  of  the  quantities,  shall  not  exceed  the  limit 
of  ten  to  thirty  drops  in  a  minute.  A  layer  of  menstruum  must  con- 
stantly be  maintained  above  the  powder,  so  as  to  prevent  the  access  of 
air  to  its  interstices,  until  all  has  been  added  or  the  requisite  quantity  of 
percolate  has  been  obtained.  This  is  conveniently  accomplished,  if  the 
space  above  the  powder  will  admit  of  it,  by  inverting  a  bottle  containing 
the  entire  quantity  of  menstruum  over  the  percolator,  in  such  a  manner 
that  its  mouth  may  dip  beneath  the  surface  of  the  liquid,  the  bottle  being 
in  such  shape  that  its  shoulder  will  serve  as  a  cover  for  the  percolator, 
(illustrated  in  Fig.  390). 

Percolating  Dregs  of  Tincture. — "  When  the  dregs  of  a  tincture  or 
similar  preparation  are  to  be  subjected  to  percolation  after  maceration, 
with  all  or  with  the  greater  portion  of  the  menstruum,  the  liquid  portion 
should  be  drained  off  as  completely  as  possible,  the  solid  portion  packed 
in  a  percolator,  as  before  described,  and  the  liquid  poured  on  until  all  has 
passed  from  the  surface,  when  immediately  a  sufficient  quantity  of  the 
original  menstruum  should  be  poured  on  to  displace  the  absorbed  liquid, 
until  the  prescribed  quantity  has  been  obtained." — U.  S. 

Experiments  and  Suggestions  on  Percolation. — "  In  conduct- 
ing a  series  of  experiments  on  percolation,  Dr.  Squibb  (1866)  proved, 
first,  that  there  is  a  sufficient  degree  of  uniformity  of  results  to  admit  of 
the  adoption  of  a  model  plan  of  proceeding,  applicable  to  drugs  in  general; 
second,  that  the  extract  or  soluble  matter  yielded  to  the  menstruum  is 
not  uniform  in  its  chemical  and  therapeutical  value,  as  obtained  during 
the  different  stages  of  the  percolation,  but  diminishes  in  effective  value 
far  more  rapidly  than  the  extract  does  in  weight;  and  third,  that  this 
decrease  in  value  depends  upon  the  difference  in  solubility  between  the 
active  and  inactive  portions  of  the  extract,  and  that  the  ratio  of  this 
decrease  is  about  the  same  for  drugs  in  general,  provided  the  proper 
menstruum  be  used.  Critical  experiments  made  with  seven  different 
drugs  proved  that  the  first  12  fluid  ounces  of  the  percolate  contained  from 
61  to  78  per  cent,  of  the  total  extract  obtainable  from  16  troy  ounces  of 
a  drug  with  3  or  4  pints  of  percolate,  as  directed  by  the  Pharmacopoeia  of 
1860,  and  that  the  first  16  fluid  ounces  contained  from  71  to  84  per  cent, 
of  the  total  amount  of  extract.  Subsequently  (1869)  Samuel  Campbell 
showed  that  some  drugs  may  be  practically  exhausted  by  careful  manage- 
ment on  obtaining  1  fluid  ounce  for  every  troy  ounce  of  the  drug  used. 
This  principle,  however,  is  applicable  to  those  drugs  only  which  are  rather 
heavy,  and  at  the  same  time  are  readily  permeated  by  a  menstruum  in 
which  the  active  principles  are  easily  and  freely  soluble,  so  that  complete 
exhaustion  is  attained  without  difficulty.  The  United  States  Pharmaco- 
poeia, 1870,  directed  in  most  cases  24  fluid  ounces  of  percolate  for  16  troy 
ounces  of  drug,  and  regarded  the  latter  then  as  practically  exhausted, 
The  present  Pharmacopoeia  directs  displacement  to  be  continued  until 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  483 

the  drug  is  exhausted,  a  point  which  may  be  reached  by  careful  manip- 
ulation without  requiring  finally  long-continued  'evaporation.  But 
while  for  fluid  extracts  the  exhaustion  of  the  material  is  mostly  left  to  the 
good  judgment  of  the  operator,  definite  quantities  of  percolate  are  usually 
directed  for  the  extracts,  sufficient  to  exhaust  the  material  completely. 
In  the  light  of  the  experience  cited  above,  it  would  seem  that  this  might 
likewise  have  been  left  to  the  judgment  of  the  experienced  operator. 
AVhen  the  active  principles  possess  a  decided  taste,  their  gradual  diminu- 
tion in  the  percolate  is  easily  ascertained;  in  other  cases  recourse  may  be 
had  to  chemical  tests,  especially  in  the  presence  of  alkaloids.  The  color 
of  the  percolate  alone  is  no  reliable  criterion  for  its  medicinal  strength, 
some  drugs  continuing  to  yield  colored  percolates  after  the  active  princi- 
ples have  been  exhausted,  while  others  still  yield  appreciable  quantities 
of  the  latter  after  most  of  the  coloring  matter  has  been  taken  up.  The 
strength  of  extracts  and  fluid  extracts  depends  solely  on  the  amount  of 
the  active  principles,  and  not  on  the  total  amount  of  extractive  matter 
obtained. 

"  For  moistening  the  powder,  a  definite  quantity  of  menstruum  is  now 
directed  which  experience  has  shown  to  be  most  suitable;  generally  this 
quantity  is  greater  than  was  formerly  thought  desirable.  The  manner  of 
packing  described  is  the  most  convenient,  the  pressing  of  the  whole 
amount  of  the  powder  in  one  operation  giving  better  and  more  uniform 
results  in  the  hands  of'  most  operators  than  if  done  in  fractions.  Ligne- 
ous material  requires  to  be  very  firmly  packed,  and  when  of  more  loose 
cellular  structure  the  packing  should  be  less  firm,  but  in  all  cases  it 
should  be  uniform.  Again,  when  an  alcoholic  menstruum  is  used,  the 
packing  must  be  correspondingly  firmer  as  the  menstruum  is  stronger  in 
alcohol.  When  well  packed,  a  disc  of  paper  or  muslin  is  spread  upon  the 
surface,  and  the  requisite  menstruum  poured  upon  it.  Thus  arranged, 
the  material  is  permitted  to  macerate  for  2  days,  both  orifices  of  the  per- 
colator being  securely  closed  to  prevent  evaporation.  The  time  directed 
for  maceration  is  ample,  but  may  be  prolonged  to  3  or  4  days  without  dis- 
advantage, or  for  easily-exhausted  drugs  even  shortened.  It  is  to  be  ob- 
served that  the  powder  is  to  remain  constantly  covered  by  a  stratum  of 
the  menstruum;  this  precaution  is  of  imperative  necessity,  until  the 
powder  has  been  deprived  of  the  greater  proportion  of  its  active  princi- 
ples, and  the  liquid  in  the  percolator  may  be  more  than  sufficient  to  dis- 
place the  solution  of  the  remainder. 

Recovery  of  Menstruum. — "  After  the  exhaustion  of  the  powder  has 
been  accomplished,  the  absorbed  alcohol  may  be  recovered  by  distillation 
with  steam,  or,  when  this  is  impracticable,  it  may  be  obtained  by  percola- 
tion with  a  weaker  alcohol,  the  alcoholic  strength  being  gradually  reduced 
until  finally  water  is  used  for  pushing  the  last  portions  of  the  percolate 
through.  The  more  mucilaginous  the  material  is,  the  greater  the  caution 


484  A   TREATISE   ON   BEVERAGES. 

which  should  be  exercised  in  this  decrease  of  the  alcoholic  strength. 
The  alcohol  thus  obtained  requires  to  be  rectified,  and  may  usually  be 
deprived  of  its  foreign  odor  by  distillation,  with  a  small  quantity  of 
potassium  permanganate." — N.  D. 

It  should  be  made  a  rule,  no  matter  what  the  menstruum  is,  never  to 
attempt  to  displace  it  from  the  drug  with  water  or  with  any  other  men- 
struum, before  the  whole  amount  of  fluid  extract  and  reserves  are  col- 
lected. The  menstruum  finally  left  in  the  drug  may  then  be  displaced 
by  water,  if  possible.  If  it  was  alcohol,  and  the  drug  resinous,  this  will 
be  easy.  The  best  way  is  to  transfer  the  whole  residue  to  a  still,  and 
distil  oif  all  the  volatile  liquid.  In  manufacturing  establishments,  stills 
of  special  construction  are  kept  for  such  purposes.  Those  who  work  on 
a  small  scale  will  sometimes  find  it  more  economical  to  throw  away  a  resi- 
due than  to  attempt  to  extract  the  menstruum. 

The  Process  of  Repercolation.— "  Eepercolation,  or,  as  it  has 
been  called  by  Professor  Diehl,  fractional  percolation,  is  a  process  recom- 
mended by  Dr.  Squibb,  in  1866,  and  was  more  recently  somewhat  modi- 
fied with  the  view  of  obtaining  more  uniform  results,  the  object  being 
preparation  of  fluid  extracts  without  the  use  of  heat.  The  process  may 
be  briefly  described  as  follows:  32  parts  of  powder  are  divided  into  four 
equal  portions,  one  of  which  is  moistened,  packed,  macerated,  and  then 
slowly  displaced  until  exhausted.  The  percolate  is  collected  in  fractions, 
the  first  6  parts  being  reserved,  and  the  next  fraction  used  for  moistening 
the  second  portion  of  8  parts  of  the  powder,  which  is  afterwards  macerated 
and  displaced  with  the  remaining  fractions,  the  weakest  being  used  last. 
Of  this  portion  8  parts  of  percolate  are  reserved.  The  third  and  fourth 
portions  of  8  parts  each  of  the  powder  are  percolated  in  the  same  manner 
as  the  second  portion,  and,  finally,  the  4  reserved  percolates  are  mixed  to 
obtain  30  parts  of  fluid  extract.  The  weaker  percolates  from  the  fourth 
portion  are  preserved  for  a  subsequent  operation,  when  from  each  portion 
of  8  parts  of  powder  8  parts  of  percolate  are  reserved." — N.  D. 

On  the  subject  of  repercolation  we  found  in  the  National  Bottlers' 
Gazette  the  following  practical  directions: 

"  The  cost  involved  in  repercolation  is  practically  no  more  than  that 
entailed  by  simple  percolation,  which  usually  involves  more  loss  of  men- 
struum and  less  permanency  of  product.  Repercolation  only  necessitates 
the  keeping  on  hand  of  a  certain  volume  of  reserve  percolate  for  use  in 
the  next  batch  of  the  same  drug.  It  accomplishes  its  object  without  any 
heat  whatever.  Ordinary  percolation  involves  the  reduction  of  the 
second  or  dilute  percolate  to  a  soft  extract  by  the  aid  of  more  or  less  heat 
(sometimes  so  low  that  the  recovery  of  the  alcohol  by  distillation  on  a 
small  scale  is  inadmissible),  and  the  solution  of  this  soft  extract  in  the 
first  percolate,  with  enough  addition  of  the  menstruum  to  make  the  pro- 
per volume.  The  process  of  repercolation  may  be  started  and  carried  on 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  485 

in  a  practical  way  as  follows:  Supposing  ginger  is  the  subject,  and  troy 
ounces  and  United  States  measure  is  to  be  used — 

FIRST   LOT. 

Ginger,  in  very  fine  powder  .                  .         .         16  tr.  oz. 
Alcohol a  suff.  quant. 

Moisten  the  ginger  with  4  fluid  ounces  of  alcohol,  let  stand  awhile, 
well  covered  (a  maceration  of  more  or  less  duration,  according  to  the 
nature  of  the  drug,  in  all  cases  is  preferred);  then  pack  firmly  in  a  per- 
colator, and  pour  one  quart  of  alcohol  on  top.  When  liquid  begins  to 
drop,  close  the  orifice  of  the  percolator  and  allow  to  macerate  (well 
covered)  for  a  few  hours  [it  is  not  necessary,  and  sometimes  even  injurious, 
to  macerate  long,  as  the  dense  percolate  which  began  to  collect  at  the 
bottom  will  gradually  diffuse  upwards,  thus  causing  a  less  rapid  exhaus- 
tion of  the  powder].  Then  allow  the  percolation  to  proceed  until  12  fluid 
ounces  of  percolate  have  been  sloivly  obtained.  This  is  used  as  fluid 
extract. 

"  The  percolation  is  then  continued,  and  more  alcohol,  if  necessary, 
is  poured  on  top  until  one  quart  more  of  percolate  is  obtained.  It  is  of 
advantage  to  receive  this  in  two  or  three  separate  portions,  marked  re  - 
spectively  1,  2,  and  1,  2  and  3.  These  several  portions  are  put  away, 
well  corked,  and  used  in  the  next  operation.  As  No.  1  is  to  be  used  first 
for  moistening  the  next  batch,  this  portion  had  better  be  4  fluid  ounces,, 
being  the  4  ounces  passing  through  the  percolator  immediately  after  the 
12  fluid  ounces  collected  as  fluid  extract.  The  other  portions  may  be, 
say:  No.  2,  12  fluid  ounces;  No.  3,  16  fluid  ounces.  Of  course,  the  12 
fluid  ounces  thus  obtained  in  the  first  batch  do  not  fully  represent  the 
16  fluid  ounces  of  drug;  yet  it  is  generally  conceded  that  they  contain, 
here  as  well  as  in  most  other  drugs,  practically  all  the  useful  constituents 
of  the  drug.  In  the  next  operation,  the  product  will  approximate  already 
much  closer  to  a  standard  fluid  extract,  and  in  the  succeeding  operations 
this  will  be  obtained  practically  without  any  difficulty.  If  the  constitu- 
ents of  the  1 6  ounces  of  drug  were  known  exactly,  and  how  much  of  each 
the  first  12  fluid  ounces  collected  did  not  contain,  and  which  are,  there- 
fore, carried  over  into  the  second  percolate,  it  would  be  an  easy  matter 
to  make  all  ready  the  first  batch  of  fluid  extract  perfect.  All  that  would 
be  required  would  be  to  weigh  out  the  constituents  obtained  in  any 
manner,  to  dissolve  them  so  as  to  make  4  fluid  ounces,  and  to  add  them 
to  the  12  fluid  ounces  previously  obtained.  Yet  even  if  this  were  possi- 
ble, it  is  a  question  whether  the  fluid  extract  thus  obtained  would  be  per- 
manent, as  an  artificial  solution  prepared  in  the  manner  described  is  very 
much  different  in  behavior  from  a  natural  extract,  which  would  probably 
make  a  much  more  permanent  and  better  blended  mixture.  As  it  is,  the 
first  fluid  extract  obtained  is  deficient  by  just  so  much  of  the  constituents 


486  A  TREATISE   ON  BEVERAGES. 

as  are  still  contained  in  the  drug.  But  these  constituents  are  carried 
into  the  next  lot  of  16  troy  ounces,  when  the  second  batch  of  fluid  ex- 
tract is  to  be  prepared,  and  thereby  add  to  the  constituents  of  the  latter 
just  about  as  much  extra  matter  as  is  finally  left  in  it  at  the  end  of  the 
percolation. 

SECOND  LOT. 

Ginger  in  very  fine  powder    .         .         .         .         16  tr.  oz. 

Reserve  Percolate  1 4  fl.  oz. 

2  (and  3)        ...      (on  hand). 
*  Alcohol  "  a  suff .  quant. 

"  Moisten  the  ginger  with  reserve  percolate  1,  and  proceed  as  in  first  lot. 
When  packed,  pour  on  top  reserve  percolate  2,  or,  if  this  has  been  col- 
lected in  two  lots,  pour  on  2,  and  when  this  has  just  disappeared  from 
the  surface,  pour  on  3.  Collect  the  first  14  fluid  ounces  of  percolate, 
.and  use  this  as  fluid  extract.  Continue  the  percolation,  using  finally 
alcohol  as  menstruum,  until  the  same  amounts  of  reserves  are  collected 
as  in  the  first  lot. 

THIRD   LOT. 

"  Proceed  as  in  the  preceding,  but  collect  fully  16  fl.  oz.  of  percolate, 
or  fluid  extract  this  time,  and  continue  to  do  so  afterwards/' 

The  National  Dispensatory  says:  "A  series  of  percolators  may  be  con- 
veniently arranged  on  a  retort  stand,  and  the  rapidity  of  percolation 
regulated,  as  suggested  by  Dr.  Squibb,  by  connecting  the  lower  aperture 
of  the  percolator  with  a  thin  rubber  tube,  the  end  of  which  is  raised  high 
enough  to  prevent  the  liquid  from  escaping  during  maceration,  and  after- 
wards lowered,  so  that  the  percolation  may  proceed  in  drops,  the  position  of 
the  rubber  tube  being  changed  to  ensure  uniformity  and  regularity;  the 
last  portions  of  the  liquid  as  withdrawn  from  the  percolator,  either  by 
removing  the  rubber  tube  or  by  straightening  it  by  sufficiently  elevating 
the  percolator.  A  uniform  supply  of  menstruum  may  be  provided  for  in 
various  ways,  the  most  simple  of  which  is  to  invert  a  bottle  containing 
the  requisite  quantity  of  liquid  over  the  orifice  of  the  percolator.  The 
mouth  of  the  bottle  should  be  immediately  above  the  disc  covering  the 
powder,  and,  if  necessary,  may  be  lengthened  by  a  piece  of  rubber  tubing/' 

Sectional  Percolation. — "This  is  a  modification  of  this  process 
proposed  by  William  M.  Thomson  (1883).  The  percolator  is  an  elongated 
cone,  which  may  be  taken  apart  in  sections,  each  section  forming  a  per- 
colator, ending  below  with  a  perforated  diaphragm  of  the  same  diameter 
as  that  of  the  top  portion  of  the  next  section;  the  powder  to  be  exhausted 
is  packed  in  the  different  sections,  and  the  liquid  percolating  through 
from  above,  as  it  leaves  one  section,  is  again  uniformly  distributed  over 
the  powder  contained  in  the  next. 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC. 


487 


"  A  process  for  the  preparation  of  fluid  extracts  without  the  use  of 
heat  deserves  a  passing  notice,  since  from  the  employment  of  a  very 
powerful  press  it  is  perhaps  better  adapted  for  the  manufacturer  than 
for  the  pharmacist.  It  was  devised  by  N.  S.  Thomas  (1865),  and  con- 
sists in  moistening  the  ground  drug  with  a  portion  of  the  menstruum, 
and  after  sufficient  maceration  expressing  the  liquid.  The  operation  of 


FIG.  390.— GLASS  PERCOLATORS  WITH  SUPPLY  AND 
RECEIVING  BOTTLES. 


FIG.  391.— REAL'S  SOLUTION  OB 
FILTER  PRESS. 


maceration  and  expressing  is  repeated  several   times   until  the  proper 
quantity  of  fluid  extract  is  obtained. 

Percolation  under  Pressure.— "  The  first  notice  of  percolation 
under  pressure  was  given  by  Count  Real,  who  constructed  an  apparatus 
known  as  Real's  solution-press  or  filter-press,  and  which  consisted  in  a  tin 
percolator  surmounted  by  a  tube  which  could  be  made  50  feet  (15  m.)  or 


488  A   TREATISE   ON   BEVERAGES. 

more  in  length;  after  the  fine,  previously-moistened  powder  had  absorbed 
all  the  menstruum  provided  for  its  exhaustion,  the  tube  was  filled  with 
water,  and  the  menstruum  absorbed  by  the  powder  was  thus  forced  out 
by  hydrostatic  pressure.  The  inconvenience  of  the  long  water-tube  sug- 
gested its  replacement  by  a  column  of  mercury,  which,  communicating 
with  a  reservoir,  forced  the  water  through  the  powder  Semmelbauer 
already  conceived  the  idea  of  using  compressed  air  for  the  same  purpose, 
and  a  suitable  apparatus  for  this  purpose  was  constructed  by  Dr.  Romers- 
hausen.  The  process  was  subsequently  applied  by  Boullay  to  displace- 
ment under  the  pressure  of  a  low  column  of  liquid,  as  in  the  percolators 
at  present  in  use.  The  necessity  of  saturating  the  powder  with  the  men- 
struum without  rendering  it  adhesive,  and  of  firmly  compressing  the 
moistened  powder,  was  early  recognized  as  essential  conditions  for  success. 
The  same  principle  of  percolating  under  pressure  applies  to  the  appara- 
tus more  recently  constructed  by  Duflfield,  Stearns,  and  others,  in  which 
the  air  in  the  receiver  may  be  rarified,  and  that  contained  in  the  percola- 
tor above  the  powder  may  be  compressed.  Rosen wasser's  percolator 
(1881)  is  simply  Real's  press,  with  this  addition,  that  the  powder,  by  a 
screw  arrangement,  may  be  confined  in  any  desired  space,  without  the 
possibility  of  expansion  on  coming  in  contact  with  the  bulk  of  the  liquid 
percolating  through  it." — JV.  D. 

Hot  and  Cold  Percolating  Process. — Hot  percolation  is  impractic- 
able. Any  percolate  which  is  obtained  by  heated  liquids  is  over-satu- 
rated, and  necessarily  deposits  on  cooling  such  matters  as  it  cannot  retain 
in  solution,  and  with  every  fresh  deposition  the  solvent  power  of  the  re- 
maining solution  becomes  altered,  so  that  in  many  cases  the  precipitation 
continues,  though  perhaps  very  gradually,  even  though  the  product  may 
be  filtered  clear  from  time  to  time.  "  A  percolate  that  has  been  obtained 
clear  at  a  temperature  as  low  or  lower  than  any  to  which  it  is  exposed 
afterwards,  usually  remains  clear,  if  care  is  taken  that  the  menstruum  is 
not  altered  by  evaporation  or  dilution  afterwards.  However,  a  reservation 
might  be  made  in  favor  of  the  hot  process  percolator  in  certain  cases. 
When  the  constituents  of  a  drug  which  is  to  be  exhausted,  are  more  of 
a  resinous  than  gummy  nature,  and  when  the  menstruum  to  be  used  is 
strong  alcohol,  the  use  of  such  a  percolator  will  be  an  advantage,  pro- 
vided it  permits  the  avoidance  of  loss  of  alcohol  by  evaporation." — 
American  Druggist.  As  all  extracts  employed  in  the  manufacture  of 
saccharine  beverage,  are  used  with  water,  and  therefore  must  be  water- 
soluble — that  is,  dissolve  entirely  in  water  without  causing  any  separation 
or  turbidity,  the  extracts  prepared  by  the  hot  percolating  process  are  not 
suitable,  and  this  process  should  not  at  all  be  employed  by  carbonators. 
The  cold  process  with  diluted  alcoholic  menstruum  is  recommended. 

Evaporation. — "  Spontaneous  evaporation  at  ordinary  temperatures 
of  the  atmosphere  is  easily  accomplished  with  ethereal  and  similar  volatile 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  489 

liquids,  but  alcoholic  tinctures,  in  order  to  avoid  a  too-prolonged  contact 
with  air,  require  a  somewhat  elevated  temperature,  that  directed  by  the 
Pharmacopoeia  being  usually  50°  C.  (122°  F.).  Where  a  higher  tempera- 
ture exerts  no  injurious  influence  upon  the  important  constituents,  a  water- 
bath  is  most  convenient  for  the  purpose;  and  since  the  evaporating  liquid 
will  always  remain  several  degrees  below  the  boiling  point  of  water  even 


FIG.  392.— WATER  BATH. 

though  the  water  in  the  bath  may  be  actively  boiling,  empyreuma  is 
effectually  prevented.  Steam-baths  will  likewise  be  useful,  provided  the 
arrangements  are  such  that  the  pressure  of  steam  cannot,  or  only  slightly, 
exceed  that  of  the  atmosphere.  Sand-baths  and  other  contrivances  by 
which  the  temperature  is  likely  to  rise  above  100°  C.  (212°  F.)  should  be 
used  only  with  due  precautions.  Evaporation  is  most  successful  if  con- 
ducted from  a  shallow  dish,  with  a  current  of  dry  air  passing  over  the 
surface  of  the  liquid,  which  may  at  the  same  time  be  agitated;  but  the 
use  of  metallic  spatulas  for  stirring  during  evaporation,  is  generally  inad- 
missible; the  proper  material  is  porcelain  or  wood.  Various  mechancial 
contrivances  have  been  constructed  with  the  view  of  saving  the  manual 


FIG.  393.—  STEAM  BOILER  WITH  STILL. 

labor  and  constant  attendance  in  stirring,  and  then  serve  a  good  purpose." 
In  evaporating  a  tincture  the  alcohol  is  lost,  but  in  many  cases  it  is 
desirable  to  recover  it,  when  distillation  is  resorted  to. 

For  use  on  a  small  scale  Professor  Parrish  has  constructed  an  ap- 
paratus which  is  shown  in  Fig.  393.     A  is  a  boiler  made  of  thick  copper, 


490 


A   TREATISE    ON   BEVERAGES. 


which  may  be  heated  by  a  furnace  or  by  several  Bunsen  burners.  Water 
is  supplied  through  the  valve  H;  G  is  a  safety  valve;  E  is  a  valve  for  re- 
gulating the  supply  of  steam  which  is  carried  off  through  the  exhaust 
valve  F.  The  evaporating  pan,  made  of  well-tinned  copper,  is  coupled 
together  with  the  steam  jacket  B,  upon  the  flanges  of  which  is  fitted  the 
head  C,  and  secured  by  means  of  clamps,  the  joint  being  made  steam 
tight  by  placing  a  coil  of  lampwick  or  loose  cord  between  the  flanges. 
If  used  for  distillation,  C  is  connected  with  a  condenser;  if  for  evapora- 
tion only,  C  is  removed.  By 
proper  regulation  at  E  and  F, 
either  a  very  moderate-  heat 
may  be  applied  to  the  pan  or 
the  temperature  may  be  raised 
above  the  boiling-point  of 
water. 

A  very  serviceable  pharma- 
ceutical still  has  been  con- 
structed by  Professor  Reming- 
ton (1879).  It  is  made  of 
copper;  the  head,  which  is  fast- 
ened in  the  same  manner  as 
the  preceding,  connects  with  a 
condenser  formed  of  a  combi- 
nation of  several  Liebig's  tubes, 
(compare  Fig.  394),  whereby 
the  condensing  surface  is  very 
materially  increased.  The  still 
may  be  used  in  a  water-bath 
or  over  direct  fire,  and  if  desired  may  be  convertecr  into  a  steam-bath, 
by  fastening  a  suitable  dish  as  an  evaporating  pan  upon  the  body  of  the 
still  containing  some  water. 

In  many  processes  carried  on  in  the  arts,  vacuum-stills  are  used  for 
the  evaporation  of  liquids,  the  boiling  point  of  which  is  lowered  in  pro- 
portion as  the  pressure  within  the  apparatus  is  reduced  to  below  that  of 
the  surrounding  atmosphere. " 

The  vacuum  process  (in  vacua)  is  a  method  of  evaporating  in  a  closed 
metallic  vessel,  from  which  the  air  and  vapors  are  removed  by  means  of 
a  steam  air-pump.  When  water  is  boiled  in  the  open  air,  its  tempera- 
ture is  100°  C.  (212°  F.),  but  if  it  be  placed  in  a  strong  metallic  still, 
heated  by  a  steam  coil,  and  if  the  air  and  steam  are  "pumped  out," 
the  water  will  boil  at  a  lower  temperature.  The  more  perfect  the  vacuum 
produced  by  the  pump,  the  lower  the  point  at  which  the  water  will  boil. 
This  vacuum  process  is  much  used  in  the  large  way  in  making  carie  sugar 
and  condensed  milk,  and  in  some  large  pharmaceutical  laboratories  certain 


FIG.  394. — REMINGTON'S  PHARMACEUTICAL  STILL. 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  491 

things,  like  plant  extracts,  malt  extracts,  etc.,  are  evaporated  rapidly  at 
a  low  temperature,  so  as  to  avoid  the  bad  effects  of  more  heat.  Also  in 
a  large  way,  there  is  a  vacuum  process  for  preparing  fluid  extracts.  A 
metallic  percolator  is  connected  with  a  metallic  receiver  from  which  the 
air  is  exhausted  by  an  air-pump.  This  allows  the  pressure  of  the  air 
above  to  force  the  menstruum  into  and  through  the  drug  in  the  percola- 
tor, as  is  claimed,  more  thoroughly  and  more  quickly  than  by  simple 
percolation. 

Changes  by  Evaporation. — "  All  plants  contain  one  or  more 
principles,  which,  though  originally  colorless,  are  very  easily  altered 
under  the  influence  of  air  and  heat,  acquiring  a  yellow  or  brown  color. 
It  is  not  known  whether  the  so-called  colorless  extractive  is  alike  in  all 
plants,  nor  is  its  composition  known  or  the  nature  of  changes  produced 
under  the  conditions  mentioned,  except  that  the  heat  of  boiling  water 
and  the  prolonged  action  of  oxygen  will  convert  it  ultimately  into  a 
blackish  insoluble  substance,  to  which  the  name  apotlieme  has  been  given, 
and  which  appears  to  be  allied  to  Jiumin.  Extractive  is  almost  insoluble  in 
absolute  alcohol  and  ether,  but  dissolves  freely  in  weaker  alcohol  and  water, 
and  is  removed  from  its  solutions  by  animal  charcoal  and  hydrate  of 
aluminium,  the  more  readily  after  it  has  become  colored  by  oxidation. 
It  is  with  difficulty  freed  from  all  admixtures,  and  the  terms  sweet, 
bitter,  acrid,  etc.,  extractives  refer  to  the  same  body  in  a  more  or  less 
altered  condition,  combined  or  intimately  mixed  with  other  principles, 
to  which  the  peculiar  taste  is  due.  The  injurious  influence  of  air  and 
heat  upon  the  vegetable  juice  is  mainly  confined  to  the  alterations  of  this 
extractive,  and  extends  in  a  limited  degree  only  to  the  majority  of  the 
well-defined  principles.  Its  effects  have  often  been  much  overrated,  ex- 
cept as  regards  the  appearance  of  the  extracts.  The  color  of  the  different 
extracts  and  fluid  extracts  varies  with  the  nature  of  .the  drug  from  which 
they  have  been  made,  but  should  never  be  black.  Fluid  extracts  should 
preserve  the  taste  and  also  the  odor  of  the  drug,  except  in  so  far  as  both 
may  be  modified  by  the  menstruum.  The  characteristic  taste,  and  to 
some  extent  also  the  odor,  of  the  drug  should  be  perceived  in  the  extracts, 
and  these  should  yield  a  nearly  clear  or  moderately  turbid  solution  of  the 
menstruum  used  in  their  preparation.  Not  to  come  up  to  these  require- 
ments is  indicative  of  carelessness,  and  the  presence  of  empyreumatic 
products  proves  the  operation  to  have  been  slovenly." — N.  D. 

Consistence  of  Extracts. — The  Pharmacopoeia  recognizes  three 
degrees  of  consistence,  namely,  1,  like  thick  honey  (Extr.  malti);  2, 
pilular  consistence;  and  3,  dry.  In  the  manufacture  of  carbonated 
beverages,  fluid  extracts  are  principally  employed.  The  addition  of  5  per 
cent,  of  glycerine  to  some  extracts,  is  intended  to  preserve  the  proper 
consistence.  Extracts  which  do  not  contain  any  fixed  oil  or  hygroscopic 
constituents,  may  usually  be  reduced  to  powder  when  sufficiently  evap- 


492  A    TREATISE    ON    BEVERAGES. 

orated  and  cooled.  On  "being  warmed  all  extracts  become  softer,  and,  if 
pulverulent  at  the  ordinary  temperature,  acquire  sufficient  pliability  to  be 
rolled  into  pills. 

Preservation  of  Extracts. — "The  consistence  of  extracts  nearly 
neutralizes  any  injurious  effect  which  contact  with  the  atmosphere  might 
otherwise  exert,  and  the  most  ordinary  care  will  therefore  suffice  to  keep 
them  unaltered  for  a  considerable  time.  The  sprinkling  upon  the  softer 
extracts  of  a  small  quantity  of  alcohol  has  been  recommended,  but  this  is 
entirely  unnecessary  for  those  which  are  to  some  degree  hygroscopic,  and 
of  little  permanent  utility  for  those  which  have  a  tendency  to  become 
tough.  The  difficulty  may  generally  be  avoided  by  spreading  a  few 
drops  of  glycerine  over  the  surface,  or,  as  has  been  proposed,  by  working 
into  the  warm  extract  half  its  weight  of  glycerine,  and  dispensing  50  per 
cent,  more  than  prescribed.  This  plan  has  been  adopted  in  principle 
by  the  United  States  Pharmacopoeia,  but  the  glycerine  has  been  reduced 
to  5  per  cent. 

"  The  ordinary  extracts  are  kept  in  jars  of  queensware,  or,  preferably, 
of  porcelain  or  glass,  with  a  cover  of  the  same  material.  Small  quantities 
may  be  kept  in  wide-mouthed  vials  with  a  very  narrow  shoulder,  or  in  an 
ordinary  tie-over  jar,  enclosed  in  a  tin  box  just  large  enough  to  receive 
it,  and  provided  with  a  well-fitting  cover  to  prevent  absorption  of  mois- 
ture from  the  atmosphere,  or  evaporation  of  the  water  contained  in  the 
extract.  Extracts  are  rarely  liable  to  mould,  unless  they  contain  a  con- 
siderable proportion  of  mucilaginous  principles,  and  such  are  nearly  always 
adapted  to  be  brought  to  a  dry  condition.  Dry  extracts  are  in  most  cases 
preferably  reduced  to  a  granular  or  rather  coarse  powder.  Extracts 
which  have  become  too  soft  should  be  evaporated  to  the  proper  consist- 
ence by  means  of  a  water-bath,  and  those  having  become  hard  and  un- 
manageable should  be  softened  by  the  heat  of  a  water-bath,  when  the 
requisite  quantity  of  distilled  water  may  be  incorporated  to  bring  them 
to  the  proper  consistence. 

' '  For  the  preservation  of  fluid  extracts,  the  same  precautions  are 
required  as  for  the  preservation  of  most  other  liquid  medicines.  The 
bottles  in  which  they  are  kept  should  be  provided  with  a  well-ground 
glass  stopper,  or  with  a  sound  cork,  to  prevent  the  slow  evaporation  of 
alcohol,  which  would  occasion  a  change  in  the  solvent  power  of  the  men- 
struum; and  they  should  be  placed  in  a  position  where  they  are  exposed 
neither  to  the  direct  sunlight,  nor  to  any  great  or  sudden  change  in  tem- 
perature. It  should  be  remembered  that  perhaps  all  fluid  extracts  are 
saturated  solutions  of  some  of  the  principles  naturally  contained  in  the 
drug,  and  that  their  re-solution  in  the  fluid  extract  from  which  they  may 
have  deposited  in  the  cold,  can  be  effected  only  very  gradually  at  the 
same  temperature  at  which  they  previously  existed  in  perfect  solution. 

"  Fluid  extracts,  if  properly  made,  will  fairly  represent  the  drugs,  and 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  493 

necessarily  must  vary  in  some  extent  to  their  efficacy;  but  the  variation 
should  only  be  within  the  limits  of  the  variation  which  is  unavoidable  in 
the  crude  material/'  —N.  D. 

Modification  of  the  Pharmaceutical  Process  of  Percolation  for 
Bottlers'  Purposes. — The  foregoing  instructions  and  information, 
which  we  have  to  a  great  extent  borrowed  from  the  United  States  Phar- 
macopoeia and  National  Dispensatory,  are,  in  general,  applicable  in  pre- 
paring extracts  for  the  manufacture  of  carbonated  saccharine  beverages, 
and  are  very  useful  for  the  manufacturer's  information.  We  therefore 
have  reproduced  them  here.  However,  many  modifications  may  take 
place  in  preparing  extracts  for  the  carbonator's  purpose.  He  is  particu- 
larly in  want  of  fluid  extracts,  that  are  positively  water-soluble,  and  this 
condition  in  practice  will  sometimes  modify  the  percolation  process.  To 
each  extract  formula,  appended  later  on,  we  therefore  make  practical  sug- 
gestions. 

Distillation. — Distillation  is  called  the  process  of  evaporation,  and 
subsequent  condensation  of  the  vapor  of  fluids,  by  means  of  a  still  and 
condenser  or  other  similar  apparatus.  Fractional  distillation  is  the 
separation  of  substances  having  different  boiling  points,  by  distilling  the 
mixture  with  a  gradually  increasing  heat,  and  collecting  the  products 
which  come  over  at  different  temperatures  in  separate  receivers. 

In  the  foregoing  article  we  have  already  mentioned  a  process  of  dis- 
tillation in  recovering  alcohol  from  exhausted  drugs 

This  Chapter  on  distillation  refers  to  the  general  principles  of  the  art 
of  distilling,  as  applied  in  the  laboratory  of  a  factory  for  carbonated  sac- 
charine beverages.  Distillation  may  there  be  resorted  to  in  two  respects: 

1,  for  the  preparation  of  essential  oils  and  extracts. 

2,  for  the  rectification  of  extracts,  essences  and  tinctures,  obtained  by 
percolation,  for  the  purpose  of  rendering  them  purer. 

The  volatile  oils  are  generally  procured  by  distilling  the  odoriferous 
substances  along  with  water;  but  in  a  few  instances  they  are  obtained  by 
expression,  and  some  by  a  new  process,  viz.,  by  extraction  with  petro- 
leum-ether or  benzin,  as  particularly  directed  later  on. 

From  the  National  Dispensatory  we  extract  the  following  directions  for 
their  preparation: 

"  In  a  few  instances,  where  the  volatile  oils  are  separated  in  cells  of 
the  epidermal  tissue,  and  not  associated  with  resinous  or  fatty  matters,  as 
in  the  fruits  of  many  Aurantiacece,  they  may  be  prepared  by  expressing 
that  tissue,  after  removing  it  by  grating.  By  far  the  largest  number, 
however,  require  to  be  distilled  with  water.  Herbaceous  plants,  flowers, 
and  leaves  which  are  not  of  a  leathery  nature,  usually  need  no  previous 
comminution,  but  firmer  parts  of  plants,  and  those  containing  the  volatile 
oil  in  the  inner  tissues,  must  be  more  or  less  ground  or  broken.  Though 
fresh  plants  are  usually  readily  softened  and  permeated  by  w,ater,  a  short 


494  A   TREATISE   ON   BEVERAGES. 

maceration  before  the  distillation  begins  is  rather  advantageous,  and  may 
be  regarded  as  very  desirable  if  dried  plants  are  employed ;  it  is  unnec- 
essary in  case  the  volatile  oils  are  to  be  distilled  off  from  resinous  com- 
pounds; but  whenever  the  volatile  oils  do  not  pre-exist,  but  are  produced 
by  the  reaction  of  two  principles  in  the  presence  of  water,  a  prolonged 
maceration  in  cool  or  luke-warm  water  is  required. 

"  The  distillation  is  accomplished  in  stills  made  of  copper  or  iron,  a 
sufficient  quantity  of  water  being  introduced  to  cover  the  material  and 
prevent  empyreuma;  the  latter  object  is  more  completely  attained  if  a 
perforated  false  bottom  is  placed  a  few  inches  above  the  bottom  of  the 
still,  and  the  material  packed  upon  it.  Direct  heat  is  then  applied  until 
the  water  boils  briskly,  and  is  maintained  at  this  temperature  until  the 
distillate  is  no  longer  charged  with  volatile  oil.  Some  volatile  oils  are 
obtained  of  better  quality  and  greater  fragrance,  if  the  direct  application 
of  fire  to  the  still  is  avoided,  and  the  volatilization  is  accomplished  by  the 
introduction,  near  the  bottom,  of  steam  under  pressure;  a  wooden  tank 
may  then  be  converted  into  a  still  by  cutting  a  suitable  aperture  in  the 
top,  and  surmounting  it  with  a  still-head.  Steam  distillation  is  particu- 
larly applicable  for  flowers,  like  those  of  the  orange,  lavender,  chamo- 
mile,  etc.,  and  for  the  labiate  and  other  herbs." 

Although  volatile  oils  have  a  higher  boiling  point  than  water,  the 
majority  boiling  above  140°  C.  (284°  F.),  their  vapors  diffuse  readily  in 
the  vapors  of  water  at  the  boiling  temperature  of  the  latter,  and  are  thus 
easily  carried  over.  Greater  difficulty,  however,  is  experienced  with 
those  volatile  oils  which  have  either  an  exceptionally  high  boiling  point 
or  a  specific  gravity  near  or  exceeding  that  of  water;  the  addition  to  the 
water  of  about  3  per  cent,  of  table  salt  is  then  advisable,  whereby  the 
boiling  point  is  somewhat  raised,  and,  as  the  water  distills  over,  it  may 
be  gradually  increased  to  about  109.5°  C  (229°  F.). 

The  volatile  oils  of  cloves,  cinnamon,  santal  wood,  etc.,  are  thus  more 
readily  obtained  than  with  water  alone. 

"  Cohobation  is  the  returning  of  the  aqueous  distillate  from  which  the 
volatile  oil  has  been  separated,  either  upon  the  same  or  upon  fresh  por- 
tions of  material,  and  distilling  again.  The  process  is  rendered  necessary 
with  cloves,  santal  wood,  etc.,  the  firm  tissue  of  which,  containing  the 
volatile  oils,  is  not  easily  ruptured  or  thoroughly  permeated  by  water, 
and  with  the  petals  of  rose  and  similar  articles  which  contain  only  a 
minute  proportion  of  volatile  oil. 

"  Separation. — On  cooling,  the  distillate  separates  into  two  layers,  one 
being  a  solution  of  the  volatile  oil  in  water,  the  other  the  pure  oil.  A 
tall  cylinder  or  flask  is  used  (Fig.  385),  which,  near  the  bottom,  has  a 
glass  or  other  tube  inserted,  and  curved  upwards  to  a  short  distance  below 
the  top.  The  heavy  water  separating  at  the  bottom  will  commence  to 
discharge  through  the  lateral  tube  b  as  soon  as  the  vessel  is  nearly  filled 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  495 


with  the  distillate,  upon  which  will  float  a  layer  of  volatile  oil;  this  layer 
may  be  withdrawn  by  means  of  a  small  syphon,  or,  better  still,  through 
a  lateral  tube  e  inserted  near  the  top  of  the  vessel.  If  the  volatile  oil, 

however,  is  heavier  than  water,  the  con- 
ditions will  be  reversed,  and  the  oil  will 
flow  through  a  and  run  off  at  b.  The 
last  portions  of  volatile  oil  are  removed 
from  the  water  by  means  of  a  separating- 
funnel  (Figs.  396,  398),  the  separation 
being  effected  with  a  perforated  glass 


FIG.  395.— SEPARATING  CYLINDER. 


FIG.  396.— SEPA- 
RATING BOTTLE. 


FIG.  397.— SEPA- 
RATING TUBE. 


FIG.  398.— SEPA- 
RATING FUNNEL. 


stopper  inserted  in  the  neck,  or  by  inclining  the  vessel  (Fig.  397)  through 
the  tube  a.  For  very  small  quantities  a  bulb-pipette  or  syringe-pipette 
will  be  found  useful,  the  tube  of  which  is  drawn  out  to  a  fine  point. 
By  a  suitable  arrangement  the  separated  odorous  water  may  be  returned 
to  the  still,  while  the  distillation  is  progressing. 

' '  If  violatile  oils  are  present  only  in  minute  quantities,  frequent  cohoba- 
tion  is  required, 
but  even  then  too 
much  is  often  lost 
by  being  retained 
in  the  water,  as  in 
the  case  of  violets, 
tuberoses,  etc.  To 
obtain  these  deli- 
cate perfumes,  Mil- 
lon  and  Commaille 
(1868)  employed 
purified  bisulphide 
of  carbon,  with 
which  the  material 
is  exhausted,  and 


FIG.  399.— FRAMES  WITH  INODOROUS  FAT  FOR  EXTRACTING  FLOWERS. 


on  the  spontaneous  evaporation  of  which  all  the  odoriferous  compounds 
are  left  behind. 


496 


A   TREATISE   ON   BEVERAGES. 


' '  The  process  of  enfteurage  is  likewise  adapted  for  obtaining  delicate 
perfumes.  A  number  of  trays  or  frames  are  covered  with  a  layer,  of  puri- 
fied tallow  or  other  inodorous  fat,  and  then  with  flowers,  the  latter  if 
necessary  being  replaced  by  fresh  flowers  in  a  few  days;  when  the  fat  is 


I    II    M   J-L-LLJ. 


Fio.  400. — SECTIONAL  VIEW  OF  FRAMES  AT 
FIG.  399. 


Fio.  401.— EXTRACTION  OP  VOLATILE  OILS 
WITH  BENZINE,  ETC. 


sufficiently  charged  with  the  perfume  it  constitutes  the  pommades  used 
by  perfumers.  Liquid  fats  may  be  used  in  a  similar  manner  for  extract- 
ing such  perfumes,  the  liquid  portion  of  oil  of  ben  being  employed, 
because  it  resists  rancidity  for  a  long  time;  the  huiles  antiques  are 

obtained  in  this  manner.  By  di- 
gesting the  solid  or  liquid  fat  with 
pure  alcohol,  the  odorous  princi- 
ples are  taken  up  by  the  latter, 


FIG.  402— DISTILLING  APPARATUS. 
A  M,  M,  is  the  jacketted  kettle;  R,  the  steam 
pipe  with  extension  r  leading  into  the  interior  of 
the  kettle  forming  a  perforated  spout.  Pipe  R  is 
also  connected  with  M,  M.  This  arrangement 
permits  distillation  by  open  or  jacketted  steam. 
C,  is  a  cylinder  connected  with  pipe  A  that  leads 
the  vapors  to  the  condenser  K.  From  these  they 
run  in  the  florentine  flask  Jf,  and  can  either  be  re. 
ceived  in  bottles  or  directly  returned  to  the  kettle 
by  means  of  the  adjusted  funnel. 


FIG.  403.— BULB  PIPETTE. 


the  spirit  then  constituting  the  extracts  of  perfumers;  the  small  portion 
of  fat  entering  solution  separates  on  exposure  to  a  low  temperature. 
Extraction. — "  L.   Wolff    (1877)  proposed  a    process  for  preparing 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  497 

volatile  oils,  whereby  distillation  may  either  be  entirely  avoided  or 
materially  shortened.  Petroleum  benzin  dissolves  from  plants  chiefly; 
the  volatile  and  fixed  oils  may  then  be  separated  either  by  distillation 
with  water  or  by  agitation  with  alcohol,  removing  the  fat  and  wax,  and 
separating  the  volatile  oil  from  the  alcohol  by  mixing  with  water. 

"  Rectification  is  not  infrequently  desirable,  since  resinous  compounds 
and  coloring  matter  may  thereby  be  removed  and  the  color  improved;  it 
is  best  accomplished  by  mixing  the  volatile  oil  with  half  of  its  own  weight 
of  an  inodorous  liquid  fat,  and  dis- 
tilling the  mixture  from  a  solution 
of  table  salt,  as  stated  above." — 
N.  D. 

The  extracts,  essences  and  tinct- 
ures prepared  for  the  manufacture 
of  carbonated  beverages  by  diges- 
tion or  maceration,  are  not  infre- 
quently rectified  by  distillation,  and 
for  this  purpose  the  still  repre- 
sented by  the  annexed  engraving, 
and  manufactured  by  Lippincott, 
in  Philadelphia,  or  that  repre- 
sented by  Fig.  402,  both  jacketted, 
are  very  suitable  vessels.  Stills 
with  a  coil  inside  are  also  suitable, 
but  none  that  are  direct  over  a  fire. 

Any  essences,  and  especially  fruit 
essences,  that  should  be  rectified 
by  distillation,  or  in  fact  any  liquid 
that  enters  into  a  still,  and  has 
acrid  principles,  should  be  put  only  in  a  well  enameled  or  silver-lined 
kettle  or  still,  steam-jacketted,  as  copper  would  be  most  injurious  to  the 
liquid,  and  iron  greatly  deteriorate  it. 

The  still  represented  by  Fig.  404  is  made  either  for  the  use  of  steam, 
where  such  is  available,  or  to  generate  its  own  steam  on  an  ordinary  fur- 
nace. It  has  safety  valve,  gauge  cocks  and  water  supply  attachment. 

On  the  small  scale  distillation -is  performed  in  the  simplest  way  by  meaus 
of  the  common  glass  retort,  as  illustrated  later  on  in  Chapter  XX XII., 
Extracts,  Essences,  etc.'  The  retort  may  be  either  simple  or  tubulated, 
and  sometimes  the  receiver  has  an  arrangement  to  allow  the  escape  of  gas 
or  expanded  air.  The  great  advantages  of  the  glass  retort  are  that  it  ad- 
mits of  constant  observation  of  the  materials  within,  that  it  is  acted  upon 
or  injured  by  but  few  substances,  and  may  be  cleaned  generally  with 
facility.  Its  great  disadvantage  is  its  brittleness,  met  with  in  common 
glass  retorts;  however,  only  a  retort  of  the  best  glass  should  be  employed. 
32 


FIG.  404.— LABORATORY  STILL. 


498 


A   TREATISE  ON  BEVERAGES. 


"When  the  common  glass  retort  and  receiver  are  used  for  the  distilla- 
tion of  liquids,  care  should  be  taken  not  to  apply  the  lutjng  until  the 
atmospheric  air  is  expelled,  except  the  receiver  has  a  tubulure  for  its 
escape.  The  operator  should  aim  at  keeping  the 
body  of  the  retort  hot,  and  the  neck  of  the  re- 
ceiver cool.  The  latter  will  be  accomplished  by 
keeping  the  neck  and  receiver  wrapped  in  wet 
cloths,  on  which  a  stream  of  cold  water  is  kept 
running.  Retorts  are  generally  heated  in  a  water 
or  sand  bath,  placed  over  the  naked  fire  in  the  way 
illustrated.  Where  it  is  to  be  subjected  to  a  heat 
sufficient  to  soften  the  glass,  the  bulb  may  be 
previously  coated  with  a  mixture  of  clay  and  sand, 
and  dried. 

Digestion  and  Maceration. — Digestion  in 
the  sense  of  preparing  extracts,  essences  or  tinct- 
ures, means  the  exposing  of  the  drugs  with  the 
extractive  liquid  to  a  gentle  and  continuous 
heat. 

On  the  small  scale  the  most  convenient  digest- 
ers are  thin  glass  flasks,  and  the  most  convenient 
source  of  heat  is  the  sand  bath. 


Fio.  405.— CONDENSER  TO  STTLL,  Fio.  404. 


FIG.  406. — DIGESTING  APPARATUS. 


Digestion  is  often  performed  to  soften  and  otherwise  modify  bodies 
that  are  to  be  distilled. 

On  the  large  scale  either  one  of  the  steam- jacketted  stills  already 
described,  (Figs.  402  and  404),  may  be  employed,  or,  siill  better,  an  appa- 
ratus, as  represented  by  the  annexed  engravings,  Figs.  406  and  407. 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  499 

This  apparatus  consists  of  a  cylinder,  wherein  the  substances  to  be  ex- 
tracted are  pressed  between  two  perforated  plates.  After  the  apparatus 
is  prepared  the  extracting  liquid  is  poured  in,  filling  the  space  a,  and 
all  openings  are  shut.  Steam  enters  into  the  jacket,  and  digestion  is 
carried  on  as  desired;  by  means  of  the  screws  c  the  substances  are  pressed 
between  the  plates.  At  Ji  the  liquid  can  be  drawn  off,  or  if  distillation  is 
preferred,  the  stop  cock  is  opened,  allowing  the  vapors  to  be  led  over  to 
the  condenser  C. 

Maceration  is  called  the  steeping  of  a  substance  in  cold  water,  for  the 
purpose  of  extracting  the  portion  soluble  in  that  menstruum.  The  word 
is  also  frequently  applied  to  the  infusion  of  organic  matters  in  alcohol  or 


FIG.  407.— DIGESTING  AND  DISTILLING  APPARATUS. 

ether,  or  in  water.  The  preparation  of  tinctures  is  carried  on  by  macera- 
tion. In  this  regard  we  extract  from  the  National  Dispensatory  the  fol- 
lowing directions: 

"The  menstrua  employed  in  the  preparation  of  tinctures  are  al- 
cohols of  different  strengths,  spirit  of  ether  or  spirit  of  nitrous  ether,  and 
aromatic  spirit  of  ammonia  or  ammoniated  alcohol.  According  to  the 
menstruum  employed,  tinctures  are  distinguished  as  ammoniated,  ethereal^ 
and  alcoholic,  and  that  class  of  tinctures,  in  the  preparation  of  which 
diluted  alcohol  or  a  still  weaker  spirit  has  been  used,  is  sometimes  de- 
signated as  hydro-alcoholic.  By  far  the  greatest  number  of  tinctures  are 
made  with  an  alcoholic  menstruum. 

Alcoholic  Menstruum. — "Most  tinctures  of  the  United  States 
Pharmacopoeia  are  prepared  with  diluted  alcohol,  of  the  British  Pharma- 


500 


A   TREATISE    ON   BEVERAGES. 


copoeia  with  proof  spirit,  and  of  the  French  and  German  Pharmacopoeias 
with  alcohol  of  about  60  per  cent.,  or  of  specific  gravities  0.912  and 
0.894.  While  it  is  desirable  to  keep  the  alcoholic  strength  of  tinctures 
as  low  as  possible,  it  is  evidently  improbable  that  one' and  the  same  men- 
struum should  be  equally  adapted  for  the  preservation  of  liquid  prepara- 
tions of  drugs  having  the  most  varied  composition;  and  that  improve- 
ments in  this  respect  are  needed,  is  shown  by  the  unsightly  deposits 
occurring  in  some,  and  the  change  into  gelatinous  masses  observed  in 
other  tinctures.  In  most  cases  these  obvious  changes  are  prevented  by 
the  employment  of  a  stronger  alcoholic  menstruum." 

Strength  of  Tinctures. — Various  rules  are  given  for  their  prepara- 
tion. In  this  country  and  England,  the  officinal  tinctures  are  made  in 
the  proportion  of  1  troy  ounce  of  drug  to  8  fluid  ounces  of  tincture.  In 
Germany  and  France  the  proportion  is  1  part  of  the  drug  to  either  5  or 


FIG.  408.— TINCTURE  PRESS. 


FIG.  409.— SQUIRE'S  INFUSION  POT. 


10  parts  of  the  menstruum.  For  the  carbonator's  purpose  different 
strengths  are  prepared. 

Preparation. — Tinctures  are  best  prepared  by  maceration.  The 
manipulation  must  vary  with  the  nature  of  the  drug,  the  time  being 
from  2  to  8  days.  A  certain  amount  of  alcohol  will  be  retained  in  the 
powder  and  is  regained  like  that  from  exhausted  percolates.  In  some 
cases  the  retained  menstruum  is  expressed  by  a  so-called  tincture  press, 
but  regaining  it  by  distillation  is  preferable. 

The  drugs  to  be  macerated  must  be  coarsely  powdered  or  cut  into 
thin  slices. 

Preservation. — "All  tinctures  should  be  perfect  solutions,  and  to  re- 
tain them  entirely  transparent  the  evaporation  of  the  volatile  portions 
should  be  prevented.  Tinctures  are  best  kept  in  well-stoppered  bottles, 
in  a  room  where  the  temperature  is  not  subject  to  great  variations,  and 
where  they  are  not  exposed  to  the  direct  sunlight.  The  size  of  the 
bottles  should  be  adapted  to  the  quantities  of  the  tincture  that  are  likely 
to  be  used  within  a  reasonable  length  of  time." — N,  D. 

Infusions. — "  Infusions  are  aqueous  solutions  of  the  soluble  princi- 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  501 

pies  of  vegetable  or  animal  drugs,  obtained  by  maceration  or  digestion  in 
hot  or  cold  water,  and  differ  from  decoction  only  in  the  lower  degree  of 
heat  employed  in  their  preparation.  Substances  containing  volatile  or 
other  principles  which  would  be  dissipated  or  injured  by  boiling,  are 
particularly  adapted  for  the  purpose.  The  infusions  are  prepared  by 
pouring  boiling  or  cold  water  on  the  material,  and  allowing  them  to 
remain  in  contact  for  a  definite  length  of  time,  at  the  expiration  of  which 
the  solution  is  poured  upon  a  strainer,  and  the  solid  material  expressed 
to  recover  the  liquid  absorbed  by  it.  A  convenient  apparatus,  well 
adapted  for  making  these  preparations,  is  Squire's  infusion  pot:  this 
consists  of  a  jar  A,  with  a  projecting  ledge  under  the  top,  which  sup- 
ports a  strainer,  B  or  D,  containing  the  material  to  be  exhausted;  the  jar 
is  closed  by  a  well-fitting  cover,  C.  The  advantages  of  this  contrivance 
are,  that  the  material  is  exhausted  by  circulatory  displacement,  the 
liquid,  as  it  becomes  charged  with  the  soluble  ingredients  descending  to 
the  bottom,  giving  place  to  fresh  portions  of  less  saturated  menstruum, 
and  that  no  further  straining  is  required,  should  care  have  been  taken 
not  to  use  too  fine  a  powder. 

"  The  drugs  are  best  adapted  for  exhaustion  with  water,  if  cut  into 
thin  slices  by  a  suitable  knife,  so  that  they  may  easily  be  permeated  by 
the  liquid;  when  cutting  is  inadmissible  they  should  be  bruised  to  a 
coarse  powder.  Ligneous  drugs,  however,  should  be  in  a  fine  or  mod- 
erately fine  powder,  which  is  also  best  adapted  for  most  of  those  which 
may  be  made  by  percolation. 

"  The  time  directed  for  the  maceration  with  boiling  water  is,  in  the 
United  States  Pharmacopoeia,  usually  2  hours,  and  in  the  British  Phar- 
macopoeia 15  or  30  minutes,  which  is  in  most  cases  sufficient. " — N.  D. 

The  strength  of  the  infusion  varies.  It  is  usually  such  that  the 
virtues  of  1  part  of  the  drug  are  represented  by  10,  20  or  40  parts  of  the 
infusion,  or  that  they  are  made  in  the  proportion  of  1|,  4  or  6  parts  to 
100  parts  by  weight,  or  that  100  or  200  parts  of  infusion  represent  1  part 
of  the  drug. 

Infusions  are  not  intended  to  be  kept,  except  for  a  very  limited 
period.  Exposed  to  air,  decomposition  will  ensue  after  a  day  or  two,  and 
may  be  retarded  somewhat  only  by  keeping  the  vessel  in  a  cool  place,  or, 
better  still,  on  ice.  When  desirable  to  have  a  larger  quantity  prepared, 
the  liquid  may  be  preserved  by  Appert's  method:  it  is  put  into  conven- 
ient sized  bottles,  which  are  heated  by  the  water-bath  gradually  to  the 
boiling  point,  and  stopped  at  that  temperature. 

Infusions,  when  reduced  in  volume  by  evaporation  at  a  moderate  heat, 
may  be  kept  unaltered  for  a  considerable  time  by  the  addition  of  one- 
third  their  volume  of  alcohol.  Dissolving  \  grain  of  salicylic  acid  in  each 
fluid  ounce  of  the  infusion  will  have  a  similar  preservative  effect. 

Nearly  all  the  infusions  will  yield  precipitates  or  become  discolored 


502  A  TREATISE  ON  BEVERAGES. 

with  the  salts  of  iron,  lead,  mercury,  silver,  and  other  heavy  metals,  and 
are  therefore  incompatible  with  them. 

Decoctions. — "  When  the  active  principles  of  vegetable  drugs  are 
exhausted  by  boiling  with  water,  decoctions  are  obtained.  Such  prep- 
arations are  obviously  not  adapted  to  drugs,  the  activity  of  which 
depends  upon  principles  of  a  resinous  nature,  which  are  insoluble  in  water, 
nor  to  such  as  contain  volatile  oils  or  other  volatile'  substances  which 
would  be  dissipated  with  the  vapor  of  water. 

"  Formerly,  decoctions  were  usually  made  by  using  a  large  quantity 
of  water  and  boiling  it  down  to  one-half  or  even  to  a  less  amount.  No 
obvious  advantage  was  gained  by  this  method,  and  in  many  instances  it 
proved  to  be  decidedly  disadvantageous,  owing  to  the  alteration  and 
darkening  of  the  extractive  matters,  and  in  some  cases  to  changing  the 
nature  of  the  active  principles." — N.  D. 

Preparation.  —  Take  of  the  substance,  coarsely  comminuted,  10 
parts,  water  a  sufficient  quantity  to  make  100  parts.  Put  the  substance 
into  a  suitable  vessel  provided  with  a  cover,  pour  upon  it  100  parts  of 
cold  water,  cover  it  well  and  boil  for  15  minutes;  then  let  it  cool  to  about 
45  °  C.  (113°  F.),  strain  the  liquid,  and  pass  through  the  strainer  enough 
cold  water  to  make  the  product  weigh  100  parts. 

' '  The  use  of  cold  water  to  begin  with  ensures  the  complete  exhaus- 
tion from  the  drug  of  all  its  soluble  principles,  by  the  gradually-heated 
water,  the  albuminous  principles  being  subsequently  coagulated  as  the 
heat  is  increased  to  near  the  boiling  point.  If,  on  the  other  hand,  the 
drug  be  at  once  immersed  in  boiling  water,  the  albumen  contained  in 
cells  would  be  coagulated,  and  thus  seriously  interfere  with  the  extraction 
of  the  other  principles.  In  preparing  compound  decoctions  all  the  drugs 
may  be  added  to  the  cold  water,  with  the  exception  of  those  which  are 
injured  by  long-continued  heat,  or  which  contain  aromatic  or  other 
volatile  principles.  Such  should  be  added  when  the  decoction  is  ready 
to  be  removed  from  the  fire  or  steam-bath,  and  allowed  to  digest  until  it 
is  sufficiently  cooled  for  straining.  The  material  should  in  all  cases  be 
cut  or  bruised,  the  degree  of  fineness  depending  upon  the  nature  of  its 
tissue. 

"  Unless  the  liquid  is  to  be  considerably  boiled  down,  decoctions  are 
best  prepared  in  a  vessel  provided  with  a  cover,  which  may  be  loosely  put 
on  until  the  boiling  is  completed,  when  the  vessel  should  be  well  closed, 
particularly  if  additions  have  been  made  at  the  close  of  boiling.  Porce- 
lain is  undoubtedly  the  best  material  for  vessels  used  for  preparing  decoc- 
tions, since  it  is  not  acted  upon  by  the  various  vegetable  principles;  for 
similar  reasons  glass  flasks  will  answer  a  useful  purpose  in  making  small 
quantities  of  these  preparations. 

"  As  a  rule,  it  is  best  to  avoid  metallic  vessels,  except  when  made  of 
block  tin  and  used  in  connection  with  the  steam-bath.  As  many  drugs 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  503 

contain  tannin,  vessels  made  of  iron  are  not  adapted  for  preparing  their 
decoctions,  and  the  usually  imperfect  covering  of  galvanized  (or  zinc)  or 
tinned  sheet  iron,  renders  the  vessels  lined  with  such  material  but  little 
better  suited  for  this  purpose,  and  still  inferior  to  properly-enamelled  iron 
vessels. 

"  As  a  rule,  decoctions  should  be  allowed  to  cool  to  below  50°  C. 
(122°  F.)  before  they  are  strained;  principles  which  are  soluble  only  in 
hot  water  are  then  mostly  precipitated,  and  removed  without,  in  most 
cases,  weakening  the  medicinal  effects  of  the  preparations.  But  even 
with  this  precaution  the  strained  liquid  may  become  unsightly  in  ap- 
pearance by  the  further  deposition,  on  cooling,  of  apotheme  or  matter 
soluble  only  in  hot  water.  Decoctions  cannot  be  depended  upon  for 
more  than  one,  or,  at  the  utmost,  a  few  days." — N.  D. 

Hints  for  Laboratory  Work. — There  is  science  in  cleansing  ob- 
stinately dirty  bottles,  jars,  mortars,  and  other  apparatus  used  in  the  car- 
bonator's  laboratory.  Before  cleansing  an  implement,  the  first  thing  to 
consider  is  whether  the  vial  or  article  about  to  be  washed  is  worth  the  ma- 
terial which  has  to  be  wasted  upon  it.  If  not,  then  throw  it  away. 

On  any  article  use  water  first  and  next  soap.  Soap  is  incompatible 
with  a  great  many  chemicals  employed  in  a  bottling  shop,  and  in  some 
cases  had  better  be  left  out  altogether.  Water  will  dissolve  out  most 
mixtures  with  which  soap  is  incompatible,  even  if  they  are  incorporated 
with  oily  substances.  Persons  dash  soapsuds  right  into  a  graduate  that 
has  contained  tinctures  or  solutions,  and  then  find  it  more  difficult  to 
wash  out  than  before,  while  if  they  had  used  water  alone  it  would  have 
been  cleansed. 

Powdered  pumice  stone,  marble  dust,  sawdust,  sand,  brick,  shot, 
emery,  wire  and  paper,  solutions  of  soap  in  diluted  alcohol,  and  of  caustic 
potash,  soda,  acids,  etc.,  are  sometimes  used,  and  where  applicable  no 
doubt  answer  the  purpose.  But  no  single  one  can  be  recommended  for 
a  good  all-round  cleanser.  Powdered  pumice  stone  is  an  excellent  thing 
for  scouring  mortars  and  brightening  spatulas  or  any  cutlery.  It  is  also 
useful  when  introduced  into  large  glass  bottles  or  jars  (such  as  are  used 
for  keeping  extracts,  essential  oils,  etc.)  on  paper,  and  a  bent  wire  em- 
ployed for  scouring.  Dry  sawdust  is  good  for  removing  grease  from 
mortars  and  spatulas. 

An  efficient  method  for  cleansing  graduates,  tubes,  burettes,  pifjettes, 
etc.,  is  to  fill  them  with  a  rather  concentrated  solution  of  permanganate 
of  potassium,  which  is  allowed  to  remain  in  it  for  several  days.  The 
vessel  is  then  rinsed  with  diluted  hydrochloric  (muriatic)  acid  and  water. 
In  some  cases  it  will  be  found  best  to  use  a  strongly  alkaline  solution  of 
permanganate  of  potassium.  This  is  particularly  the  case  when  a  glass 
vessel  has  contained  solutions  of  a  vegetable  constituent,  containing  oily 
or  waxy  matters,  extracted  by  volatile  solvents. 


504  A   TREATISE   ON   BEVERAGES. 

Removing  Odors  from  Bottles. — Kinse  with  a  solution  of  per- 
manganate of  potassium,  followed  by  diluted  sulphuric  acid.  In  many 
cases  a  solution  of  chlorinated  lime  or  chlorinated  soda  will  answer  the 
same  purpose. 

Cleaning  Essential  Oil  Bottles.— Bottles  that  have  contained  es- 
sential oils  are  best  cleaned  by  first  rinsing  them  once  or  twice  with  a 
little  alcohol  or  tincture  of  soap  bark  (made  with  strong  alcohol).  After- 
wards the  bottle  is  rinsed  with  water,  and  a  little  permanganate  of  potas- 
sium (about  two  drachms  for  a  pint  bottle,  and  larger  bottles  in  propor- 
tion, in  some  cases  more)  is  added  together  with  some  hot  water  and  a 
little  hydrochloric  acid.  The  bottles  are  well  shaken  and  then  rinsed 
with  water.  This  may  be  repeated.  Or,  after  the  alcohol  has  been 
poured  out  and  the  bottle  has  been  rinsed,  a  solution  of  hyposulphite  of 
sodium  is  added,  and  then  a  little  hydrochloric  acid.  This  generates 
sulphurous  acid,  and  sulphur  is  precipitated.  The  mixture  is  well 
shaken  about  and  the  bottle  then  rinsed  with  water.  It  will  generally 
be  found  that  a  fine  film  of  the  precipitated  sulphur  adheres  to  the  inner 
walls  of  the  vessel.  This  fine  deposit  must  be  removed  with  the  aid  of  a 
bottle-brush,  or  by  shaking  shot  or  fine  gravel  about  in  the  bottle.  The 
alcohol  which  has  been  used  for  rinsing  the  bottles  may  be  utilized  for 
any  ordinary  purposes. 

Cleaning  New  Rubber  Corks  and  Tubing.— New  rubber  corks 
and  tubing  are  always  coated  with  more  or  less  sulphur,  and  perhaps  also 
some  of  the  ' '  filling "  that  is  often  added  to  them  (which  is  often  pow- 
dered soap-stone,  etc.).  Mere  washing  in  water  will  not  remove  this 
coating,  especially  from  the  inside  of  tubing.  It  is  best  got  rid  of  by 
boiling  the  goods  in  a  solution  of  1  part  of  sulphide  of  sodium  and  2  parts 
of  caustic  soda  in  10  parts  of  water.  The  tubing  should  be  lifted  out  of 
the  liquid  occasionally,  and  carefully  re-immersed,  so  that  new  liquid  will 
pass  throughout  its  bore.  After  having  been  thoroughly  boiled  in  this 
manner,  the  goods  are  carefully  washed  in  water.  If  the  tubing  is  pre- 
viously treated  with  warm  water,  and  thoroughly  kneaded  or  beaten,  so 
as  to  loosen  the  coating  adhering  to  the  inside,  the  above-described  clean- 
ing process  will  be  much  more  thorough. 

Preserving  Rubber  Tubing. — To  prevent  cracking,  hardening, 
etc.,  and  to  improve  it,  dip  in  melted  paraffine  of  100°  C.  (212°  F.)  and 
keep  therein  for  some  time.  In  a  few  hours  it  will  have  absorbed  a  small 
percentage  of  paraffine,  which  protects  it  against  injurious  influences, 
without  altering  its  appearance. 

Softening  Rubber  Stoppers  and  Rings.— Digest  for  ten  days  in 
a  5  per  cent,  solution  of  caustic  soda  at  a  temperature  of  from  100  to 
125°  F.  Wash  them  and  scrape  the  outer  portion  with  a  dull  knife 
until  no  more  comes  off.  Wash  in  warm  water. 

Rubber  rings  used  for  bottle- stopping  purposes  soon  become  hard 


PERCOLATION,    EVAPORATION,    DISTILLATION,    ETC.  505 

and  brittle.  If  they  are  soaked  in  ammonia  water  (one  part  strong  am- 
monia, two  parts  water)  for  half  an  hour,  softness  is  restored. 

Perforating  or  Cutting  Rubber  Stoppers. — They  are  easily  per- 
forated or  cut,  if  the  instrument  applied  has  been  previously  dipped  in 
lye.  This  applies  more  particularly  to  the  rubber  stoppers  and  in  labora- 
tory work. 

A  good  substitute  for  rubber  stoppers,  and  quite  practical  for  labora- 
tory use,  is  prepared  thus:  Dissolve  enough  rubber  in  bisulphide  of 
carbon,  petroleum,  ether  or  benzine  without  the  application  of  heat, 
until  a  mass  of  the  consistency  of  honey  is  obtained.  With  this  solution 
coat  the  corks,  which  will  become  impermeable. 

Adhesion  of  Glass  Stoppers.— Much  difficulty  is  frequently  experi- 
enced in  removing  glass  stoppers  from  bottles.  If  the  glass  stopper  be 
dipped  in  melted  paraffine,  no  trouble  will  be  experienced. 


PART    SEVENTH. 

NATURAL  AND  ARTIFICIAL  MINERAL  WATERS. 

CHEMICAL  COMPONENTS— ANALYSES  AND 
IMITATIONS. 


CHAPTER   XXVIII. 

MINERAL  WATERS  AND   THEIR  CHEMICAL  COMPONENTS. 

Definition  and  Commercial  Aspects  of  Mineral  Waters. — Natural  vs.  Arti- 
ficial Mineral  Waters.— Classification  of  Mineral  Waters, — Imitations  of 
Mineral  Waters. — How  to  Produce  an  Imitation. — Methods  for  Prepar- 
ing Ferruginous  Waters. — Chemical  Components  Divided  into  Groups. 
— General  Directions  for  Compounding  Artificial  Mineral  Waters. — 
Pumping  Salt  Solutions  from  Slate  Tanks  Defective. — Preservatives. — 
The  Chemical  Components  and  their  Properties. 

Definition  and  Commercial  Aspects  of  Mineral  Waters.— The 
definition  will  depend  somewhat  upon  the  point  of  view.  Water  is  itself 
a  mineral,  and  in  a  strict  sense  all  waters  holding  gaseous  or  mineral 
substances  in  solution  are  mineral  waters,  no  matter  how  small  the  quan- 
tity may  be.  Usually,  however,  the  term  is  restricted  to  those  waters 
which  contain  an  unusual  amount  of  mineral  matter,  or  which  are 
characterized  by  an  unusual  degree  of  heat.  In  a  therapeutical  sense, 
all  waters  that  have  an  effect  upon  the  animal  body  are  mineral  waters. 
Interesting  as  they  are  from  a  scientific  standpoint,  and  important  as  they 
undoubtedly  must  be  in  the  elucidation  of  certain  geological  problems,  it 
is  mainly  from  their  use  as  medicinal  agents  that  they  derive  their  com- 
mercial importance.  From  an  economic  point  of  view,  mineral  springs 
are  interesting  in  at  least  three  different  ways:  First,  as  places  of  resort 
they  add  to  the  wealth  and  population  of  their  localities;  secondly,  the 
waters  when  bottled  are  shipped  to  distant  portions  of  the  country,  and 
not  infrequently  are  sent  abroad;  and,  thirdly,  the  bottled  waters,  or  in 
some  cases  the  salts  left  upon  evaporation  of  the  water,  become  a  portion 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS. 

of  the  stock  in  trade  of  druggists  and  dealers  in  mineral  waters.  It  has 
long  been  known  that  mineral  springs  are  numerous  in  the  United  States, 
among  which  all  classes  of  water  may  be  found.  That  the  majority  are 
unimproved  is  due  mainly  to  the  comparative  newness  of  the  country 
and  the  consequent  sparseness  of  population,  especially  in  the  Territories 
and  extreme  Western  States,  and  also  to  the  fact  that  the  springs  have 
not  as  yet  been  made  the  subjects  of  careful  and  complete  investigation, 
as  in  the  case  of  so  many  foreign  springs.  Many  of  the  springs  allowed 
to  run  to  waste  would  in  most  European  countries  be  of  considerable 
value.  Still  there  has  been  an  improvement  hi  this  respect;  and  even 
now  a  mineral  spring  in  this  country  is  frequently  a  source  of  profit  to 
the  owner. 

Natural  vs.  Artificial  Mineral  Waters.— It  may  be  fairly  pre- 
sumed that  natural  mineral  waters  are  natural  only  so  far  as  the  water  is 
concerned,  for  as  the  spring  rises,  it  is  obvious  that  artificial  means  must 
be  used  to  put  the  requisite  amount  of  carbonic  acid  gas  into  them.  In 
other  words,  the  gas  is  collected  in  a  gasometer,  and  the  water  running 
off  from  the  natural  springs  is  collected  in  cylinders,  which  are  necessarily 
charged  at  a  higher  pressure  than  that  of  the  natural  source. 

By  "  artificially  prepared  mineral  waters  "  are  to  be  understood  not 
only  imitations  of  certain  natural  mineral  waters,  but  also  other  arti- 
ficially prepared  solutions  of  mineral  ingredients  in  water,  which  externally 
appear  like  mineral  waters  without  being,  according  to  their  chemical 
composition,  a  natural  mineral  water. 

Classification  of  Mineral  Waters.— The  classification  of  mineral 
waters  is  a  subject  the  consideration  of  which  would  require  a  separate 
book,  as  its  discussion  is  beset  with  many  difficulties.  All  that  is  neces- 
sary here  is  to  indicate  the  principal  divisions,  to  one  or  another  of  which 
the  springs  are  assigned  in  a  general  way.  First,  the  waters  are  charac- 
terized in  regard  to  their  temperatures  as  either  thermal  or  non-thermal, 
the  temperature  in  the  analytical  report  indicating,  in  most  cases,  to 
which  of  these  classes  the  springs  belong.  Secondly,  certain  gases  are 
usually  present  in  the  water  of  most  springs,  and  these  springs  are  in- 
dicated by  the  terms  carbonated,  sulphuretted,  carburetted,  etc.  They 
are  also  mentioned  as  chalybeate,  alkaline,  saline,  calcic,  silicious,  or 
acid,  according  to  their  predominant  or  characteristic  solid  constituents, 
or  by  a  combination  of  the  terms  when  more  than  one  is  present  in  large 
quantity. 

Brine  springs  and  wells  (with  a  few  exceptions  where  they  have  been 
used  for  medicinal  purposes)  have  been  omitted,  as  they  are  generally 
utilized  in  the  production  and  manufacture  of  salt,  and  are  therefore  not 
usually  applied  to  the  ordinary  uses  of  mineral  springs. 

Mineral  waters  owe  their  medicinal  properties  to  the  substances  they 
contain  in  solution,  derived  from  the  soil  or  rocks  through  which  they 


508  A  TREATISE  ON  BEVERAGES. 

have  passed  in  rising  to  the  surface  of  the  earth.  These  substances  are 
chiefly  soda,  magnesia,  lime,  iron,  and  sulphur,  and  the  acids  combined 
with  them  are  the  muriatic,  sulphuric,  and  carbonic.  Thus  the  muriatic 
acid,  united  with  soda,  magnesia  and  lime,  will  give  origin  to  the  com- 
pound salts,  muriate  of  soda,  muriate  of  magnesia,  and  muriate  of  lime, 
and  distinguish  the  group  of  mineral  waters  known  as  the  muriated  saline 
waters.  In  like  manner,  the  sulphuric  acid  will  give  rise  to  sulphates 
of  soda,  magnesia,  and  lime,  and  constitute  a  group  of  sulphated  saline 
waters,  and  the  carbonic  acid  with  similar  bases  will  form  carbonates  of 
soda,  magnesia,  and  lime,  and  compose  a  third  group  of  carbonated 
saline,  or,  more  correctly,  carbonated  alkaline  waters.  Iron  is  the  basis 
of  the  chalybeate  waters,  and,  to  be  held  in  solution,  requires  in  the  first 
instance  to  be  united  with  oxygen,  forming  an  oxide  of  iron,  and  it  is 
rendered  additionally  soluble  and  efficacious  by  a  combination  of  the 
oxide  of  iron  with  carbonic  acid  gas,  constituting  a  carbonated  or  acidu- 
lated chalybeate  water.  Sulphur,  forming  the  peculiar  characteristic  of 
the  sulphurous  waters,  is  present  in  the  shape  of  sulphuretted  hydrogen, 
and  may  be  combined  either  with  the  muriated  saline  water,  constitut- 
ing a  sulphuretted  saline  water,  or  with  the  carbonated  saline  water,  so  as 
to  produce  a  sulphuretted  alkaline  water.  In  addition  to  the  above,  the  pres- 
ence of  bromine  and  iodine  in  the  waters  gives  rise  to  a  bromated  and 
iodated  saline  water;  while  certain  waters  are  met  with  which  are  so  de- 
ficient in  salts  of  any  kind,  as  to  deserve  the  distinguishing  title  of  nega- 
tive waters. 

Imitations  of  Mineral  Waters. — "  Imitations  of  mineral  spring 
waters  are  made  by  dissolving  the  salts  which  constitute  the  bases  of  the 
natural  mineral  waters  in  distilled  or  ordinary  water,  impregnated  with 
gases,  especially  carbonic  acid  gas.  Experiments  in  their  manufacture 
were  made  as  early  as  the  sixteenth  century,  but  they  have  been  pro- 
duced in  perfection  only  within  the  past  fifty  years,  since  chemical  analy- 
sis has  become  an  operation  of  minute  exactness.  The  merit  of  the 
discovery  of  their  principles  belongs  to  Berzelius  and  the  German  physi- 
cian, Struve;  but  the  latter,  who  proved  the  practical  value  of  the  inven- 
tion, and  founded  (as  Berzelius  did  in  Stockholm)  the  first  manufactories 
or  spas  in  Dresden  (1818-20),  Leipsic,  Hamburg,  Berlin,  St.  Petersburg, 
and  Brighton,  is  deservedly  called  the  father  of  artificial  mineral  waters. 
By  powdering  the  clinkstone  of  Bilin,  and  subjecting  it  to  the  action  of 
carbonic-acid  water,  under  a  slight  hydrostatic  pressure,  he  produced  a 
mineral  water  identical  with  that  of  the  natural  spring  oi  Bilin.  Faraday 
and  Liebig  pronounced  his  artificial  Carlsbad  and  Friedrichshall  bitter 
waters  to  be  identical  in  chemical  composition  and  physiological  action 
with  the  natural  waters  which  they  represented.  Artificial  mineral 
waters  have  some  advantages  over  natural  waters.  The  supply  of  the 
latter,  exported  from  the  springs  of  Continental  Europe,  is  inadequate 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.       509 

to  the  demand,  and  most  natural  waters  lose  materially  by  bottling. 
The  springs,  too,  are  subject  to  many  changes,  and  frequently  vary  in 
the  quantity  or  relative  proportion  of  their  mineral  ingredients.  .Artifi- 
cial waters,  on  the  contrary,  are  prepared  according  to  analysis,  which 
represent  the  natural  mineral  waters  when  in  their  best  condition.  They 
are  always  the  same  in  composition,  in  consequence  of  the  technical  per- 
fection of  their  manufacture;  and  they  produce  the  same  general  effect 
as  the  natural  waters.  They  are  more  highly  charged  with  carbonic 
acid  gas  than  the  latter,  which  ensures  their  keeping  in  any  climate,  and 
renders  them  more  pleasant  to  the  tacte.  The  manufacture  of  mineral 
waters  also  embraces  composition  waters,  devised  for  special  medical  pur- 
poses, and  the  beverages  '  Soda  water  '  and  '  Seltzer  water/  The  most 
important  constituent  of  all  these  waters  is  carbonic  acid  gas,  which  is 
prepared  by  decomposing  carbonates  of  lime  and  bi-carbonates  of  soda 
with  acids,  especially  sulphuric  acid,  in  a  vessel  called  the  generator. " 
The  above,  from  the  American  Cyclopcedia,  we  think  very  valuable. 

The  large  and  real  influence  which  free  carbonic  acid  exercises  upon 
the  composition  of  natural  mineral  waters,  Struve  has  not  only  noticed 
in  the  long  course  of  his  investigations  of  natural  mineral  waters,  but 
also  demonstrated  and  proved  scientifically  that  the  free  carbonic  acid 
when  combined  with  water,  and  particularly  under  a  great  pressure, 
washes  and  partly  decomposes  or  dissolves  a  number  of  the  compound 
minerals. 

Carbonic  acid  at  first  only  serves  as  a  dissolvent  in  the  fabrication, 
and  afterwards  as  a  preservative  of  mineral  waters.  As  a  resolvent  to  a 
number  of  substances  which  are  dissolved  with  difficulty,  or  which  are 
entirely  insoluble  in  water  which  contains  no  carbonic  acid,  such  as  the 
carbonates7 of  protoxide  of  manganese,  of  protoxide  of  iron,  and  the 
combinations  of  carbonic  acid  and  phosphoric  acid  with  magnesia  and 
akaline  earths.  As  a  preservative  in  two  ways:  it  throws  off  the  atmos- 
pheric air  contained,  and  prevents  the  access  of  air,  since  the  water  is 
saturated  under  high  pressure  of  this  gas.  The  rare  intelligence  of  Struve 
soon  found  that  the  alteration  of  natural  mineral  waters  was  caused  by 
atmospheric  air  introduced  during  the  bottling  process,  or  by  that  which 
mixes  with  it  afterwards. 

The  influence  of  oxygen  upon  the  ferruginous  (and  manganesian) 
springs  is  principally  evident,  and  there  are  but  few  not  ferruginous. 

Iron  and  manganese  are  found  in  the  state  of  oxydulated  carbonates, 
soluble  by  the  action  of  free  carbonic  acid;  when  carbonic  acid,  which  is 
found  in  springs  only  in  small  quantities,  is  eliminated,  the  combination, 
in  absorbing  the  oxygen  in  atmospheric  air,  is  changed  into  oxide,  which 
is  separated  and  precipitated,  and  can  no  more  be  dissolved,  not  even  by 
the  aid  of  larger  quantities  of  carbonic  acid.  This  elimination  is  produced 
the  quicker  the  higher  the  temperature  of  the  water  is.  Thus,  the  Carls- 


510  A  TREATISE  ON  BEVERAGES. 

bad  sprudel,  which  rises  to  a  temperature  of  ?3.75°  C.,  is  soon  covered 
with  a  coating  of  oxide  of  iron  of  a  yellow  and  ochre  color,  while  the  Carls- 
bad springs,  composed  throughout  of  the  same  substances,  at  a  lower 
temperature,  however,  such  as  56.25°  and  50°  C.,  show  the  same  separa- 
tion, but  after  a  greater  length  of  time  and  then  in  much  lower  degree. 
In  all  cold  springs  with  iron  as  a  constituent,  this  phenomena  occurs 
oftentimes  after  the  lapse  of  several  hours. 

Not  only  the  hot  springs,  but  also  cold  ferruginous  ones,  such  as 
Marienbad,  Kissingen  and  Pyrmont,  are  subject  to  alteration  by  the  more 
or  less  separation  of  the  iron  during  the  bottling  process,  or  while  in 
storage,  which  is  then  found  soon  in  dark  flakes,  as  a  clayey  turbidity  or  as 
an  ochre  deposit  clinging  to  the  sides  of  the  bottles  or  keeping  suspended 
in  the  liquid.  These  deposits,  which  cannot  escape  the  eyes  of  the  most 
inattentive  observer,  and  the  very  insignificant  taste  of  iron  compared 
with  that  of  the  water  freshly  drawn,  sufficiently  proves  the  always  very 
considerable  loss  or  separation  of  the  iron,  the  good  effects  of  which  are 
principally  intended.  The  natural  mineral  waters  often  contain  free 
oxygen  in  solution,  which,  even  when  they  are  bottled,  and  in  spite  of  all 
care  taken,  converts  the  oxydulated  iron  into  oxide  and  separates  it. 
From  the  researches  of  A.  Husemann,  it  is  shown  that  the  quicker  this 
is  done  the  more  diminutive  the  quantity  of  organic  substances  in  water 
that  is  capable  of  absorbing  the  free  oxygen.  (See  Dr.  Hirsch's  '*  Die 
Fabrication  der  Kiinstlichen  Mineral  Wasser.") 

We  have  appended  later  on  remedies  or  preservatives  for  ferruginous 
water,  and  shall  refer  especially  to  Husemann's  experiments. 

The  science  of  chemistry  has  accomplished  much  more  in  imitating 
the  natural  mineral  waters  than  the  casual  observer  gives  it  credit  for. 
After  chemistry  had  developed,  by  analysis,  the  composition  of  mineral 
waters,  it  at  once  led  to  their  preparation  artificially,  and  if  they  can  be 
imitated,  they  may  also  be  improved  upon.  For  instance,  some  mineral 
waters  may  contain  ingredients  which  are  healthful,  in  such  small  quan- 
tities as  to  have  their  virtue  unfelt,  while  at  the  same  time  ingredients 
of  a  noxious  kind  may  exist  in  larger  proportions.  In  imitating  such 
curative  waters,  the  chemist  can  add  to  the  one  and  take  from  the  other, 
and  thus  improve  on  nature  itself.  Again,  while  the  natural  water  is 
subject  to  changes  of  temperature,  to  occasional  subterranean  action,  to 
a  more  or  less  rapid  flow,  or  other  causes  tending  to  change  its  character 
and  efficiency,  chemistry  insures  a  perfectly  regular  and  reliable  com- 
pound of  all  its  ingredients  at  all  times,  and  all  that  is  required  is,  that 
this  compound  be  properly  carbonated  with  pure  gas,  and  suffering 
humanity  have  no  occasion  to  visit  the  •'*  springs  "  for  the  benefits  derived 
from  the  use  of  any  particular  natural  mineral  waters. 

Of  course  much  depends  on  the  carbonic  acid  gas  with  which  the«o 
artificial  waters  are  impregnated.  This  being  properly  done,  the  resu'u 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.         5 1 1 

cannot  fail  to  be  an  improvement  on  the  natural  water,  which  may  have 
been  transported  by  land  and  sea  from  springs  three  or  four  thousand 
miles  away.  The  practical  carbonator  can  bring  the  science  of  com- 
pounding artificial  waters  to  so  high  a  state  of  perfection,  that  it  may 
fully  compete  with  the  imported  articles.  All  that  is  needed  to  bring 
about  this  result  is,  that  the  preparation  of  the  artificial  be  left  in  the 
hands  of  responsible,  practical  manufacturers  of  carbonic  acid  gas  waters, 
not  such  as  follow  old  "formulas"  or  "theories/'  copied  from  cook 
books  and  family  recipes  of  their  grandfathers,  and  make  a  stuff  which, 
instead  of  the  mild,  soft  and  pungent  taste  of  the  genuine,  produced  by 
effectual  carbonation,  tastes  just  like  any  other  salt  water. 

Artificial  mineral  waters  must  always  have  a  quite  certain  combination, 
and  should  be  prepared  only  with  water  which  has  been  purified  by  dis- 
tillation, and  freed  especially  from  solid  matters  and  ammonia. 

It  is  also  important  to  the  mineral-water  manufacturer  that  the  water 
should  not  contain  an  excessive  amount  of  iron,  in  case  well  or  spring 
water  is  used,  that  is  in  other  respects  regarded  pure,  as  this  metal  has  a 
very  deleterious  action  upon  other  constituents. 

Distilled  water  alone  should  be  employed  in  the  manufacture  of  artificial 
mineral  waters  freed  from  organic  matter  and  from  atmospheric  air.  The 
latter  expelled  in  the  manner  explained  before. 

"Where  other  pure  waters  are  used  in  their  com  position  they  should  be 
first  boiled  and  allowed  to  cool  out  of  contact  with  the  air,  especially  for 
chalybeated  and  sulphuretted  waters. 

In  addition  to  the  analyses  appended  hereafter,  it  may  be  remarked 
that  in  some  springs  but  traces  of  iodine,  bromine,  both  single  or  com- 
bined, also  manganese,  phosphoric  acid,  etc.,  have  been  found  in  some 
natural  mineral  waters.  It  is  the  opinion  of  many  high  authorities  that 
the  medicinal  virtues  of  these  waters  depend  more  on  the  minute  quantities 
of  the  above  substances,  and  the  high  state  of  dilution  in  which  they  are 
held,  than  on  their  more  abundant  saline  ingredients. 

How  to  produce  an  Imitation. — To  produce  mineral  waters  that 
will  yield,  by  analysis,  the  same  component  parts  combined  in  the  same 
proportions  and  manner  as  in  the  natural  springs,  is  an  operation  that 
requires  considerable  chemical  skill,  and  should  not  be  attempted  by  in- 
experienced persons.  It  is  rarely  possible  to  reproduce  a  natural  water 
by  the  addition  of  the  exact  ingredients  found  in  it  by  analysis.  It  is 
usually  necessary  to  use  chemicals  which,  upon  combining,  produce  those 
ingredients.  For  instance,  carbonate  of  magnesia  and  carbonate  of  lime, 
unless  freshly  precipitated,  will  not  make  a  clear  solution.  Therefore, 
in  order  to  produce  this,  it  is  customary  to  employ  other  substances 
which  will  dissolve  at  once  and  produce  upon  combining  those  ingredi- 
ents. 

A  glance  at  the  results  of  the  analyses  will  convince  that  hardly  all  the 


512  A  TREATISE  ON  BEVERAGES. 

detected  constituents  of  a  natural  mineral  water,  however  they  may  be 
grouped  together,  are  readily  soluble  in  water.  Especially  is  this  true  of 
the  compositions  of  magnesia,  lime,  barita,  strontian,  iron,  manganese, 
alumina  with  carbonic  acid,  phosphoric  and  silicic  acid,  partly  also  with 
sulphuric  acid.  These  are  difficult  of  solution  or  absolutely  insoluble  in 
water  under  ordinary  circumstances  and  in  natural  spring  water  only  by 
the  influence  of  free  carbonic  acid,  pressure  or  warmth;  also  by  chemical 
action  or  the  influence  of  the  other  constituents.  It  would  be  wasted 
time  and  difficult  to  try  and  add  all  the  ingredients  the  analysis  revealed, 
in  their  dry  state,  to  water  charged  with  carbonic  acid,  and  induce  their 
solution  by  constant  agitating.  Their  entire  solution  could  not  be  accom- 
plished. Those  constituents  which  are  difficult  to  dissolve  are  best  pro- 
duced at  the  moment  when  they  are  wanted  from  solutions  that  produce 
them  upon  combining  with  others.  This  is  done  in  such  combinations, 
the  chemical  components  of  which  permit  the  momentary  production  of 
hydrates,  otherwise  they  must  be  added  to  the  water  in  their  ready-made 
state.  For  instance,  if  artificial  water  needs  the  addition  of  the  insoluble 
carbonate  of  lime,  say  50  grains,  it  is  necessary  to  take  about  55.5  grain  cal- 
cium chloride  and  53  grain  dry  carbonate  of  soda,  both  in  solution.  A 
fine  precipitate  of  carbonate  of  lime  forms,  which  is  easily  and  quickly 
soluble  in  the  carbonated  water. 

Another  product  which  would  form  is  sodium  chloride,  58.3  grains. 
The  production  of  carbonate  of  lime  from  those  salts  is  therefore  only 
allowed  if  the  artificial  water  is  to  contain  sodium  chloride  also,  other- 
wise the  carbonate  of  lime  must  be 'added  as  such  so  soon  as  precipi- 
tated in  its  freshly  precipitated  and  moist  state.  In  a  similar  way  all  the 
other  constituents  that  are  difficult  or  absolutely  insoluble  under  ordinary 
circumstances  must  be  produced  and  converted  into  a  state  of  solubility, 
if  this  can  possibly  be  done.  This  requires  considerable  chemical  knowl- 
edge. 

To  enable  the  manufacturer  of  mineral  waters  not  familiar  with  chem- 
istry to  imitate  all  the  known  and  analyzed  natural  mineral  waters  prom- 
inent in  the  trade  by  such  substitutes  as  yield,  by  analysis,  the  same 
component  parts  combined  in  the  same  proportion  and  manner  as  in  the 
natural  springs,  is  the  aim  of  the  appended  formula?. 

For  some  of  the  calculations  we  are  indebted  to  Dr.  Hager's  Adju- 
menta  varia  cliemica  et  pliarmaceutica  atque  subsidia  ad  parandas  aquas 
minerales,  and  to  Dr.  Hirsch's  Die  Fabrication  der  KilnstlicJien  Mineral 
Wasser,  which  we  have  altered  to  suit  our  purpose,  and  allow  the  em- 
ployment of  the  chemicals  as  manufactured  for  commercial  and  phar- 
maceutical application.  The  calculations  for  American  mineral  waters 
we  have  made  very  carefully  on  the  foundation  of  the  latest  analyses  of 
well-known  chemists,  published  in  the  "Bulletin  of  the  United  States 
Geological  Survey,  No.  32." 


MINERAL  WATERS  AHD  THEIR  CHEMICAL  COMPONENTS. 

All  the  proposed  imitations  and  substitutes  we  explain  expressly  here- 
after, and  append  special  directions  for  practical  compounding.  On 
the  basis  of  these  calculations,  which  we  may  term  "the  recipes 
for  imitations,"  any  manufacturer  is  enabled  without  any  trouble  and 
chemical  knowledge  to  make  a  true  substitute  of  the  natural  mineral 
water,  if  he  follows  instructions  closely. 

The  substitutes  are  classed  in  groups  in  such  a  way  that  none  will 
separate  or  precipitate  the  other  if  added  to  the  water  in  the  succession 
stated,  and  in  either  the  dry  or  liquid  form  as  specially  directed,  and 
each  group  is  separated  by  a  line  from  the  other,  making  it  more  easily 
distinguishable. 

The  analyses  refer  to  dry  substances,  and  the  calculations  for  artificial 
combinations  refer  to  the  same  rule,  except  where  such  ingredients  are 
required  that  appear  in  commerce,  principally  in  a  solid,  but  hydrated 
state,  containing  several  equivalents  of  water,  viz:  Alum,  barium  chlo- 
ride, iron  sulphate,  magnesium  carbonate,  magnesium  sulphate,  man- 
ganese sulphate,  sodium  carbonate,  sodium  sulphate,  and  the  specially 
prepared  calcium  sulphate  praecipitat.  All  the  calculations  refer  to  avoir- 
dupois weight.  (1  Ib.  =16  ounces;  1  ounce  =8  drachms  or  480  grains). 

All  the  chemical  substances  are  products  of  chemical  manufacturing, 
and  bought  cheaper  than  the  carbonator  could  make  them;  however,  we 
have  given  some  directions  for  their  preparation  in  either  dry,  liquid  or 
precipitated  state,  where  we  deemed  it  necessary  for  the  benefit  of  the 
trade,  and  where  the  necessary  solutions  are  better  and  more  practically 
prepared  directly  in  the  bottler's  laboratory. 

It  is  quite  convenient  to  have  those  salts,  the  chemical  properties  of 
which  allow  them  to  be  kept  any  length  of  time  in  solution  without  being 
decomposed  by  oxidation  or  otherwise,  in  stock  in  solutions,  handy  for 
immediate  use.  We  have,  therefore,  in  the  next  part  of  this  Chapter 
given  special  directions  for  the  preparation  of  ready-made  solutions  of 
most  of  the  components,  where  it  is  advisable.  These  solutions  are  pre- 
pared to  contain  either  one,  five  or  ten  per  cent.,  or  one  part  in  one  thous- 
and parts  of  the  salt  in  solution,  as  specially  directed.  Instead  of  weighing 
the  required  quantities,  which  is  sometimes  inconvenient  where  but 
minute  quantities  are  required,  they  are  then  measured  (fluid  measure). 
The  proportions  are  then: 

Of  a  one  per  cent,  solution,  .  .  .  100  to  1 

"  five  "  "  .  .  .  .  100  "  5 

"  ten  "  "  100  "  10 

Or,  what  is  the  same,  .        .  .  .  10  "     1 

If  one  part  be  dissolved  in  999  parts  of  water  to  make  it  1000  parts, 
as,  for  instance,  directed  for  carbonate  of  lithium,  the  proportion  is  1000 
to  1,— that  is,  instead  of  one  grain  of  the  salt  1000  grains  of  the  solution 


514 


A   TREATISE    ON    BEVERAGES. 


are  employed;  and  if,  for  instance,  0.32  grain  of  chloride  of  strontium 
is  required,  a  solution  of  which  is  made  by  dissolving  one  grain  or  one 
part  in  99  parts  of  water  to  make  it  100  parts,  or  a  one  per  cent,  solu- 
tion, we  employ  100  times  0.32=32  grains  (fluid  measure),  which  is  more 
conveniently  measured  in  a  little  graduate  than  weighed  on  the  scales. 

This  is  easily  understood.  Each  bottle  is  marked  by  a  label  indicat- 
ing its  contents  and  strength  of  solution,  viz.:  "  Chloride  of  sodium  solu- 
tion 10  per  cent;  proportion  10  to  1. "  The  solutions  can  be  prepared  at 
leisure,  and  are  handy  for  use.  They  ought  to  be  filtered  before  stored 
in  the  laboratory.  As  the  proportions  of  water  combined  with  many 
commercial  chemical  ingredients  of  artificial  mineral  waters  are  varying, 
it  is  in  most  cases  necessary  to  prepare  all  solutions  with  the  hydrometer 
and  regulate  the  specific  gravity  of  the  solutions,  in  order  to  determine 
the  quantity  of  salt  dissolved  in  them. 

We  append  hereafter  the  standard  specific  gravities  of  the  different 
solutions  where  we  deem  it  necessary,  when  prepared  either  from  anhy- 
drous salts  or  commercial  hydrates.  Some  salts  are  dissolved  for 
immediate  use,  as  their  solutions  would  be  decomposed  by  oxidation  or 
otherwise,  such  as  bromides,  iodides,  etc. ,  also  silicate  of  soda,  when  kept 
in  solution;  in  regard  to  this  we  have  appended  special  remarks  to  the 
descriptions  of  the  chemical  properties  of  the  components. 

Chemical  Components  Divided  into  Groups. — For  the  better  ex- 
planation and  easy  comprehension  of  the  chemical  components  of  the 
artificially  prepared  mineral  waters,  we  have  placed  the  same  in  seven 
distinct  groups,  with  explanatory  remarks  following  each  group.  It 
must  be  borne  in  mind,  when  applying  these  methods  and  directions, 
not  to  mix  the  different  groups  together,  but  to  add  each  group  separately 
to  the  fountain,  one  after  the  other,  a  constant  agitation  being  kept  up. 


GROUP  I. 


Ammonium  carbonate. 
Ammonium  chloride. 
Borax. 

Potassium  carbonate. 
Potassium  chloride 
Potassium  nitrate. 
Potassium  sulphate. 
Sodium  bromide. 
Sodium  carbonate. 


Sodium  chloride. 
Sodium  fluoride. 
Sodium  iodide. 
Sodium  nitrate. 
Sodium  phosphate. 
Sodium  pyrophosphate. 
Sodium  silicate. 
Sodium  sulphate. 


Remarks  to  Group  I. — All  these  salts  are  soluble.  Mix  the  required 
proportions  of  all  the  ready  prepared  solutions  of  this  group  in  a  gradu- 
ate, and  pour  the  whole  into  the  fountain;  or,  if  desired,  dissolve  the  salts 
for  immediate  use  in  five  times  their  weight  of  boiling  or  ten  times  of 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.         515 

cold  water,  filter  and  add  to  fountain.  Agitate  the  fountain  and  proceed 
to  prepare  the  next  group.  The  sodium  bromide,  iodide,  fluoride  and 
silicate  are  usually  not  kept  in  stock  in  form  of  ready-made  solutions,  as 
specially  explained.  When  all  other  salts  of  this  group  are  kept  in  pre- 
viously prepared  solutions,  mix  them  together  and  dissolve  therein  these 
salts;  then  add  all  together  to  fountain.1 

GROUP  II. 
Lithium  carbonate. 

Remarks  to  Group  II. — Lithium  carbonate  is  only  soluble  in  about 
130  parts  of  cold  or  boiling  water,  and  usually  kept  in  solution.  It 
belongs  to  Group  L,  and  its  solution  is  added  with  those  of  Group  I.; 
but  if  all  the  salts  are  dissolved  for  immediate  use,  the  dry  carbonate  of 
lithium  should  then  only  be  dissolved  with  Group  I.,  when  required, 
in  a  very  trifling  quantity.  Therefore  it  is  sometimes  placed  with  Group  I. 
However,  in  most  cases  we  have  separated  it  and  placed  it  by  itself  as 
Group  II.,  advising  to  dissolve  and  filter  it  separately,  as,  in  case  of  dis- 
solving and  filtering  it  with  Group  I.,  there  is  the  possibility  that  it  may 
not  get  entirely  dissolved.  When  an  acid  is  a  component  of  the  artificial 
combination,  and  no  prepared  aqueous  solution  is  used,  lithium  carbonate 
is  dissolved  therein  and  added  to  fountain  with  the  iron  and  manganese 
salts,  Group  VI. 

GROUP  III. 


Aluminium  chloride. 
Barium  chloride. 
Calcium  bromide. 
Calcium  chloride. 
Calcium  nitrate. 


Magnesium  chloride. 
Magnesium  nitrate. 
Strontium  chloride. 
Lithium  chloride. 


Remarks  to  Group  III. — All  these  salts  are  soluble.  Mix  or  dissolve 
as  directed  for  Group  I.  For  calcium  bromide  apply  the  same  rules  as 
for  sodium  bromide  in  Group  I.  Group  III.  is  added  to  fountain  after 
Group  I.  and  II.,  and  is  never  mixed  with  them  outside,  as  by  mutual  ac- 
tion of  the  sulphates  and  carbonates,  insoluble  salts  would  be  formed, 
which  separate  and  remain  on  the  filter  or  in  tank.  In  the  fountain 
these  precipitates  are  soluble  by  agitation  and  subsequent  carbonating 
9f  the  liquid. 

GROUP  IV. 
Magnesium  sulphate.  |          Alum  (potassa  or  soda  alum). 

Remarks  to  Group  IV. — These  salts  are  soluble.  Mix  the  ready- 
made  solutions  or  dissolve  the  salts  for  immediate  use  as  directed  for 

1  Ammonium  chloride  is  sometimes  also  found  in  Group  III.,  and  may  be 
dissolved  with  either  group. 


516 


A   TREATISE    ON   BEVERAGES. 


Group  I.  Keep  on  agitating  while  adding  the  mixed  solution  to  the 
fountain.  Group  IV.  must  be  added  separately  from  the  preceding 
groups,  best  after  the  chlorides,  Group  III.,  as  also  insoluble  salts  would 
form  if  mixed  outside  the  fountain  with  the  other  solutions,  which  are 
only  soluble  by  agitation  and  subsequent  carbonating. 

GROUP  V. 
Lime  carbonate.    |    Magnesia  carbonate  hydr.    |    Lime  sulphate  prsecip. 

Remarks  to  Group  V. — The  two  first  named  salts  are  best  soluble  when 
freshly  precipitated  as  directed  later  on.  All  three  are  added  in  their 
solid  state  to  the  fountain,  and' are  dissolved  by  agitating  and  carbonating 
under  pressure.  Charge  up  to  80  pounds  of  pressure  while  thoroughly 
agitating  the  fountain,  and  blow  off  the  atmospheric  air  several  times  and 
recharge.  Group  V.  needs  some  time  to  entirely  and  completely  dis- 
solve, under  high  pressure  only,  and  the  latter  should,  therefore,  be 
maintained  for  some  hours,  occasionally  agitating  before  the  water  is 
bottled  or  another  group  added.  When  a  lower  pressure  is  required  for 
bottling,  blow  off  the  superfluous  gas. 


GROUP  VI. 


Lithium  carbonate. 

Acid  hydrochloric  (muriatic). 

Acid  sulphuric. 

Iron  chloride. 


Iron  pyrophosphorium. 
Iron  sulphate. 
Manganese  chloride. 
Manganese  sulphate. 


Remarks  to  Group  VI.—  All  these  components  are  readily  soluble. 
In  case  neither  sulphate  nor  chloride  of  iron  are  constituents  of  a  natural 
ferruginous  mineral  water,  metallic  iron,  or,  best,  commercial  reduced 
iron,  should  be  substituted,  and  is  added  in  its  powdered  state  to  the  foun- 
tain, and  if  properly  prepared  it  is  also  easily  soluble;  if  not,  it  takes 
some  time  and  pressure  to  completely  dissolve  it. 

Lithium  carbonate  is  dissolved  in  the  acids  (see  also  Group  II.).  The 
iron  and  manganese  salts  are  dissolved  together  for  immediate  use  in  five 
parts  of  boiling  or  ten  parts  of  cold  water,  best  in  some  carbonated  water, 
free  of  atmospheric  air;  the  solution  is  quickly  filtered,  the  acids  added 
to  it,  and  the  whole  mixture  is.  then  ready  for  the  fountain.  Group  VI. 
is  added  to  the  already  charged  fountain  (from  where  the  atmospheric  air 
has  been  blown  off)  by  means  of  the  solution  chamber  described  on  page 
114.  Where  this  is  not  available,  the  pressure  of  fountain  is  so  far  re- 
lieved as  to  enable  the  operator  to  quickly  open  the  cap  and  pour  in  the 
solution  of  Group  VI.,  close,  charge  up  again,  and  when  cautious,  blow 
off  the  atmospheric  air  another  time.  The  iron  and  manganese  salts  of 
the  mixture  (protoxide  of  iron  and  manganese)  easily  oxidize  and  cause 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.        517 

a  turbidity,  as  explicitly  explained  already;  therefore  the  atmospheric  ail 
should  be  carefully  blown  off  under  high  pressure  several  times,  as  gen- 
erally directed  on  this  subject,  before  these  salts  enter  into  '•-he  mixture. 
If  the  analysis  indicates  oxides  of  iron  or  manganese,  the  substitute  in 
practice  must  be  the  oxidules.  About  the  use  of  commercial  liquor  (sol.) 
of  iron,  see  later  on. 

GROUP  VII. 

This  group  comprises  either 
Sodium  arseniate,  or 
Sodium  sulphide,  or 
Acid  hydrosulphuric  (hydrogen  sulphuretted,  hydrogen  sulphide). 

Remarks  to  Group  VII. — Neither  of  these  components  is  put  into  the 
fountain;  however,  some  make  an  exception  with  arseniate  of  sodium 
(which  is,  for  instance,  a  component  of  the  Vichy  water),  as  it  is  required 
in  so  trifling  proportions,  and  mix  and  add  it  with  Group  I. ;  it  is  easily 
soluble.  Others  gauge  the  required  proportion  separately  into  each  bottle. 
Sodium  sulphide  is  also  easily  soluble,  acid  hydrosulphuric  is  a  liquid 
itself;  these  components  are  never  added  to  the  fountain.  If  the  water  is 
required  for  immediate  consumption,  the  necessary  amount  of  the  solution 
is  gauged  separately  into  each  bottle  before  bottling;  on  the  other  hand,, 
if  the  water  is  for  storage  or  shipment,  the  proportions  for  each  bottle 
are  put  up  in  separate  vials.  Sulphur  waters  keep  only  two  or  three 
weeks;  they  must  also  be  free  of  atmospheric  air.  When  a  batch  of  10 
gallons  is  to  be  made,  which  will  give  80  pint  bottles,  dissolve  the  sul- 
phide of  sodium  in  80  ounces  (5  pints)  of  water,  or  dilute  the  acid  hydro- 
sulphuric  liquid,  until  5  pints  are  obtained.  Then  gauge  into  each 
bottle  one  ounce,  charge  the  bottle  quickly  and  cork  air  tight.  It  will 
not  be  frequently,  however,  that  the  carbonator  is  required  to  prepare 
artificial  sulphur  waters,  but  to  complete  the  instructions  on  the  artificial 
combination  of  mineral  waters,  these  directions  are  appended. 

General  Directions  for  Compounding  Artificial  Mineral 
Waters. — The  proper  method  in  the  process  employed  for  the  imita- 
tion of  the  composition  of  natural  water  should  be  to  imitate  as  closely 
as  possible,  and  to  attain  this  end  it  is  necessary,  as  nearly  as  may  be, 
not  to  omit  any  of  the  elements  found  by  analysis,  provided  they  can  be 
kept  in  solution.  For  the  imitation  of  a  particular  water  it  is  also  neces- 
sary to  take  as  a  guide  those  analyses  which  are  most  trustworthy.  Car- 
bonic acid  is  an  agent  capable  of  dissolving  a  large  number  of  saline 
compounds,  especially  when  the  latter  are  found  in  the  state  of  hydrates 
or  recently  precipitated,  as  already  explained.  Thus  carbonates  of  lime 
and  magnesia,  carbonates  of  iron  and  manganese,  calcareous  phosphates 
and  sulphates,  earthy  silicates,  etc.,  dissolve  readily  in  carbonic  acid,  pro- 
vided they  exist  in  a  hydrated  condition,  that  is,  combined  with  water; 


518  A  TREATISE  ON  BEVERAGES. 

and  to  procure  them  as  far  as  possible  in  this  state  is  the  purpose  of  the 
artificial  combinations  given  hereafter,  the  components  of  which  are 
grouped  together  to  act  by  double  decomposition  in  the  liquid  itself,  and 
to  yield  upon  combining  the  same  components  and  in  the  same  propor- 
tions as  revealed  by  the  analysis.  If  directions  are  closely  observed  in 
respect  to  the  preparation  of  the  solutions,  and  the  water  well  charged, 
the  product  will  be  found  satisfactory. 

Mind  that,  as  far  as  possible,  the  components  should  be  introduced  in 
form  of  diluted  solutions,  each  group  dissolved  and  mixed  separately,  and 
each  separate  solution  added  in  the  order  indicated,  as  it  is  important  that 
the  combination  is  made  in  accordance  with  the  knoivn  chemical  principles. 

The  agitator  is  turned  slowly  to  thoroughly  mix  the  solution  and  pro- 
mote the  chemical  combination  of  the  substances  while  they  are  added. 
Artificial  mineral  waters  are  generally  impregnated  with  from  2  to  5 
volumes  of  carbonic  acid  gas,  or  from  30  to  75  pounds.  When  intended 
for  export  to  tropical  climates  do  not  charge  higher  than  45  pounds. 

Pumping  Salt  Solutions  from  Slate  Tanks  a  Defective  Plan. 
— Should  these  operations  be  carried  on  in  the  cylinder  or  condenser  of 
a  continuous  apparatus,  English  plan,  it  is  necessary  to  work  it  inter- 
mittently and  to  disconnect  the  pump  from  the  fly-wheel,  while  agitating 
the  charged  cylinder.  However,  this  course  is  followed  but  very  seldom, 
and  impossible  to  pursue  where  the  continuous  apparatus  has  a  small 
cylinder  or  globular  condenser  attached  The  general  practice  is  to  use 
slate  tanks,  Fig.  246;  they  should  be  covered  with  glass  plates  or  fine 
muslin  to  keep  dust  and  dirt  out.  The  desired  quantity  of  water  is 
poured  in,  the  necessary  salt  solutions  are  added  and  mixed,  time  being 
allowed  to  settle,  then  the  tank  is  connected  with  the  pump  by  means  of 
a  tin  pipe  or  flexible  rubber  hose,  and  the  liquid  continuously  drawn 
through  a  lawn  sieve  in  the  solution  pan,  pumped  through  the  machine 
to  be  impregnated  with  the  carbonic  acid  gas,  and  then  immediately  bot- 
tled. This  process  is  very  defective,  as  will  be  readily  seen. 

The  readily  soluble  components  only  enter  into  the  beverage,  while 
those  chemical  combinations  which  are  produced  within  the  mixture  itself 
upon  combining  of  the  different  solutions,  and  form  precipitates,  or  those 
components  which  have  to  be  added  in  their  hydrated  state,  and  are  but 
soluble  under  prolonged  pressure  of  carbonic  acid  gas,  remain  undissolved 
at  the  bottom  of  the  tank,  or,  if  they  are  left  out,  there  is  no  imitation 
of  the  natural  water.  Also,  the  atmospheric  air  cannot  be  properly  ex- 
cluded when  the  continuous  process  is  followed;  therefore  no  proper 
water  in  which  iron  or  manganese  enters  can  be  made,  and  reduced  iron 
or  carbonate  of  manganese  could  not  enter  at  all.  The  most  important 
operation  in  preparing  such  mineral  waters  is  the  removal  of  atmospheric 
air  from  the  apparatus  and  water.  As  all  the  oxidulated  iron  and  man- 
ganesium  salts  easily  absorb  oxygen,  they  would  quickly  get  oxidized  by 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.        519 

the  air  absorbed  by  the  water,  and  soon  cause  turbidity  of  the  beverages. 

It  is  decidedly  wrong  to  leave  out  the  troublesome  or  difficultly-solu- 
ble minerals,  as  is  done  so  frequently  to  ease  the  manufacture,  except  in 
cases  specified  later  on.  An  alteration  in  the  composition  changes  the 
character  and  nearly  always  the  physiological  action  and  medicinal  value 
of  a  mineral  water.  We  therefore  prefer  the  intermittent  system  or  the 
connection  of  special  fountains  with  continuous  apparatus,  where  mineral 
waters  are  to  be  made,  to  allow  the  proper  method  of  working. 

Methods  for  Preparing  Ferruginous  Waters.  —In  Germany,  the 
mother  country  of  natural  and  artificial  mineral  waters,  they  apply  the 
following  rules  when  iron  or  manganese  salts  are  constituents  of  the  arti- 
ficial mineral  waters.  The  cylinder  is  charged  with  water  and  all  the 
other  ingredients,  except  those  salts,  and  impregnated  with  carbonic 
acid  up  to  5  atmospheres  (80  pounds).  The  liquid  is  allowed  to  rest 
a  few  minutes,  then  the  blow-off  cock  is  opened  (or  the  filling  bung 
slightly  turned),  and  the  atmospheric  air,  which  is  compressed  at  the 
upper  portion  of  the  cylinder,  allowed  to  escape — a  few  seconds  will  do. 
It  is  again  charged  up  to  80  pounds  and  agitated,  the  liquid  again  allowed  to 
rest,  and  then  blown  off  a  second  time.  This  operation  is  repeated  three 
or  four  times  when  artificial  waters  are  made  with  iron  or  manganese 
salts.  The  carbonic  acid  gas  has  displaced  the  atmospheric  air,  which 
has  been  blown  off.  On  the  German  apparatus  is  an  air-tight  chamber 
adjusted  for  salt  solutions.  It  is  described  on  page  220. 

It  is  shaped  and  arranged  like  the  acid  chamber  on  American  appara- 
tus, movable,  can  be  taken  away  if  not  required,  and  the  opening  closed 
with  a  cap.  Into  this  mixer  or  salt-solution  holder,  the  solutions  of  iron  or 
manganese  salts  are  introduced.  A  blow-off  cock  enables  the  operator 
also  to  let  the  atmospheric  air  escape.  As  it  is  adjusted  with  outlet  cock 
and  equalizing  pipe,  and  able  to  stand  the  required  pressure,  it  is  a  very 
practical  contrivance  in  adding  salt  solutions  to  a  charged  cylinder,  thus 
saving  time,  gas,  and  preventing  access  of  air. 

Other  salt  solutions,  which  are  better  added  after  the  water  has  ab- 
sorbed a  certain  amount  of  carbonic  acid  gas,  may  be,  by  its  aid,  also  in- 
troduced to  the  fountain  without  opening  again;  indeed,  all  salt  solutions 
may  thus  be  introduced,  an  advantage  when  salts  are  used,  which  dissolve 
better  in  carbonated  water  than  in  any  other. 

Preservatives. — The  preservatives  recommended  for  mineral  waters, 
with  iron  as  a  constituent,  are  various,  and  we  shall  consider  here  only 
those  which  are  of  practical  value. 

1.  Aug.  Husemann  in  Chur,  in  the  Archive  of  Pharmacy,  1875, 
recommends  the  addition  of  a  small  quantity  of  citric  acid  as  a  preserva- 
tive for  natural  ferruginous  mineral  waters,  having  got  very  satisfactory 
results  by  experimenting,  and  the  same  may  be  applied  to  artificial  com- 
binations. 


520  A  TREATISE  ON  BEVERAGES. 

His  proportion  is  based  upon  careful  experiments,  and  he  recommends 
the  addition  of  5  to  6  milligrammes  (equal  to  ^  of  a  grain)  of  citric  acid 
per  bottle,  containing  three-fourths  of  a  liter,  about  750  grammes  or  one 
pint  and  a  half  of  the  ferruginous  mineral  water.  The  water  was  un- 
changed and  clear  after  16  months,  and  was  in  every  respect  in  good  con- 
dition. A  reduction  in  the  amount  of  citric  acid  under  5  milligrammes 
caused  a  small  reduction  of  soluble  iron,  an  increase  up  to  8  milligrammes 
and  more  caused,  after  a  storage  from  6  to  8  months,  a  faint  smell  of  sul- 
phuretted hydrogen.  As  citric  acid  is  a  harmless  adulterant  in  ferrugi- 
nous mineral  water,  there  is  nothing  to  say  against  its  employment  as  a 
preservative.  The  quantity  to  be  added  to  10  gallons  of  water  would  be 
267  to  321  milligrammes  (about  5  to  6  grains)  cryst.  citric  acid.  The  effect 
of  citric  acid  is,  that  it  absorbs  oxygen  present  in  mineral  waters,  and 
thus  prevents  the  oxidation  and  separation  of  iron. 

2.  The  addition  of  small  quantities  of  pyrophosphate  of  soda  as  a 
preservative  is  also  resorted  to  by  some  manufacturers,  but  it  is,  like 
citric  acid,  also  an  adulterant,  however  harmless,  as  both  substances  are 
no  components  of  natural  mineral  waters.     It  does  not  prevent  oxidation, 
but  the  precipitation  of  the  oxides  by  the  aid  of  the  alkalies  in  solution. 
When  no  lime  or  magnesia  is  present,  it  keeps  the  artificial   water 
clear  at  all  times;  however,  when  those  alkaline  earths  are  components, 
it  will  only  keep  clear  as  long  as  a  high  gas  pressure  in  the  bottle  is  re- 
tained. 

3.  Dr.  Hager  says:  "  Some  well-prepared  mineral  waters,  with  iron  as 
a  constituent,  separate  at  a  low  temperature  a  white  flaky  precipitate. 
This  precipitate,  which  again  disappears  at  a  higher  temperature,  has 
been  observed  when  the  water  contained  organic  substances  or  phosphoric 
acid,  or  when  silicic  acid  or  phosphates  were  constituents.     From  these 
observations  the  conclusions  follow  to  employ  but  distilled  and  filtered 
water,  and  water  free  of  phosphates,  in  the  manufacture  of  ferruginous 
mineral  waters,  also  to  omit  phosphates,  and  silicic  acid  (silicate  of  soda) 
in  their  combination." 

There  is  a  plain  way  to  avoid  the  troubles  experienced  with  ferrugi- 
nous mineral  waters,  viz.,  to  leave  the  ferruginous  salts  out  altogether 
from  the  artificial  combination.  This  may  be  done  where  an  artificial 
mineral  water  is  intended  for  table  use,  as  a  thirst-quenching  refresh- 
ment, where  its  medicinal  value  is  not  so  much  to  be  considered.  Espec- 
ially when  a  mineral  water  is  used  for  commingling  with  delicate  wine 
the  ferruginous  salts  are  better  left  out,  as  it  is  well  established  that  iron, 
even  a  slight  presence,  renders  water  unfit  for  such  use,  because  it  will 
render  them  dark  and  objectionable  to  sight  and  taste. 

However,  where  the  good  effects  of  iron  are  intended,  and  a  "  ferrugi- 
nous "'  water  is  desired  for  its  medicinal  properties,  it  should  be  imitated 
as  closely  as  possible,  properly  prepared  by  excluding  all  the  atmospheric 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.        521 

air  from  the  apparatus  and  water,  carefully  charged  with  carbonic  acid 
gas,  and  when  intended  for  storage  or  shipment,  one  of  the  "  preserva- 
tives ' '  may  be  resorted  to. 

The  Chemical  Components  and  their  Properties.— It  is  impor- 
tant for  the  manufacturers  of  artificial  mineral  waters  to  be  acquainted 
with  the  properties  of  the  chemical  components  entering  into  the  artifi- 
cial combinations,  and  for  this^  reason  we  append  a  brief  description  of 
them,  borrowing  from  reliable  source?,  °uch  as  the  United  S^a'es  Phar- 
macopoeia, the  National  Dispensatory  and  others.  The  chemical  in- 
gredients ought  to  be  applied  in  their  purest  state  to  guarantee  a  perfect 
imitation  of  the  natural  water. 

Acid  Hydrochloric  (Muriatic  Acid;  HCl;  36.4). — The  chemically  pure 
acid  is  a  liquid  composed  of  31.9  per  cent,  of  absolute  hydrochloric  acid 
and  68. 1  per  cent,  of  water.  It  should  be  preserved  in  glass-stoppered 
bottles.  A  colorless,  fuming  liquid,  of  a  pungent,  suffocating  odor,  an  in- 
tensely acid  taste  and  a  strongly  acid  reaction.  Specific  gravity  1.160  at 
16°  C.  Hydrochloride  acid  is  used  to  produce  different  combinations,  as 
aluminium  chloride,  calcium  chloride,  ferrum  (iron)  chloride,  magnesium 
chloride,  and  sometimes  to  decompose  sodium  silicate. 

Acid  Hydro- sulphuric  (Sulphuretted  Hydrogen). — Hydrogen  sulphide 
(FT.2S;  34)  is  obtained  by  the  action  of  sulphuric  acid  on  pyrites.  It  is  a 
colorless  gas,  having  a  disgusting  odor  suggesting  that  of  rotten  eggs. 
Its  specific  gravity  is  1. 19;  water  dissolves  three  times  its  volume  of  the  gas. 

The  Solution  (acid  hydro-sulphuric  liquidum,  aqua  hydro-sulphurate, 
77.  $-[-488.7  aq.  =4415. 5)  is  not  permanent  in  the  air,  but  is  oxidized, 
water  being  formed  and  white  sulphur  deposited.  The  liquid  compound 
lias  no  direct  medicinal  value.  In  the  manufacture  of  mineral  waters  it 
is  used  for  making  "sulphur  waters, "if  no  sodium  sulphide  can  be 
employed.  It  is  never  put  in  the  apparatus,  but  gauged  into  each  bottle, 
or  the  required  dose  separately  put  up  in  vials  for  each  bottle,  and  mixed 
for  immediate  consumption,  or  a  separate  fountain  for  sulphur  waters  ex- 
clusively is  employed. 

Acid  Sulphuric  (HQSOj  98).— The  chemically  pure  acid  is  a  liquid 
composed  of  not  less  than  96  per  cent,  of  absolute  sulphuric  acid,  and 
not  more  than  4  per  cent,  of  water.  It  should  be  preserved  in  glass- 
stoppered  bottles.  A  colorless  liquid,  of  an  oily  appearance,  inodorous, 
strongly  caustic  and  corrosive,  and  having  a  strongly  acid  reaction.  Its 
specific  gravity  should  not  be  below  1.840.  It  is  miscible,  in  all  propor- 
tions, with  water  and  alcohol,  with  evolution  of  heat.  Sulphuric  acid  is 
used  to  produce  various  salts  within  the  combination  of  artificial  mineral 
waters  and  to  separate  silica  from  sodium  silicate. 

Alum  (Alumen;  Potassa-alum;  Sulphate  of  Alumine  and  Potassa;  K^ 
Al^SOt;  24//a0/  948.) — This  is  the  commercial  alum,  consisting  of 
sulphate  of  alumine  and  sulphate  of  potassa.  Large,  colorless,  octahe- 


522  A  TREATISE  ON  BEVERAGES. 

dml  crystals,  sometimes  modified  by  cubes,  acquiring  a  whitish  coating  on 
exposure  to  air,  odorless,  having  a  sweetish,  astringent  taste,  and  an  acid 
reaction.  Soluble  in  10.5  parts  of  water  at  15°  0.  (59°F.),  and  in  0.3 
part  of  boiling  water;  insoluble  in  alcohol.  Alum  is  used  in  the  manu- 
facture of  mineral  waters  to  introduce  the  insoluble  component  "  alu- 
mina "  in  soluble  form.  It  is  employed  where  chloride  of  aluminium  is 
excluded,  but  sulphuric  acid  or  sulphate  of  potassium  are  admitted.  It 
is  generally  dissolved  for  immediate  use  in  half  its  weight  of  boiling 
water. 

Solution. — A  ready-made  solution  may  be  prepared  by  dissolving  one 
part  by  weight  in  99  parts  of  distilled  water  (one  per  cent).  Filter.  This 
diluted  solution  will  not  separate  crystals  in  cold  weather.  Proportion 
to  be  employed:  100  to  1. 

Alum  (Alumen  Natricum;  Soda-alum;  Sulphate  of  Alumine  and  Soda; 
NaO^SO^;  Al^O.fiSO^;  242.4.) — This  consists  of  s ulphate  ofalumineand 
sulphate  of  soda.  Soda-alum  is  soluble  in  2  parts  of  cold  water,  and  easily 
decomposes  by  atmospheric  influence.  In  these  two  parts  it  differs  from 
potassa-alum.  It  is  employed  in  the  manufacture  of  artificial  mineral 
waters  to  introduce  the  insoluble  "  alumina"  in  soluble  form,  where 
chloride  of  aluminium  is  excluded,  but  sulphuric  acid  or  sulphate  of 
sodium  are  admitted. 

Solution. — One  part  by  weight  in  nine  parts  of  distilled  water  (10  per 
cent).  Filter.  Proportion  10  to  1. 

Aluminium  Chloride,  Anhydrous  (Al^Cj  267.8). — The  pure  salt  is 
best  prepared  by  dissolving  aluminium  hydrate  in  hydrochloric  acid  and 
evaporating  carefully,  when  crystals  containing  IZH^O  are  obtained, 
which  are  readily  soluble  in  water  and  alcohol  and  are  decomposed  by 
heat.  Chloride  of  aluminium  is  employed  to  add  the  insoluble  component 
"alumina"  to  the  mineral  water,  where  other  chlorides  enter  as  compo- 
nents. 

Solution. — A  ready-made  solution  maybe  prepared  by  dissolving  27 
parts  by  weight  of  pure  alumina  in  560  parts  of  hydrochloric  (muriatic) 
acid  of  1.048  specific  gravity.  Digest  and  agitate,  then  add  680  parts  of 
distilled  water.  Filter,  and  keep  in  stoppered  bottles.  The  filtrate 
should  have  1.072  to  1.073  specific  gravity  at  15°  C.  100  parts  of  the 
liquid  contain  10  parts  of  aluminium  chloride  in  solution.  Proportion 
10  to  1. 

Another  Solution. — One  part  by  weight  of  the  commercial  chloride  of 
aluminium  is  dissolved  in  nine  parts  of  distilled  water  (10  per  cent). 
Filter.  Specific  gravity  1.073  at  15°  C.  This  commercial  salt  contains 
water  in  various  proportions;  its  solution,  therefore,  should  be  regulated 
by  the  hydrometer.  At  1.073  specific  gravity  and  15°  C.  it  will  contain 
10  per  cent  of  aluminium  chloride,  anhydrous. 

Ammonium  Carbonate   (Carbonate  of  Ammonia;  NH^O)HO,^CO^  2 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.         523 


^;  157).  —  Carbonate  of  ammonium  should  be  preserved  in  well- 
stoppered  bottles  in  a  cool  place.  White,  translucent  masses,  consisting 
of  bicarbonate  (acid  carbonate)  of  ammonium  and  carbamate  of  ammo- 
nium, losing  both  ammonia  and  carbonic  acid  gas  on  exposure  to  air, 
becoming  opaque  and  finally  converted  into  friable,  porous  lumps,  or  a 
white  powder  (acid  carbonate  of  ammonium).  The  salt  has  a  pungent, 
ammoniacal  odor,  free  from  empyreuma,  a  sharp,  saline  taste,  and  an 
alkaline  reaction.  Soluble  in  4  parts  of  water  at  15°  0.  (59°  F.),  and  in 
1.5  parts  at  65°  C.  (149°  F.).  Alcohol  dissolves  the  carbamide  and  leaves 
the  acid  carbonate  of  ammonium. 

Solution.  —  One  part  by  weight  of  ammonium  carbonate  in  nine  parts 
of  distilled  water  (10  per  cent.).  Filter.  Proportion  10  to  1. 

Ammonium  Chloride  (NH^Cl;  53.4).—  A  snow  white,  crystalline  pow- 
der, permanent  in  the  air,  odorless,  having  a  cooling,  saline  taste  and  a 
slightly  acid  reaction.  Soluble  in  3  parts  of  water  at  15°  C.  (59°  F.), 
and  1.37  parts  of  boiling  water;  very  sparingly  soluble  in  alcohol. 

Solution.  —  One  part  by  weight  in  nine  parts  of  distilled  water.  Fil- 
ter. Specific  gravity  1.030  at  15°  C.,  containing  10  per  cent  of  the  anhy- 
drous salt.  Proportion  10  to  1. 

Barium  Chloride  (BaClj  2ff^0;  244).  —  Colorless,  translucent  rhom- 
boidal  tables  or  lamellae.  It  is  permanent  in  the  air  at  the  ordinary 
temperature,  but  loses  one-half  of  its  water  above  55°  C.  (131°  F.),  and 
becomes  anhydrous  at  121°  C.  (250°  F.);  100  parts  of  water  retain  at  105° 
C.  (221°  F.)  60  parts,  at  40°  C.  (104°  F.)  about  41,  at  20°  C.  (68°  F.) 
35.7,  and  at  10°  C.  (50°  F.)  34.3  parts  of  the  salt  in  solution  (Mulder). 
The  aqueous  solutions  are  partly  precipitated  by  strong  hydrochloric  and 
nitric  acids,  in  which  the  salt  is  less  soluble  than  in  water.  It  is  insolu- 
ble in  absolute  alcohol,  but  dissolves  in  spirit  containing  water,  and  im- 
parts to  the  alcohol-flame  a  yellow  color.  It  possesses  the  persistently 
bitter  and  disagreeable  astringent  taste  of  the  soluble  barium  salts. 
Chloride  of  barium  in  the  manufacture  of  artificial  mineral  waters  serves 
in  introducing  the  insoluble  components  of  carbonate,  phosphate  and 
sulphate  of  barium. 

Solution.  —  One  part  by  weight  in  nine  parts  of  distilled  water.  Fil- 
ter. Specific  gravity  1.079  to  1.080  at  15°  C.,  containing  10  per  cent  of 
anhydrous  barium  chloride.  Proportion  10  to  1. 

Borate  of  Sodium  (Borax;  Na^B.O,;  10#20;  382).—  Colorless,  trans- 
parent, shining,  monoclinic  prisms,  slightly  efflorescent  in  dry  air,  odorless, 
having  a  mild,  cooling,  sweetish,  afterward  somewhat  alkaline  taste,  and  an 
alkaline  reaction.  Soluble  in  16  parts  of  water  at  15°  C.  (59°  F.)  and 
in  0.5  part  of  boiling  water;  insoluble  in  alcohol.  At  80°  C.  (176°  F.), 
it  is  soluble  in  1  part  of  glycerine.  When  heated,  the  powdered  salt 
begins  to  lose  water,  then  melts,  on  further  heating  swells  up  and  forms 
a  white,  porous  mass,  which,  at  a  red  heat,  fuses  to  a  colorless  glass,  with 


524  A    TREATISE    ON    BEVERAGES. 

complete  loss  of  water  of  crystallization  (47.1  per  cent.).  Borax  in  the 
manufacture  of  mineral  waters  is  employed  to  introduce  the  component 
boric  acid,  which  sometimes  appears  in  the  analysis.  Dissolve  in  its  own 
weight  of  boiling  water  for  immediate  use.  If  preferred,  prepare  for 
stock  a  solution,  by  dissolving  one  part  by  weight  of  commercial  borax  in 
99  parts  of  distilled  water  (one  per  cent.).  Filter. 

Calcium  Carbonate  (Carbonate  of  Lime;  CaCOj  100.) — Commercial 
carbonate  of  lime  in  its  dry  state  is  but  slowly  soluble  in  carbonated 
waters  and  takes  considerable  time  to  dissolve  under  pressure,  but  is  sol- 
uble in  hydrochloric,  nitric  or  acetic  acid  with  copious  effervescence. 
For  the  purpose  of  manufacturing  mineral  waters  it  is  produced  by 
decomposition  of  chloride  of  calcium  with  potassium  or  sodium  carbonate, 
within  the  fountain,  whereby  its  solution  takes  place  easily;  but  where  the 
by-products,  viz.,  chloride  of  sodium  or  natrium  are  no  components  of  the 
mineral  water,  calcium  carbonate  is  produced  by  precipitation  for  imme- 
diate use,  being  best  soluble  in  its  freshly  precipitated  state,  and  thus  added 
to  the  water.  To  precipitate  for  immediate  use  proceed  as  follows:  Dis- 
solve 3£  ounces  of  carbonate  of  sodium  in  10  to  12  ounces  of  cold  distilled 
water.  Prepare  besides  a  solution  of  one  ounce  and  one  drachm  of  chloride 
of  calcium.  Then  mix  the  two  solutions  while  stirring,  and  allow  one 
hour  for  the  precipitate  to  subside.  Add  this  precipitate  in  its  fresh  and 
moistened  state  to  the  fountain  in  the  proportions  given  for  the  artificial 
combinations,  and  agitate  while  charging  the  fountain,  as  it  is  only  solu- 
ble by  prolonged  agitation  and  under  high  pressure.  It  should  be  pre- 
pared for  immediate  use,  but  when  kept  in  stock,  for  a  very  limited  time 
only,  carefully  stopper  the  bottle  to  protect  it  from  the  air  and  keep  it 
moist. 

Calcium  Bi-carbonate. — In  all  cases  where  this  appears  in  the  analysis, 
we  have  substituted  the  corresponding  equivalents  in  calcium  carbonate, 
as  free  carbonic  acid  enough  is  present  to  convert  it  into  bi-carbonate. 

Calcium  Bromide  (CaBrj  199.6). — Bromide  of  calcium  should  be 
preserved  in  well-stoppered  bottles.  A  white,  granular  salt,  very  deli- 
quescent, odorless,  having  a  pungent,  saline  and  bitter  taste,  and  a  neu- 
tral reaction.  Soluble  in  0. 7  part  of  water  and  in  1  part  of  alcohol  at 
15°  C.  (59°  F.);  very  soluble  in  boiling  water,  and  in  boiling  alcohol. 
At  a  higher  temperature  it  is  partially  decomposed.  This  salt  is  dis- 
solved for  immediate  use,  one  part  by  weight  in  nine  parts  of  distilled 
water.  If  a  solution  be  kept  in  stock,  which  is  not  advisable,  as  it  easily 
absorbs  oxygen  and  carbonic  acid  from  the  air  and  separates  bromide,  it 
has  to  be  kept  in  air-tight  bottles.  Proportion  10  to  1. 

Calcium  Chloride,  Anhydrous  (CaCl^  111). — Chloride  of  calcium,  de- 
prived of  its  water  by  fusion  at  a  low  red  heat.  It  should  be  preserved 
in  well-stopped  bottles.  Colorless,  slightly  translucent,  hard  and  friable 
masses,  very  deliquescent,  odorless,  having  a  hot,  sharp,  saline  taste,  and 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.        525 

a  neutral  or  faintly  alkaline  reaction.  Solution  in  1.5  parts  of  water  and 
in  8  parts  of  alcohol  at  15°  C.  (59°  F.);  very  soluble  in  boiling  water,  and 
soluble  in  1.5  parts  of  boiling  alcohol  At  a  low  red  heat  the  salt  fuses 
to  an  oily  liquid  which,  on  cooling,  solidifies  to  a  mass  of  the  original 
appearance,  entirely  soluble  in  water. 

Solution. — Chloride  of  calcium  may  be  prepared  by  neutralizing 
hydrochloric  acid  with  marble  dust  or  any  other  calcium  carbonate. 
Take  one  part  by  weight  of  white  marble  dust  and  3  parts  of  hydro- 
chloric (muriatic)  acid.  Mix  and  stir  briskly.  Add  more  marble  dust 
until  effervescence  ceases.  Then  add  water  sufficient  to  give  it  1.086 
specific  gravity  at  15°  C,  Filter  This  solution  will  contain  10  per  cent 
of  the  anhydrous  salt.  Proportion  10  to  1. 

Another  Solution. — Dissolve  one  part  by  weight  of  commercial  chloride 
of  calcium  in  nine  parts  of  distilled  water  (10  per  cent.).  Filter.  Spe- 
cific gravity  1.086  at  15°  C.  Proportion  10  to  1.  The  commercial  salt 
contains  water  in  various  proportions;  its  solution  therefore  should  be 
regulated  by  the  hydrometer. 

Calcium  Nitrate  (Ca(N03)^  164). — This  is  sometimes  a  component  of 
mineral  waters.  It  should  be  preserved  in  well-stoppered  bottles,  as  it 
readily  absorbs  moisture  from  the  air  It  is  best  kept  in  solution,  or,  still 
better,  prepared  for  immediate  use  from  calcium  carbonate  and  nitric  acid. 
Wherever  possible  it  is  produced  by  mutual  decomposition  of  chloride 
of  calcium  and  nitrate  alkalies,  within  the  fountain;  but  when  its  sep- 
arate addition  is  necessary  it  is  best  prepared  as  follows: 

Solution. — Take  61  parts  by  weight  of  calcium  carbonate,  marble 
dust,  etc.,  add  658.5  parts  by  weight  of  nitrjc  acid  diluted  to  10  ° 
Baume  of  1.069  specific  gravity  at  15°  (J.,  stir  well  and  add  distilled  watei 
to  make  it  1000  parts.  Filter  and  keep  in  stoppered  bottle.  This  repra 
sents  then  a  10  per  cent,  solution  of  calcium  nitrate,  which  is  kept  in 
stock  ready  for  use.  Proportion  10  to  1. 

Another  Solution. — One  part  by  weight  of  commercial  calcium  nitrate 
dissolved  in  nine  parts  of  distilled  water  (10  per  cent.).  Filter.  Propor- 
tion 10  to  1. 

Calcium  Sulphate  (Sulphate  of  Lime;  CaSOj  %Hfl;  172).— This 
compound  is  met  with  in  nature  in  several  forms;  the  most  familiar  is 
gypsum.  On  adding  sulphuric  acid  or  a  sulphate  to  a  solution  of  a  cal- 
cium salt  the  same  compound  is  precipitated.  Sulphate  of  calcium  is 
white,  crystalline  or  amorphous,  insoluble  in  alcohol,  soluble  in  about  380 
parts  of  cold  water,  and  in  450  parts  of  boiling  water;  an  aqueous  solution, 
saturated  at  the  ordinary  temperature,  becomes  turbid  on  being  heated 
to  boiling.  When  heated  to  between  100°  and  200°  0.  (212°  and  392°  F.) 
the  salt  becomes  anhydrous.  The  nearly  anhydrous  salt  is  calcii  sulphas, 
Br.  Plaster  of  Paris  is  calcium  sulfuricum  ustum,  and  has  no  application 
in  the  manufacture  of  mineral  waters.  Where  calcium  sulphate  is  nee- 


526  A  TREATISE  ON  BEVERAGES. 

essary  in  the  manufacture  of  mineral  waters,  it  should  be  produced  by 
decomposition  of  chloride  of  calcium  with  sulphate  of  potassium  or 
sodium  or  sulphate  of  magnesium  within  the  mixture.  The  by-product 
is  chloride  of  potassium  or  sodium  or  magnesium.  If  these  by-products 
are  not  components  of  the  combination  of  the  artificial  mineral  water,  then 
calcium  sulphate  should  be  produced  for  immediate  use  in  a  freshly  pre- 
cipitated and  moistened  state,  when  it  is  best  soluble  in  carbonated  waters 
and  more  especially  under  pressure. 

To  Prepare  Calcium  Sulphate  Prcecipit. — Take  chloride  of  calcium  1 
part  by  weight  and  dissolve  in  10  parts  of  distilled  water.  Prepare  a  sep- 
arate solution  of  3  parts  by  weight  of  sulphate  of  sodium  in  30  parts  of 
distilled  water.  Mix  the  solutions  while  stirring  and  allow  time  for  the 
precipitate  to  subside,  which  will  be  calcium  sulphate,  a  mutual  decom- 
position having  taken  place.  Add  the  precipitate  while  fresh  and  in  a  mois- 
tened condition  to  the  fountain.  When  prepared  for  stock,  but  only  in 
limited  quantities,  it  must  be  well  stoppered  to  keep  the  moisture  (in 
wide-mouth  bottles);  but  it  is  better  prepared  for  immediate  use. 
Aqua  gypsum  or  calcium  water,  solution  of  sulphate  of  lime,  should  not 
be  confounded  with  lime  water,  for  which  directions  are  given  on  another 
page  (lime-water  means  a  solution  of  slacked  lime,  or  calcium  oxide). 
Calcium  water  will  be  a  convenient  preparation  where  smaller  quantities 
of  sulphate  of  calcium  (lime)  are  required.  Calcium  sulphate,  as  we 
know  already,  is  soluble  in  380  parts  of  cold  water.  To  make  a  standard 
solution  we  propose  to  dissolve  it  in  400  parts  of  distilled  water  by 
shaking,  and  afterwards  dilute  the  mixture  to  make  it  500  parts. 
If  this  aqua  calcium  be  employed  the  proportion  is  then  600  parts  to 
one  part  of  calcium  sulphate  prsecip. 

Iron  Chloride  (Iron  Chloride,  Anhydrous;  FeClj  127). — Iron,  in  the 
form  of  fine  wire  and  cut  into  small  pieces,  fifteen  parts;  hydrochloric 
acid,  eighty-six  parts;  nitric  acid,  distilled  water,  each,  a  sufficient  quan- 
tity. Put  the  iron  wire  into  a  flask  capable  of  holding  double  the  volume 
of  the  intended  product,  pour  upon  it  fifty-four  (54)  parts  of  hydrochloric 
acid  previously  diluted  with  twenty-five  (25)  parts  of  water,  and  let  the 
mixture  stand  until  effervescence  ceases;  then  heat  it  to  the  boiling 
point,  filter  through  paper,  and,  having  rinsed  the  flask  and  iron  wire 
with  a  little  boiling  distilled  water,  pass  the  rinsings  through  the  filter. 
To  the  filtered  liquid  add  twenty-seven  (27)  parts  of  hydrochloric  acid, 
and  pour  the  mixture  slowly  and  gradually  in  a  stream,  into  eight  (8) 
parts  of  nitric  acid,  contained  in  a  capacious  porcelain  vessel.  After  effer- 
vescence ceases,  apply  heat,  by  means  of  a  sand-bath,  until  the  liquid  is 
free  from  nitrous  odor;  then  test  a  small  portion  with  freshly  prepared 
test  solution  of  ferricyanide  of  potassium — one  part  of  ferricyanide  of 
potassium  in  ten  (10)  parts  of  distilled  water.  Should  this  reagent  pro- 
duce a  blue  color,  add  a  little  more  nitric  acid  and  evaporate  off  the 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.          527 

excess.  Then  add  the  remaining  five  (5)  parts  of  hydrochloric  acid  and 
enough  distilled  water  to  make  the  whole  weigh  sixty  (60)  parts,  and 
set  this  aside,  covered  with  glass,  until  it  forms  a  solid,  crystalline  mass. 
Lastly,  break  it  into  pieces,  and  keep  the  fragments  in  a  glass-stoppered 
bottle,  protected  from  light.  Orange-yellow,  crystalline  pieces,  very 
deliquescent,  odorless,  or  having  a  faint  odor  of  hydrochloric  acid,  a 
strongly  styptic  taste  and  an  acid  reaction.  Freely  and  wholly  soluble 
in  water,  alcohol  or  ether.  Chloride  of  iron  is  dissolved  for  immediate 
use,  best  in  some  carbonated  water  drawn  from  the  fountain,  which  is 
then  airless;  the  solution  is  then  filtered  and  quickly  poured  into  the 
fountain,  after  tlw  atmospheric  air  lias  been  removed  therefrom  as  directed. 

Solution. — One  part  by  weight  in  nine  parts  of  carbonated  water. 
Filter.  The  specific  gravity  should  be  1.087  at  17.5°  C.,  when  it  will 
contain  10  per  cent  of  iron  chloride,  anhydrous.  Proportion  10  to  1. 

Iron  Reduced  (Fe;  56). — A  very  fine,  grayish-black,  lustreless  pow- 
der, permanent  in  dry  air,  without  odor  or  taste  and  insoluble  in  water 
or  alcohol.  When  ignited  in  contact  with  air,  it  is  converted  into  ferric 
oxide.  When  treated  with  diluted  sulphuric  acid,  it  causes  the  evolu- 
tion of  nearly  odorless  hydrogen  gas,  and,  on  being  warmed,  it  is  dis- 
solved without  leaving  a  residue.  Keduced  iron  is  very  seldom  employed 
in  the  manufacture  of  artificial  mineral  waters,  and  but  then  when  the 
soluble  ferrous  salts  cannot  be  applied.  It  is  only  in  small  quantities  ap- 
plicable, and  slowly  soluble  in  carbonated  waters  when  under  pressure. 
It  is  added  in  its  powdered  state  to  the  fountain  after  the  atmospheric 
air  has  been  expelled,  and  a  prolonged  agitation  by  high  pressure  has  to  be 
kept  up  for  some  time  to  effect  its  solution,  otherwise  it  would  appear 
a  mechanical  impurity  in  the  beverage. 

Iron  Sulphate1  (FeSOJU^O;  278).—  Sulphate  of  iron  should  be 
kept  in  well-closed  vessels.  Large,  pale  bluish-green,  monoclinic  prisms, 
efflorescent  and  absorbing  oxygen  on  exposure  to  air,  without  odor,  having 
a  saline,  styptic  taste,  and  an  acid  reaction.  Soluble  in  1.8  parts  of 
water  at  15°  C.  (59°F.),  and  in  0.3  part  of  boiling  water,  insoluble  in 
alcohol.  When  quickly  heated  the  crystals  fuse.  When  slowly  heated 
to  115°  C.  (239°  F.),  they  fall  to  powder  and  lose  38.86  per  cent  of  their 
weight  (water  of  crystallization). 

Solution. — This  salt  is  best  dissolved  for  immediate  use  in  some 
carbonated  water  drawn  from  the  fountain.  One  part  by  weight  in  nine 
parts  of  carbonated  water.  Filter.  Specific  gravity  1.054  at  15°  C.,  con- 
taining 10  per  cent,  of  sulphate  of  iron  crystal.  Proportion  10  to  1. 
When  it  has  absorbed  oxygen  from  the  air,  it  will  give  a  turbid,  yellowish 
solution,  and  is  in  this  state  unfit  for  our  purpose.  Small  traces  of  oxida- 
tion may  be  remedied  by  shaking  the  solution  with  some  iron  filings  and 

1  Liquor  of  iron  is  not  adapted  for  use  in  compounding  mineral  waters. 


528  A  TREATISE  ON  BEVERAGES. 

filtering.     The  solution  is  added  to  the  mixture  in  fountain,  after  the  at- 
mospheric air  has  been  removed. 

Iron  Pyrophosphate  (2  Fe^O£bPO$HO;  455.5).— Citrate  of  iron, 
nine  parts;  pyrophosphate  of  sodium,  ten  parts;  distilled  water,  eighteen 
parts.  Dissolve  the  citrate  of  iron  in  the  distilled  water,  by  heating  on  a 
water-bath.  To  this  solution  add  the  pyrophosphate  of  sodium  and  stir 
constantly  until  it  is  dissolved.  Evaporate  the  solution,  at  a  temperature 
not  exceeding  60°  0.  (140°  F.),  to  the  consistence  of  thick  syrup,  and 
spread  it  on  plates  of  glass,  so  that,  when  dry,  the  salt  may  be  obtained 
in  scales.  Keep  the  product  in  well-stopped  bottles,  in  a  dark  place. 
Thin,  apple-green,  transparent  scales,  permanent  in  dry  air  when  excluded 
from  light,  but  turning  dark  on  exposure  to  light,  odorless,  having  an 
acidulous,  slightly  saline  taste,  and  a  slightly  acid  reaction.  Freely  and 
completely  soluble  in  water,  but  insoluble  in  alcohol.  Add  the  iron 
pyrophosphate  in  its  scaly  state  to  water  in  fountain. 

Lithium  Carbonate,  ( Carbonate  of  Lithia;  Li^C03;  74). — Alight,  white 
powder,  permanent  in  the  air,  odorless,  having  an  alkaline  taste,  and  an 
alkaline  reaction.  Soluble  in  130  parts  of  water  at  15°  C.  (59°  F.),  and 
in  about  the  same  proportion  of  boiling  water;  insoluble  in  alcohol.  The 
salt  is  soluble  in  acids  with  copious  effervescence.  When  a  mineral  acid 
enters  as  a  component  into  the  combination  of  an  artificial  mineral  water, 
it  is  used  to  dissolve  the  lithium  carbonate  therein,  otherwise  it  must  be 
separately  dissolved  in  plenty  of  water,  as  it  would  probably  be  left  on 
the  filter  if  mixed  and  dissolved  with  other  components,  being  so  diffi- 
cult to  dissolve.  In  trifling  quantities  it  may  be  dissolved  with  other 
soluble  components,  but  the  best  method  is  to  keep  it  in  ready-made 
solution. 

Solution. — Dissolve  one  part  by  weight  in  999  parts  of  distilled  water, 
when  it  can  be  easily  and  conveniently  used.  Proportion  1000  to  1,  which 
will  be  not  inconvenient,  as  lithium  carbonate  is  used  in  but  very  small 
quantities.  Lithium  Si-carbonate  has  been  substituted  by  lithium  car- 
bonate in  the  proper  equivalents. 

Lithium  Chloride,  Anhydrous,  (LiCl;  42.5). — It  crystallizes  in  anhy- 
drous cubes  or  octahedrons,  having  a  saline  taste  and  melting  at  a  red 
heat,  and  is  freely  soluble  in  alcohol  and  in  spirit  of  ether.  Exposed  to 
the  atmosphere,  it  forms  prisms  or  needles  containing  2  ff90,  and  then 
deliquesces;  at  0°  C.  (32°  F.)  it  requires  1.6  parts,  at  20°  C.  (68°  F.)  1.24 
parts,  and  at  100°  C.  (212°  F.)  0.77  part  of  water  for  solution. 

Solution. — One  part  by  weight  of  chloride  of  lithium  anhydrous,  in 
nine  parts  of  distilled  water  (10  per  cent.).  Filter.  Specific  gravity 
1.057  to  1.058  at  15°  C.  Proportion  10  to  1. 

Magnesium  Carbonate,  (Carbo?iate  of  Magnesia  Hydr;  MgCO^H^O; 
138). — Light,  white,  friable  masses,  or  a  light,  white  powder,  odorless 
and  tasteless,  insoluble  in  alcohol,  and  almost  insoluble  in  water,  to  which, 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.         529 

however,  it  imparts  a  feebly  alkaline  reaction.  When  strongly  heated,  it 
loses  water  and  carbonic  acid  gas,  and  is  converted  into  magnesia.  It  ia 
soluble  in  diluted  hydrochloric  acid,  with  copious  effervescence.  Mag- 
nesium carbonate  for  the  purpose  of  manufacturing  artificial  mineral 
waters  is,  as  a  rule,  produced  by  mutual  decomposition  of  a  solu- 
ble magnesia  salt  with  an  alkali  carbonate  within  the  mixture  in  fountain, 
whereby  carbonate  of  magnesium  precipitate  is  produced,  which  js  soluble 
in  carbonated  water,  particularly  under  pressure.  Bu  ^  where  this  process, 
on  account  of  its  by-products,  is  not  possible,  the  magnesium  carbonate 
hydrate  must  be  applied  where  magnesium  carbonate  is  required. 

Magnesium  Carbonate  Hydrate. — The  commercial  carbonate  of  magne- 
sium may,  if  desired,  be  prepared  after  the  following  directions:  Dissolve 
3  parts  by  weight  of  crystallized  sulphate  of  magnesium  in  10  parts  of 
distilled  water,  filter  into  a  glass  flask,  large  enough  to  hold  double  this 
quantity  of  liquid,  add  2  parts  of  finely  powdered  bicarbonate  of  soda, 
and  slightly  warm  the  whole  in  lukewarm,  not  hot,  water,  until  40°  C.  is 
reached,  which  temperature  should  not  be  exaggerated.  Let  stand  3  or  4 
days  in  a  warm  room,  occasionally  shaking  the  mixture,  then  filter;  wash 
out  the  precipitate  on  the  filter,  press  out  the  remaining  water  and  dry. 
This  salt  is  a  white,  coarse  powder,  decomposing  if  exposed  to  dry  air, 
therefore  to  be  kept  in  well- stoppered  bottles  ready  for  use.  Magnesium 
carbonate  hydrate,  whether  bought  or  thus  prepared,  requires  prolonged 
agitation  under  pressure  to  become  entirely  dissolved.  Magnesium  bicar- 
bonate is  in  all  cases  substituted  by  the  proper  equivalents  of  magnesium 
carbonate,  as  an  abundance  of  free  carbonic  acid  is  present  to  convert  it 
into  bicarbonate. 

Magnesium  Chloride,  Anhydrous  (MgCl^\  95). — It  is  a  product  of 
chemical  factories,  but  is  frequently  prepared  in  the  laboratory  of  the 
mineral-water  factory  from  magnesium  carbonate  by  neutralization  with 
hydrochloric  (muriatic)  acid.  It  crystallizes  in  needles,  but  with  diffi- 
culty, liquifies  readily  when  exposed  to  the  air  by  absorbing  moisture, 
rind  is,  therefore,  to  be  kept  in  well-stoppered  bottles;  readily  soluble  in 
water  and  spirits. 

Solution. —  Commercial  chloride  of  magnesium  is  usually  kept  in 
*tock  in  a  10  per  cent  solution.  Dissolve  one  part  by  weight  in  nine 
parts  of  distilled  water.  Filter.  Specific  gravity  1.085  at  15°  C.  Pro- 
portion 10  to  1.  A  solution  may  also  be  made  by  dissolving  10  parts 
by  weight  of  dry  carbonate  of  magnesium  in  73  parts  of  hydrochloric  acid 
of  1.048  specific  gravity.  Add  distilled  water  to  make  it  95  parts  of  1.085 
to  1.086  specific  gravity.  The  solution  will  contain  10  per  cent,  of  chloride 
of  magnesium,  anhydrous.  The  proportions  are  the  same. 

Magnesium  Nitrate  (Nitrate  of  Magnesia;  MgNO^Z',  148). —  It  is 
very  seldom  found  in  mineral  waters,  and  then  but  in  trifling  quantities. 
The  commercial  magnesium  nitrate  liquifies  readily,  and  is  best  kept  in 


530  A    TREATISE    ON    BEVEKAGES. 

stock  in  solution  or  one  part  by  weight  in  nine  parts  of  distilled  water. 
Filter.  Specific  gravity  1.075  to  1.076.  A  ready-made  solution  may  be  pre- 
pared  as  follows:  Dissolve  93.25  parts  by  weight  of  dry  magnesium  car- 
bonate in  730  parts  of  pure  nitric  acid  of  10°  Baume,  specific  gravity 
1.0685  at  15°  C.;  dilute  the  neutral  liquid  to  make  it  altogether  1000  parts 
of  the  specific  gravity  1.075  to  1.076  at  15°  C.  This  represents  a  10  per 
cent,  solution  of  magnesium  nitrate.  Of  either  solution  the  proportions 
will  be  10  to  1. 

Magnesium  Sulphate  (Epsom  Salt,  Sulphate  of  Magnesia;  MgSO^H^O; 
246). — Sulphate  of  magnesium  should  be  kept  in  well-closed  vessels. 
Small,  colorless,  right-rhombic  prisms,  or  acicular  needles,  slowly  efflo- 
rescent in  dry  air,  odorless,  having  a  cooling,  saline  and  bitter  taste,  and  a 
neutral  reaction.  Soluble  in  0.8  part  of  water  at  15°  C.  (59°  F.),  and 
in  0.15  part  of  boiling  water;  insoluble  in  alcohol.  When  heated,  the 
salt  gradually  loses  nearly  44  per  cent,  of  its  weight  (water  of  crystalliza- 
tion), and  at  a  strong,  red  heat  it  fuses,  congealing  on  cooling  to  a  white 
mass,  which  amounts  to  48.7  per  cent  of  the  original  weight. 

Solution. — One  part  by  weight  of  sulphate  of  magnesium  in  nine 
parts  of  distilled  water.  Filter.  Specific  gravity  1.050  at  15°  C.,  con- 
taining 10  per  cent,  of  hydrous  magnesium  sulphate,  the  commercial  salt. 
Proportion  10  to  1. 

Manganese  Chloride,  Anhydrous  (MnCl^  126). — Keep  in  well-stop- 
pered bottles.  It  is  obtained  by  treating  black  oxide  of  manganese  with 
hydrochloric  acid.  The  salt  is  in  granular,  or,  when  slowly  evaporated, 
in  tabular  crystals  of  a  pale  rose-red  color.  It  is  soluble  in  alcohol,  and 
requires  at  ordinary  temperature  about  2%  parts  of  water  for  solution.  A 
ready-made  solution  of  10  per  cent,  strength  must  be  prepared  by  dissolv- 
ing 15.71  parts  by  weight  of  manganese  chloride  in  84.29  parts  of  distilled 
water.  Filter.  Specific  gravity  1.091  to  1.092  at  15°  C.  Proportion 
10  to  1.  Manganese  chloride  serves  to  produce  manganese  carbonate  or 
phosphate  within  the  mixture  in  fountain  by  the  aid  of  carbonate  or 
phosphate  of  soda,  etc.  Its  solution  is  added  after  the  atmospheric  air 
has  been  removed,  as  the  carbonate  or  phosphate  of  manganese  would 
readily  be  oxidized  and  cause  turbidity.  A  solution  of  manganese 
chloride  is  not  oxidized  on  exposure  to  air;  it  can  therefore  be  kept  in 
stock. 

Manganese  Sulphate  (MnSO^ff^O;  223). —  Sulphate  of  manganese 
should  be  kept  in  well- stopped  bottles.  Colorless,  or  pale  rose-colored, 
transparent,  right-rhombic  prisms,  crystallized  at  a  temperature  between 
20°  and  30°  C.  (68°  to  86°  F.),  slightly  efflorescent  in  dry  air,  odorless, 
having  a  slightly  bitter  and  astringent  taste,  and  a  faintly  acid  reaction. 
Soluble  in  0.7  part  of  water  at  15°  C.  (59°  F.)  and  in  0.8  part  of  boiling 
water;  insoluble  in  alcohol.  Manganese  sulphate  enters  for  the  same  pur- 
pose as  manganese  chloride,  and  can  also  be  kept  in  stock  in  solution 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS. 

which  will  not  oxidize  on  exposure  to  air.  The  solution  is  added  to 
mixture  in  fountain  after  the  removal  of  atmospheric  air.  (See  Man- 
ganese Chloride.)  Manganese  sulphate  of  commerce  contains  water  in 
various  proportions;  its  solution  should,  therefore,  be  regulated  by  its 
specific  gravity.  Dissolve  one  part  by  weight  of  the  commercial  salt  in 
nine  parts  of  distilled  water.  Filter.  Specific  gravity  1.068  at  15°  C. 
This  solution  will  contain  10  per  cent,  of  the  hydrous  or  commercial  salt. 
Proportion  10  to  1. 

Potassium  Carbonate  (K^CO^  138). — Carbonate  of  potassium  should 
be  kept  in  well-stopped  bottles.  A  white,  crystalline  or  granular  pow- 
der, very  deliquescent,  odorless,  having  a  strongly  alkaline  taste,  and  an 
alkaline  reaction.  Soluble  in  1  part  of  water  at  15°  C.  (59°  F.),  and  in 
0.7  part  of  boiling  water;  insoluble  in  alcohol. 

Solution. — One  part  by  weight  in  nine  parts  of  distilled  water  (10  per 
cent.).  Filter.  Specific  gravity  1.092  at  15°  C.  The  commercial  salt 
contains  water  in  various  proportions,  sometimes  in  considerable  quanti- 
ties, without  appearing  damp.  Its  solution  should  therefore  be  regulated 
by  the  hydrometer,  100  parts  containing  10  parts  of  dry  salt.  Propor- 
tion 10  to  1. 

Potassium  Chloride  (Kalium  Chloridum  *'Chloratum,"  KCl;  74.4). — 
It  is  obtained  in  large  quantities  at  Stassfurt  from  carnallite,  a  double 
chloride  of  potassium  and  magnesium,  and  forms  white  or  colorless,  in- 
odorous cubes  or  quadrangular  prisms,  which  have  a  saline  taste  resem- 
bling that  of  table  salt,  and  which  are  fusible  without  decomposition. 
The  salt  dissolves  in  3  parts  of  cold  and  a  little  less  than  2  parts  of  hot 
water,  and  is  slightly  soluble  in  alcohol,  but  is  insoluble  in  absolute 
alcohol.  This  salt  should  not  be  confounded  with  potassium  chlorate, 
nor  with  chlorinated  potassa.  It  is  largely  employed  in  the  manufacture 
of  other  potassium  compounds,  and  is  a  component,  however  small,  of 
many  natural  mineral  waters. 

Solution. — One  part  by  weight  in  nine  parts  of  distilled  water  (10  per 
cent.).  Filter.  Specific  gravity  1.065  at  15°  C.  Proportion  10  to  1. 

Potassium  Nitrate  (KNO^  101). — Colorless,  transparent,  six-sided, 
rhombic  prisms,  or  a  crystalline  powder,  permanent  in  the  air,  odorless, 
having  a  cooling,  saline,  and  pungent  taste,  and  a  neutral  reaction.  Sol- 
uble in  4  parts  of  water  at  15°  C.  (59°  F.),  and  in  0.4  part  of  boiling 
water;  almost  insoluble  in  alcohol. 

Solution. — One  part  by  weight  in  nine  parts  of  distilled  water  (10  per 
cent.).  Filter.  Specific  gravity  1.065  at  15°  C.  Proportion  10  to  1. 

Sulphate  Potassium  (Sulphate  of  Potash;  K^SO^  174).— Colorless, 
hard,  six-sided,  rhombic  prisms,  permanent  in  the  air,  odorless,  having  a 
sharp,  saline,  slightly  bitter  taste,  and  a  neutral  reaction.  Soluble  in  9 
parts  of  water  at  15°  C.  (59°  F.),  and  in  4  parts  of  boiling  water;  insolu- 
ble in  alcohol.  When  heated,  the  crystals  decrepitate,  and  at  a  white 


532  A  TREATISE  ON  BEVERAGES.  * 

heat  they  fuse,  solidifying  on  cooling  to  a  crystalline  mass  of  an  alkaline 
reaction.  Is  best  dissolved  in  half  its  weight  of  boiling  water  for  immedi- 
ate use.  Where  it  is  desired  to  keep  a  ready-made  solution  in  stock,  dis- 
solve one  part  by  weight  in  99  parts  of  water  (1  per  cent,  solution),  specific 
gravity  1.008  at  15°  C.,  to  avoid  separating  crystals  in  cold  weather,  which 
may  happen  if  only  dissolved  in  the  proportion  of  one  to  ten  (10  per 
cent,  solution).  Proportion  of  a  one  per  cent,  solution  100  to  1. 

Sodium  Arseniate,  Dry  (Arseniate  of  Soda,  Sodii  Arsenias;  NAZ 
AsO^  208). — Arseniate  of  sodium  should  be  kept  in  well-stopped  vials. 
Colorless,  transparent,  prismatic  crystals,  slightly  efflorescent  in  dry  air, 
odorless,  having  a  mild,  feebly  alkaline  taste/  and  a  faintly  alkaline  re- 
action. Soluble  in  4  parts  of  water,  and  very  slightly  soluble  in  alcohol 
at  15°  C.  (59°  F.);  very  soluble  in  boiling  water,  and  soluble  in  60  parts 
of  boiling  alcohol.  Arseniate  of  sodium  is  very  seldom  required  and 
usually  not  put  in  the  apparatus,  but  in  the  required  amount  gauged  into 
every  bottle.  As  but  trifling  quantities  are  necessary  in  the  artificial 
combination  of  mineral  waters,  a  one  per  cent,  solution  (one  part  dis- 
solved in  99  parts  of  distilled  water)  is  convenient,  and  the  required  small 
quantities  are  better  measurable.  Proportion  100  to  1. 

Sodium  Bromide,  Anhydrous  (NaBr;  103). — Bromide  of  sodium  should 
be  kept  in  well-stopped  bottles.  Small,  colorless  or  white,  monoclinic  crys- 
tals, or  a  crystalline  powder,  permanent  in  dry  air,  odorless,  having  a  sa- 
line, slightly  bitter  taste  and  a  neutral  or  faintly  alkaline  reaction.  Soluble 
in  1.2  parts  of  water,  and  in  13  parts  of  alcohol  at  15°  C.  (59°  F.);  in  0.5 
part  of  boiling  water,  and  in  11  parts  of  boiling  alcohol.  This  salt  is  dis- 
solved for  immediate  use,  one  part  in  nine  parts  of  distilled  water.  If 
a  solution  be  kept  in  stock,  which  is  not  advisable,  it  easily  absorbs  oxy- 
gen and  carbonic  acid  from  the  air  and  separates  bromide. 

Sodium  Carbonate  (Carbonate  of  Soda;  Na^CO^H^O;  286).— Car- 
bonate of  sodium  should  be  kept  in  well-closed  vessels.  Large,  colorless, 
monoclinic  crystals,  rapidly  efflorescing  in  dry  air,  and  falling  into  a 
white  powder,  odorless,  having  a  sharp,  alkaline  taste,  and  an  alkaline 
reaction.  Soluble  in  1.6  parts  of  water  at  15°  C.  (59°  F.),  in  0.09  part 
at  38°  C.  (100.4°  F.),  and  in  0.25  part  of  boiling  water;  insoluble  in 
alcohol.  Commercial  sodium  carbonate  contains  water  in  varying  pro- 
portions. Its  solutions  should,  therefore,  be  regulated  by  the  hydrometer. 
A  solution  of  10  per  cent,  of  the  hydrous  commercial  carbonate  of 
sodium,  specific  gravity  1.038,  or  of  5  per  cent.,  specific  gravity  1.019, 
at  15°  C.,  or  better  of  one  per  cent.,  specific  gravity  1.003,  may  be  kept 
in  stock.  In  winter  time  a  strong  solution  separates  crystals;  it  is,  there- 
fore, better  to  prepare  a  solution  for  all  temperatures  of  five  or  one  per 
cent.  Dissolve  five  or  one  part  of  the  salt  in  95  or  99  ounces  of  distilled 
water,  and  filter  the  solution.  Proportion  100  to  5  or  100  to  1.  Or  dis- 
solve for  immediate  use. 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.          533 

Sodium  Chloride  (NaCl;  58.5.)— White,  sliming,  hard,  cubical  crys- 
tals, or  a  crystalline  powder,  permanent  in  the  air,  odorless,  having  a 
purely  saline  taste,  and  a  neutral  reaction.  Soluble  in  2.8  parts  of  water 
at  15°  0.  (59°  F.),  and  in  2.5  parts  of  boiling  water;  almost  insoluble  in 
alcohol.  Chloride  of  sodium  (table  salt)  is  found  in  a  great  many  of  the 
natural  mineral  waters.  An  aqueous  solution  must  be  perfectly  clear 
and  colorless.  The  salt  is  generally  dissolved  for  immediate  use;  how- 
ever, a  ready-made  solution  may  be  prepared  by  dissolving  one  part  of 
the  salt  in  nine  parts  of  distilled  water  (10  per  cent.).  Specific  gravity 
1.073  at  15°  C.  Proportion  10  to  1. 

Sodium  Fluoride  (NaF;  42). — It  is  obtained  by  neutralization  ol 
hydrofluoric  acid  with  sodium  carbonate.  Colorless  or  opalescent  crys- 
tals. With  difficulty  soluble  in  25  parts  of  water.  It  is  very  seldom  re- 
quired in  the  combination  of  artificial  mineral  waters,  (for  the  production 
of  calcium  fluoride,  etc.),  and  never  kept  in  solution.  Whenever  em- 
ployed, it  is  generally  dissolved  for  immediate  use,  or  added  in  its  dry 
state.  A  solution  is  prepared  by  dissolving  one  part  of  commercial 
sodium  fluoride  in  ninety-nine  parts  of  distilled  water.  One  hundred 
parts  represent  one  part  of  the  salt,  and  the  proportion  for  the  artificial 
combination  of  mineral  waters  is  100  to  1. 

Sodium  Iodide,  Anhydrous  (Nal;  150). — Iodide  of  sodium  should  be 
kept  in  well-stopped  bottles.  Minute,  colorless  or  white,  monoclinic 
crystals,  or  a  crystalline  powder,  deliquescent  on  exposure  to  air,  odor- 
less, having  a  saline  and  slightly  bitter  taste,  and  a  neutral  or  faintly 
alkaline  reaction.  Soluble  in  0.6  part  of  water,  and  in  1.8  parts  of 
alcohol  at  15°  C.  (59°  F.);  in  0.3  part  of  boiling  water,  and  in  1.4  parts 
of  boiling  alcohol.  This  salt  is  dissolved  for  immediate  use,  one  part  in 
nine  parts  of  distilled  water.  If  a  solution  be  kept  in  stock,  which  is 
not  advisable,  it  easily  absorbs  oxygen  and  carbonic  acid  from  the  air 
and  separates  iodide. 

Sodium  Nitrate  (Nitrate  of  Soda;  NaNO^  85). — Nitrate  of  sodium 
should  be  kept  in  well-stopped  bottles.  Colorless,  transparent,  rhom- 
bohedral  crystals,  slightly  deliquescent  in  damp  air,  odorless,  having  a 
cooling,  saline  and  slightly  bitter  taste,  and  a  neutral  reaction.  Soluble 
in  1.3  parts  of  water  at  15°  C.  (59°  F.),  and  in  0.6  part  of  boiling  water; 
scarcely  soluble  in  cold,  but  soluble  in  40  parts  of  boiling  alcohol.  Its 
application  is  rare  in  the  manufacture  of  artificial  mineral  waters. 

Solution. — One  part  in  nine  parts  of  distilled  water  (10  per  cent.). 
Filter.  Proportion  10  to  1. 

Sodium  Phosphate  (Phosphate  of  Soda;  NaPOj  164).— Phosphate  of 
sodium  should  be  kept  in  well-stopped  bottles,  in  a  cool  place.  Large, 
colorless,  transparent,  monoclinic  prisms,  speedily  efflorescent  and  becom- 
ing opaque  on  exposure  to  air,  odorless,  having  a  cooling,  saline  and 


534  A  TREATISE  ON  BEVERAGES. 

feebly  alkaline  taste,  and  a  slightly  alkaline  reaction.     Soluble  in  water, 
insoluble  in  alcohol. 

Solution. — Five  parts  by  weight  of  phosphate  of  sodium  in  95  parts  of 
distilled  water.  Filter.  Specific  gravity  1.055  at  15°  C.  Proportion 
100  to  1.  It  is  not  advisable  to  make  a  10  per  cent,  solution,  as  crystals 
would  separate  at  ordinary  temperature  and  cling  to  the  sides  of  the  bottle. 
A  5  per  cent,  solution  is  the  most  convenient.  We  refer  to  page  24  of 
this  work,  "  Test  for  Phosphoric  Acid  or  Phosphates/'  from  where  will 
be  learned  that  when  phosphate  of  soda  enters  as  a  component,  the  water 
must  or  should  be  free  of  iron,  lime  and  magnesia,  to  prevent  turbidity. 
Still,  phosphate  of  soda  is  a  component  of  quite  a  number  of  mineral 
waters,  and  will  also  be  found  a  constituent  of  the  appended  formulas  for 
artificial  combinations,  besides  iron,  magnesia  and  lime.  The  combina- 
tions it  may  form  keep  in  solution  when  the  water  is  charged  with  car- 
bonic acid  gas,  and  then  cause  no  turbidity,  as  carbonic  acid  acts  as  a 
solvent.  But  its  influence  must  be  remembered  when  the  gas  pressure 
has  disappeared;  then  it  will  form  insoluble  compounds  and  cause  tur- 
bidity. And  this  occurrence  is  frequently  experienced  in  beverages  which 
contain  phosphoric  compounds,  the  water  employed  containing  iron,  lime 
or  magnesia,  and  no  sufficiency  of  carbonic  acid  gas.  Therefore  we  have 
advocated  the  employment  of  pure  water  for  all  saccharine  beverages, 
and  recommend  a  careful  impregnation  with  carbonic  acid  gas  for  artifi- 
cial mineral  waters,  when  those  components  are  present.  (See  also 
"  Preservatives"  for  mineral  waters.) 

Sodium  Pyrophosphate  (N^P^O^Hflj  446). — Colorless,  translucent, 
monoclinic  prisms,  permanent  in  the  air,  odorless,  having  a  cooling, 
saline  and  feebly  alkaline  taste,  and  a  slightly  alkaline  reaction.  Soluble 
in  12  parts  of  water  at  15°  C.  (59°  F.),  and  in  1.1  parts  of  boiling  water; 
insoluble  in  alcohol. 

Solution. — One  part  by  weight  in  99  parts  of  distilled  water.     Filter. 

Sodium  Silicate  (Natron  Water  glass;  3NaO.%SiOz;  183). — Commer- 
cial silicate  of  sodium  is  in  a  .liquid  state,  and  should  be  kept  in  well- 
closed  vessels,  as  the  solution  would  absorb  carbonic  acid  from  the  air 
and  separate  silicate.  A  semi-transparent,  almost  colorless,  or  yellowish, 
or  pale  greenish  yellow,  viscid  liquid,  odorless,  having  a  sharp,  saline  and 
alkaline  taste,  and  an  alkaline  reaction.  The  specific  gravity  of  the  com- 
mercial solution  is  between  1.300  and  1.400.  It  is  employed  in  the 
manufacture  of  artificial  mineral  waters  to  introduce  the  insoluble  silica. 
Sodium  silicate  is  also  crystallized;  sodium  silicate  dry  is  its  commercial 
name,  and  we  advise  to  employ  this  preparation.  Prepare  a  10  per  cent, 
solution  by  dissolving  one  part  of  the  powdered  sodium  silicate  in  five 
parts  of  distilled  water.  Digest  and  agitate  until  dissolved.  Add  more 
distilled  water  (about  4  parts  to  make  it  10  parts),  sufficient  to  give  it  a 
specific  gravity  of  1.105  to  1.107  at  15°  C.  If  the  commercial  liquor 


MINERAL  WATERS  AND  THEIR  CHEMICAL  COMPONENTS.         535 

sodium  silicate  be  employed,  add  water  enough  to  reach  the  same  specific 
gravity,  when  it  will  contain  10  per  cent,  of  dry  sodium  silicate  in  solu- 
tion. Prepare  for  immediate  use.  If  a  solution  be  kept  in  stock,  keep 
air-tight.  Proportion  of  solution  10  to  1. 

Sodium  Sulphide  (NaS;  39—Na^S;  78).  It  is  prepared  either  by  lead- 
ing sulphuretted  hydrogen  in  a  solution  of  caustic  soda,  when  crystals 
of  sodium  sulphide  will  separate  in  the  cold,  or  sulphuret  of  potassium 
(liver  of  sulphur),  substituting  soda  for  potash.  Sublimed  sulphur  one 
part;  carbonate  of  sodium  two  parts.  Rub  the  carbonate  of  sodium,  pr^~ 
viously  dried,  with  the  sulphur,  and  heat  the  mixture  gradually  in  a  cov- 
ered crucible  until  it  ceases  to  swell  and  is  completely  melted.  Then 
pour  the  liquid  on  a  marble  slab,  and  when  it  has  solidified  and  become 
cold,  break  it  into  pieces,  and  keep  them  in  a  well-stopped  bottle.  It  is 
partly  deliquescent  on  exposure,  and  yields  with  water  a  brownish-yellow 
solution  which  has  a  strong  odor  (suggesting  that  of  rotten  eggs)  of  sul- 
phuretted hydrogen,  and  evolves  the  latter  freely  on  the  addition  of 
hydrochloric  or  sulphuric  acid,  sulphur  being  at  the  same  time  deposited. 
If  not  protected  from  contact  with  air,  the  solution  will  be  oxidized. 
This  compound  or  its  solution  is  used  in  the  manufacture  of  artificial 
mineral  waters  for  "  sulphur  waters/'  the  same  as  acid  hydrosulphuric. 
It  is  never  put  in  the  apparatus,  but  gauged  into  each  bottle,  or  the 
required  dose  separately  put  up  in  vials  for  each  bottle,  and  mixed  for 
immediate  consumption;  or,  a  separate  fountain  for  sulphur  waters  ex- 
clusively is  employed. 

Sodium  Sulphate  (Sulphate  of  Soda,  Glauber's  Salt;  Na^SOJOH^O; 
322). — Sulphate  of  soda  should  be  kept  in  well-stopped  bottles.  Large, 
colorless,  transparent,  monoclinic  prisms,  rapidly  efflorescing  on  exposure 
to  air,  and  ultimately  falling  into  a  white  powder,  odorless,  having  a 
cooling,  saline  and  somewhat  bitter  taste,  and  a  neutral  reaction.  Solu- 
ble in  2.8  parts  of  water  at  15°  0.  (59°  F.),  in  0.25  part  of  water  at  33° 
C.  (91.4°  F.),  and  in  0.4  part  of  boiling  water;  insoluble  in  alcohol. 
Commercial  sodium  sulphate  contains  water  in  varying  proportions; 
its  solution  should,  therefore,  be  regulated  by  its  specific  gravity.  Being 
easily  soluble  in  water,  solutions  of  10.5  and  1  per  cent,  are  made,  or  it 
is  dissolved  for  immediate  use.  It  must  be  remembered  that  in  winter 
time,  when  the  temperature  is  low,  a  10  per  cent,  solution  would  sepa- 
rate crystals.  It  is,  therefore,  better  to  prepare  for  stock  a  solution 
either  of  5  or  1  per  cent.  Dissolve  either  one  or  five  parts  by  weight  of 
the  hydrous  commercial  sodium  sulphate  in  either  99  or  95  parts  of  dis- 
tilled water.  Filter.  The  specific  gravity  of  the  filtered  solution  must 
be  brought  to  1.003  of  the  one  per  cent,  and  1.020  of  the  five  per  cent- 
solution.  This  is  important.  Eeduce  if  necessary  by  the  addition  o:: 
more  water.  Proportion  100  to  1,  or  100  to  5. 

Strontium  Chloride,  Dry  (SrCl^  158.6).— Keep  in  well-stopped  bottles. 


536  A  TREATISE  ON  BEVERAGES. 

Is  prepared  by  dissolving  natural  carbonate  of  strontium  in  hydrochloric? 
acid.  Long,  colorless  needles,  easily  soluble  in  water  and  also  in  strong 
alcohol;  absorbing  moisture  on  exposure.  Dry  strontium  chloride  pre- 
pared from  it  is  a  white  powder,  and  frequently  employed  in  the  com- 
bination of  artificial  mineral  waters  to  produce  by  mutual  decomposition 
the  components  carbonate  or  sulphate  of  strontium.  It  is  kept  in 
solutions  of  ten  or  one  per  cent. 

Solution. — One  part  in  nine  parts  of  distilled  water  (10  per  cent.), 
specific  gravity  1.092;  or  one  part  in  100  parts  of  distilled  water  (one  per 
cent.),  specific  gravity  1.009  at  15°  0.  The  latter  solution  is  preferable 
as  the  diminutive  quantities  required  are  better  measurable.  Proportion 
10  to  1  (10  per  cent.)  or  100  to  1  (1  per  cent.). 


CHAPTER    XXIX. 

ANALYSES  AND  IMITATIONS  OF  NATURAL  MINERAL 

WATER. 

The  Different  Springs. — Explanation  of  Arrangement. — Analysis  of,  and  Re- 
cipe for  Making  Artificially,  Aachen  or  Aix-la-Chapelle  (Kaiserquelle,  1. — 
Aachen  or  Aix-la-Chapelle  (Kaiserquelle),  2.— Apollinaris,  1. — Apollin- 
aris>  2. — Apollinaris,  3.  —  Bareges. —  Bilin  (Josefsquelle). — Blue  Lick 
(Lower),  1,  2.— Bethesda.— Booklet  (Stahlquelle).— Carlsbad.— Chelten- 
ham (Montpelier,  Royal  Old  Wells,  Cambray  Chalybeate)  —  Carlsbad 
Sprudel. —  Cudowa,  1. — Cudowa,  2. — Deep  Rock. —  Eger  (Kaiser-Franz- 
ensbad,  Franzensbrunnen). — Eger  (Kaiser-Franzensbad,  Louisenquelle). 
— Eger  (Kaiser-Franzensbad,  Salzbrunnen).  —  Eger  (Kaiser-Franzensbad, 
Wiesenquelle).  —  Ems  (Kesselbrunnen),  1. —  Ems  (Kesselbrunnen),  2. — 
Ems  (Kraehnchen),  1. —  Ems  (Kraehnchen),  2. —  Ems  (Victoria-Felsen- 
quella). — Fachingen,  1. —  Fachingen,  2. —  Friedrich shall  (Bitter- water), 
1.— Friedrichshall  (Bitterwater),  2.— Clysmic  Spring.— Harrowgate  (Old 
Sulphur,  Montpelier  Sulphur,  Montpelier  Chalybeate,  Cheltenham  Chaly- 
beate).—  Hartford  Cold  Springs.  —  Homburg-vor-der-H6he  (Elizabeth- 
quelle),  1. — Homburg-vor-der-Hohe  (Elizabethquelle),  2.— Hunyadi  Janos, 
1. — Hunyadi  Janos,  2. — Hunyadi  Janos,  3. — Kissingen  (Racoczy,  Pandur), 
1. — Kissingen  (Racoczy,  Pandur),  2. — Kissingen  (Soolsprudel). — Kreuz- 
nach  (Elisenquelle),  1. —  Kreuznach  (Elisenquelle),  2.— Leamington. — 
Marienbad  (Ferdinandsbrunnen). — Marienbad  (Kreuzbrunnen).— Napa 
Soda  Spring.— Natrokrene,  by  Dr.  Vetter.—  Pullna.— Pyrmont  (Trink- 
quelle),  1.— Pyrmont  (Trinkquelle),  2.— Pyrmont  (Soolquelle).— Saratoga 
Springs. — Champion. — Geyser.— Congress. — Hathorn. — High  Rock.— Kis- 
singen or  Triton. — Star. — Vichy. —  Sedlitz-Saidschiitz  (KoseVBrunnen). 
— Sedlitz-Saidschiitz  (Hauptbrunnen). — Selters,  1. —  Selters,  2. — Sheboy- 
gan. — Soden  (Milchbrunnen),  1.— Soden  (Milchbrunnen),  2.— Soden  (Sool- 
quelle).— Soden  (Wilhelmsquelle).— Ballston  Spa  (Artesian  Lithia  Well). 
-  Ballston  Spa  (Franklin  Artesian  Well).—  Ballston  Spa  (Washington 
Lithia  Well,  Old  Conde  Dentonian).— Spaa.— Teplitz-Schonau  (Steinbad). 
— Vichy  (Source  de  la  Grand  Grille),  1. — Vichy  (Source  de  la  Grand  Grille, 
2,  and  Source  des  Celestins). — White  Rock. — Wiesbaden  (Kochbrunnen). — 
Plain  Mineral  Waters. — Artificial  Medicinal  Waters. — Artificially  Pre- 
pared Mineral  Water  Salts. 

The  Different  Springs. — Following  are  the  analyses  of  various 
springs  of  the  United  States  and  Europe,  made  by  well-known  chemists. 
In  some  cases  two  analyses  of  the  same  spring,  made  at  different  times, 
which  differ  sometimes  considerably  in  proportions  and  combinations, 
not  differing,  however,  in  the  main  properties.  In  parallel  columns 
with  or  directly  following  the  analyses,  will  be  found  a  correct  formula 
or  recipe  for  producing  an  imitation  or  artificial  mineral  water  of  the 
same  class.  We  must  leave  it  to  the  intelligent  carbonator  to  select  one 


538 


A   TREATISE    ON   BEVERAGES, 


or  more  formulae  that  will  suit  his  taste  and  trade  best,  and  make  them 
his  standard  recipes. 

Explanation  of  Arrangement. — We  desire  to  call  the  reader's 
special  attention  to  the  practical  working  or  manipulation  of  the  formulae 
for  making  the  imitation  or  artificial  waters,  as  given  in  the  following 
pages.  It  will  be  noticed  that  a  line  or  rule  is  placed  beneath  each  group. 
Whenever  it  occurs,  the  ingredients  named  above  the  rule  are  to  be 
mixed  together  in  warm  water,  five  times  equal  to  their  weight,  or  ten 
times  their  weight  in  cold  water.  For  example,  we  will  take  the  first 
imitation  on  this  page,  of  Aachen  or  Aix-la-Chapelle,  as  follows. 

Mix  together  in  w^ter,  as  explained,  the  following: 
Lithium  carbonate. 


Sodium  silicate. 
Sodium  phosphate. 
Sodium  fluoride. 
Sodium  sulphate. 
Sodium  carbonate. 
Sodium  chloride. 


After  mixing  these  add  the 
mixture  to  the  ten  gallons 
of  water  in  fountain. 


We  then  take  and  mix  in  water,  as  explained,  the  following: 
Strontium  chloride.  )      After    mixing  these  we  add 

Magnesium  chloride.  !•     the  mixture  to  the  same  ten 

Calcium  chloride.  )      gallons  of  water  in  fountain. 

There  remains  then  only  the  one  ingredient  (Sodium  sulphide),  which 
is  never  added  to  the  fountain  of  water,  but  to  the  bottle  direct,  as  ex- 
plained on  page  517. 

All  the  formulae  are  manipulated  in  exactly  the  same  manner,  that 
is,  all  the  ingredients  named  above  the  first  rule  or  line,  are  mixed  to- 
gether and  added  to  the  fountain,  stirring  or  agitating  the  while;  all  the 
ingredients  named  between  the  first  and  second  rule  or  line  are  next 
mixed  and  added  to  the  water;  and  so  on  to  the  last. 

Aachen  or  Aix-la-Chapelle  (Kaiserquelle),  1.— Analysis  of  and 
Formula  for  Making. — Rhenish  Prussia.  Analysis  of  Manheim-Struve, 
1829.  (Parts  in  One  Hundred  Thousand.) 

ANALYSIS. 

Soda  carbonate 86.062 

Soda  sulphate 27.615 

Soda  phosphate 1.855 

Sodium  chloride 269.736 

Sodium  sulphide 8.070 

Lithia  carbonate 0.001 

Lime  carbonate 3.024 

Calcium  fluoride 6.240 

Strontian  carbonate 0.561 

Magnesia  carbonate 1.976 

Acid  silicic 7.026 


Total 412.166 

Carbonate  acid  306  Cm.  in  1  liter  (1000 
grammes).     Temperature  55 . 7°  C . 


IMITATION. 
For  10  gallons  of  Water  =  80  Ibs. 

Grains. 

Lithium  carbonate 0.0064 

Sodium  silicate 87.8 

Sodium  phosphate 11.4 

Sodium  fluoride 41.3 

Sodium  sulphate 384.8 

Sodium  carbonate 1323.0 

Sodium  chloride 1558.4 

Strontium  chloride 3.7 

Magnesium  chloride 13.7 

Calcium  chloride , . . 75.2 

Sodium  sulphide 49.6 


ANALYSES,  ETC.,   OF  NATURAL  MINERAL  WATER. 


539 


Aachen  or  Aix-La-Chapelle  (Kaiserquelle),  2.— Analysis  of  and 
Formula  for  Making.—  Rhenish  Prussia.  Analysis  of  Liebig,  1851.  (Parts 
in  One  Thousand). 


ANALYSIS. 


Sodium  chloride 2.6394 

Sodium  bromide 0.0036 

Sodium  iodide 0.0005 

Sodium  sulphide 0.0095 

Soda  carbonate 0.6504 

Soda  sulphate 0.2827 

Potash  sulphate 0.1544 

Lime  carbonate 0.1585 

Magnesia  carbonate 0.0514 

Strontian  carbonate 0.0002 

Iron  carbonate 0.0095 

Acid  silicic 0.0661 

Organic  matter 0.0752 

Lithia  carbonate 0.0003 

Manganese  carbonate ~] 

Alumine  phosphate I 

Calcium  fluoride [  trace! 

Ammonia J 

1000  cm.  liquid  hold  the  following 
gases  in  absorption : 

Nitrogen 12^'s 

Acid  carbonic 126.94 

Hydroguret  of  carbon 0.52 

Oxygen 1.76 

Specific  gravity,  1.00349 

Temperature  55°  C. 

100  volumes  of  gas  contained  : 

Nitrogen 66.98 

Acid  carbonic 30.89 

Hydroguret  of  carbon 1.82 

Acid  hydrosulphuric  (sulphur- 
etted hydrogen 0.31 

Oxygen 0.00 


IMITATION. 
For  10  gallons  of  Water  =  80  Ibs. 

Grains. 

Sodium  chloride 1463.6 

Sodium  bromide 2.2 

Sodium  iodide 0.3 

Sodium  carbonate 1291.7 

Sodium  sulphate 379.8 

Sodium  silicate 82.3 

Potassium  sulphate 94.9 

Lithium  carbonate 0.18 

Calcium  chloride 108.7 

Magnesium  chloride 35.0 

Strontium  chloride 1.12 

Iron  sulphate 12.3 

Sodium  sulphide 5.8 


540 


A   TREATISE    ON    BEVERAGES. 


Apollinaris,  1. — Analysis  of  and  Formula  for  Making. — Ahrwei 
ler,  Germany.  Analysis  of  Professors  J.  Bischoff  and  Mohr,  and  Drs. 
C.  Bischoff  and  Kyll.  The  constituents  of  the  natural  Apollinaris  are 
not  always  constant,  but  fluctuate  slightly  from  time  to  time,  without, 
however,  altering  the  main  properties  of  the  water.  (Parts  in  Ten  Thous- 
and.) 


ANALYSIS. 


Soda  carbonate 12.57 

Sodium  chloride 4.66 

Soda  sulphate 3.00 

Soda  phosphate traces 

Salts  of  potassium traces 

Magnesia  carbonate 4.42 

Lime  carbonate 0.59 

Iron  oxide  with  alumina 0.20 

Silica 0.08 

Total..  ..25.52 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 2835.27 

Sodium  sulphate 335.2 

Sodium  silicate. ..  10.0 


Magnesium  chloride 198.1 

Calcium  chloride. .  .    40.2 


Potassa-alum 57.1 


Magnesium  carbonate,  hydr. . ..  158.5 


Iron  sulphate 21.3 


Apollinaris,  2.— Analysis  of  and  Formula  for  Making.—  Ahrwei- 
ler,  Germany.  Mean  of  Eight  Analyses  made  in  1877.  (Parts  in  Ten 
Thousand.) 


ANALYSIS. 


Soda  carbonate 9.5555 

Sodium  chloride 3.7645 

Soda  sulphate 2.12425 

Magnesia  carbonate 3.775 

Lime  carbonate 2.608 

Iron  oxide  with  alumina 0.0685 

Silica 0.137 

Total 22.03275 

Volatile  constituents  : 
Free  and   semi-combined  car- 
bonic acid 27.76 

Combined  carbonic  acid..         .  8.07 


Total ..35.83 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 2118.4 

Sodium  sulphate 287.5 

Sodium  silicate. .  17.1 


Calcium  chloride 177.9 

Magnesium  chloride 29. 7 

Aluminium  chloride ,       5.5 


Magnesium  carbonate,  hydr 337.8 

Iron  sulphate 7.2 


ANALYSES.  ETC.,  OF  NATURAL  MINERAL  WATER.  54 1 


Apollinaris,  3.— Analysis  of  and  Formula  for  Making.— Ahr- 
\v»»/er,  Germany.  Analysis  of  Tichborne  (United  States  Dispensatory). 
Sixteen  ounces  of  the  bottled  water  contained: 


ANALYSIS. 


Sodium  bicarbonate. 10.621 

Sodium  chloride 5.023 

Sodium  sulphate 2.402 

Potassium  sulphate 0.141 

Magnesium  carbonate 4.50 

Calcium  carbonate 2.880 

Ferric  oxide 0.10 

Alumina 0.080 

Silica 0.121 

Sodium  phosphate 1 

Lithium [ 

Ammonia ftraces 

Acid  nitric } 


Total 25.868 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 2412.5 

Sodium  sulphate 403.6 

Potassium  sulphate 11.3 

Sodium  silicate 19.6 

Magnesium  chloride 89.6 

Calcium  chloride 255.7 

Aluminium  chloride 16.7 

Magnesium  carbonate,  hydr 461.3 

Iron  sulphate 27.8 


Bareges. — Analysis  of  and  Formula  for  Making. — Bareges,  France. 
Analysis  of  Filhol,  1852. 

ANALYSIS.  Parts  in  1000  Parts  in  10,000 

Source  de  la  Chapelle.  Source  du  Tambur. 

Sodium  sulphide 0.0203 0.408 

Sodium  chloride 0.0697 0.720 

Alkalines,  carbonate  and  silicate — 0.0380 — 

Soda  silicate —    0.984 

Lime  silicate —    0.161 

Magnesia  silicate  ) — ^ 

Soda  sulphate       / —    £  traces 

Iodine  ) —    ; 

Soda  phosphate —    0.020 

Iron,  oxydulated —    0.006 

Organic  matter —    0.660 

Total 0.1280 2.959 

The  other  springs  of  Bareges  contain  substantially  the  same  com- 
ponents.    Temperature  33°  to  40.1°  C. 


IMITATION. 

Sodium  chloride 45  grains 

Sodium  silicate 6C        " 

Sodium  sulphide 120        " 


542 


A   TEEATISE 


BEVERAGES. 


Bilin  (Josefsquelle). — Analysis  of  and  Formula  for  Making. — Bo 
hernia,  Austria.     Analysis  of  Struve.    (Parts  in  One  Hundred  Thousand.^ 


ANALYSIS. 


Potash  sulphate 22.591 

Soda  carbonate 295.845 

Soda  sulphate 80.351 

Soda  phosphate 0.361 

Sodium  chloride 37.552 

Lime  carbonate 39.922 

Strontian  carbonate 0.091 

Magnesia  carbonate 15.586 

Iron  carbonate 0.1172 

Alumina 0.185 

Acid  silicic. .  .    4.622 


Total 497.2232 

Carbonic  acid  1284  Cm.  in  1  liter  (1000 
grammes).    Temperature  15°  C 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 2.2 

Sodium  silicate 57.7 

Potassium  sulphate 136.9 

Sodium  sulphate 587.3 

Sodium  carbonate 5809.6 

Strontium  chloride 0.6 

Calcium  chloride  . .  .  218.5 


Potassa-alum 10. 5 

Magnesium  sulphate 280.4 

Lime  carbonate 48.5 

Iron  sulphate 1.7 

Acid  sulphuric 37.9 


Blue  Lick  (Lower). — Analysis  of  and  Formula  for  Making. — Analy- 
sis of  Robert   Peter,  1850.  (Parts  in  One  Thousand.) 

ANALYSIS. 

I.  IT. 

Sodium  carbonate —    0.0140 

Calcium  carbonate 0.3850 0.3184 

Magnesium  carbonate 0.0022 0.0211 

Iron  carbonate  (with  alumina  and 

calcium  phosphate) 0.0058 0.0038 

Potassium  sulphate 0.1519 — 

Calcium  sulphate 0.5533 0.5508 

Strontium  sulphate —    0.0011 

Barium  sulphate —    0.0002 

Sodium  biborate —     0.0298 

Sodium  chloride 8.3473 8.3571 

Calcium  chloride —     0  0606 

Potassium  chloride 0.0227 0.1860 

Lithium  chloride —     0.0060 

Magnesium  chloride 0.5272 0.4864 

Magnesium  bromide 0.0039 0.0195 

Magnesium  iodide 0.0007 0.0003 

Sodium  sulphide —    0.0307 

Silica 0.0179 0.0149 

Organic  matter.    Loss 0.2821 0.4573 

Total 10.3000 10.5580 

Sulphuretted  hydrogen 0.3947 

Carbonic  acid . .  . .  0.3547 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER 


543 


IMITATION.    - 
For  10  gallons  of  water =80  Ibs. 

I. 

Potassium  sulphate 93.3  grains 

Sodium  chloride 4921.5 

Sodium  carbonate 510.8 

Potassium  chloride 13.9       " 

Sodium  silicate 22.1 

Sodium  bromide 2.7 

Sodium  iodide 0.5 

Magnesium  chloride 326. 6 

Calcium  chloride 192.3 

Calcium  sulphate,  prsecip. -. 429.9       " 

Iron  chloride 3.7       " 

Acid  hydrosulphuric,  liq. 63098.9       " 

II. 

Sodium  carbonate 587.3   grains 

Borax 18.3  " 

Sodium  chloride 4878.7 

Potassium  chloride 114.3  " 

Sodium  silicate 18.4  " 

Sodium  bromide. 13.4  " 

Sodium  iodide 0.21       " 

Calcium  chloride 253.5  " 

Lithium  chloride 3.7  u 

ium  chloride. . .  ..319.3  " 


Lime  sulphate,  praecip 428.0        " 

Iron  chloride 2.5 

Sodium  sulphide 18.9        " 

The  proportion  of  strontium  sulphate,  0.68,  and  barium  sulphate,  0.12, 
has  been  left  out,  being  too  infinitesimal  and  difficult  to  dissolve. 


Bethesda. — Analysis  and  Formula  for  Making. — Waukesha,  Wis. 
Analysis  of  C.  F.  Chandler.     (Grains  in  one  United  States  Gallon.) 


ANALYSIS. 

Sodium  bicarbonate 1.26 

Calcium  bicarbonate 17.02 

Magnesium  bicarbonate 12.39 

Iron  bicarbonate 0.04 

Sodium  sulphate 0.54 

Potassium  sulphate 0.46 

Sodium  phosphate. trace 

Sodium  chloride 1.16 

Aluminium  oxide 0.12 

Silica 0.74 

Organic  matter 1.98 

Total..  ..35.71 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 37.5 

Sodium  silicate 15.0 

Sodium  sulphate 12.2 

Potassium  sulphate 4.6 

Sodium  chloride 7.2 

Aluminium  chloride 3.1 

Lime  carbonate 118.0 

Magnesium  carbonate,  hydr 133.1 

Iron  chloride..  ,     0.32 


544 


A   TREATISE    ON    BEVERAGES. 


Booklet  (Stahlquelle).— Analysis  of  and  Formula  for  Making.— 
Bavaria,  Germany.  Analysis  of  Kastner,  1836.  (Parts  in  One  Hundred 
Thousand.) 

ANALYSIS.  IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 0.0008 

Sodium  bromide 0.018 

Potassium  chloride 11.8 

Sodium  silicate 36.0 

Sodium  carbonate 1599.2 

0.18 


Potassium  chloride 1.918 

Soda  sulphate 33.100 

Soda  phosphate 0.00013 

Sodium  chloride 85.328 

Sodium  bromide 0.003 

Lime  carbonate  85.221 

Lime  sulphate 0.039 

Magnesia  carbonate 43. 750 

Magnesia  sulphate 42.057 

Magnesium  chloride 57.708 

Iron  carbonate 7.953 

Manganese  carbonate 0.013 

Aluminium  chloride 0.030 

Acid  silicic 2.878 

Total 359.99813 

Carbonic  acid  1507  Cm.  in  1  liter  (1000 
grammes).     Temperature  10°  C. 


Aluminium  chloride 

Magnesium  chloride 282.7 

Calcium  chloride 581.4 

Magnesium  sulphate .  706.2 

Magnesium  carbonate,  hydr. .  447.0 

Iron  sulphate 117.1 

Manganese  sulphate 0.15 

Acid  sulphuric 23.6 


Carlsbad. — Analysis  of  and  Formula  for  Making. — Bohemia,  Aus- 
tria. Analysis  of  Berzelius  and  Bauer. 

K.  B. — The  different  springs  of  Carlsbad  are,  according  to  the  exam- 
inations of  Berzelius  and  Bauer,  in  regard  to  their  saline  constituents, 
equally  composed;  however,  they  differ  in  temperature.  (Parts  in  One 
Hundred  Thousand.) 


ANALYSIS. 
Potash  sulphate 

9  331 

IMITATION. 

SO  lV»s 

Soda  carbonate 

131  927 

Soda  sulphate  

..251.094 

Grains. 
0  Oft 

Soda  phosphate  

.  ..     0.049 

0  72 

Sodium  chloride  

..103.841 

9  1 

Sodium  bromide  

..     0.118 

ft  9 

Sodium  iodide  

.  .     0.0013 

KV  0 

Lithia  carbonate  

.  .     0.260 

QQ   Q 

Lime  carbonate  

..  30.859 

4.10   Q 

Calcium  fluoride  

..     0.319 

Q11Q   1 

Strontian  carbonate  

.  .     0.091 

Sodium  sulphate  

.  .  .2823.4 

Magnesia  carbonate.  ..... 

.  ,   17,826 

0  3^9 

Strontium  chloride  

..       0.6 

n  O7ft 

Aluminum  chloride  

.  .      0.35 

Alumina    ...  . 

0  022 

Calcium  chloride  

..  213.2 

Silica 

7  513 

Magnesium  sulphate  

.  ..  320.8 

Lithium  carbonate 

1  6 

Total 

553  6813 

Acid  sulphuric  

...     61.5 

Manganese  sulphate  

0.93 

1000  grammes  (one   quart 

)  contain 

Iron  sulphate  

...       5.2 

Temperature  :     Sprudel, 
Others,  50  to  56°  C. 

acid  gas. 
73°    C. 

ANALYSES,  ETC., 


OF  NATURAL  MINERAL  WATER. 


545 


Cheltenham. — Analysis  of  and  Formula  for  Making. — Gloucester- 
shire, England.  Analysis  of  Cowper,  Abel,  C.  Rowney  and  Accum. 
(Parts  in  Ten  Thousand.) 


ANALYSIS. 
Sodium  chloride  

Group 
Montpellier. 

Royal  Old 
Wells. 

Cambray 
Chalyb.  sp'g 

58.639 
9.468 
3.556 
0.235 
15.971 
19.507 
2.394 
2.737 
3.649 
trace 

32.775 
1.320 
7.505 

S3  .'385 

0'.280 
3.149 
0.089 
0.289 
trace 
trace 
0.026 
0.144 
2.392 
0-003 
2080 

4.109 
|   2.654 

l'.540 

l!532 
1.209 

1039 

Calcium  chloride                      .... 

Magnesium  chloride                            

Magnesia  sulphate  ...   

Lime  sulphate      •,  »    ,-r          ^  -  -      »  

Soda  bicarbonate  

Lime  and  magnesia  bicarbonate 

Lime  carbonate    

"        iodide  

Lime  phosphate  

Iron  phosphate  

Organic  matter  

Carbonic  acid  in  Ccm. 
Temperature,  12  and  13  C.° 

360 

The  "  Salt  of  Cheltenham  "  is  produced  by  evaporating  the  natural 
saline  water. 

IMITATION. 

For  10  gallons  of  water  =  80  pounds. 
Group  Montpellier. 

Sodium  chloride 3299.3  grains. 

Sodium  iodide  : 144.4 

Sodium  sulphate 2573.3  " 

Sodium  carbonate 719.0  " 

Calcium  chloride 788.0  " 

Magnesium  chloride 288.4  " 

Magnesium  sulphate 2456.9  " 


Royal  Old  Wells. 

Sodium  chloride 1763.4  grains. 

Sodium  sulphate 4631.8  " 

Sodium  carbonate 583.5  " 

Sodium  phosphate 1.5  " 

Sodium  silicate 17.9  " 

Calcium  bromide 17.8  u 

Calcium  chloride 295.8  " 

Magnesium  chloride 480.6  " 

Iron  sulphate 16.8  " 


546 


A   TEEATISE   ON   BEVERAGES. 


Cambray  Chalybeate  Spring. 

Sodium  chloride 142.3  grains. 

Sodium  carbonate 269.5  " 

Calcium  chloride 186.1  " 

Magnesium  chloride 81.6  " 

Lime  sulphate  preecip 119.6  " 

Iron  chloride. .  .  81.3  " 


Carlsbad  (Sprudel). — Analysis  of  and  Formula  for  Making.—. 
Bohemia,  Austria.  Analysis  of  Ragsky,  1862.  (Parts  in  One  Hundred 
Thousand. ) 


ANALYSIS. 


Potash  sulphate 16.359 

Soda  carbonate 136.189 

Soda  sulphate 237.187 

Sodium  chloride 103.067 

Lime  carbonate 29.741 

Lime  phosphate 0.019 

Calcium  fluoride 0.351 

Strontian  carbonate 0.079 

Magnesia  carbonate 12.410 

Iron  carbonate 0.280 

Manganese  carbonate 0.060 

Alumine  phosphate 0.038 

Silica 7.278 

Sodium  iodine ") 

Sodium  bromide 

Acid  boric 

Lithium 

Rubidium 

Caesium  . . 


*  traces 


IMITATION. 


For  10  gallons  of  water  =  80  Ibs. 

Grains. 
0.44 

2.3 


Sodium  phosphate. 
Sodium  fluoride  . . . 

Sodium  silicate 

Potassium  sulphate 
Sodium  chloride. . . 
Sodium  carbonate. . 
Sodium  sulphate. . . 


Aluminium  chloride. 
Strontium  chloride. . 
Calcium  chloride 


Magnesium  sulphate 


Manganese  sulphate. 

Iron  sulphate 

Acid  sulphuric 


.  100.5 
.  415.4 
.3048.0 
.2766.5 
.  0.26 
.  0.42 
.  206.0 
.  223.2 
.  0.71 
.  4.1 
59.6 


Total 543.058 

Carbonic  acid  gas,  76. 040,  sp .  grav.  (at 
20°  C.)  1.0053.    Temperature,  74°  C. 

The  Carlsbad  mineral  waters  are  usually  drunk  while  hot,  as  the 
natural  "Sprudel"  water  has  a  temperature  of  73°  C.  The  artificial 
Carlsbad  waters  are  therefore  frequently  imitated  in  double  concentra- 
tion, and  before  drinking  mixed  with  an  equal  quantity  of  hot  water  in 
order  to  bring  them  to  the  temperature  and  concentration  of  the  natural 
water.  This  mixture  of  hot  water  with  the  double  strength  artificial 
water,  represents  then  the  imitation  of  the  natural  water  in  regard  to 
components  and  temperature. 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


547 


Cudowa,  1. — Analysis  of  and  Formula  for  Making. — Prussia,   Ger- 
many.    Analysis  of  Struve.     (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 12.565 

Soda  carbonate 71.296 

Soda  sulphate 21.146 

Soda  phosphate 0.534 

Sodium  chloride 15.260 

Lithia  carbonate 0.456 

Lime  carbonate 46.541 

Magnesia  carbonate 18.945 

Iron  carbonate 2.969 

Manganese  carbonate 0.365 

Alumina 0.159 

Acid  silicic. .  7.266 


Total 197.502 

Carbonic  acid  1300  Cm.  in  1  liter  (1000 

grammes). 
Temperature  8.75°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Lithium  carbonate 2.80 

Sodium  phosphate 3.3 

Potassium  carbonate 61.2 

Sodium  silicate 90.8 

Sodium  carbonate 1461.0 

Aluminium  chloride 2.5 

Calcium  chloride 85.8 

Magnesia  sulphate 290.7 

Lime  carbonate 208.7 

Magnesium  carbonate,  hydr 28. 1 

Manganese  sulphate 4.4 

Iron  sulphate 43.7 


Cudowa,  2. — Analysis  of  and  Formula  for  Making. — Prussia,  Ger- 
many.    Analysis  of  Duflos.     (Parts  in  Sixteen  Ounces.) 


ANALYSIS. 


Soda  sulphate 5.424 

Soda  carbonate 9.408 

Lime  carbonate 3. 767 

Magnesia  carbonate 1.200 

Iron  carbonate 0. 197 

Iron  arseniate 0.012 

Manganese  carbonate 0.021 

Lime  phosphate 0.050 

Sodium  chloride 0.900 

Potassium  chloride 0. 034 

Acid  silicic..  ..  0.738 


Total 21.751 

Carbonic  acid  35  Cm. 
Temperature  11  to  12.5°  C. 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 3068.6 

Sodium  arseniate 0.75 

Sodium  phosphate 4.3 

Potassium  chloride 2.4 

Magnesium  chloride 54.9 

Calcium  chloride 4.3 

Magnesium  sulphate 132.2 

Lime  sulphate,  prsecip 408.0 

Lime  carbonate 63.2 

Manganese  sulphate. 3.2 

Iron  sulphate 38.0 


548 


A   TREATISE    ON   BEVERAGES, 


Deep  Bock. — Analysis  of  and  Formula  for  Making. — Oswego,  N.  Y. 
Analysis  of  S.  H.  Douglas.     (Grains  in  One  United  States  Gallon.) 


ANALYSIS. 


Calcium  carbonate 18.19 

Sodium  chloride 308.18 

Potassium  chloride 149.08 

Magnesium  chloride 10.25 

Iron  oxide trace 

Silica 71.70 

Sulphuric  acid trace 

Loss 1.78 

Total..  ..559.18 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  chloride 1504.8 

Potassium  chloride. 1490.8 

Sodium  silicate 1458.0 

Sodium  carbonate 521.1 

Magnesium  chloride 102.5 

Calcium  chloride 202.0 

Acid  hydrochloric  (muriatic  acid).  257.4 


Eger  (Kaiser-Franzensbad,  Franzensbrunnen).—  Analysis  of 
and  Formula  for  Making. — Bohemia,  Austria.  Analysis  of  Berzelius, 
Bauer- Struve,  1822.  (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 12.617 

Soda  carbonate 67.383 

Soda  sulphate 319.063 

Soda  phosphate ...     0.424 

Sodium  chloride 120.182 

Sodium  bromide 0. 105 

Sodium  iodide 0.0015 

Lithia  carbonate 0.482 

Ammonia  carbonate 0.243 

Lime  carbonate 23.719 

Strontian  carbonate 0.039 

Magnesia  carbonate 8.750 

Iron  carbonate 3.060 

Manganese  carbonate 0.560 

Alumina 0.078 

Acid  silicic. .  ,    6.159 


Total... 562.8655 

Carbonic  acid  1530  Cm.  in  1  liter  (1000 

grammes). 
Temperature  11.35°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0096 

Sodium  bromide.  ...*•" 0.65 

Ammonium  chloride 1.7 

Sodium  phosphate 2.6 

Sodium  silicate 76.9 

Potassium  sulphate 77.5 

Sodium  chloride. 564.3 

Sodium  carbonate.'. 1782.0 

Sodium  sulphate .3974.2 

Strontium  chloride 0.26 

Aluminium  chloride 1.2 

Calcium  chloride .161.8 


Magnesium  sulphate. . .   157.4 


Lithium  carbonate 3.0 

Acid  sulphuric 50.5 

Manganese  sulphate 6.7 

Iron  sulphate 45.1 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


549 


Eger  (Kaiser-Franzensbad,  Louisenquelle).— Analysis  of  and 
Formula  for  Making. — Bohemia,  Austria.  Analysis  of  Tromsdorf-Struve, 
1828.  (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Soda  carbonate 47.780 

Soda  sulphate 278.890 

Sodium  chloride 103.333 

Lime  carbonate 20.829 

Iron  carbonate 3.240 

Acid  silicic. .  ,    2.979 


Total 457.051 

Carbonic  acid  1240  Cm.  in  1  liter  (1000 

grammes). 
Temperature  10.87°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

drains. 

Sodium  silicate 37.2 

Sodium  carbonate 1208.0 

Sodium  chloride 485.2 

Sodium  sulphate 3732.0 

Calcium  chloride 142.0 

Acid  sulphuric 24.4 

Iron  sulphate 47.7 


Eger  (Kaiser-Franzensbad,  Salzbrunnen).  —  Analysis  of  and 
Formula  for  Making. — Bohemia,  Austria.  Analysis  of  Berzelius-Struve, 
1882.  (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Soda  carbonate 66.650 

Soda  sulphate 280.208 

Soda  phosphate 0.288 

Sodium  chloride 114.180 

Lithia  carbonate 0.350 

Lime  carbonate 19.708 

Strontian  carbonate 0.034 

Magnesia  carbonate 10.402 

Iron  carbonate 0.911 

Manganese  carbonate 0.156 

Alumina 0.052 

Acid  silicic. .  ,    6.380 


Total 499.319 

Carbonic  acid  1020  Cm.  in  1  liter  (1000 

grammes). 
Temperature  11.5°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 1.8 

Sodium  silicate 79.7 

Sodium  chloride 558.6 

Sodium  carbonate 1689.1 

Sodium  sulphate 3430.4 

Strontium  chloride 0.22 

Aluminium  chloride 0.83 

Calcium  chloride 134.4 

Magnesium  sulphate 187.2 

Lithium  carbonate 2.2 

Acid  sulphuric 52.2 

Manganese  sulphate 1.9 

Iron  sulphate 13.4 


550 


A    TREATISE    ON    BEVERAGES. 


Eger  (Kaiser-Franzensbad,  Wiesenquelle).— Analysis  of  and 
Formula  for  Making. —  Analysis  of  Zembsch-Struve,  1838.  (Parts  in 
One  Hundred  Thousand.) 


ANALYSIS. 

Soda  carbonate 

Soda  sulphate 333.515 

Soda  phosphate 0.809 

Sodium  chloride 121.225 

Lithia  carbonate 3.354 

Lime  carbonate 17.853 

Strontian  carbonate 0.030 

Magnesia  carbonate 8.047 

Iron  carbonate 1.780 

Manganese  carbonate 0.270 

Alumina 0.092 

Acid  silicic. .                               ,  6.200 


Total 576.557 

Carbonic  acid  547.5  Cm.   in  1  liter 

(1000  grammes). 
Temperature  10.5°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 5.0 

Sodium  silicate 77.5 

Sodium  chloride 614.4 

Sodium  carbonate 1901.9 

Sodium  sulphate 4217.7 

Strontium  chloride 0.20 

Aluminium  chloride 1.5 

Calcium  chloride 121.8 

Magnesium  sulphate 144.7 

Lithium  carbonate 20.6 

Acid  sulphuric 50.8 

Manganese  sulphate 3.2 

Iron  sulphate 26.2 


Ems  (Kesselbrunnen),  1. — Analysis  of  and  Formula  for  Mak- 
ing.— Nassau,  Germany.  Analysis  of  Struve-Bauer.  (Parts  in  One 
Hundred  Thousand.) 

ANALYSIS.  IMITATION. 


Potash  sulphate 7.031 

Potassium  chloride 0.586 

Soda  carbonate 139.961 

Soda  phosphate 0.082 

Sodium  chloride 99.401 

Sodium  bromide 0.057 

Sodium  iodide 0.00117 

Lithia  carbonate 0. 703 

Lime  carbonate 14.844 

Calcium  fluoride 0.025 

Baryta  carbonate 0.038 

Strontian  carbonate 0.139 

Magnesia  carbonate 10.270 

Iron  carbonate 0.2833 

Manganese  carbonate 0.048 

Alumina 0.011 

Acid  silicic .  5.378 


Total 278.79847 

Carbonic  acid  550  Cm.  in  1  liter  (1000 

grammes). 
Temperature  41. 25"  C. 


For  10  gallons  of  water  =  80  Ibs. 
Grains. 

Sodium  iodide 0.0073 

Sodium  phosphate 0.14 

Sodium  fluoride 0.17 

Sodium  bromide 0.35 

Potassium  carbonate 2.4 

Potassium  chloride 3.6 

Potassium  sulphate 40.1 

Sodium  silicate 67.2 

Sodium  chloride 350.4 

Sodium  carbonate .2800.4 

Aluminium  chloride 0.18 

Barium  chloride 0.29 

Strontium  chloride 0.91 

Magnesium  chloride 71.4 

Calcium  chloride 101.5 

Lithium  carbonate 4.3 

Acid  hydrochloric  (muriatic)    40. 2 

Manganese  sulphate 0.57 

Iron  sulphate 4.2 


ANALYSES,  ETC.,  OF  NATUJIAL  MINERAL  WATER. 


551 


Ems  (Kesselbrunnen),  2. — Analysis  of  and  Formula  for  Mak- 
ing.— Nassau,  Germany.  Analysis  of  Fresenius,  1871.  (Parts  in  One 
Hundred  Thousand.) 


ANALYSIS. 

Potash  sulphate 4.3694 

Soda  bicarbonate 198.9682 

Soda  sulphate 1.5554 

Soda  phosphate 0.0540 

Sodium  chloride 103.1306 

Sodium  bromide 0.0454 

Sodium  iodide 0.0003 

Lithia  bicarbonate 0.5739 

Ammonia  bicarbonate 0. 7104 

Lime  bicarbonate 21.9605 

Baryta  bicarbonate 0.1241 

Strontian  bicarbonate 0. 1815 

Magnesia  bicarbonate 18.2481 

Iron  bicarbonate 0.3258 

Manganese  bicarbonate 0.0330 

Alumine  phosphate 0.0200 

Acid  silicic 4.8540 

Total 355.1546 

Free  carbonic  acid  93.0171  parts,  or 

554  Cm.  in  1  liter  (1000  grammes). 
Temperature  46.64°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0018 

Sodium  bromide 0.28 

Sodium  phosphate 0.5 

Sodium  sulphatf    17.2 

Potassium  sulphate 26.8 

Sodium  silicate 60.6 

Sodium  chloride * 358.5 

Sodium  carbonate .2866.9 

Aluminium  chloride 0.13 

Barium  chloride 0.77 

Strontium  chloride 0.92 

Ammonium  chloride 3.3 

Magnesium  chloride 83.2 

Calcium  chloride 104.0 

Lithium  carbonate 2.2 

Acid  hydrochloric  (muriatic)  31.3 

Manganese  sulphate 0.28 

Iron  sulphate 3.5 


Ems  (Kraehnchen),  1. — Analysis  of  and  Formula  for  Making. 
—Nassau,  Germany.  Analysis  of  Bauer-Struve.  (Parts  in  One  Hun- 
dred Thousand.) 


ANALYSIS. 

Potash  sulphate 6.431 

Potassium  chloride    5.068 

Soda  carbonate  133.206 

Soda  phosphate 0.112 

Sodium  chloride 93.782 

Sodium  bromide 0.052 

Sodium  iodide 0.00156 

Ammonia  carbonate 1.760 

Lime  carbonate 15.654 

Baryta  carbonate 0.055 

Strontian  carbonate 0.246 

Magnesia  carbonate 0.085 

Iron  carbonate 0.1502 

Manganese  carbonate 0.085 

Alumina  0.057 

Acid  silicic ,     5.398 


Total 276.38376 

Carbonic  acid  740  Cm.  in  1  liter  (1000 

grammes). 
Temperature  30°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0096 

Sodium  bromide 0.32 

Sodium  phosphate 0.69 

Potassium  carbonate 1.7 

Potassium  chloride 81. 1 

Potassium  sulphate 37.3 

Sodium  silicate 67.4 

Sodium  chloride 260.6 

Sodium  carbonate 2823 . 4 

Barium  chloride %  0.42 

Aluminium  chloride 0.91 

Strontium  chloride 1.3 

Ammonium  chloride 12.0 

Magnesium  chloride 99.5 

Calcium  chloride 106.8 

Manganese  sulphate 1.0 

Iron  sulphate 2.2 

Acid  hydrochloric  (muriatic)  40.3 


552 


A    TREATISE    ON    BEVERAGES. 


Ems  (Kraenchen),  2. — Analysis  of  and  Formula  for  Making. — 
Nassau,  Germany.  Analysis  of  Fresenius,  1871.  Parts  in  One  Hundred 
Thousand.) 

ANALYSIS. 

Potash  sulphate 3. 6773 

Soda  bicarbonate 197.9016 

Soda  sulphate 3.3545 

Soda  phosphate 0. 1459 

Sodium  chloride 98.3129 

Sodium  bromide 0.0340 

Sodium  iodide 0.0022 

Lithia  bicarbonate 0.4047 

Ammonia  bicarbonate 0.2352 

Lime  bicarbonate 21.6174 

Baryta  bicarbonate 0. 1026 

Strontian  bicarbonate 0.2343 

Magnesia  bicarbonate 20.6985 

Iron  bicarbonate  ..  ,    0.1989 


Manganese  bicarbonate 0.0173 

Alumine  phosphate 0.0116 

Acid  silicic 4.9742 

Total 351.9231 

Free  carbonic  acid  103.9967  parts,  or 

599  Cm.  in  1  liter  (1000  grammes). 
Temperature  35.86°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.014 

Sodium  bromide 0.21 

Sodium  phosphate 1.0 

Sodium  sulphate 44.0 

Potassium  sulphate 22.6 

Sodium  silicate 62. 1 

Sodium  chloride 317.8 

Sodium  carbonate .2876.6 

. . .      0.078 
...      0.64 
...      1.2 
1.1 


Aluminium  chloride 

Barium  chloride 

Strontium  chloride 

Ammonium  chloride 

Magnesium  chloride 94.4 

Calcium  chloride 102.4 

1.6 
37.2 


Lithium  carbonate 

Acid  hydrochloric  (muriatic). 

Manganese  sulphate 0. 15 

Iron  sulphate 2.1 


Ems  (Yictoria-Felsenquelle). — Analysis  of  and  Formula  for 
Making. — Nassau,  Germany.  Analysis  of  Fresenius,  1869.  (Parts  in 
One  Hundred  Thousand.) 

ANALYSIS.  IMITATION. 

Potash  sulphate 4.5095 

Soda  bicarbonate 202.0054 

Soda  sulphate 1.8154 

Soda  phosphate 0.0089 

Sodium  chloride 96.1721 

Sodium  bromide 0.0286 

Sodium  iodide 0.0003 

Lithia  bicarbonate 0. 1416 

Ammonia  bicarbonate 0.6128 

Lime  bicarbonate 21.1682 

Baryta  bicarbonate 0.0526 

Strontian  bicarbonate 0.1519 

Magnesia  bicarbonate 19.6305 

Iron  bicarbonate 0.1813 

Manga'nese  bicarbonate 0.0253 

Alumine  phosphate 0.0134 

Acid  silicic 4.8400 

Total 351.3578 

Free  carbonic  acid  120.0259  parts,  or 

673  Cm.  in  1  liter  (1000  grammes). 
Temperature  27.9°  C. 


For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0018 

Sodium  bromide 0.18 

Sodium  phosphate 0. 17 

Sodium  sulphate 22. 7 

Potassium  sulphate 27.7 

Sodium  silicate 60.5 

Sodium  chloride 313.0 

Sodium  carbonate .2907.9 

Aluminium  chloride 0.088 

Barium  chloride 0.33 

Strontium  chloride 0. 78 

Ammonium  chloride 2.9 

Magnesium  chloride 89.5 

Calcium  chloride 100.3 

Lithium  carbonate 0.54 

Acid  hydrochloric  (muriatic)  36. 2 

Manganese  sulphate 0.22 

Iron  sulphate 1.9 


ANALYSES,  ETC.,   OF  NATURAL  MINERAL  WATER.  553 


sia. 


Faschingen,  1. — Analysis  and  Formula  for  Haling. — Nassau,  Prus- 
Analysis  of  Bischoff-Struve.     (Parts  in  One  Hundred  Thousand. ) 


ANALYSIS. 


Soda  carbonate 214023 

Soda  sulphate 2.188 

Soda  phosphate 0.091 

Sodium  chloride 56.133 

Lime  carbonate 32.500 

Magnesia  carbonate 22.539 

Iron  carbonate 1.1589 

Acidsilicic 1.133 

Total 329.7659 

Carbonic  acid  1250  Cm.  in  1  liter  (1000 

grammes). 
Temperature  10°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 0.56 

Sodium  sulphate 10.7 

Sodium  silicate 14.2 

Sodium  carbonate  . .  .4378.3 

Magnesium  chloride 79.3 

Calcium  chloride 221.6 

Magnesium  carbonate,  hydr. .  112.3 

Iron  sulphate 17.1 

Acid  hydrochloric  (muriatic) . .      8. 5 


Faschingen,  2. — Analysis  of  and  Formula  for  Making. — Nassau, 
Prussia.     Analysis  of  Fresenius.     (Parts  in  One  Hundred  Thousand. ) 


ANALYSIS. 


Soda  sulphate 4.785 

Potassium  chloride 3.976 

Soda  carbonate 252.888 

Soda  nitrate 0.096 

Soda  borate 0.037 

Sodium  chloride 63.197 

Sodium  bromide 0.024 

Sodium  iodide 0.001 

Lithia  carbonate 6.454 

Ammonia  carbonate 0.136 

Lime  carbonate 43.423 

Baryta  carbonate 0.025 

Strontian  carbonate 0.310 

Magnesia  carbonate 37.867 

Iron  carbonate 0.378 

Acid  silicic 2.550 

Manganese  carbonate    0.634 

Total 410.781 

Free  carbonic  acid  178.020  parts,  or 

906  Cm.  in  1  liter  (1000  grammes). 
Temperature  10°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0064 

Sodium  bromide 0. 14 

Borax,  cryst 0.33 

Ammonium  chloride 0.93 

Sodium  nitrate 0.59 

Sodium  silicate 31.856 

Potassium  carbonate 45.9 

Sodium  carbonate .5070.3 

Barium  chloride 0.19 

Strontium  chloride 2.0 

Magnesium  chloride 50.5 

Calcium  chloride 296.1 

Magnesium  sulphate 28.3 

Magnesium  carbonate,  hydr.  293.0 

Lithium  carbonate 2.8 

Acid  hydrochloric  (muriatic)    19. 1 

Iron  sulphate 5.6 

Manganese  sulphate 7.6 


554 


A    TREATISE   OK   BEVERAGES. 


Friedrichshall  (Bitterwater),  I.— Analysis  of  and  Formula  for 
Making. — Saxe-Meiningen,  Germany.  Analysis  of  Bauer-Struve.  (Parts 
in  One  Hundred  Thousand. ) 


ANALYSIS. 


Potash  sulphate 0.233 

Soda  sulphate 1300.601 

Sodium  chloride. . .-. 254.325 

Sodium  bromide 0.313 

Ammonium  chloride 0. 848 

Calcium  chloride 120.885 

Magnesium  chloride 812.007 

Magnesia  carbonate 59.409 

Alumina 0.339 

Acid  silicic. .  2.701 


Total 2551.661 

Carbonic  acid  200  Cm.  in    1    liter 

(1000  grammes). 
Temperature  12.5°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibe. 

Grains. 

Potassium  sulphate 1.4 

Sodium  bromide 1.9 

Ammonium  chloride 5.2 

Sodium  silicate 33. 7 

Sodium  carbonate 1182.1 

Sodium  chloride 1047.1 

Sodium  sulphate 18120.2 

Aluminium  chloride 5.4 

Calcium  chloride 742. 7 

Magnesium  chloride 5401.8 


Friedrichshall  (Bitterwater),  2.— Analysis  of  and  Formula  for 
Making. — Saxe-Meiningen,  Germany.  Analysis  of  Liebig.  (Parts  in 
Sixteen  Ounces.) 


ANALYSIS. 

Potash  sulphate 1.523 

Soda  sulphate 46.510 

Magnesia  sulphate 39.533 

Lime  sulphate 10.341 

Sodium  chloride 61. 102 

Magnesium  chloride 30.252 

Magnesia  carbonate 3.992 

Lime  carbonate 0.113 

Magnesium  bromide 0.876 

Acid  silicic,  iron,  alumina traces 

Organic  matter traces 

Total 194.242 

Carbonic  acid  5,322  cubic  inches. 


IMITATION.  1 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  sulphate 9172.4 

Sodium  chloride 4121.6 

Sodium  bromide 78.5 

Sodium  carbonate 1104.8 

Potassium  sulphate 121.9 

Calcium  chloride 685.2 

Magnesium  chloride 2456.3 

Magnesium  sulphate 7418.7 


ANALYSES,  ETC..  OF  NATURAL  MINERAL  WATER. 


555 


Clysmic  Spring. — Analysis  of  and  Formula  for  Making. — Wauke- 
sha,  Wisconsin.  Analysic  of  Ogden  Doremus,  1883.  (Parts  in  One 
United  States  Gallon.) 


ANALYSIS. 


Sodium  bicarbonate 4.431 

Calcium  bicarbonate 16.153 

Magnesium  bicarbonate 9.221 

Iron  bicarbonate 0.572 

Sodium  sulphate 0.693 

Potassium  sulphate   0.500 

Sodium  phosphate 0.429 

Sodium  chloride 0.355 

Silica 0.802 

Alumina trace 

Organic  matter trace 

Total. .  .  .33.156 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 27.0 

Sodium  sulphate 4.3 

Sodium  phosphate 4.3 

Sodium  chloride 3.6 

Sodium  silicate 16.3 

Potassium  sulphate 5.0 

Calcium  carbonate 112.2 

Magnesium  carbonate,  hydr 99.4 

Iron  sulphate 9.9 


Harrowgate.—  Analysis  of  and  Formula  for  Making.—  Yorkshire, 
England.  Analysis  of  A.  W.  Hoffmann,  1854.  (Parts  in  One  Thous- 
and.) 


ANALYSIS. 


SULPHUR  WATER. 

CHALYBEATE  WATER. 

Old  Sulphur 
Spring. 

Montpellier 
Sulphur  Sp. 

Montpellier 
Spring. 

Cheltenham 
Spring. 

Lime  sulphate                           .     .    .  •  • 

0.026 
0.175 
1.155 
0.786 

0.008 

0342 

0.875 
0.773 

o'.osi 

11.354 
0.204 

0.026 
trace 

.14 

2.353 
0.504 
0.588 
0.161 
9.296 

0.039 
0.013 
trace 

.14 

2.4 
0.5 
6.4 

0.159 
0.735 
0.484 

0'.390 
2.262 

0'.066 
0.020 
0.040 

19.5 

5.0 

1.02 
1.02 

Calcium  chloride     

Magnesium  chloride  .... 

Magnesia  carbonate                      .  . 

0.914 
12.238 
0.219 

Sodium  sulphide  

Iron  carbonate  

Acid  silicic  

0.003 
trace 

2.2 
5.2 

Organic  matter  

150  ounces   contain    the   following 
gases  in  Ccm  : 
Acid  carbonic  

Acid    hydrosulphuric  (sulphuretted 
hydrogen)  

Carbon  hydroguret  

5.8 

0.5 
4.2 

4.7 

Oxygen  

Nitrogen    

2.8 
traces 

Sodium  bromide  .  .  .  .  ] 

Calcium  fluoride  1 

Manganese  carbonate  [ 

Ammonia  .  J 

556  A  TREATISE  ON  BEVERAGES. 

IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 
Old  Sulphur  Spring. 

Potassium  chloride 561.6  grains. 

Sodium  chloride 7393.7  " 

Sodium  silicate 3.7  " 

Sodium  carbonate 298.6  " 

Calcium  chloride 828.8  " 

Magnesium  chloride 482.9  " 

Lime  sulphate,  praecip 20.2  " 

Sodium  sulphide 134.6  " 

Montpellier  Sulphur  Spring. 

Potassium  chloride 49.8  grains. 

Sodium  chloride 6795.3  " 

Sodium  silicate 30.7  " 

Sodium  carbonate 369.9  " 

Calcium  chloride 709.0  " 

Magnesium  chloride 474.9  u 

Lime  sulphate,  praecip 6.2  " 

Sodium  sulphide 125.3  " 


Montpellier  Chalybeate  Spring. 

Potassium  chloride 98.9  grams. 

Sodium  chloride 5183.7  " 

Sodium  silicate 15.4  " 

Sodium  carbonate 1254.2  '4 

Calcium  chloride 1445.7  " 

Magnesium  chloride „ 718.2  " 

Iron  chloride. .  33.8  " 


Cheltenham  Chalybeate  Spring. 

Potassium  chloride 239.6  grains. 

Sodium  chloride • 1234.9  " 

Sodium  silicate 24.6  " 

Sodium  carbonate 336.7  " 

Calcium  chloride 559.7  " 

Magnesium  chloride 297.4  " 

Iron  chloride. .  .    44.2  " 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


557 


Hartford  Cold  Springs.— Analysis  of  and  Formula  for  Making.— 
Maine.     Analysis  of  1882.     (Parts  in  One  United  States  Gallon.) 


ANALYSIS. 


Magnesium  bicarbonate 1.92 

Calcium  bicarbonate : 23.27 

Iron  bicarbonate 0.31 

Potassium  sulphate  4.05 

Sodium  chloride 12.39 

Potassium  chloride 1.07 

Magnesium  chloride 0.97 

Alumina 0.24 

Silica..,  ..  0.46 


Total 44.( 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 261.1 

Potassium  sulphate 40.5 

Sodium  chloride 8.2 

Potassium  chloride 10.7 

Sodium  silicate  . .  ,9.3 


Calcium  chloride    

Magnesium  chloride 9.7 

Aluminum  chloride 6.2 

Magnesium  carbonate,  hydr 20.7 

Lime  carbonate ..71.6 


Iron  chloride 2.4 


Homburg-vor-der-Hohe,  (Elizabethquelle),  I.— Analysis  of  and 
Formula  for  Making. — Nassau,  Germany.  Analysis  of  Bauer-Struve. 
(Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 4.092 

Potash  nitrate 2.121 

Potassium  chloride 22. 621 

Soda  phosphate   '. 0.071 

Sodium  chloride 1023.617 

Sodium  bromide 0.070 

Lithium  chloride 0.823 

Ammonium  chloride 2.604 

Lime  carbonate 61.854 

Calcium  chloride 194.658 

Baryta  carbonate 0.069 

Strontian  carbonate 1.614 

Magnesia  carbonate 73.796 

Iron  carbonate 2. 7276 

Manganese  carbonate 0.038 

Alumina 0.161 

Acid  silicic 5.685 

Total 1396.6216 

Carbonic  acid  1860  Cm.  in  1  liter  (1000 

grammes). 
Temperature  10.5°  C. 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  bromide 0.43 

Sodium  phosphate 0.44 

Potassium  nitrate 13. 0 

Potassium  carbonate 19. 9 

Sodium  silicate 71.0 

Potassium  chloride 139.0 

Sodium  carbonate 2931.1 

Sodium  chloride 5134.0 

Barium  chloride 0.52 

Aluminium  chloride 2.6 

Lithium  chloride 5.1 

Strontium  chloride 10.7 

Ammonium  chloride 16.0 

Magnesium  chloride 5?  ?  8 

Calcium  chloride 161  ?.8 

Manganese  chloride ^26 

Iron  sulphate 40.2 

Acid  hydrochloric  (muriatic) . .     42./ ' 


558 


A   TREATISE    ON    BEVERAGES. 


Homburgvor  der  Hohe  (Elizabethquelle),  2.— Analysis  of  and 
Formula  for  Making. — Nassau,  Germany.  Analysis  of  Fresenius,  1864. 
(Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potassium  chloride 34.627 

Sodium  chloride 986.090 

Lithium  chloride 2.163 

Ammonium  chloride 2.189 

Lime  carbonate 151.161 

Lime  sulphate 1.680 

Lirne  phosphate 0.094 

Calcium  chloride 68. 737 

Baryta  sulphate 0.100 

Strontian  sulphate 1.778 

Magnesia  carbonate 2.835 

Magnesium  chloride 72.886 

Magnesium  bromide 0.286 

Magnesium  iodide 0.003 

Iron  carbonate 2.317 

Manganese  carbonate 0. 152 

Acid  silicic 2.635 

Total 1329.733 

Free  carbonic  acid  195.059,  or  in  1  li- 
ter (1000  grammes)  1040  Cm. 
Temperature  10.6°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Potassium  iodide 0.022 

Sodium  sulphate 2.3 

Potassium  bromide 2.3 

Sodium  phosphate 6. 1 

Sodium  silicate 32.9 

Potassium  chloride 211.3 

Sodium  carbonate 2754.8 

Sodium  chloride .4893.4 

Barium  chloride 0.64 

Strontium  chloride 9.4 

Lithium  chloride 13.3 

Ammonium  chloride 13.4 

Magnesium  chloride 468.4 

Calcium  chloride .1467.8 

Manganese  sulphate 1.8 

Iron  sulphate 34.1 

Acid  hydrochloric 19.7 


Hunyadi  Janos,  1. — Analysis  of  and  Formula  for  Making. — Of  en, 
Hungary.  Analysis  of  C.  Knapp,  made  in  Liebig's  Laboratory,  1870. 
(Parts  in  One  Hundred  Thousand. ) 


ANALYSIS. 


Potash  sulphate 8.49 

Soda  carbonate 79.60 

Soda  sulphate 1591.48 

Sodium  chloride 130.50 

Lime  carbonate 93.30 

Magnesia  sulphate 1601.58 

Silica 0.11 

Alumina  and  protoxide  of  iron      0.42 

Total 3505.48 

Carbonic  acid,   free  and    combined 
with  the  carbonates,  52.26  parts. 


IMITATION. 

For  10  gallons  of  water  —  80  Ibs. 

Grains. 

Sodium  silicate 1.4 

Potassium  sulphate 52.2 

Sodium  chloride 125.4 

Sodium  carbonate 2976.5 

Sodium  sulphate .22167.6 

Aluminium  chloride 3.4 

Calcium  chloride 636.3 

Magnesium  sulphate 20172.2 

Iron  sulphate 4.4 

Acid  hydrochloric  (muriatic)..        0.8 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


559 


Hunyadi  Janos,  2. — Analysis  of  and  Formula  for  Making. — Of  en, 
Hungary.    Analysis  of  Molnar,  1874.    (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 5.32 

Soda  carbonate 250.30 

Soda  sulphate 1945.50 

Sodium  chloride 146.15 

Lime  carbonate 92.30 

Magnesia  sulphate. 2174.25 

Iron  carbonate 1.60 

Manganese  carbonate 1.68 

Alumine  phosphate 0.23 

Silica..  0.86 


Total 4618.19 

Carbonic  acid  7.7  Cm.  in  1  liter  (1000 
grammes). 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 1.9 

Sodium  silicate 10.8 

Potassium  sulphate 32. 7 

Sodium  chloride 232.4 

Sodium  carbonate 5825.8 

Sodium  sulphate .27020.5 

Aluminium  chloride 1.5 

Calcium  chloride 629.46 

Magnesium  sulphate. 27385.1 

Manganes    sulphate 20.0 

Iron  sulphate 23.6 

Acid  sulphuric. 7.1 


Hunyadi  Janos,  3.— -Analysis  of  and  Formula  for  Making. — Ofen, 
Hungary. 

Dr.  Matthew  Charteris,  in  Lancet  (England)  says:  "The  Hunyadi 
Janos  water  is  an  efficient,  safe  and  agreeable  purgative  in  many  chronic 
cases.  At  first  it  was  made  according  to  Liebig's  analysis  of  the  natural 
water,  but  this  was  perceived  to  be  too  weak,  and  it  failed  to  produce 
purgative  action.  Ultimately  it  was  made  thrice  (?)  the  given  strength, 
according  to  the  following  receipt: 


WATER 
For  16  ounces.    For  10  gallons.  =  80  Ibs. 


Sulphate  of  magnesium. 
Sulphate  of  sodium. . . .  / . 
Sulphate  of  potassium  . . 

Chloride  of  sodium 

Bicarbonate  of  sodium. . 


514.92 

519.54 

2.76 

39.15 

15.60 


41193.6 

41563.2 

220.8 

3132.0 

1248.0 


grains 


"  Dose,  two  ounces  and  upwards. 

"  It  will  be  observed  that  the  chloride  of  calcium  is  omitted,  but  the 
proportion  is  so  small  (?)  that  even  when  it  was  included  there  was  no 
difference  in  the  action.  This  inexpensive  mixture  can  be  effectually 
recommended.  It  will  be  found  to  possess  every  advantage  attributed  to 
the  natural  variety,  the  necessity  for  buying  which  seems  to  be  done 
away  with." 


560 


A   TREATISE    OIT   BEVERAGES. 


Kissingen,  1. — Analysis  of  and  Formula  for  Making. — Bavaria, 
Germany.  Analysis  of  Kastner-Bauer-Struve.  (Parts  in  One  Hundred 
Thousand.) 

ANALYSIS. 

Rakoczy.  Pandur. 

Potash  sulphate 11.656 

Soda  sulphate 96.202  22.786 

Sodium  chloride 529.412  742.187 

Lithium  chloride 0.716 

Ammonium  chloride 0.651  0.651 

Sodium  bromide 0.469  0.469 

Calcium  chloride 117.708 

Lime  carbonate 23.118  77.474 

Strontia  carbonate 1.169 

Magnesia  carbonate 68.194  21.095 

Iron  carbonate 2.114  2.114 

Manganese  carbonate 0.297 

Alumina 0.205  0.651 

Acidsilicic 2.439  2.439 

Potassium  chloride 3.255 

Soda  phosphate 0.651 

Soda  carbonate 0.396 

Lime  sulphate 9  765 

Magnesium  chloride 76.172 

Total 854.350  960.105 

Carbonic  acid  in  1  liter  (1000  grammes) 995  Cm. .  .1026  Cm. 

Temperature 11.25°  C.  .11°  C. 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 
A.,  Rakoczy. 

Sodium  bromide 2.9  grains. 

Sodium  silicate 30.5  " 

Potassium  sulphate 71.6  " 

Sodium  sulphate \ 1218.6  " 

Sodium  carbonate 1895. 1  " 

Sodium  chloride 2493.0  " 

Aluminium  chloride 3.3  " 

Lithium  chloride 4.4  " 

Ammonium  chloride 4.0  *' 

Strontium  chloride  7. 7  " 

Magnesium  chloride 473.9  " 

Calcium  chloride 880.9  *' 

Manganese  sulphate 3.5  *' 

Ironsulphate 81.1  " 

Acid  sulphuric 20.0  " 


ANALYSES,  ETC.,   OF  NATURAL  MINERAL  WATER. 


561 


B.,  Pandur. 

Sodium  bromide 2.9  grains. 

Sodium  phosphate 4.0 

Potassium  chloride 20.0     " 

Sodium  silicate 30.5  " 

Sodium  sulphate 343.1  " 

Sodium  carbonate 1876.0  '* 

Sodium  chloride 3757.3  " 

Ammonium  chloride 4.0 

Aluminium  chloride 10.4  " 

Calcium  chloride 577. 3  " 

Magnesium  chloride 614.6  " 

Iron  sulphate 31.1  " 

Acid  sulphuric 20.0  " 


Kissiiigen,  2. — Analysis  of  and  Formula  for  Making.  —  Bavaria, 
Germany.     Analysis  of  Liebig.     (Parts  in  Sixteen  Ounces.) 

ANALYSIS. 

Rakoczy.  Pandur. 

Iron  carbonate 0.242  0.203 

Magnesia  carbonate 0. 131  0.344 

Lime  carbonate 8.148  7.794 

Lime  phosphate. 0.043  0.040 

Acid  silicic 0.099  0.031 

Lime  sulphate 2.990  2.307 

Sodium  chloride 44.713  42.399 

Magnesia  sulphate 4.509  4.591 

Potassium  chloride 2.203  1.854 

Magnesium  chloride 2.333  1.625 

Sodium  bromide 0.064  0.054 

Soda  nitrate 0.071  0.027 

Lithium  chloride 0.153  0.129 

Ammonia 0.007  0.029 

Sodium  iodide. . .  r 1 

Soda  borate 

Strontia  sulphate 

Calcium  fluoride.   j_ 

Alumine  phosphate 

Manganese  carbonate 

Arsenic 

Organic  matter 

Total 65.706  61.427 

Carbonic  acid  gas 41.77  48.17 

Specific  gravity 1.00734  1.0066 

Temperature 10.7°  C.  10.7°  C. 


562 


A   TREATISE    ON    BEVERAGES. 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 
A.,  Rakoczy. 

Sodium  phosphate 3.6  grains 

feodium  silicate » 16.1      " 

Sodium  chloride 2776.4      " 

Potassium  chloride 176.2      " 

Sodium  bromide 5.0 

Sodium  nitrate 57.0 

Ammonium  carbonate 1.6      " 

Sodium  carbonate 1986.7 

Lithium  chloride 12.2      " 

Calcium  chloride 960.0 

Magnesium  chloride 14.9      " 

Magnesium  sulphate 1213.8      " 

Iron  sulphate 46.1      " 

B.,  Pandur. 

Sodium  phosphate. 3.4  grains 

Sodium  silicate 5.0      " 

Sodium  chloride ^ 2601. 9 

Potassium  chloride 148.3 

Sodium  bromide 4.3 

Sodium  nitrate 2.1 

Ammonium  carbonate 6.5 

Sodium  carbonate 1891.1 

Calcium  chloride 848.0 

Magnesium  chloride 45.4 

Lithium  chloride 10.3 

Magnesium  sulphate 1164.2      " 

Iron  sulphate 38.9      " 


Kissingen,  (Soolsprudel).— Analysis  of  and  Formula  for  Making. 
— Bavaria,  Germany.  Analysis  of  Kastner-Struve.  (Parts  in  One  Hun- 
dred Thousand.) 

ANALYSIS. 

Potassium  chloride 12.750 

Soda  sulphate 329.530 

Sodium  chloride 1399.407 

Sodium  bromide 0.938 

Sodium  iodide 0.000026 

Lithium  chloride 2.500 

Ammonia  carbonate 2.204 

Lime  carbonate 21.500 

Calcium  chloride 52.000 

Magnesia  carbonate 83.500 

Magnesium  chloride 319.658 

Iron  carbonate 4.622 

Manganese  carbonate 0.011 

Alumina 0.025 

Silica 4.075 


Total 2232.720026 

Carbonic  acid  1170  Cm.  in  1  liter  (1000 

grammes). 
Temperature  20°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.00016 

Sodium  bromide 5.8 

Sodium  silicate    50.9 

Potassium  chloride 78.4 

Sodium  carbonate 2237.8 

Sodium  sulphate 2411.1 

Sodium  chloride 8426. 4 

Aluminium  chloride 0.40 

Ammonium  chloride 15.1 

Calcium  chloride  . . . .' 466.1 

Lithium  chloride 15.4 

Magnesium  chloride 1964.0 

Magnesium  sulphate 1502. 4 

Manganese  jsulphate 0.13 

Iron  sulphate 68.1 

Acid  sulphuric 33.4 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


563 


Kreuznach  (Elisenquelle),  1. — Analysis  of  and  Formula  for  Mak- 
ing.— Rhenish  Prussia.  Analysis  of  Bauer -Str live.  (Parts  in  One  Hun- 
dred Thousand.) 


ANALYSIS. 


Potassium  chloride 12.070 

Soda  phosphate 0.070 

Sodium  chloride 1008.944 

Sodium  bromide 1.953 

Sodium  iodide 0.065 

Lithium  chloride 2.909 

Ammonium  chloride 0. 651 

Calcium  chloride 189.737 

Baryta  carbonate 3. 908 

Strontian  carbonate 9.332 

Magnesia  carbonate 13. 729 

Magnesium  chloride 9.898 

Iron  carbonate 1.7187 

Manganese  carbonate 0.143 

Alumina •     0.211 

Acid  silicic..  3.938 


Total. . . 
Temperature  8°  C. 


.1259.2767 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.40 

feodium  phosphate 0.43 

Sodium  bromide 12.00 

Sodium  silicate 49.2 

Potassium  chloride 74.2 

Sodium  carbonate 472.5 

Sodium  chloride .5958.6 

Aluminium  chloride 3.4 

Ammonium  chloride 4.0 

Lithium  chloride 17.9 

Barium  chloride  29.7 

Strontium  chloride 61.6 

Magnesium  chloride 156.2 

Calcium  chloride 1165.7 

Manganese  chloride 1.0 

Iron  chloride 11.6 

Acid  hydrochloric  (muriatic) .     29.4 


Kreuznach  (Elisenquelle),  2. — Analysis  of  and  Formula  for  Mak- 
ing.— Rhenish  Prussia.     Analysis  of  Lowig.      (Parts  in  Sixteen  Ounces.) 


ANALYSIS. 


Sodium  chloride 72.883 

Magnesium  iodide 0.035 

Magnesium  bromide 0.278 

Magnesium  chloride 4.071 

Calcium  chloride 13.389 

Potassium  chloride 0.624 

Lithium  chloride 0.613 

Lime  carbonate. 1.693 

Magnesia  carbonate 0.106 

Acid  silicic 0.129 

Alumine  phosphate 0.025 


Total.. 
Temperature  12.5°  C. 


93.846 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Potassium  chloride 49.9 

Sodium  silicate 20.9 

Sodium  carbonate 368.3 

Sodium  chloride 5645.2 

Sodium  iodide 3.0 

Sodium  bromide. .  24.8 


him  chloride 347.7 

Lithium  chloride 49.1 

Calcium  chloride  ...'...  , .  1220.9 


564 


A   TREATISE    ON   BEVERAGES. 


Leamington. — Analysis  of  and  Formula  for  Making. — Warwick, 
England.     Analysis  of  Patrick  Brown,  1862.     (Parts  in  Ten  Thousand.) 


ANALYSIS. 


Soda  sulphate 39.929 

Sodium  chloride 34.243 

Calcium  chloride 28.398 

Magnesium  chloride 12.555 

Acid  silicic trace 

Iron  oxide trace 

Iodide,  bromide trace 


Total... 

Carbonic  acid  90  Cm. 
Temperature  23.4°  C. 


.115.125 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  sulphate 5562.9 

Sodium  chloride 2103.9 

Calcium  chloride 1744.8 

Magnesium  chloride 771.4 


Marienbad  (Ferdinandsbrunnen). — Analysis  of  and  Formula  for 
Making. — Bohemia,  Austria.  Analysis  of  Bauer-Struve.  (Parts  in  One 
Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 6.564 

Soda  carbonate 151.726 

Soda  sulphate 518.853 

Soda  phosphate 0. 109 

Sodium  chloride 207.601 

Sodium  bromide 0.273 

Sodium  iodide 0.00098 

Lithia  carbonate 0.595 

Lime  carbonate 52. 222 

Magnesia  carbonate 49.064 

Iron  carbonate    5. 1896 

Manganese  carbonate 0.376 

Alumina 0.105 

Acid  silicic. . ,  9.805 


Total 1002.48358 

Carbonic  acid  547  Cm.  in  1  liter  (1000 

grammes). 
Temperature  8.25°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0060 

Sodium  bromide 1.7 

Sodium  phosphate 0. 67 

Potassium  sulphate 40.3 

Sodium  silicate 122.5 

Sodium  chloride 897.9 

Sodium  carbonate 4552.2 

Sodium  sulphate .5654.9 

Aluminium  chloride 1.7 

Calcium  chloride 356.1 

Magnesium  sulphate 882.7 

Lithium  carbonate 3.7 

Acid  sulphuric 80.3 

Manganese  sulphate 4.5 

Iron  sulphate 76.4 


ANALYSES,  ETC.,   OF  NATURAL  MINERAL  WATER. 


565 


Marienbad  (Kreuzbrunnen). — Analysis  of  and  Formula  for  Mak- 
ing.— Bohemia,  Austria.  Analysis  of  Ragsky,  1859.  (Parts  in  Ten  Thous- 
and.) 


ANALYSIS. 


Potash  sulphate 0.522 

Soda  sulphate 36.260 

Lime  phosphate 0.049 

Alumine  phosphate 0.018 

Soda  carbonate 11.750 

Strontian  carbonate 0.008 

Lime  carbonate 5.196 

Magnesia  carbonate 4.338 

Lithia  carbonate 0.067 

Manganese  carbonate 0.031 

Iron  carbonate 0.352 

Sodium  chloride 17.010 

Sodium  bromide , . ,  ...  trace 


Total. .  .  .75.601 


Acid  humic 0.073 

Acid  silicic.  ...•••• 0.820 

Acid  carbonic 10.800 

Temperature  8.5°  C. 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  sulphate 6824.6 

Sodium  chloride 750.1 

Sodium  carbonate 3776.2 

Sodium  phosphate £.2 

Potassium  sulphate 32.0 

^Calcium  chloride 355.6 

"Lithium  chloride 3.3 

Strontium  chloride 0.52 

Magnesium  chloride 301.6 

Soda  alum 6.1 

Manganese  sulphate 37.2 

Iron  sulphate 52.0 


Napa  Soda  Spring. — Analysis 
forma.     Analysis  of  L.  Lanzwurt. 
Ion.) 

ANALYSIS. 


Sodium  bicarbonate 13.12 

Magnesium  carbonate 26.12 

Calcium  carbonate 10.88 

Iron  subcarbonate 7.84 

Sodium  sulphate 1.84 

Sodium  chloride 5.20 

Alumina 0.60 

Silica 0.68 

Loss 2.48 

Total..  ..68.76 


of  and  Formula  for  Making. — Cali- 
(Grains  in  One  United  States  Gal- 

IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 242.2 

Sodium  sulphate 41.7 

Sodium  chloride 5.0 

Sodium  silicate 13.8 

Aluminium  chloride 15.6 

Magnesium  carbonate,  hydr. ..  429.1 

Lime  carbonate 108.8 

Iron  reduced ,  38.0 


566 


A   TEEATISE    ON    BEVERAGES. 


Natrokrene  of  Dr.  Tetter. — Analysis  of  and  Formula  for  Making. 
— (This  preparation  is  intended  as  a  lithontriptic,  to  destroy  the  stone  in 
the  bladder  or  kidneys.)  Analysis  of  Struve.  (Parts  in  One  Hundred 
Thousand.) 


ANALYSIS. 


Potash  sulphate 5.169 

Potassium  chloride 4.655 

Soda  carbonate 475.293 

Soda  phosphate 0.039 

Sodium  chloride. 348.966 

Sodium  bromide 0.021 

Sodium  iodide 0.00141 

Lime  carbonate 22.758 

Calcium  fluoride 0. 023 

Baryta  carbonate 0.025 

Strontian  carbonate 0.250 

Magnesia  carbonate 22.386 

Alumina 0.014 

Acid  silicic  5.389 

Total..  ..784.98941 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0088 

Sodium  bromide 0.13 

Sodium  fluoride 0. 15 

Sodium  phosphate 0.24 

Potassium  chloride 28.6 

Potassium  sulphate 31.8 

Sodium  silicate 67.3 

Sodium  chloride 1172.6 

1  Sodium  carbonate .3622.6 

Barium  chloride 0.19 

Aluminium  chloride 0.22 

Strontium  chloride 1.7 

Calcium  chloride 155.4 

Magnesium  chloride 155.5 


Pullna. — Analysis  of  and  Formula  for  Making. — Bohemia,  Austria. 
Analysis  of  Struve.     (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 62.500 

Soda  sulphate 1611.935 

Soda  phosphate 0.042 

Lime  sulphate 33.897 

Calcium  chloride 11.075 

Magnesia  carbonate 91.888 

Magnesia  sulphate 1212.057 

Magnesium  chloride 246.540 

Silica 2.292 

Total 3272.226 

Carbonic  acid  60  Cm.  in  1  liter  (1000 

grammes). 
Temperature  10°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 0.26 

Sodium  silicate 28.6 

Potassium  sulphate 304.0 

Sodium  carbonate 1856.3 

Sodium  sulphate .20353.7 

Calcium  chloride 238.1 

Magnesium  chloride 1369.2 

Magnesium  sul      ate 17296. 1 


1  Another  water  is  prepared  with  8640  grains  of  carbonate  of  sodium.     The 
other  components  are  the  same. 


ANALYSES,  ETC.,   OF  NATURAL  MINERAL  WATER. 


567 


Pyrmont  (Trinkquelle),  I.— Analysis  of  and  Formula  for  Making. 
-tValdeck,  Germany.  Analysis  of  Struve.  (Parts  in  One  Hundred 
Thousand.) 

ANALYSIS.  IMITATION. 


Soda  sulphate 27.854 

Soda  phosphate 0.175 

Lithia  carbonate 0.025 

Lime  carbonate 32.164 

Lime  sulphate 133.180 

Calcium  chloride 17.870 

Strontia  carbonate 0.911 

Magnesia  carbonate 42.949 

Iron  carbonate 5. 172 

Manganese  carbonate 0.540 

Alumina 0.012 

Acid  silicic 5.212 

Total 266.064 

Carbonic  acid  1680  Cm.  in  1  liter  (1000 

grammes). 
Temperatre  12.0°  C. 


For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 1.1 

Sodium  carbonate 89.1 

Sodium  sulphate 118.6 

Sodium  silicate 65.1 

Aluminium  chloride O.ID 

Strontium  chloride 6.0 

Calcium  chloride 105.3 

Lime  carbonate 201.6 

Magnesium  carbonate,  hydr..  433.5 

Lime  sulphate,  prsecip . .  .1034.9 

Lithium  carbonate 0.19 

Acid  sulphuric 42.7 

Manganese  sulphate 6.4 

Iron  sulphate 76.2 


Pyrmont  (Trinkquelle),  2. — Analysis  of  and  Formula  for  Making. 
— Waldeck,  Germany.  Analysis  of  Fresenius,  1865.  (Parts  in  One  Hun. 
dred  Thousand.) 

IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.0096 

Sodium  bromide 0.055 

Sodium  nitrate 0.097 

Sodium  phosphate. 0.1 

Potassium  carbonate 2.1 

Potassium  sulphate 7.4 

Sodium  silicate 39.7 

Sodium  carbonate. .         197.4 


ANALYSIS. 

Potash  sulphate 1.6485 

Soda  sulphate 4.1927 

Soda  nitrate 0.0158 

Sodium  chloride 15.8881 

Sodium  bromide 0.0090 

Sodium  iodide 0.1016 

Lithium  chloride 0.0994 

Ammonium  chloride 0.2103 

Lime  carbonate 72.6982 

Lime  sulphate 79.2931 

Lime  phosphate 0.0055 

Baryta  sulphate 0.0297 

Strontia  sulphate 0.3645 

Magnesia  carbonate 5.2641 

Magnesia  sulphate 45.3298 

Iron  carbonate 5.5878 

Manganese  carbonate 0.4485 

Alumine  phosphate 0. 0084 

Acid  silicic. .,                            ,  3.1782 


Total 234.2732 

Free  carbonic  acid  239.526  parts,  or  in 

1  liter  (1000  grammes)  1271  Cm. 
Temperature  10°  C. 


Calcium  chloride 0.036 

Lithium  chloride 0.61 

Aluminium  chloride 0.057 

Barium  chloride 0.19 

Ammonium  chloride 1.3 

Strontium  chloride 1.9 

Magnesium  chloride 18.9 

Magnesium  sulphate .616.6 

Lime  carbonate 446.6 

Lime  sulphate,  prsecip ..616.2 

Manganese  sulphate 5.3 

Iron  chloride 37.6 

Acid  hydrochloric  (muriatic).  23.8 


568 


A    TREATISE    ON    BEVERAGES. 


Pyrmont  (Soolquelle). — Analysis  of  and  Formula  for  Making.— 
Waldeck,  Germany.  Analysis  of  Struve.  (Parts  in  One  Hundred  Thou- 
sand. ) 

ANALYSIS.  IMITATION. 


Soda  sulphate 160.586 

Lime  sulphate 71.823 

Soda  carbonate 80.091 

Lime  carbonate 90. 104 

Iron  carbonate 0.846 

Sodium  chloride 852.838 

Magnesium  chloride 157.240 

Lithium  carbonate 1.133 

Total 1414.661 

Carbonic  acid  600  Cm.  in  1  liter  (1000 

grammes). 
Temperature  15°  C. 


For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Lithium  carbonate 7.0 

Sodium  carbonate 2925.7 

Sodium  sulphate 3267.6 

Sodium  chloride 4211.9 

Magnesium  chloride 966.1 

Calcium  chloride 974.6 

Iron  sulphate 12.5 


Saratoga  Springs  (Saratoga,  N.  Y.). — The  aciduous  saline  waters 
of  the  numerous  springs  of  Saratoga,  viz.:  Champion,  Empire,  Geyser, 
High  Rock,  Star,  Congress,  Union,  Vichy,  Hathorn,  Washington,  Kis- 
singen,  Putnam,  Pavilion,  Seltzer,  Crystal,  Hamilton,  Excelsior,  United 
States,  Eureka,  Saratoga,  A,  are  all  similar  in  composition. 

We  append  here  the  analyses  and  the  formulae  for  their  imitation  of 
a  few  of  the  principal  and  most  important  springs,  containing  the  most 
solid  constituents. 

The  temperature  of  these  springs  is  between  45°  F.  (Washington)  and 
52°  F.  (High  Rock  and  Star);  the  water  of  the  Kissingen  springs  is 
40°  F.). 


Champion. — Analysis  of  and  Formula  for  Making. — Saratoga,  N.  Y. 
Analysis  of  C.  F.  Chandler,  1871.  (Grains  in  One  United  States  Gallon.) 


ANALYSIS. 

Sodium  bicarbonate 17.62 

Calcium  bicarbonate 227.07 

Magnesium  bicarbonate 193.91 

Strontium  bicarbonate 0.08 

Lithium  bicarbonate 6.25 

Iron  bicarbonate 0.65 

Barium  bicarbonate 2.08 

Potassium  sulphate 0.25 

Sodium  phosphate 0.01 

Sodium  biborate trace 

Sodium  chloride 702.24 

Potassium  chloride 40.45 

Sodium  bromide 3.58 

Calcium  fluoride trace 

Sodium  iodide 0.23 

Alumina 0.46 

Silica 0.70 

Organic  matter trace 

Total.' 1195.58 

Carbonic  acid  gas  465.46. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 9240.0 

Potassium  sulphate 2.5 

Sodium  phosphate 0.1 

Sodium  bromide 35.8 

Sodium  iodide 2.3 

Sodium  silicate 14.0 

Lithium  carbonate 39.0 

Calcium  chloride .1750.0 

Magnesium  chloride. . .   1439.0 

Strontium  chloride 0. 66 

Barium  chloride 31.0 

Sodium  chloride 3368.4 

Potassium  chloride 404.5 

Aluminium  chloride 12.0 

Iron  chloride 5.1 


ANALYSES,  ETC.,  OF  NATURAL  .MINERAL  WATER. 


569 


Geyser. — Analysis  of  and  Formula  for  Making. — Saratoga,  N.  Y. 
Analysis  of  John  H.  Steele.     (Grains  in  One  United  States  Gallon.) 


ANALYSIS. 

Sodium  bicarbonate 71.23 

Calcium  bicarbonate 168.39 

Magnesium  bicarbonate 149.34 

Strontium  bicarbonate 0.43 

Lithium  bicarbonate 9.0 

Iron  bicarbonate 0.98 

Barium  bicarbonate 2.01 

Potassium  sulphate 0.32 

Sodium  phosphate trace 

Sodium  biborate trace 

Sodium  chloride 562.08 

Potassium  chloride 24.64 

Sodium  bromide 2.21 

Calcium  fluoride trace 

Sodium  iodide 0.25 

Alumina trace 

Silica 0.66 

Organic  matter trace 

Total 991.54 

Carbonic  acid  gas  454.08. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 7910.0 

Potassium  sulphate 3.2 

Sodium  bromide 22.1 

Sodium  iodide 2.5 

Sodium  silicate 13.4 

Lithium  carbonate 56.0 

Calcium  chloride 1298.0 

Magnesium  chloride 1108.0 

Strontium  chloride 3.5 

Barium  chloride 20.0 

Sodium  chloride 2868.6 

Potassium  chloride 246.4 

Iron  chloride 7.7 


Congress. — Analysis  of  and  Formula  for  Making. — Saratoga,  K.  Y. 
Analysis  of  C.  F.  Chandler,  1871.     (Parts  in  One  United  States  Gallon.) 


ANALYSIS. 

Sodium  bicarbonate 10.77 

Calcium  bicarbonate 143.40 

Magnesium  bicarbonate 121.76 

Strontium  bicarbonate trace 

Lithium  bicarbonate 4.76 

Iron  bicarbonate 0. 34 

Barium  bicarbonate 0.93 

Potassium  sulphate 0.89 

Sodium  phosphate 0.02 

Sodium  biborate trace 

Sodium  chloride 400.44 

Potassium  chloride 8.05 

Sodium  bromide 8.56 

Calcium  fluoride trace 

Sodium  iodide 0.14 

Alumina trace 

Silica..  ,    0.84 


Total 700.90 

Carbonic  acid  gas  392.30. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 5774.2 

Potassium  sulphate 8.9 

Sodium  phosphate 0.2 

Sodium  chloride 1719.3 

Potassium  chloride 80.5 

Sodium  bromide 85.6 

Sodium  iodide 1.4 

Sodium  silicate 17.1 

Lithium  carbonate 29.8 

Calcium  chloride 1105.6 

Magnesium  chloride 903.4 

Barium  chloride 9.4 

Iron  chloride ..  2.7 


570 


A   TREATISE    ON   BEVERAGES. 


Hathorn. — Analysis  of  and  Formula  for  Making. — Saratoga,  N.  Y. 
Analysis  of  C.  F.  Chandler.     (Parts  in  one  United  States  Gallon.) 


x  ANALYSIS. 

Sodium  bicarbonate 4.29 

Calcium  bicarbonate 170.65 

Magnesium  bicarbonate 176.46 

Strontium  bicarbonate trace 

Lithium  bicarbonate 11.45 

Iron  bicarbonate 1.18 

Barium  bicarbonate 1.74 

Sodium  phosphate trace 

Sodium  biborate trace 

Sodium  chloride 509.97 

Potassium  chloride 9.60 

Sodium  bromide 1.53 

Calcium  fluoride trace 

Sodium  iodide 0. 19 

Alumina 0.13 

Silica 1.26 

Organic  matter trace 


Total 888.40 

Carbonic  acid  gas  375.75. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 7403.7 

Sodium  chloride 2078.2 

Potassium  chloride 96.0 

Sodium  bromide 15.3 

Sodium  iodide 1.9 

Sodium  silicate 25.6 

Lithium  carbonate 71.8 

Calcium  chloride 1315.4 

Magnesium  chloride 1309.4 

Barium  chloride 17.6 

Aluminium  chloride 3.4 

Iron  chloride  . .  9.0 


High  Rock. — Analysis  of  and  Formula  for  Making. — Saratoga,  N.Y, 
Analysis  of  C.  F.  Chandler.     (Parts  in  One  United  States  Gallon.) 


ANALYSIS. 


Sodium  bicarbonate 34.89 

Calcium  bicarbonate 131.74 

Magnesium  bicarbonate 54.92 

Strontium  bicarbonate trace 

Iron  bicarbonate 1.48 

Barium  bicarbonate trace 

Potassium  sulphate 1.61 

Calcium  phosphate trace 

Sodium  chloride 390.13 

Potassium  chloride 8.50 

Sodium  bromide 0. 73 

Calcium  fluoride trace 

Sodium  iodide 0.08 

Alumina 1.22 

Silica 2.26 

Organic  matter trace 

Total 627.56 

Carbonic  acid  gas  409.46. 


IMITATION. 
For.  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 4474.4 

Potassium  sulphate 16.1 

Sodium  chloride 2270.4 

Potassium  chloride 85.0 

Sodium  bromide 7.3 

Sodium  iodide 0.8 

Sodium  silicate 46.0 

Calcium  chloride 1015.5 

Magnesium  chloride 47.5 

Aluminium  chloride 31.8 

Iron  chloride 16.1 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


571 


Kissingen  or  Triton. — Analysis  of  and  Formula  for  Making. — • 
Saratoga,  N.  Y.  Analysis  of  Sharpies,  1872.  (Parts  in  One  United  States 
Gallon.) 

ANALYSIS.  IMITATION. 

Sodium  bicarbonate 67.62 

Calcium  bicarbonate 140".  26 

Magnesium  bicarbonate 70.47 

Strontium  bicarbonate trace 

Lithium  bicarbonate 5.13 

Iron  bicarbonate 1.56 

Barium  bicarbonate 0.99 

Potassium  sulphate trace 

Sodium  chloride 338.50 

Potassium  chloride 16.98 

Sodium  bromide 1.80 

Calcium  fluoride trace 

Sodium  iodide 0.04 

Alumina trace 

Silica. .  1.28 


Total. . 
Carbonic  acid  361.50. 


.644.63 


For  10  gallons  of  watei  =  80  Ibs. 

Grains. 

Sodium  carbonate 3919.6 

Sodium  chloride 2229.3 

Potassium  chloride 169.8 

Sodium  bromide 18.0 

Sodium  iodide 0.4 

Sodium  silicate 26.0 

Lithium  carbonate 32.2 

Calcium  chloride 1081.0 

Magnesium  chloride 522.9 

Barium  chloride 9.9 

Iron  chloride 12.3 


Star.— Analysis  of  and  Formula  for  Making.  —Saratoga,  N.  Y.  Analy- 
sis of  C.  F.  Chandler.     (Grains  in  One  United  States  Gallon.) 

IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 4096.2 

Potassium  sulphate 54.0 

Sodium  chloride 2397.3 

Potassium  chloride 97.0 

Sodium  bromide 5.7 

Sodium  iodide 1.3 

Sodium  silicate 26.0 


ANALYSIS. 

Sodium  bicarbonate 12.66 

Calcium  bicarbonate 124.46 

Magnesium  bicarbonate 61.91 

Strontium  bicarbonate trace 

Lithium  bicarbonate 1.59 

Iron  bicarbonate 1.21 

Barium  bicarbonate 0.10 

Potassium  sulphate 5.40 

Sodium  phosphate trace 

Sodium  biborate trace 

Sodium  chloride 398.36 

Potassium  chloride 9. 70 

Sodium  bromide 0.57 

Calcium  fluoride trace 

Sodium  iodide 0.13 

Alumina trace 

Silica , 1.28 

Organic  matter trace 


Total. . 
Carbonic  acid  407.65. 


.617.37 


Lithium  carbonate 10.0 

Calcium  chloride 959.4 

Magnesium  chloride 459.4 

Barium  chloride 1.0 

Iron  chloride 9.6 


572 


A   TREATISE    OK    BEVERAGES. 


Yichy. — Analysis  of  and  Formula  for  Making. — Saratoga,  X.  Y. 
Analysis  of  C.  F.  Chandler.     (Grains  in  One  United  States  Gallon.) 


ANALYSIS. 


Sodium  bicarbonate 82.87 

Calcium  bicarbonate 95.52 

Magnesium  bicarbonate 41.50 

Strontium  bicarbonate trace 

Lithium  bicarbonate 1.76 

Iron  bicarbonate 0.05 

Barium  bicarbonate 0. 59 

Potassium  sulphate trace 

Sodium  phosphate trace 

Sodium  biborate , trace 

Sodium  chloride 128.69 

Potassium  chloride 14.11 

Sodium  bromide. 0.99 

Calcium  fluoride trace 

Sodium  iodide trace 

Alumina 0.48 

Silica 0.76 

Organic  matter trace 


Total. . 
Carbonic  acid  383.07. 


.367.32 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 4249.8 

Sodium  chloride 112.2 

Potassium  chloride 141.1 

Sodium  bromide 9.9 

Sodium  silicate 15.4 

Lithium  carbonate 11.0 

Calcium  chloride 736.3 

Magnesium  chloride 307.9 

Barium  chloride 6.2 

Aluminium  chloride 12.5 

Iron  chloride  . .  0.39 


Seidlitz-Saidschiitz  (Rose's  Brunnen)  Bitterwater.— Analysis 
of  and  Formula  for  Making. — Bohemia,  Austria.  Analysis  of  Struve, 
1826.  (Parts  in  One  Hundred  Thousand.) 

ANALYSIS.  IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 2.6 

Sodium  silicate 19.5 

Sodium  chloride 51.8 

Sodium  carbonate 302. 7 

Potassium  sulphate 391.5 

Sodium  nitrate 726.2 


Potash  sulphate 63. 724 

Soda  sulphate 305.924 

Lime  carbonate 88. 620 

Lime  sulphate 19.596 

Lime  phosphate 0.208 

Strontian  sulphate 0.600 

Magnesia  carbonate 14.297 

Magnesia  sulphate 1082.526 

Magnesia  nitrate 102.955 

Magnesium  chloride 21.224 

Iron  carbonate 0.221 

Alumine  phosphate 0.156 

Acid  silicic 1.562 


Total. . 
Temperature  10°  C. 


.1701.613 


Sodium  sulphate 2343.6 

Aluminium  chloride 1.0 

Strontium  chloride 3.2 

Calcium  chloride 99.6 

Magnesium  sulphate .15280.9 

Lime  carbonate 544.5 

Iron  sulphate 3.3 

Acid  sulphuric 12.8 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


573 


Sedlitz-Saidschiitz  (Hauptbrunnen)  Bitterwater.— Analysis  of 
and  Formula  for  Making. — Bohemia,  Austria.  Analysis  of  Berzelius, 
1839.  (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 53.340 

Soda  sulphate 609.131 

Sodium  iodide 0.567 

Lime  sulphate 131.219 

Magnesia  carbonate 71.592 

Magnesia  sulphate 1096.147 

Magnesia  nitrate 327.884 

Magnesium  chloride 28.250 

Iron  carbonate 1.6667 

Manganese  carbonate 0.833 

Acid  silicic. .  0.469 


Total... 
Temperature  10°  C. 


.2321.0987 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 3.5 

Sodium  silicate 5.9 

Potassium  sulphate 327. 7 

Sodium  carbonate 1536.6 

Sodium  sulphate 6742.3 

Magnesium  chloride 173.6 

Lime  nitrate 972.2 

Magnesia  nitrate 1137.2 

Magnesium  sulphate 16552. 7 

Manganese  sulphate 9.9 

Iron  sulphate , . . .      24.5 

Acid  sulphuric  3.8 


Sellers,  1. — Analysis  of  and  Formula  for  Making. — Nassau,  Ger- 
many.    Analysis  of  Struve.     (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 5.169 

Potassium  chloride 4.662 

Soda  carbonate 80  121 

Soda  phosphate 0.055 

Sodium  chloride 225.156 

Lime  carbonate 24.331 

Calcium  fluoride 0.023 

Baryta  carbonate 0.025 

Strontian  carbonate 0.247 

Magnesia  carbonate 26.042 

Alumina 0.017 

Acid  silicic 3.932 


Total 369.780 

Carbonic  acid  in  1  liter  (1000  grammes) 

1087  Cm. 
Temperature  15.5°  C. 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  fluoride 0. 15 

Sodium  phosphate 0.34 

Potassium  chloride 28.6 

Potassium  sulphate 31.8 

Sodium  silicate 49.1 

Sodium  carbonate 2190.8 

Sodium  chloride 983.7 

Barium  chloride 0.19 

Aluminium  chloride 0.27 

Strontium  chloride 1.6 

Calcium  chloride 166.1 

Magnesium  chloride 181.0 


574 


A   TREATISE    ON   BEVERAGES. 


Selters,  2. — Analysis  of  and  Formula  for  Making. — Nassau,  Ger- 
many.   Analysis  of  Fresenius,  1 869.    (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 

Potash  sulphate 4. 6300 

Potassium  chloride 1.7630 

Soda  carbonate 87.3873 

Soda  phosphate 0.0230 

Soda  nitrate 0.6110 

Sodium  chloride 233.4610 

Sodium  bromide 0.0909 

Sodium  iodide 0.0033 

Lithia  carbonate 0.3130 

Ammonia  carbonate 0.4690 

Lime  carbonate 30.8226 

Baryta  carbonate 0.0167 

Strontia  carbonate 0.2180 

Magnesia  carbonate 20.2190 

Iron  carbonate 0.3030 

Manganese  carbonate 0.0510 

Alumine  phosphate 0. 0430 

Silica 2.1250 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.020 

Sodium  bromide 0.56 

Sodium  phosphate 0.50 

Potassium  carbonate 2.6 

Sodium  nitrate 3.8 

Potassium  chloride 10.8 

Potassium  sulphate 25.2 

Sodium  silicate 26.5 

Sodium  carbonate 2417.6 

Sodium  chloride .1012.8 

Barium  chloride 0.13 

Aluminium  chloride 0.29 

Strontium  chloride 1.4 

Ammonium  chloride 3.2 

Magnesium  chloride 140.5 

Calcium  chloride 210.2 

1.9 
13.7 


Lithium  carbonate 

Acid  hydrochloride  (muriatic) 

Manganese  sulphate 0.6 

Iron  sulphate 4.5 


Total 382.5498 

Free  carbonic  acid  223.5428  parts,  or 

1183  Cm.  in  1  liter  (1000  grammes). 
Carbonic  acid  combined  with  bicar- 

bonates  61.0306  parts. 

The  natural  selters  water,  which  is  put  up  in  stone  jugs,  contains  only 
about  !-£  volumes  (20  to  25  Ibs.)  of  carbonic  acid  gas,  while  the  artificial 
or  common  selters  is  generally  impregnated  with  4  to  5  volumes  (60  to  75 
Ibs. ),  and  even  more  when  in  syphons. 


Sheboygan. — Analysis  of  and  Formula  for  Making. — Sheboygan, 
Wis.  Analysis  of  C.  F.  Chandler,  1876.  (Grains  in  One  United  States 
Gallon.) 


ANALYSIS. 

Calcium  bicarbonate 13.66 

Iron  bicarbonate 0.50 

Manganese  bicarbonate 0.17 

Calcium  sulphate 169.83 

Barium  sulphate trace 

Calcium  phosphate 0.04 

Sodium  biborate trace 

Sodium  chloride 306.94 

Potassium  chloride 14.48 

Calcium  chloride 27.83 

Magnesium  chloride 54.91 

Lithium  chloride 0.10 

Sodium  bromide 0.19 

Sodium  iodide trace 

Aluminium  oxide 0.13 

Silica 0.47 

Organic  matter trace 

Total. .  .  .589.25 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 0.4 

Sodium  chloride 2937.8 

Sodium  bromide 1.9 

Potassium  chloride 144.8 

Sodium  silicate 9.6 

Sodium  carbonate 294.8 

Aluminium  chloride 3.4 

Lithium  chloride 1.0 

Calcium  chloride 383.2 

Magnesium  chloride 549. 1 

Lime  sulphate,  prsecip 2147.8 

Iron  chloride 3.9 

Manganese  chloride 1.5 

Acid  hydrochloric  (muriatic). ..      5.6 


ANALYSES,  ETC.,   OF  NATURAL  MINERAL  WATER. 


575 


Soden  (Milchbrunnen),  1. — Analysis  of  and  Formula  for  Making. 
— Nassau,  Germany.  Analysis  of  Schweinsberg,  1829.  (Parts  in  One 
Hundred  Thousand.) 


ANALYSIS. 


Potassium  chloride 2.188 

Sodium  chloride 230.299 

Lime  carbonate 35.664 

Lime  sulphate 2.591 

Magnesia  carbonate 17.891 

Iron  carbonate 2.096 

Alumine  phosphate 0.221 

Acid  silicic. .,  ,    2.188 


Total 293.138 

Carbonic  acid  650  Cm.  in  1  liter  (1000 

grammes). 
Temperature  25°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  sulpnate 2.0 

Sodium  phosphate 1.8 

Potassium  chloride 13.4 

Sodium  silicate 27.3 

Sodium  carbonate 1033.3 

Sodium  chloride 963.7 

Aluminium  chloride 1.5 

Magnesium  chloride 124.3 

Calcium  chloride 256.  (4 

Iron  sulphate 30.9 

Acid  hydrochloric  (muriatic). . .     16.4 


Soden  (Milchbrunnen),  2.— Analysis  of  and  Formula  for  Making. 
—Nassau,  Germany.  Analysis  of  Casselmann,  1859.  (Parts  in  One  Hun- 
dred Thousand.) 


ANALYSIS. 


Potash  sulphate 3.70 

Potassium  chloride 13.66 

Soda  carbonate 1.26 

Sodium  chloride 242.55 

Sodium  bromide 0.04 

Lithium  chloride 0.06 

Ammonia  carbonate 0.39 

Lime  carbonate 45.93 

Magnesia  carbonate 28.07 

Iron  carbonate  0.79 

Manganese  carbonate 0.32 

Alumina 0. 16 

Acid  silicic 3.36 

Total 340.29 

Free  carbonic  acid  188.30  parts,  or 

1044  Cm.  in  1  liter  (1000  grammes). 
Temperature  24.38°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  bromide 0.25 

Potassium  carbonate 8.1 

Potassium  sulphate 12.5 

Sodium  silicate 42.0 

Potassium  chloride 83.9 

Sodium  carbonate 1431.5 

Sodium  chloride 873.3 

Aluminium  chloride 2.6 

Ammonium  chloride 2. 7 

Lithium  chloride 0.37 

Magnesium  chloride 195.1 

Calcium  chloride 313.2 

Manganese  sulphate 3.8 

Iron  sulphate 11.6 

Acid  hydrochloric  (muriatic) ..  249 


576 


A   TREATISE    ON    EEVEKAGES. 


Soden  (Soolquelle). — Analysis  of  and  Formula  for  Making. — Nas- 
sau, Germany.  Analysis  of  Casselmann,  1857.  (Parts  in  One  Hundred 
Thousand. 


ANALYSIS. 


Potash  sulphate 3.14 

Potassium  chloride 65.60 

Sodium  chloride 1423.28 

Lithium  chloride 0.45 

Lime  carbonate 131.31 

Lime  sulphate 9.03 

Magnesia  carbonate 14.21 

Magnesium  chloride 11.18 

Iron  carbonate 1.52 

Alumina 0.54 

Acid  arsenic 0.01 

Acid  silicic. .  4.07 


Total 1664.34 

Free  carbonic  acid  167.26  parts,  or 

918  Cm.  in  1  liter  (1000  grammes). 
Temperature  21.55°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Potassium  sulphate 5.3 

Potassium  carbonate 11.1 

Sodium  silicate 50.8 

Potassium  chloride 403.0 

Sodium  carbonate 2632.8 

Sodium  chloride 7620. 1 

Aluminium  chloride v . . .       8.6 

Lithium  chloride 2.7 

Magnesium  chloride 167.4 

Calcium  chloride 940.8 

Iron  sulphate 22.4 

Acid  sulphuric  32.6 

Soda  arseniate 0.22 


Soden  (Wilhelmsquelle).— Analysis  of  and  Formula  for  Making.— 
Nassau,  Germany.  Analysis  of  Liebig-Struve,  1839.  (Parts  in  One  Hun- 
dred Thousand.) 


ANALYSIS. 


Potassium  chloride 32.949 

Sodium  chloride 1355.490 

Lime  carbonate 109.199 

Lime  sulphate 12. 799 

Magnesia  carbonate 16.770 

Iron  carbonate 3.948 

Alumina 0.770 

Acid  silicic. .  3.930 


Total ......1535.855 

Carbonic  acid  1875  Cm.  in  1  liter  (1000 

grammes). 
Temperature  18.75°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  silicate 49.1 

Sodium  sulphate 186.2 

Potassium  chloride 202.4 

Sodium  carbonate 2370. 1 

Sodium  chloride 7244.3 

Aluminium  chloride 12.3 

Magnesium  chloride 116.5 

Calcium  chloride 808.9 

Iron  chloride 26.6 

Acid  hydrochloric  (muriatic) ..     29.4 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


577 


Ballston  Spa  (Artesian  LithiaWell). — Analysis  of  and  Formula, 
for  Making. — Ballston  Spa,  N".  Y.    Analysis  of  C.  F.  Chandler.     (Grains 


in  One  United  States  Gallon. ) 
ANALYSIS. 

Sodium  bicarbonate 11.93 

Calcium  bicarbonate 238.16 

Magnesium  bicarbonate 180.60 

Strontium  bicarbonate 0.87 

Lithium  bicarbonate 7.75 

Iron  bicarbonate 1.58 

Barium  bicarbonate 3.88 

Potassium  sulphate 0.52 

Sodium  phosphate 0.05 

Sodium  biborate trace 

Sodium  chloride 750.03 

Potassium  chloride 33.28 

Sodium  bromide 3.64 

Calcium  fluoride trace 

Sodium  iodide 0. 12 

Alumina 0.08 

Silica 0.76 

Organic  matter trace 

Total 1233.25 

Carbonic  acid  gas  426.114  parts. 


IMITATION. 
For  10  gallons  9f  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 9034.6 

Potassium  sulphate  .   5.2 

Sodium  sulphate 1.1 

Sodium  chloride 3874.7 

Potassium  chloride 332.8 

Sodium  bromide 36.4 

Sodium  iodide 1.2 

Sodium  silicate 15.4 

Lithium  carbonate 48. 6 

Calcium  chloride 1835.8 

Magnesium  chloride 1340.0 

Strontium  chloride 7.2 

Barium  chloride 42.0 

Aluminium  chloride 2.0 

Iron  chloride 11.0 


Ballston  Spa  (Franklin  Artesian  Well).— Analysis  of  and  For- 
mula for  Making. — Ballston  Spa,  N.  Y.  Analysis  of  C.  F.  Chandler. 
(Grains  in  One  United  States  Gallon.) 


ANALYSIS. 

Sodium  bicarbonate 94.60 

Calcium  bicarbonate 202.33 

Magnesium  bicarbonate 177.87 

Strontium  bicarbonate trace 

Lithium  bicarbonate 6. 78 

Iron  bicarbonate 1.61 

Barium  bicarbonate 1.23 

Potassium  sulphate 0.76 

Sodium  phosphate 0.01 

Sodium  biborate trace 

Sodium  chloride 659.34 

Potassium  chloride 33.93 

Sodium  bromide 4.67 

Calcium  fluoride trace 

Sodium  iodide 0.24 

Alumina 0.26 

Silica 0.74 

Organic  matter trace 

Total 1184.37 

Carbonic  acid  gas  460.066  parts. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 8923.5 

Potassium  sulphate 7.6 

Sodium  phosphate 0.1 

Sodium  chloride 3590.0 

Potassium  chloride 339.3 

Sodium  bromide. 46. 7 

Sodium  iodide 2.4 

Sodium  silicate 15.0 

Lithium  carbonate 42.5 

Calcium  chloride 1560.0 

Magnesium  chloride 1320.0 

Barium  chloride 12.4 

Aluminium  chloride 6.8 

Iron  chloride  . .  13.0 


578 


A   TKEATISE    OK   BEVERAGES. 


Ballston  Spa  (Washington  Lithia  Well,  Old  Conde  Dentonian). 

— Analysis  of  and  Formula  for  Making. — Ballston  Spa,  N".  Y.     Analysis 
of  C.  F.  Chandler.     (Grains  in  One  United  States  Gallon.) 


ANALYSIS. 


Sodium  bicarbonate 34.40 

Calcium  bicarbonate 178.48 

Magnesium  bicarbonate 158.35 

Strontium  bicarbonate 0. 19 

Lithium  bicarbonate 15.51 

Iron  bicarbonate 2.30 

Barium  bicarbonate 4. 74 

Sodium  phosphate trace 

Sodium  biborate trace 

Sodium  chloride 645.48 

Potassium  chloride 9.23 

Sodium  bromide 2.37 

Calcium  fluoride trace 

Sodium  iodide 0.22 

Alumina 0.40 

Silica 1.03 

Organic  matter trace 


Total 1047.70 

Carbonic  acid  gas  358.345  parts. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  bromide 23.7 

Sodium  carbonate 7662.9 

Sodium  iodide 2.2 

Sodium  chloride 3609.8 

Sodium  silicate 20.9 

Potassium  chloride 92.3 

Lithium  carbonate 94.4 

Calcium  chloride 1337.3 

Magnesium  chloride 1180.0 

Strontium  chloride 1.6 

Barium  chloride 38.2 

Aluminium  chloride 10.4 

Iron  chloride 18.3 


Spaa. — Analysis  of  and  Formula    for  Making. — Pouhou,  Belgen- 
land.     Analysis  of  Struve.     (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 1.030 

Soda  carbonate 9.345 

Soda  sulphate 0.488 

Soda  phosphate 0.324 

Sodium  chloride 5.853 

Lime  carbonate 12.996 

Magnesia  carbonate    14.620 

Iron  carbonate 4.8841 

Manganese  carbonate 0.676 

Alumina 0.054 

Acid  silicic ..  6.491 


Total 56.7611 

Carbonic  acid  314  Cm.  in  1  liter  (1000 

grammes). 
Temperature  10°  C. 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  chloride 0.34 

Sodium  phosphate 2.0 

Sodium  sulphate 6.8 

Potassium  sulphate 6.3 

Sodium  carbonate 51.8 

Sodium  silicate 81.1 

Aluminium  chloride 0.86 

Lime  carbonate 79.8 

Magnesia  carbonate,  hydr. 147.5 

Manganese  chloride 4.6 

Iron  chloride  . .  .32.8 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


ANOTHER  FORMULA. 
(After  Plateau's  Analysis,  1830.) 

Sodium  carbonate  ................................  162.3  grains. 

Potassium  carbonate  .............................     5.0 

Sodium  chloride  ..................................  24.3 

Sodium  phosphate  ........  .......................     2.0 

Calcium  chloride  ..........  .......................     1.1 

Soda-alum  .................  .......................     1.3 

Lime  carbonate  .................................  78.7       " 

Magnesia  carbonate,  hydr.  .........  .  .............  148.0 

Iron  sulphate  ........   ..........................  13.3 

Iron  reduced  .............  .......................  23.5 

Teplitz-Schonau  (Steinbad).—  Analysis  of  and  Formula  for  Mak- 

ing. —  Bohemia,  Austria.     Analysis  of  Berzelius.     (Parts  in  One  Hun- 
dred Thousand.) 

ANALYSIS.  IMITATION. 

Potash  sulphate  ..............  0.100  For  10  gallons  of  water  =  80  Ibs. 

Soda  carbonate  ...............  34.792  Grains. 

Soda  sulphate  ................  7.100  Potassium  sulphate  ...........     0.36 

Soda  phosphate  ..............  0.246  Sodium  phosphate  ...........     1.5 

Sodium  chloride  .............  5.500  Sodium  sulphate  ..............     4.3 

Lime  carbonate  ...............  6.497  Sodium  silicate  ................  52.4 

Magnesia  carbonate  ..........  3.698  Sodium  carbonate  .........  .  .  .  .621.0 

Iron  carbonate  .  .  .  ,  ...........  0.3646  Calcium  chloride  ..........  ----  32.1 

Alumina  ......................  0.024  Potassa-alum  ..................     1.4 

Acid  silicic  ....................  4.193  Magnesium  sulphate  ......  .....  66.6 

Total..                ..62.5146  Lime  carbonate  ..........  .....  11.0 

Carbonic  acid  15  Gin.  in  1  liter  (1000  Iron  sulphate  .............  .....    5.4 

grammes). 
Temperature  37.5°  to  46°  C. 

Hager  quotes  the  following  imitation  after  another  analysis  of  Berze- 
lius for  a  concentrated  solution  of  twice  the  strength. 

IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Potassium  sulphate  .............................     12.8  grains. 

Sodium  silicate  .......  .  .........................  104.2 

Sodium  sulphate.  ...  ............................     36.3 

Sodium  carbonate  .......  .......................  1212.3 

Sodium  phosphate  ........  .....................      4.2 

Calcium  chloride  ................................     64.0 

Magnesium  sulphate  ............................  116.9 

Soda-alum  .......  .........  .......................      3.2 

Lime  carbonate  ...........  ......................     22.1 

Iron  sulphate  ......  »  ............................      8.0 

This  artificial  water  is  mixed  with  its  equal  volume  or  quantity  of  hot 
water,  in  order  to  bring  it  to  its  natural  temperature  and  strength  in 
regard  to  components,  like  the  Carlsbad  water. 


580 


A   TREATISE    ON   BEVERAGES. 


Tichy  (Source  de  la  Grande-Grille),  1. — Analysis  of  and  For- 
mula for  Making. — Department  de  1'Allier,  France.  Analysis  of  Bauer- 
Struve.  (Parts  in  One  Hundred  Thousand.) 


ANALYSIS. 


Potash  sulphate 20.404 

Soda  carbonate 380.130 

Soda  sulphate 11.771 

Soda  phosphate 0.422 

Sodium  chloride 57.878 

Sodium  bromide 0.013 

Sodium  iodide 0.0026 

Ammonia  carbonate 0.469 

Lime  carbonate 25.003 

Strontian  carbonate 0.232 

Magnesia  carbonate 3.529 

Iron  carbonate 0.1172 

Manganese  carbonate 0.039 

Alumina 0.078 

Acid  silicic. .  ,     6.406 


Total 506.4938 

Free  carbonic  acid  90.8  parts,  or   in 

1  liter  (1000  grammes)  608  Cm. 
Temperature  38.75°  C 


IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  iodide 0.01G 

Sodium  bromide 0.08 

Sodium  phosphate 2.6 

Sodium  silicate 80.0 

Potassium  sulphate 125.4 

Sodium  chloride 139.4 

Sodium  carbonate .6792.7 

Aluminium  chloride 1.2 

Strontium  chloride 1.5 

Ammonium  chloride 3.2 

Magnesium  chloride 24. 5 

Calcium  chloride 170.5 

Manganese  sulphate 0.46 

Iron  sulphate 1.7 

Acid  sulphuric 40.1 


Yichy  (Source  de  la  Grande-Grille,  2,  and  Source  des  Celes- 
tines).  —  Analysis   of  and  Formula  for  Making.  —  (Department   de 

1'Allier,    France).     Analysis   of  Bouquet,  1854,   1855.  (Parts   in   Ten 
Thousand.) 

ANALYSIS. 

Source  de  la  Source  (ancienne) 

Grande-Grille.  des  CSlestins. 

Soda  bicarbonate 48.83  51.03 

Potash  bicarbonate 3.52  3.15 

Magnesia  bicarbonate 3.30  3.28 

Strontia  bicarbonate 0.03  0.05 

Lime  bicarbonate 4.34  4.62 

Iron  bicarbonate 0.04  0.04 

Boda  sulphate 2.91  2.91 

Soda  phosphate 1.30  0.91 

Soda  arseniate 0.02  0.02 

Sodium  chloride 5.34  5.34 

Acid  silicic O.70  0.60 


Totai. . .     70.33  71.95 

Carbonicacid 9.08  10.50 

Temperature 43.2°  C.  14.5°  C. 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 


IMITATION. 

For  10  gallons  of  water  —  80  Ibs. 
Source  de  la  Grande-Grille. 

Sodium  carbonate  ......................  .  ........  5896.8  grains. 

Potassium  carbonate  ............................  149.0  " 

Sodium  phosphate  .............................  80.0  " 

Sodium  chloride  .................................  72.0  " 

Sodium  silicate  ...........  .......................  87.5  " 

Magnesium  chloride  .............................  32.0  " 

Strontium  chloride  ................  :  ............  1.6  " 

Calcium  chloride  ..........  ......................  205.5  " 

Magnesium  sulphate  ......  ......................  305.5  " 

Iron  sulphate  ............  ...............  ........  4.1  *' 

Sodium  arseniate  ..........  ......................      1.2      " 


Source  (Ancienne)  des  C&lestins. 

Sodium  phosphate  .............................     55.9 

Sodium  silicate  ...............................     75.0 

Potassium  carbonate  ...........................  146.8 

Sodium  carbonate  .........  .....................  6969.2 

Strontium  chloride  .............................      2.5 

Magnesium  chloride  ............................     77.6 

Calcium  chloride  ..........  .....................  218.8 

Magnesium  sulphate  ...........................  186.1 

Iron  sulphate  .................................      4.3 

Acid  su/phuric  ............  .....................     38.9 

Sodium  arseniate  ...  1.  23 


grains. 


White  Rock. — Analysis  of  and  Formula  for  Making. — Waukesha, 
Wis.  Analysis  of  I.  Campbell  Brown,  1874.  (Grains  per  Imperial  Gal- 
lon.) 

ANALYSIS.  IMITATION. 

For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  carbonate 31.9 

Sodium  sulphate 15.4 

Sodium  silicate.    16.8 

Potassium  sulphate 6.6 

Aluminium  chloride. .  .  15.6 


Sodium  bicarbonate 1.28 

Calcium  bicarbonate 17.67 

Magnesium  bicarbonate 13.02 

Iron  bicarbonate 0.27 

Sodium  sulphate 1.09 

Potassium  sulphate 0.82 

Sodium  chloride 1. 12 

Aluminium  oxide 0.75 

Silica 1.04 

Total. .  .  .37.06 


Lime  carbonate 98.2 

Magnesium  carbonate,  hydr. .  ..112.2 
Iron  sulphate 3.8 


582 


A   TREATISE    ON   BEVERAGES. 


Wiesbaden  (Kochbrunnen). — Analysis  of  and  Formula  for  Mak- 
ing.— Nassau,  Germany.  Analysis  of  Fresenius,  1850.  (Parts  in  One 
Hundred  Thousand.) 

ANALYSIS. 

Potassium  chloride 14.580 

Soda  phosphate 0. 052 

Sodium  chloride 683.531 

Sodium  bromide 0.396 

Lithia  carbonate 0.018 

Ammonium  chloride 1.672 

Lime  carbonate 41.824 

Lime  sulphate 9.022 

Calcium  chloride 47.127 

Magnesia  carbonate 1.204 

Magnesium  chloride 20.391 

Iron  carbonate 0.560 

Manganese  carbonate 0.059 

Alumina 0.018 

Acidsilicic 6.025 


Total 826.479 

Carbonic  acid  200  Cm.  in  1  liter  (1000 

grammes). 
Temperature  68.75°  C. 


IMITATION. 
For  10  gallons  of  water  =  80  Ibs. 

Grains. 

Sodium  phosphate 0. 32 

Sodium  bromide 2.4 

Sodium  silicate 75.3 

Potassium  chloride 89.6 

Sodium  carbonate 770.9 

Sodium  chloride .3812.3 

0.29 

0.11 


Aluminium  chloride 

Lithium  chloride 

Ammonium  chloride 10.3 

Magnesium  chloride 94.9 

Calcium  chloride 620.0 

Magnesium  sulphate 100.2 

Manganese  chloride 0.40 

Iron  chloride 3.8 

Acid  hydrochloric  (muriatic). .     45.0 


Plain  Mineral  Waters.— With  these  we  class  especially  the  so-called 
"soda  water  "and  the  ordinary  "seltzer"  (not  to  be  confounded  with 
the  true  "  natural  selters  "  and  its  imitation  on  pages  573,  574).  These 
waters  are  preferred  for  their  thirst-quenching  qualities  and  are  often 
taken  with  tonics  or  stomachics,  etc.  They  should  possess  an  agree- 
able, a  not  too  saline  taste,  and  be  rich  in  carbonic  acid  gas. 

"  Soda-water  "  is  customarily  put  up  in  bottles,  and  generally  charged 
as  high  as  80  and  even  100  pounds ;  when  in  syphons  up  to  120  and  140 
pounds. 

"Seltzer- water"  is  filled  into  syphons  under  120  to  140  pounds  of 
pressure. 

FORMULAE  FOB  SODA-WATER. 
For  10  gallons  of  water  =  80  Ibs. 

Formula  1,  (Plain).      Sodium  carbonate 5  ounces. 

Formula  2,  (English).  Sodium  carbonate from  8  to  12  ounces. 

Formula  3,  (Mixed).     Sodium  carbonate    "    3  to  9         " 


Sodium  chloride  (table  salt). 
Calcium  chloride . . 


2  to  3  drachms. 
2  to  3       " 


Formula  4,  (Mixed). 


Sodium  chloride 500  grains. 

Sodium  carbonate 9000      " 


It  will  be  noticed  that  the  addition  of  small  quantities  of  sodium 
chloride  (table-salt)  or  calcium  chloride  to  "soda-water"  considerably 
improves  the  taste. 


ANALYSES,  ETC.,  OF  NATURAL  MINERAL  WATER. 

Plain — Natrokrene. 

For  10  gallons  of  water  =  80  Ibs. 

Sodium  carbonate , from  12  to  24  ounces. 

Potass  Water. 

Water 10  gallons. 

Bicarbonate  of  potassium 6  ounces. 

Seltzer  Waters. 

For  10  gallons  of  water — 80  pounds. 

There -are  many  formulae  employed.  They  should  include  the  prin- 
cipal components  of  the  natural  "  selters  "  (pages  573,  574)  and  be  so  mod- 
ified as  to  give  the  carbonated  water  an  agreeable  taste  and  make  it  a  re- 
feshing  beverage.  We  append  the  following  approved  formulae,  leaving 
it  to  the  intelligence  of  the  carbonator  to  select  one  that  suits  him  best, 
making  it  his  standard  combination. 

Formula  1.  Sodium  carbonate -. . .  3  ounces. 

Sodium  chloride  (table  salt) 4  drachms. 

Sodium  sulphate 7 

Formula  2.  Sodium  carbonate 3  ounces. 

Sodium  chloride  (table  salt) 3  drachms. 

Calcium  chloride 1        " 

Sodium  sulphate 12 

Formula  3.  Sodium  carbonate 3  ounces. 

Sodium  chloride  (table  salt) 7  drachms. 

Magnesium  chloride i 

Calcium  chloride 1        " 

Formula  4.  Sodium  carbonate 3  ounces. 

Sodium  chloride  (table  salt) 5  drachms. 

Sodium  sulphate 10        " 

Formula  5.  Sodium  carbonate 9        " 

Sodium  chloride  (table  salt) 2  ounces. 

Sodium  sulphate 24  grains. 

Sodium  phosphate 50       " 

Formula  6.  Sodium  carbonate 3  ounces. 

Sodium  chloride 2        " 

Calcium  chloride i  drachm. 

Magnesium  chloride 1      u 

Potassium  chloride i  drachm. 

The  proportions  of  these  formulae  may  be  changed  to  suit  the  taste; 
in  fact,  these  components  may  be  used  in  varying  proportions. 

FLAVORED  MINERAL  WATER. 

Bicarbonate  of  soda  or  potash  is  much  preferred  for  making  saline 
draughts  with  citric  or  tartaric  acid;  and  when  flavored  with  a  little  tinc- 
ture, or  essence  of  orange  or  lemon,  etc.,  it  forms  a  most  delicious  effer- 
vescing beverage. 

Water 10  gallons. 

Bicarbonate  of  soda. 2  to  5  ounces. 

Tartaric  acid  solution 4  to  6       " 

Sugar  if  desired 8  to  12     " 

Essence  of  lemon . .  .4  drachms. 


584  A   TREATISE   ON   BEVERAGES. 

FOR  BOTTLING. 
Citrate  of  Magnesia  Water. 

Water 10  gallons. 

Citric  or  tartaric  acid  solution 2  ounces. 

Agitate,  then  add  : 

Carbonate  of  magnesia 5  ounces. 

Syrup 2  quarts. 

Lemon  essence 4  drachms. 

Charge  to  60  pounds. 


Artificial  Medicinal  Waters.  —  These  formulae  are  for  mineral 
waters  not  found  in  nature.  They  are  prepared  especially  for  medicinal 
purposes.  Compounds  of  iron,  sulphur,  and  many  other  medicinal  sub- 
stances are  occasionally  administered  in  the  form  of  artificially  carbonated 
waters.  A  few  such  compounds  we  append  here  : 

1.  Dr.  Meyers  Carbonated  Bitter  Water. 

Sodium  carbonate 3564  grains. 

Magnesium  sulphate 6888      " 

Distilled  water 10  gallons. 

Carbonic  acid 45  pounds. 

or, 

Sodium  carbonate 9612  grains. 

Magnesium  sulphate 14104      " 

Distilled  water 10  gallons. 

Carbonic  acid 45  pounds. 

2.  Carbonated  Ammonia  Water. 

Ammonium  carbonate 640.0  grains. 

Distilled  water 10  gallons. 

Carbonic  acid 45  pounds. 

or, 

Ammonium  carbonate 800.0  grains. 

Distilled  water 10  gallons. 

Carbonic  acid 45  pounds. 

3.  Carbonic  Acid  Water. 

(Carbonated  water — Eau  gazeuse— Aqua  carbonata.) 
This  is  distilled  or  filtered  water  charged  with  60  pounds  of  carbonio 
acid  gas, 

4.  Carbonated  Chalybeate  Water. 

Iron  sulphate 96.0  grains. 

Sodium  carbonate 99.4      " 

Distilled  water 10  gallons. 

Carbonic  acid 50  pounds. 

5.  Aqua  Ferri  Jodati. 

Potassium  iodide 88.0  grains. 

Iron  sulphate 72.0       " 

Distilled  water 10  gallons. 

Carbonic  acid 45  pounds. 


585 

6.  Aqua  Ferri  Pyrophosphorici  of  Doctor  de  Nega. 

Iron  pyrophosphate  of  peroxide 187.0  grains. 

Sod'ium  pyrophosphate 580.0 

Sodium  chloride 187.0       " 

Distilled  water 10  gallons. 

Carbonic  acid 45  pounds. 

or, 

Iron  pyrophosphate  of  peroxide. 400.0  grains. 

Sodium  pyrophosphate 1600.0 

Sodium  chloride    240.0       " 

Distilled  water 10  gallons. 

Carbonic  acid 45  pounds. 

In  case  other  than  distilled  water  should  be  used,  it  must  be  absolutely 
free  of  lime. 

7.  Carbonated  Magnesia  Water. 

Magnesium  carbonate,  hydr 1053.0  grains. 

Distilled  water 10  gallons. 

Carbonic  acid. . 50  pounds. 

8.  Carbonated  Lithia  Water. 

Lithium  carbonate 128.0  grains. 

Distilled  water 10  gallons. 

Carbonic  acid 50  pounds. 

9.  Tonic  Water — (Carbonated  Quinine  Water). 

Quinine  sulphate 80  grains. 

.Distilled  water 10  gallons. 

Carbonic  acid 100  pounds. 

Dissolve  the  quinine  in  two  ounces  of  alcohol  or  in  two  ounces  of 
boiling  water  and  add  to  the  fountain  and  charge.  The  proportion  of 
quinine  is  half  a  grain  to  the  half-pint  bottle. 

10.  Carrara  Water. 

This  means  a  carbonated  water  in  which  finely  Divided  Carrara  marble 
is  dissolved.  Prepare  it  as  follows: 

Take  chloride  of  calcium 4  ounces. 

Dissolve  and  add  to  the  fountain. 

Then  add,  bicarbonate  of  soda 6       " 

Charge,  when  the  precipitated  carbonate  of  lime  will  slowly  dissolve, 
as  it  is  only  soluble  in  carbonated  water.  If  prepared  in  a  slate- tank  the 
precipitated  lime  remains  insoluble  at  the  bottom.  To  avoid  this  it  is 
best  to  put  a  fraction  of  both  salt  solutions  in  every  bottle  before  bottling, 
then  charge.  The  presence  of  salt  in  solution,  which  will  be  formed  by 
the  mixture  also,  is  not  objectionable. 

Artificially  Prepared  Mineral- Water  Salts.— The  mineral-water 


586  A  TREATISE  ON  BEVERAGES. 

saits  of  commerce  are  compounds  of  the  various  constituents  that  are  nec- 
essary for  the  imitation  of  a  certain  spring;  they  are  mixtures  of  different 
salts.  Reliable  mineral  waters  may  be  produced  from  such  salts,  provided 
they  are  compounded  reliably.  But  few  can  be  so  compounded  in  a  sin- 
gle mixture  to  give  a  perfect  imitation.  All  the  salts  should  be  added  to 
the  fountain  in  filtered  solutions,  to  insure  clearness  of  the  beverages,  and, 
what  is  the  principal  aim,  to  ease  and  promote  their  mutual  decomposi- 
tion, their  re-arrangement  in  the  fountain.  From  the  different  formu- 
lae given  for  the  artificial  combinations  of  the  various  mineral  waters, 
and  from  what  is  stated  about  compounding  of  the  different  salts,  their 
chemical  properties  and  mutual  actions,  it  is  evident  that  but  few  formu- 
lae can  be  prepared  in  one  package.  Most  "  compounded  salts  "  require 
two  or  three  separate  compounds,  if  the  proper  manipulations  are  fol- 
lowed; otherwise,  when  all  the  compounds  would  be  united  in  a  single 
one,  the  occurring  precipitates  would  separate  and  be  left  on  the  filter. 
The  separation  of  the  different  salts,  as  grouped  in  this  chapter,  is  an  abso- 
lute necessity.  There  are  some  ingredients  which  can  never  be  kept  in 
packages,  and  some  others  which  should  be  kept  single  and  out  of  contact 
with  air,  in  bottles,  and  again  others  which  should  be  expressly  and  sepa- 
rately prepared  and  precipitated  for  immediate  use.  All  these  facts 
prove,  that  any  package,  pretending  to  contain  all  the  necessary  ingre- 
dients in  a  single  mixture,  is  suspicious.  Acids  are  components,  and,  like 
certain  solid  constituents,  must  be  kept  in  bottles.  We  have  analyzed 
packages  of  "  mineral-water  salts  "  which  contained  mixtures,  the  solu- 
tions of  which  have  not  even  a  faint  taste  of  that  mineral  water  they 
pretend  to  produce.  There  is  no  use  for  the  manufacturer  of  artificial 
mineral  waters  to  buy  compounded  salts  at  all.  Why  not  buy  the  differ- 
ent salts  and  make  the  separate  compounds  yourself,  in  advance  or  for 
immediate  use  ?  Follow  directions  given  for  imitating  artificial  mineral 
waters  and  true  substitutes  are  the  result.  Make,  if  desired,  "  compound 
solutions "  for  stock — that  is,  dissolve  the  different  salts  of  each  group 
separately  and  keep  ready  for  use,  or  keep  the  various  salts  of  a  group 
mixed  ready,  each  group  separately,  in  packages  or  bottles,  as  the  ingre- 
dients permit,  and  the  "compound  mineral-water  salt"  is  made  in  the 
bottler's  laboratory;  which  has  then  the  advantage  of  having  the  assur- 
ance that  every  component,  and  in  proper  proportion,  is  used.  The 
chemical  ingredients  should  be  bought  from  a  reliable  wholesale  supply 
house.  The  wholesale  supply  houses  for  the  mineral -water  trade  have 
their  laboratories  generally  under  the  direction  of  a  scientific  and  prac- 
tical chemist,  and  we  trust  their  salt  compounds  are  what  they  pretend 
to  be. 


PART   EIGHTH. 


CARBONATED  SACCHARINE  BEVERAGES. 

INGREDIENTS,    AND    PREPARATION    OF    SAME,    FOR 
SACCHARINE  BEVERAGES. 


CHAPTER    XXX. 

SUGAR,   AND  ITS  SUBSTITUTES. 

Cane-Sugar  and  its  Preparation.— Properties  of  Sugar.— Tests  of  Sugar.— 
Other  Sugars:  Glucose,  Grape -Sugar,  Dextrose  or  Starch-Sugar. — Vari- 
eties of  Glucose. — Use  and  Adulterations  of  Glucose. — Test  for  Starch  in 
.  Glucose.— Test  for  Sulphuric  Acid  in  Glucose. — Fruit-Sugar  or  Levulose. 
— Inosit  or  Phaseo-Mannit. — Saccharine  and  its  Properties. — Examination 
of  Saccharine. — Testing  Sugars  for  Saccharine. — Use  of  Saccharine. — Ef- 
fects of  Saccharine. — Saccharine  a  Preservative. — Application  in  the 
Trades. — Employing  Saccharine  in  the  Manufacture  of  Carbonated  Bev- 
erages.— Practical  Directions. — How  to  Prepare  a  Saccharine  Solution. — 
Saccharine  Powders. — Saccharine  Essence. — Normal  Saccharine  Essence. 
— Solution  of  Saccharine  in  Glycerine. — Preservation  of  Saccharine  Solu- 
tions, Powders  and  Essences. — Saccharine  Solution  as  a  Substitute  for 
Syrup  in  Manufacturing  Carbonated  Saccharine  Beverages. — Preparing 
Saccharine  Solutions  in  Advance. — Opinion. — Maple  Sugar. — Glycyrrhi- 
zine  or  Extract  Liquorice. — Glycerine  as  a  Sugar  Substitute. — Honey. 
— Origin  of  Honey. — Preparation  of  Honey. — Clarification  of  Honey. — 
Properties  of  Honey.— Constituents  of  Honey.— Adulterations  and  Tests 
of  Honey. 

Cane-Sugar  and  its  Preparation.— This  is  so  far  the  essential  part 
in  preparing  the  syrups,  and  it  is  important  for  the  carbonator  to  know 
all  its  characteristics.  Cane-sugar  is  derived  from  the  sugar-cane,  which 
is  cultivated  in  India,  and  raised  in  most  tropical  and  sub-tropical 
countries.  In  regard  to  its  preparation,  properties,  tests  and  substitutes, 
we  extract  for  our  purpose  from  the  National  Dispensatory  the  following: 


588  A    TREATISE   ON   BEVERAGES. 

"Recently  collected  sugar-cane  yields  by  crushing  and  expressing 
about  80  per  cent,  of  juice,  which  contains  from  78  to  84  per  cent,  of 
water,  16  to  21  per  cent,  of  sugar,  0.3  to  0.4  per  cent,  of  mucilaginous, 
resinous,  fatty  and  albuminous  matters,  and  nearly  the  same  amount  of 
salts.  The  juice  is  a  grayish,  turbid,  sweet  liquid,  which  is  clarified  by 
heating,  a  little  lime  being  at  the  same  time  added  for  the  purpose  of 
neutralizing  free  acid;  it  is  then  concentrated  by  rapid  evaporation  in 
open  pans,  transferred  to  coolers,  where  it  is  frequently  stirred,  and 
afterwards  into  casks  perforated  at  the  bottom,  and  arranged  in  such  a  man- 
ner that  the  liquid  portion  may  drain  off  and  be  collected  in  suitable  tanks. 
The  granular  solid  product  thus  obtained  constitutes  the  raw  or  muscovado 
sugar  of  commerce;  the  liquid  portion  is  known  as  treacle  or  molasses. 
Raw  sugar  is  refined  by  dissolving  it  in  water;  the  solution  is  heated  with 
blood,  the  impurities  are  skimmed  off,  and  the  liquid  is  filtered  through 
recently  burned  granular  animal  charcoal.  The  clear  and  colorless  fil- 
trate is  concentrated  in  a  vacuum  pan,  and  when  of  sufficient  density 
run  off  into  conical  moulds,  the  narrow  orifice  of  which  is  closed  by  a 
plug.  It  solidifies  as  a  dense  crystalline  mass,  which  is  drained  by  the 
removal  of  the  plug,  and  freed  from  the  remaining  colored  mother-liquor 
by  percolating  through  it  a  concentrated  solution  of  pure  sugar,  after 
which  it  is  dried  and  sent  into  commerce  as  refined  or  loaf  sugar.  By 
concentrating  the  mother-liquors  they  are  made  to  yield  more  sugar  of 
an  inferior  grade,  until  finally  a  thick  syrupy  liquid  is  obtained,  which 
refuses  to  crystallize,  and  is  known  as  sugar-house  molasses,  and  in  Eng- 
land as  treacle. 

' '  The  method  of  obtaining  sugar  from  the  sugar-beet  is  very  similar 
to  that  described,  but  is  attended  with  greater  difficulties,  owing  to  the 
presence  of  larger  quantities  of  proteids  and  other  foreign  constituents. 
Sugar-beets  contain  about  12  per  cent,  and  yield  about  9  per  cent,  of 
cane-sugar. 

Properties  of  Sugar. — "  Refined  sugar  is  seen  in  commerce  broken 
into  small  pieces  or  lumps,  which  are  hard  and  have  a  granular  crystalline 
texture  and  a  pure  white  color.  Somewhat  inferior  kinds  of  sugar  are 
softer,  and  those  having  a  yellowish  tint  are  often  artificially  improved 
in  appearance  by  adding,  while  crystallizing,  a  minute  quantity  of  blue 
pigment,  like  ultramarine,  with  the  view  of  neutralizing  the  objectiona- 
ble tint  and  making  the  sugar  appear  whiter;  such  sugar  will  yield  a  yel- 
lowish solution  with  water,  and  on  standing  will  gradually  separate  the 
pigment.  Perfectly  white  sugar,  known  in  commerce  as  double  refined, 
is  the  only  kind  that  should  be  used.  Sugar  may  be  obtained  in  large 
transparent  rhombic  prisms,  known  as  rock  candy,  saccliarum  candidum, 
which  does  not  differ  from  lump  sugar,  except  that  this  is  in  crystalline 
masses  from  disturbed  crystallization.  Sugar  having  the  specific  gravity 
of  1.58  (Kopp)  is  permanent  in  the  air,  neutral,  without  odor,  has  a  very 


SUGAR,    AND    ITS    SUBSTITUTES.  589 

sweet  taste,  and  dissolves  at  ordinary  temperatures  in  one-half  its 
weight  of  water,  yielding  a  dense,  sweet,  and.  colorless  liquid  known  as 
syrup.  At  the  boiling-point  sugar  dissolves  in  water  almost  in  all  pro- 
portions (in  0.2  parts,  U.  S.,  0.212  parts,  Flourens).  It  requires  for  solu- 
tion about  80  parts  of  boiling  absolute  alcohol,  28  parts  of  boiling  officinal 
alcohol,  and  about  4  parts  of  boiling  alcohol,  specific  gravity  .830,  these  so- 
lutions depositing  most  of  the  sugar  on  cooling.  The  solubility  is  greater 
in  weak  alcohol,  both  cold  and  hot.  At  15°  C.  (59°  F.)  1  part  of  sugar 
dissolves  in  2  parts  of  50  per  cent,  alcohol,  in  31.6  parts  of  85  per  cent, 
alcohol,  in  175  parts  of  92  per  cent,  alcohol,  and  in  228  parts  of  methylic 
alcohol  of  the  same  strength  (Oasamajor).  Sugar  dissolves  also  in  glyce- 
rine, the  solubility  being  increased  on  dilution  with  water,  but  it  is  insol- 
uble in  ether,  chloroform,  carbon  disulphide,  and  in  hydrocarbons.  x  It 
combines  with  chloride  of  sodium,  yielding  deliquescent  crystals,  which 
contain  14.9  per  cent,  of  that  salt.  Definite  compounds  have  likewise 
been  obtained  with  several  other  salts,  and  with  alkalies  and  alkaline 
earths.  When  triturated  in  the  dark  it  becomes  luminous.  Its  solution 
deviates  polarized  light  to  the  right,  a  behavior  which  is  of  great  practi- 
cal importance  for  the  estimation  of  sugar  in  aqueous  liquids,  and  for 
distinguishing  different  kinds  of  sugar,  which  have  a  different  rotary 
power. 

"  When  sugar  is  heated  to  160°  C.  (320°  F.)  it  melts  without  losing  in 
weight,  and  congeals  on  cooling  to  a  transparent,  amorphous,  yellowish 
mass,  known  as  barley-sugar,  saccharum  hordeatum,  which  becomes 
gradually  opaque  on  the  surface  from  the  formation  of  minute  crystals. 
If  sugar  is  kept  in  the  melted  state  between  160°  and  170°  C.  (320°  and 
338°  F.)  for  a  short  time,  it  is  converted  into  a  deliquescent  mixture  of 
glucose  and  levulosan;  C13H18On  yields  C6H1206+C6H1206;  the  latter  is 
not  fermentable  until  after  it  has  been  boiled  with  water  or  dilute  acids. 
When  heated  to  between  180°  and  200°  C.  (356°  and  392°  F.),  sugar 
turns  brown,  evolves  a  peculiar  odor,  and  is  converted  into  caramel,  Cia. 
H18O9,  parting  at  the  same  time  with  2H20.  (See  Chapter  on  "Sugar 
Color,"  later  on.)  Subjected  to  dry  distillation,  sugar  yields  aldehyd, 
acetone,  acetic  acid,  tarry  products,  and  carbonic  acid,  carbonic  oxide, 
and  marsh  gas.  According  to  Lassaigne,  iodine  heated  with  solution  of 
sugar  is  converted  into  hydriodic  acid.  Under  the  influence  of  fer- 
ments, as  well  as  of  dilute  acids,  cane-sugar  is  converted  into  invert- 
sugar,  which  is  a  mixture  of  dextrose  or  grape-sugar  and  levulose  or  fruit- 
sugar,  and  is  directly  fermentable. 

u  This  inversion  of  sugar  takes  place  slowly  on  boiling  with  water,  but 
cold  aqueous  solutions  keep  unaltered  for  a  long  time,  provided  the 
access  of  ferments  suspended  in  the  air  be  prevented.  Under  the  same 
condition,  according  to  the  investigations  of  Kreusler,  Lemoine,  and 
others,  light  does  not  exert  the  inverting  effect  reported  by  Raoul  (1871), 


590  A   TREATISE   ON   BEVERAGES. 

Nitric  acid  inverts  cane-sugar  readily;  and  when  heated  with  it  produces 
saccharic,  racemic,  tartaric,  and  oxalic  acids/' J 

Tests  of  Sugar. — The  purity  of  cane-sugar  is  ascertained  by  the  phy- 
sical properties  described  above,  and  by  its  complete  solubility  in  water 
and  alcohol.  The  absence  of  glucose  or  of  a  similar  sugar  is  ascertained 
by  some  of  the  reactions  given  below. 

"Aqueous  and  alcoholic  solutions  of  sugar  should  have  no  effect  on 
litmus  paper.  The  solution  in  20  parts  of  distilled  water  should  be 
scarcely  rendered  turbid  by  silver  nitrate  or  barium  nitrate  (chloride  and 
sulphate)." — P.  G.  ''Neither  an  aqueous  nor  an  alcoholic  solution  of 
sugar  kept  in  large,  well-closed,  and  completely  filled  bottles  should 
deposit  a  sediment  on  prolonged  standing  (absence  of  insoluble  salts,  for- 
eign matters,  ultramarine,  Prussian  blue,  etc.).  If  a  portion  of  about  1 
gramme  of  sugar  be  dissolved  in  10  com.  of  boiling  water,  then  mixed 
with  4  or  5  drops  of  test  solution  of  nitrate  of  silver  (one  part  dis- 
solved in  19  parts  of  distilled  water),  and  about  2  ccm.  of  water 
of  ammonia,  and  quickly  heated  until  the  liquid  begins  to  boil,  not  more 
than  a  slight  coloration.,  but  no  black  precipitate,  should  appear  in  the 
liquid  after  standing  at  rest  for  5  minutes  (absence  of  grape-sugar  and  of 
more  than  a  slight  amount  of  inverted  sugar)." — U.  8. 

$  sis  for  Sulphur  (ultramarine). — 1.  Heat  with  carbonate  of  sodium, 
re  in  water,  and  add  a  solution  of  nitro-prusside  of  sodium;  blood- 
red  color  when  sulphur  is  present.  (Bailey  and  Schoenn.)  2.  Mix  with 
a  solution  of  potassa,  add  a  few  drops  nitro-benzol  and  alcohol.  Reddish 
to  red  color.  (Brunner.) 

Moore's  Test. — A  solution  of  cane-sugar,  heated  with  3  or  4  per  cent, 
of  potassa  for  a  minute  or  two  remains  colorless;  glucose  and  milk-sugar 
are  colored  brown. 

3fcommer's  Test. — A  solution  of  cane-sugar,  mixed  with  a  little  sul- 
phate of  copper  and  an  excess  of  potassa  or  soda,  retains  its  blue  color  on 
boiling,  but  turns  bright  red  in  the  presence  of  glucose  or  milk-sugar, 
red  cuprous  oxide  being  deposited.  Glucose  and  most  allied  sugars 
effect  the  same  reduction,  though  more  slowly,  in  the  cold. 

FeUing's  test  is  a  modification  of  the  preceding,  and  may  be  used  for 
the  quantitative  determination  of  glucose.  The  test  liquid  is  prepared 
by  dissolving  34.64  gm.  of  crystallized  sulphate  of  copper  in  water, 
adding  200  grammes  of  Rochelle  salt,  and  600  or  700  gm.  of  soda 
solution,  specific  gravity  1.20,  and  diluting  the  whole  to  1  liter  (Schor- 

1  The  inverting  action  of  the  fruit-acids—citric  and  tartaric— employed  in 
manufacturing  carbonated  beverages  is  one  of  the  bottler's  difficulties.  It  may 
under  certain  circumstances  even  destroy  the  flavor  and  spoil  the  goods. 
We  shall  pay  close  attention  to  this  metamorphose  later  on  under  the  "  Prepar- 
ation of  Syrups"  and  "  Contamination  and  Ropiness  of  Carbonated  Bever- 


SUGAR,    AND    ITS   SUBSTITUTES.  591 

lemmer).  10  cm.  of  this  solution  are  reduced  by  0.5  gm.  of  grape- 
sugar.  Boedecker  introduced  Rochelle  salt  in  place  of  potassium  tar- 
trate,  which  was  used  by  Fehling.  The  test  is  usually  made  with  a  solu- 
tion containing  about  1  per  cent,  of  glucose;  weaker  solutions  reduce  a 
somewhat  smaller  amount  of  the  test  liquid. 

Pettenkofer's  Test. — Bile  in  the  presence  of  sugar  (of  other  carbohy- 
drates and  of  proteids)  acquires  a  blood -red  color  with  concentrated  sul- 
phuric or  phosphoric  acid. 

Boettger's  Test. — A  little  subnitrate  of  bismuth,  boiled  with  solution 
of  glucose  rendered  alkaline  by  sodium  carbonate,  acquires  a  gray  or 
black  color;  pure  cane-sugar  produces  no  alteration. 

Schmidt's  Test. — Acetate  of  lead,  added  to  a  saccharine  liquid,  is 
precipitated  white  by  excess  of  ammonia;  on  heating  the  mixture  it  re- 
mains unchanged  if  cane-sugar  or  milk-sugar  is  present,  but  turns 
orange-red  with  glucose. 

Sachse's  Test. — 18  gm.  mercuric  iodine,  25  gm.  potassium  iodine, 
and  80  gm.  caustic  potassa,  are  dissolved  in  distilled  water  sufficient  to 
make  1  liter.  40  cm.  of  this  solution  heated  to  boiling  are  decom- 
posed by  1.1342  gm.  of  glucose  so  that  a  drop  of  the  liquid  is  not  ren- 
dered black  by  sulphydrate  of  ammonium. 

Maumene's  Test. — On  heating  a  solution  of  glucose  with  a  few  drops 
of  solution  of  silver  nitrate,  the  liquid  acquires  a  brown  color. 

Tollen's  Test. — An  ammoniacal  solution  of  silver  nitrate  containing 
caustic  soda  is  reduced  by  glucose,  with  the  production  of  a  metallic 
mirror. 

Gawaloiuskis  Test. — A  solution  of  sugar  heated  with  neutral  ammo- 
nium molybdate  to  100°  C.  (212°  F.)  becomes  blue  in  the  presence  of 
glucose. 

Picric  Acid  Test. — If  equal  volumes  of  a  solution  of  potassa  and  of  a 
concentrated  solution  of  picric  acid  are  mixed,  picrate  of  potassium  is 
precipitated,  which,  on  warming,  dissolves  to  a  transparent,  orange-red 
liquid.  If  glucose  be  added  to  this,  the  liquid  becomes  purple,  and 
almost  black.  Cane-sugar  does  not  yield  this  reaction  unless  it  is  in- 
verted, in  which  case  the  change  of  color  takes  place  at  once.  The  re- 
action takes  place  only  in  alkaline  solution,  and  is  sharp  enough  (accord- 
ing to  Johnston)  to  recognize  1.5  gm.  glucose  in  10  liters  of  water. 

Many  other  tests  have  been  proposed,  but  the  above  are  quite  available 
and  give  good  results.  Tannin  and  similar  compounds  which  are  likely 
to  interfere  are  previously  removed,  either  by  solvents  or  precipitants 
(mineral  acids). 

Results  of  Various  Examinations. — As  a  result  of  examining  a  num- 
ber of  commercial  samples  of  sugar  of  different  grades,  every  one  showed 
a  glucose  reaction.  Some  contained  it  in  sufficient  quantity  to  result  in 
fermenting  as  soon  as  made  into  solution,  while  other  samples  contained 


592  A  TEEATISE  ON  BEVERAGES. 

it  in  such  small  quantity  that  they  should  not  be  considered  adulterated 
products;  but  the  presence  of  glucose  is  due  to  the  process  of  refining, 
which  always  inverts  some  of  the  cane-sugar,  and  owing  to  some  defi- 
ciency is  not  excluded  from  all  varieties,  but  traces  of  different  amounts 
are  left  behind.  For  testing  sugars  for  saccharine,  see  "  Saccharine/' 

Other  Sugars:  Glucose,  Grape-Sugar,  Dextrose  or  Starch- 
Sugar,  C6H1308;  molecular  weight  180.  Hydrated,  C6H1206H20;  mol. 
weight  198. — "  Carbohydrates  having  a  sweet  taste  are  frequently  met  with 
in  plants  and  among  the  products  of  decomposition  of  those  organic 
compounds  forming  the  large  class  of  glucosides.  The  sugar  yielded  by 
the  latter  is  frequently  though  not  always  identical  with  the  sugar  met 
with  in  grapes  and  other  fruits,  and  with  that  produced  from  starch. 
This  is  now  very  largely  made  for  uses  in  the  arts  by  boiling  100  parts  of 
starch,  400  parts  of  water,  and  4  or  5  parts  of  sulphuric  acid,  until  starch 
can  no  longer  be  detected  in  the  liquid,  the  transformation  being  hastened 
by  heating  under  pressure;  the  free  acid  is  then  neutralized  with  chalk, 
the  filtrate  clarified  and  decolorized,  if  necessary,  by  treating  it  with 
clay  and  animal  charcoal,  and,  finally,  concentrated,  preferably  in  a 
vacuum  pan.  The  grape-sugar  or  glucose  of  commerce  is  prepared  in 
this  manner.  Liquid  glucose  contains  from  34  to  43  per  cent,  of  dext 
trose,  from  0  to  19  per  cent,  of  maltose,  from  30  to  45  per  cent,  of  dext 
trine,  and  from  14  to  23  per  cent,  of  water.  Solid  grape-sugar  is  usually 
in  a -white  or  whitish  irregularly  granular  powder  or  mass;  from  alcohol 
it  may  be  obtained  in  compact,  nodular  groups  of  needles.  A.  Behi 
(1882)  has  shown  that  the  cooling  concentrated  solution  of  glucose,  on 
the  addition  of  crystals  or  powdered  crystals  of  that  compound,  will  give 
a  large  crop  of  prism  of  anhydrous  glucose.  It  rotates  polarized  light 
to  the  right,  though  less  than  cane-sugar,  reduces  the  so-called  noble 
metals  and  acquires  a  dark  color  when  heated  with  solution  of  alkalies. 
It  is  less  sweet  than  cane-sugar,  is  directly  fermentable,  undergoes  by 
heat. alterations  analogous  to  those  of  cane-sugar,  is  insoluble  in  ether 
dissolves  in  about  50  parts  of  alcohol,  and  requires  little  more  than  1  par 
of  cold  water  for  solution ;  but  after  it  has  been  rendered  amorphous  b: 
heaty  it  dissolves  in  water  in  nearly  all  proportions.  Nitric  acid  oxidize 
it  to  saccharic,  tartaric,  racemic,  and  oxalic  acids.  Saccharic  acid,  H 
C6II808,  is  amorphous,  deliquescent,  freely  soluble  in  water  and  alcohol 
and  yields  mostly  crystallizable  salts." — .2V".  D. 

"Varieties  of  Glucose.' — Several  different  products,  consisting  wholly 
or  in  part,  of  glucose,  are  offered  in  the  market.  Thus,  ordinary  com 
mercial  "  glucose  "  is  a  mixture  of  from  30  to  45  per  cent,  of  grape-suga? 
and  30  to  50  of  dextrine,  with  some  water,  and  commonly  from  ^  to  -J 
per  cent,  of  mineral  matter,  consisting  of  the  sulphate  of  calcium,  mag- 
nesium and  sodium,  with  traces  of  sulphuric  and  sulphurous  acids  and 
chlorine.  The  specific  gravity  varies  from  1.340  to  1.400.  "  Confec- 


SUGAR,    AND   ITS   SUBSTITUTES.  593 

tioners'  glucose  "  is  a  low  converted  syrup,  containing  from  32  to  35  per 
cent,  of  grape-sugar  and  40  to  45  of  dextrine.  It  is  generally  considered 
a  purer  form  than  the  preceding,  and  has  a  specific  gravity  of  from  1.420 
to  1.450,  which  makes  it  a  very  dense  product.  Jelly  glucose  contains 
20  to  30  per  cent,  of  grape-sugar  and  50  to  60  of  dextrine,  and  is  of  grav- 
ity ranging  from  1.380  to  1.420.  It  is  used  for  the  manufacture  of  jel- 
lies and  preserves,  has  very  little  sweetening  power  and  resembles  malt 
extract,  and,  no  doubt,  in  the  manufacture  of  this  preparation  plays  a 
very  important  part.  "  Mixing  glucose"  is  used  for  making  syrups,  and 
is  of  high  conversion,  and  consequently  sweet.  The  proportion  of  grape- 
sugar  is  from  40  to  45  per  cent. ,  and  about  the  same  of  dextrine.  The 
various  grades  of  syrups — silver,  golden  honey,  maple,  etc.,  are  mix- 
tures of  this  article,  with  a  variable  quantity  of  cane-sugar  syrup,  used  to 
impart  sweetness,  flavor  or  color.  "  Grape-sugar  "  is  a  solid  product,  in 
which  the  conversion  is  carried  higher,  more  acid  and  time  being  em- 
ployed. A  syrup  is  first  made  of  about  1.380,  and  this  is  allowed  to 
crystallize,  when  it  is  run  into  packages,  as  found  in  the  market,  and  is 
in  the  form  of  concrete  white  masses.  It  is  composed  of  70  to  80  per 
cent,  of  grape-sugar,  5  to  10  per  cent,  of  dextrine,  and  15  to  20  per  cent 
of  water. 

"Anhydrid"  is  claimed  to  be  anhydrous  grape-sugar  (free  of  water), 
but  probably  contains  also  some  dextrine. 

Use  and  Adulterations  of  Glucose.— A  great  deal  has  been  said  and 
written  against  glucose  as  a  dangerous  article  to  use.  It  is,  however, 
when  properly  made,  a  wholesome  article  of  food.  Though  somewhat 
deficient  in  sweetening  power,  it  is  just  as  wholesome  as  cane-sugar,  and, 
being  much  cheaper,  can  be  used  as  a  substitute  for  some  purposes,  and 
may  be  improved  by  a  trifling  addition  of  saccharine.  When  carelessly 
made,  it  is  a  dangerous  article  to  take  into  the  system.  Prof.  Charles 
K,  Fletcher,  chemical  lecturer  to  Boston  University,  and  State  assayer 
of  Massachusetts,  states  that  he  has  analyzed  three  samples  of  the  best 
solid  glucose  and  two  samples  of  the  syrup  graded  A  and  B,  and  in 
every  sample  found  free  sulphuric  acid — oil  of  vitriol.  In  one  sample  of 
best  glucose  he  found  thirty  grains  of  oil  of  vitriol  to  the  pound  of  glu- 
cose. Here  is  the  difficulty,  for  if  the  acid  employed  in  the  manufacture 
of  glucose  is  not  entirely  neutralized  or  the  calcium  carbonate  is  added  in 
excess,  the  finished  product  will  contain  an  adulterant  which  cannot  be 
taken  into  the  system  with  impunity,  for  either  the  free  sulphuric  acid  or 
the  lime  salt  will  sooner  or  later  produce  gastric  disturbances  and  indi- 
gestion. Then,  too,  as  is  well  known,  commercial  sulphuric  acid  has  its 
impurities,  and  they  are  likely  to  contaminate  the  product  unless  pure 
acid  is  used. 

But  the  glucose  question  is  not  whether  glucose  is  a  wholesome  arti- 
cle of  diet,  but  whether  it  is  used  as  an  adulterant  for  some  more  expen- 
38 


594  A   TREATISE   ON   BEVERAGES. 

sive  article  of  food,  such  as  cane-sugar,  honey,  confectionery,  syrups  and 
the  like.  That  it  is  so  used  to  an  enormous  extent  there  is  not  a  doubt. 
Whether  the  glucose  employed  as  an  adulterant  is  pure  or  not  has  little 
to  do  with  the  question.  To  adulterate  food  with  anything,  either  whole- 
some or  unwholesome  in  itself,  is  a  serious  crime,  and  the  offender  should 
be  severely  dealt  with. 

Ke ports  occasionally  appear  to  the  effect  that  bottlers  employ  glucose 
in  their  syrups,  thereby  enabling  them  to  turn  out  a  cheap  grade  of 
drinks.  This  is  nonsense,  and  is  a  libel  on  the  trade.  At  least  2£  times 
as  much  glucose  as  cane-sugar  is  required  to  produce  the  same  sweet- 
ening effect,  which  explains  all,  not  to  mention  the  risk  and  sure  destruc- 
tion of  his  beverage  when  impure  glucose  is  employed,  and  the  rapidity 
with  which  such  beverages  start  fermentation  and  decomposition. 
But  sugar  coloring  may  be  made  of  glucose,  and  even  if  impurities  are 
present,  contrary  assertions  notwithstanding;  in  this  respect  we  refer  to 
the  directions  later  on  for  the  preparation  of  sugar  color. 

Glucose,  if  even  improved  by  the  addition  of  saccharine  as  stated  in 
the  next  article,  is  for  the  manufacturer  of  carbonated  beverages  of  no 
practical  value,  as  he  may  more  advantageously  employ  a  "saccharine 
essence.'*  However,  for  confectioners,  distillers,  wine-makers,  etc.,  glu- 
cose with  or  without  the  addition  of  saccharine  is  a  valuable  sugar  sub- 
stitute, as  they  need  the  "  body,"  we  only  the  "  sweetness." 

Test  for  Starch  in  Glucose. — To  ascertain  if  a  glucose-syrup  (syrup 
of  starch)  has  been  badly  prepared  and  contains  starch,  pour  a  small 
quantity  of  the  syrup  into  a  test  glass  and  add  a  drop  of  solution  of 
iodine,  (iodine  1  part  and  potassium  iodine  3  parts,  dissolved  in  50  parts 
of  distilled  water),  which  instantly  produces  a  violet  color. 

Test  for  Sulphuric  Acid  in  Glucose.— If  the  syrup  contains  a  cer- 
tain quantity  of  sulphuric  acid  in  consequence  of  incomplete  saturation, 
it  is  recognized  by  means  of  litmus  paper,  which,  by  contact  with  the 
acid,  becomes  instantly  a  bright  red. 

"Fruit-Sugar"  or  Levulose,  Chylariose.— C6Hia06;  mol.  weight 
180.  "  It  frequently  accompanies  grape-sugar  in  fruits,  also  in  honey;  in 
some  plants  it  is  associated  with  cane-sugar.  It  is  usually  a  colorless, 
uncrystallizable  syrup,  has  nearly  the  same  sweetness  as  cane-sugar,  and 
turns  the  plane  of  polarized  light  to  the  left.  It  may  be  obtained  in  fine 
silky  needles,  which  are  insoluble  in  absolute  alcohol  and  ether,  but  dis- 
solve readily  in  aqueous  liquids. 

"  Levulose  is  produced  from  inulin  by  treatment  with  dilute  acids; 
with  nascent  hydrogen  it  yields  mannit.  Among  the  products  of  oxida- 
tion by  nitric  acid  are  succinic,  acetic,  and  oxalic  acids. ' ' — N.  D.  This  fruit- 
sugar  or  levulose  has  no  practical  application  in  the  manufacture  of  car- 
bonated drinks;  it  is,  however,  so  frequently  mentioned  in  connection 


SUGAK,    AND    ITS    SUBSTITUTES.  595 

with  sugar  or  fruits,  also  the  next-described  kind,  that  we  considered  it 
necessary  to  take  up  an  informative  description  of  them. 

Inosit  or  Phaseo-Mannit.— C6  Hia  06  2Ha  0;  mol.  weight  216.  "  It 
is  present  in  the  juice  of  some  meats,  in  the  green  fruit  of  many 
leguminosae,  in  asparagus,  and  in  other  plants.  It  is  very  sweet,  crys- 
tallizes readily  from  water  and  alcohol,  is  insoluble  in  ether,  does  not 
undergo  alcoholic  fermentation,  and  yields  with  nitric  acid  explosive 
compounds  and  oxalic  acid." — N.  D. 

The  latest  discovered  sugar-substitute  of  commercial  importance  is 
saccharine,  of  which  we  treat  in  full. 

Saccharine  and  its  Properties. — The  sweet  substance  produced 
from  gas  tar,  and  misnamed  saccharine,  is  in  no  sense  a  sugar;  it  has 
nothing  in  common  with  sugar  except  its  sweetness.  In  regard  to  its 
preparation,  properties,  application  and  examination  we  extract  the  fol- 
lowing information: 

"Among  the  achievements  of  modern  chemistry  the  discovery  and 
successful  manufacture,  on  a  large  scale,  of  saccharine  is  one  of  the  most 
remarkable  ones,  since  it  meets  two  important  desiderata,  hitherto  not 
supplied  by  any  product  of  nature  or  art,  namely,  intense  sweetness  to 
the  taste,  and  perfect  safety  to  the  human  organism.  As  the  discov- 
ery of  the  synthesis  and  manufacture  of  saccharine  by  Dr.  Fahlberg  is 
of  comparatively  recent  origin,  and  as  the  method  of  its  preparation 
(covered  by  United  States  patents),  as  well  as  its  properties,  as  yet  are 
little  known,  and  sometimes  misunderstood  or  misrepresented,  especially 
concerning  its  employment  in  the  preparation  of  carbonated  beverages,  it 
is  deemed  pertinent  and  proper  to  briefly  compile  the  following  infor- 
mation. 

"  The  complex  elementary  constitution  of  saccharine  indicates  that  its 
manufacture  involves  a  series  of  complicated  chemical  processes,  only 
fully  understood  by  those  familiar  with  the  principles  of  organic  chem- 
istry. It  is  a  white  powder,  partly  of  an  amorphous,  partly  of  a  crystal- 
line, structure;  and  has  a  slight  odor  somewhat  like  oil  of  bitter  almonds 
or  essence  of  mirbane,  which  becomes  very  perceptible  upon  heating  the 
powder  from  about  212°to  390°  F.  It  is  slightly  soluble  in  cold  water, 
requiring  about  220  to  232  parts  of  water  at  77°  F.  for  solution;  it  is 
more  soluble  in  t  hot  and  still  more  in  boiling  water.  These  solutions 
have  an  intensely  sweet  taste,  and  an  acid  reaction  upon  litmus.  From 
a  saturated  solution  in  boiling  water  most  saccharine  separates  on  cooling 
in  small  crystals  of  various  forms,  belonging  to  the  monoclinic  system. 
The  solubility  of  saccharine  in  water  is  much  enhanced  by  carefully 
neutralizing  the  acid  solution  with  dilute  solution  of  potassium  or 
sodium  bicarbonate.  If  in  this  way  a  stronger  solution  has  been  ob- 
tained, the  saccharine  separates  again  upon  acidulation.  Saccharine  is 
readily  soluble  in  alcohol,  less  so  in  ether. 


596  A    TREATISE    ON    BEVERAGES. 

"  The  most  remarkable  and  important  property  of  saccharine  is  its 
intensely  sweet  taste,  far  surpassing  any  other  known  substance,  with  a 
flavor  distinctly  different  from  that  of  cane-sugar.  Whilst  the  sweetness 
of  cane-sugar  in  solution  in  water  ceases  to  be  perceptible  to  tlie  palate 
beyond  the  proportion  of  1  part  of  sugar  to  250  parts  of  water,  saccharine 
retains  its  sweet  taste  in  solutions  of  1  part  in  70,000  parts  of  water;  so 
that  it  exceeds  cane-sugar  in  this  property  280  times/' 

"Another  valuable  property  of  saccharine  is  its  perfect  immunity  from 
injury  to  the  human  organism;  it  passes  through  the  same  without  being 
absorbed  or  altered,  and  it  is  eliminated  in  the  urine.  This  important  fact 
has  been  proved  by  elaborate  experiments  on  animals,  and  by  long-con- 
tinued internal  use  of  saccharine  by  persons  in  health.  Any  doubts  in 
regard  to  its  perfect  immunity  have  been  dispelled  and  are  the  more 
groundless  as  the  amount  of  saccharine  consumed  for  sweetening  pur- 
poses, in  consequence  of  its  intense  sweetness,  is  an  extremely  minute 
one  in  any  case.  An  additional  valuable  property  of  saccharine  is  its 
antiseptic  action,  counteracting  or  retarding  fermentation  and  decompo- 
sition. 

"  Saccharine  is  neither  a  drug  nor  a  food,  but  a  neutral  and  indifferent 
substance,  and  for  this  reason  admits  of  a  wide  range  of  application  and 
usefulness  in  domestic  economy,  in  medicine  and  in  the  industrial  arts. 
It  will  be  of  paramount  value  whenever  a  bitter  taste  has  to  be  neutral- 
ized or  counteracted  in  articles  of  food,  in  preserves,  in  beverages,  in 
drugs  and  medicines,  or  where,  with  the  least  amount  of  material,-  vari- 
ous shades  of  sweetness  are  to  be  obtained,  as,  for  instance,  in  wines,  beer, 
fruit  juices,  candies,  etc.  In  medicine  it  has  proved  of  particular  value, 
as  it  combines  with  the  intensely  bitter  alkaloids,  such  as  quinine,  mor- 
phine, etc.,  disguising  their  bitter  taste  almost  completely. 

"  It  needs  no  further  instances  and  evidence  to  demonstrate  the  wide 
scope  of  application,  and  the  importance  which  saccharine  offers,  and  it 
will,  it  is  confidently  claimed,  soon  become  a  much-used  and  highly  val- 
uable article.  Since  such  an  important,  and,  in  its  chemical  constitution, 
complicated  article  is  apt  to  be  subjected  to  adulteration,  we  append,  in 
conclusion,  the  following  simple  and  reliable  tests  for  ascertaining  the 
identity  and  purity  of  saccharine,  as  well  as  for  its  detection  in  sugars. 

Examination  of  Saccharine. — "It  fuses  at  about  392°  R;  when 
fused  upon  platinum-foil  or  porcelain  it  emits  a  distinctly  perceptible 
odor  of  oil  of  bitter  almonds  or  essence  of  mirbane,  and  finally  burns 
away  without  leaving  a  residue;  a  white  residue  would  be  evidence  of  the 
admixture  of  mineral  adulterations.  Four  grains  of  saccharine  should 
render  a  clear  solution  when  agitated  in  a  test-tube  with  two  drachms  of 
concentrated  sulphuric  acid.  Upon  gently  heating  this  solution  it  should 
remain  colorless;  an  ensuing  brown  or  darker  color  would  indicate  an 
admixture  of  sugars  or  other  organic  adulterants.  An  additional  test  for 


SUGAR,    AND    ITS   SUBSTITUTES.  597 

ie  admixture  of  grape-sugar  consists  in  dissolving  four  grains  of  the  sac- 
charine in  one  drachm  of  officinal  liquor  potassse,  which  should  remain 
colorless  upon  gently  heating  for  fifteen  minutes.  The  •  same  solution, 
when  mixed  with  |  drachm  of  FehUng's  test  solution  and  heated,  should 
not  render  a  brick-red  turbidity;  else  grape  or  milk  sugar  are  indicated. 
Testing  Sugars  for  Saccharine.— "In  order  to  examine  cane- 
sugar  for  an  admixture  of  saccharine  which  has  been  added  to  grape- 
sugar  or  glucose  to  enhance  its  sweetening  properties,  the  following  simple 
test  is  recommended :  A  test-tube,  pointed  and  open  at  the  lower  end  (a 
glass  syringe  answers  best),  containing  about  one  fluid  ounce,  is  closed  at 
the  lower  orifice  by  a  piece  of  cork  or  rubber,  and  is  filled  with  the 
coarsely  powdered  sugar  to  be  tested;  the  tube  charged  with  the  sugar  is 
then  filled  with  ether  and  is  left  standing  for  about  one  hour;  then  the 
lower  orifice  is  opened  and  the  ether  allowed  to  flow  off  into  a  small  porce- 
lain capsule.  Then,  by  placing  the  capsule  over  a  sand-bath  or  other  low 
fire  the  ether  evaporates,  leaving  traces  of  saccharine  behind,  which  is  best 
and  very  perceptibly  recognized  by  its  extremely  sweet  taste.  It  may  further 
be  recognized  by  fusing  in  the  capsule  containing  the  ether  residue,  at  a 
very  gentle  heat,  a  few  grains  of  a  mixture  of  six  parts  of  sodium  carbonate 
and  one  part  of  potassium  nitrate;  subsequently  the  fuse  is  heated  to  red- 
ness. The  residue,  when  cold,  is  dissolved  in  a  little  distilled  water,  and 
the  filtered  solution  is  tested  with  a  few  drops  of  test-solution  of  barium 
chloride.  An  ensuing  white  turbidity  of  barium  sulphate  would  prove 
the  presence  of  saccharine,  which  forms  at  such  incineration  sulphuric 
acid,  whilst  no  other  sulphates  possibly  contained  in  the  sugar  would  be 
extracted  by  ether." 

Use  of  Saccharine. —  Saccharine  is  used  already  in  many  ways.  It  is 
employed  by  the  makers  of  glucose  and  beet-sugar.  The  addition  of  a 
trifling  fraction  of  saccharine  makes  them  the  equals  of  the  finest  cane- 
sugar  in  the  market  in  regard  to  sweetness.  Saccharine  is  so  sweet  that 
a  teaspoonful  converts  a  barrel  of  water  into  syrup;  it  is  intensely  sweet, 
and  if  tasted  in  its  pure  state  the  delicacy  of  its  flavor  is  obscured, 
because  the  intensity  of  sweet  produces  so  acute  an  action  upon  the 
nerves  of  the  tongue  that  it  tends  to  deaden  their  sensibility.  Saccha- 
rine should  be  regarded  in  the  light  of  an  essence,  which  requires  dilut- 
ing or  embodying  with  other  materials  before  its  true  value  as  a  flavoring 
material  can  be  made  apparent;  it  should  not  be  tasted  in  the  pure  dry 
state  with  a  view  to  institute  comparisons,  or  judge  of  its  adaptability  for 
various  purposes.  Hence,  it  becomes  of  importance  to  find  solvent 
media  for  saccharine,  and  these  are  convenient^  to  hand. 

Effects  of  Saccharine. —  Saccharine  does  not  decay,  mould  or  fer- 
ment, neither  is  it  attacked  by  bacteria.  It  has  no  injurious  effects  upon 
the  human  system — what  effect  has  been  noticed  is  rather  beneficial 
than  otherwise.  It  has  been  directly  administered  during  extended 


598  A    TREATISE    ON    BEVERAGES. 

periods  of  time  in  the  "  I  Medicinisclien  Universitats  Klinik  der  Konigl. 
Charite  zu  Berlin  "  to  patients,  convalescents,  and  healthy  individuals. 
It  was  further  incorporated  as  a  relish  for  sweetening  foods  arid  bever- 
ages, and  tested  in  order  to  see  whether  its  taste  could  be  differentiated 
in  individual  cases,  how  it  would  act  upon  the  system,  and  whether  evils 
or  advantages  accompanied  its  employment.  Professor  Dr.  Ley  den, 
Privy  Counsellor  Physician,  certified  that  saccharine  agrees  both  with 
invalids  and  healthy  individuals,,  that  no  anxiety  as  to  its  effect  upon 
health  need  attend  its  use,  and  that  saccharine  may  be  consumed  over 
prolonged  periods.  Some  of  the  patients  have  taken  it  regularly  during 
five  months,  without  its  exerting  the  slightest  injurious  action  upon  the 
human  system.  These  applications  of  saccharine  were  made  in  a  neutral 
carbonate  of  soda  solution;  and  also  in  the  very  practical  and  suitable 
form  of  tablets,  containing  five  centigrammes  of  carbonate  of  soda.  The 
daily  quantity  which  appeared  to  suit  the  taste  of  ordinary  patients 
averaged  0.15  grammes  to  0.2  grammes  of  saccharine;  half  to  one-and-a- 
half  grain  of  saccharine  suitably  embodied  will  be  found  ample  to  sweeten 
a  cup  of  tea  or  coffee;  larger  quantities  were,  however,  taken  without 
derangement  or  injurious  results  of  any  kind  whatever.  (Saccharine  has 
been  given  in  daily  quantity  of  seventy-five  grains).  These  statements 
have  been  endorsed  by  numerous  other  high  authorities.  Sir  Sydney 
Eoscoe  mentioned  saccharine  at  length  in  a  discourse  at  the  Royal  In- 
stitution, and  described  the  properties  and  effects  of  saccharine  in  the 
same  favorable  light. 

Saccharine  a  Preservative. — The  immunity  from  decay,  and  its 
considerable  antiseptic  properties,  will  render  saccharine  of  great  utility. 

Application  in  the  Trades. — Where  sugar  is  used  as  a  flavor  and 
not  as  a  food,  it  is  bound  to  be  replaced  by  saccharine;  where  as  a  food 
and  flavor  combined,  it  will  not  be.  In  the  future  the  new  sugar  substi- 
tute, saccharine,  will  be  used  by  physicians,  druggists,  confectioners,  bot- 
tlers, bakers,  preserve  and  pickle  makers,  liquor  distillers,  wine  makers, 
and  dealers  in  bottlers'  supply.  A  very  wide  field  for  the  application  of 
saccharine  exists,  indeed;  but  it  is  not  suggested  that  saccharine  shall 
be  exploited  as  a  competing  product  with  cane-sugar.  To  some  extent 
it  will  necessarily  displace  it.  It  is  found  in  practice  that  1,000  parts  of 
glucose  boiled  with  one  to  two  parts  by  weight  of  saccharine,  produces  a 
syrup  equally  sweet  to  that  prepared  of  cane-sugar,  which  will  give  this 
syrup  a  widespread  application  in  all  trades. 

Employing  Saccharine  in  the  Manufacture  of  Carbonated 
Beverages. — In  the  manufacture  of  carbonated  beverages  syrups  are 
employed  for  imparting  the  necessary  sweetness  to  the  beverages,  and  not 
because  it  is  a  food.  We  therefore  can  do  away  with  the  syrup  and  ap- 
ply solely  the  sweetening  properties  of  saccharine,  which  gives  us  the 
desired  sweetness,  and  at  the  same  time  serves  as  a  preservative. 


SUGAK,    AND    ITS    SUBSTITUTES.  599 

For  the  purpose  of  ascertaining  the  practicability  of  employing  sac- 
charine in  the  manufacture  of  saccharine  beverages,  we  made  a  series  of 
experiments,  as  the  results  of  which  we  give  the  following  informa- 
tion: We  prepared  saccharine  solutions  or  essences  as  directed  here- 
after, thereby  sweetening  certain  measured  quantities  of  water,  flavored 
it,  charged  it  with  gas,  tested  and  consumed  part  of  it  immediately 
and  kept  the  balance  of  the  bottled  beverage  for  observation.  The 
flavor  was  ginger  extract;  the  bottled  beverage  was  exposed  to  varying 
temperatures — one  part  to  a  temperature  short  of  zero,  the  other  to 
that  of  a  room  which  is  constantly  heated  by  steam,  and  whose  temper- 
ature varied  from  70°  to  80°  F.  Both  samples  have  kept  crystal  clear 
(we  used  no  coloring)  for  many  weeks.  In  regard  to  taste,  we  could 
not  observe  any  difference  from  a  beverage  made  with  syrup.  We  have 
let  others  test  it,  offering  also  sample  bottles  prepared  with  syrup.  Most 
of  them  did  not  observe  any  difference,  a  few  thought  "  there  is  a  little 
something"  in  it  which  differs  from  the  syruped  beverage,  but  none  could 
observe  that  metal  taste  which  was  ascribed  to  the  saccharined  bever- 
ages tried  by  others  and  published  by  the  trade  publications.  We  in- 
quired personally  of  others  who  gave  it  a  trial,  and  received  various 
answers.  One  party  really  thought  he  observed  a  "  metal  taste;"  an- 
other found  it  too  sweet  (used  probably  too  much). 

Practical  Directions. — To  sweeten  anything  with  saccharine,  a  sac- 
charine solution  or  saccharine  essence  is  employed.  Saccharine  should 
not  be  used  in  powdered  form,  being  slowly  soluble,  while  a  solution  of  a 
certain  strength  is  easily  applied. 

How  to  Prepare  a  Saccharine  Solution. — Prepare  a  saccharine 
solution  as  follows:  Dissolve  10  grammes  of  saccharine  and  5  grammes  of 
bicarbonate  of  soda  in  one  quart  (1,000  grammes)  of  distilled  or  boiled 
water.  Water  containing  lime  must  not  be  used,  as  the  bicarbonate  of 
soda  and  lime  cause  turbidity  and  carbonate  of  lime  would  be  precipitated. 
Heat  the  liquid  while  agitating  until  all  is  dissolved.  When  the  water 
is  not  quite  clear,  filter  the  solution  through  filtering  paper;  otherwise 
it  will  not  be  necessary. 

Of  this  saccharine  solution 

One  quart  is  equal  to 6  Ibs.  of  sugar. 

One  pint  " 3  " 

One  ounce         " 3  ozs.      " 

One  drachm      " 3  drachms    et 

Saccharine  Powders. — As  saccharine  is  easily  soluble  in  water  when 
combined  with  bicarbonate  of  soda  in  the  proportion  of  1  part  of  saccharine 
and  £  part  of  bicarbonate,  it  is  convenient  to  have  such  powders  ready  for 
use  in  various  strengths.  Mix  both  powders  in  a  mortar  thoroughly  and 
keep  each  "strength,"  which  we  advise  to  number,  separately  enclosed 
in  a  paper. 


600  A  TREATISE  ON  BEVERAGES. 

No.  1   Powder:    1.63  grains  of  saccharine  and  0.82  grain  of  bic.  soda 

equal  to  1  oz.  of  sugar. 
No.  2    Powder:    3.25  grains  of  saccharine  and  1.63  grains  of  bic.  soda 

equal  to  2  ozs.  of  sugar. 
No.  3    Powder:    6.5  grains  of  saccharine  and  3.25  grains  of  bic.  soda 

equal  to  4  ozs.  of  sugar 
No.  4    Powder:    13.0  grains  of  saccharine  and  6.5  grains  of  bic.  soda 

equal  to  8  ozs.  of  sugar. 
No.  5    Powder  26.0  grains  of  saccharine  and  13.0  grains  of  bic.  soda 

equal  to  1  Ib.  of  sugar. 
No.  6    Powder  130  grains   of  saccharine   and   65   grains  of  bic.   soda 

equal  to  5  Ibs.  of  sugar. 
No.  7   Powder   260  grains   of  saccharine  and   130  grains  of  bic.  soda 

equal  to  10  Ibs.  of  sugar. 
No.  8  Powder  520  grains  (1  oz.  40  gr.)  of  saccharine  and  260  grains  of  bic. 

soda  equal  to  20  Ibs.  of  sugar. 
No.  9  Powder  1300  grains  (2  oz.  5  dr.  40  gr.)  of  saccharine   and  650 

grains  (1  oz.  2  dr.  50  gr.)  of  bic.  soda  equal  to  50  Ibs.  of  sugar. 
No.   10   Powder  2,600  gr.  (5  oz.  3  dr.  20  gr.)  of  saccharine  and  1,300  gr. 

(2  oz.  5  dr.  40  gr.)  of  bic.  soda  equal  to  100  Ibs.  of  sugar. 

These  powders  are  easily  soluble  in  hot  water,  and  a  saccharine  solu- 
tion of  any  desired  strength  can  be  prepared  at  any  time.  Of  saccharine 
alone,  without  the  combination  of  bicarbonate  of  soda,  only  45  grains  are 
soluble  in  water  at  ordinary  temperature. 

Saccharine  Essence. — To  sweeten  strong  alcoholic  liquids  an  alco- 
holic solution  of  saccharine  is  recommended. 

In  one  pint  of  alcohol  of  10  per  cent  are  soluble  40.8  grs.  sacch. 

"                 "  20  "  55.5         " 

«                "  30  "  86.1 

'«                "  40  "  149.1         " 

"                <"  50  "  207.3 

"                "  60  "  216.7 

"  70  "  230.3         " 

"                 "  80  "  241.2 

"                 "  90  "  234.0         " 

«'                 "  100  '«  227.1 

This  table  shows  that  saccharine  is  best  soluble  in  80  per  cent, 
alcohol. 

Normal  Saccharine  Essence. — It  is  best  to  prepare  a  standard  sac- 
charine essence  by  dissolving  75  grains  of  saccharine  in  one  pint  of  alco- 
hol of  80  or  95°. 

Solution  of  Saccharine  in  Glycerine.— Add  the  saccharine  to 
the  glycerine  and  heat  until  all  is  dissolved. 


SUGAR,    AND   ITS   SUBSTITUTES.  601 

Preservation  of  Saccharine  Solutions,  Powders  and  Essences. 

— The  dry  powders  as  well  as  the  solutions  and  essences  of  saccharine 
keep  unaltered  for  an  indefinite  time. 

Saccharine  Solution  as  a  Substitute  for  Syrup  in  Manufactur- 
ing Carbonated  Saccharine  Beverages.— For  practical  purposes  we 
can  assume  that  twenty-six  grains  (26)  of  saccharine  answer  for  one 
pound  of  sugar.  If  we  want  to  produce  the  same  sweetness  that  a  mix- 
ture of  twelve  pounds  of  sugar  with  one  United  States  gallon  of  water, 
which  yields  about  one  gallon  and  five  pints  of  liquid  (32°  Beaume)  pro- 
duces, we  should  theoretically  employ  about  192  grains  of  saccharine  to 
one  United  States  gallon  (8  pounds)  of  water;  however,  in  practice  we 
find  175  grains  sufficient,  provided  the  saccharine  is  unadulterated.  If 
the  mixture  of  fourteen  pounds  of  sugar  in  one  imperial  gallon  (ten 
pounds)  of  water  shall  be  represented  in  sweetness  by  saccharine,  about 
208  grains  of  the  latter  are  theoretically  required,  but  about  195  grains 
will  suffice  in  practice. 

We  have  already  explained  that  saccharine  gives  no  "body,"  its 
solution  is  no  syrupy  liquid;  the  water  containing  the  saccharine  remains 
the  same  thin  fluid. 

There  is  no  actual  need  for  a  body  in  aqueous  carbonated  beverages 
except  in  champagne.  On  the  contrary,  we  require  no  body-giving 
matter  at  all;  we  only  care  for  the  sweetness. 

To  prepare  a  saccharine  solution  to  answer  actually  for  the  same 
volume  of  syrup  is  very  simple. 

Formula  I. — Supposing  one  gallon  of  syrup  of  the  indicated  sweetness 
is  required.  Instead  of  the  actual  syrup  use  simply  one  gallon  of  water; 
take  distilled  water  for  instance,  add  175  grains  of  saccharine  and  88 
grains  of  bicarbonate  of  soda;  heat  and  agitate  until  dissolved,  and  the 
substitute  is  done  and  ready  for  use. 

Formula  II. — If  no  distilled  water  is  at  hand,  take  ordinary  water, 
boil  it,  run  while  hot  through  a  felt  bag  into  a  vessel  where  the  175  grains 
of  saccharine  or  eighty-eight  grains  of  bicarbonate  of  soda  have  been  pre- 
viously put.  Agitate  with  a  spatula,  and  the  sweet  solution  will  be  ready 
in  an  instant.  No  clarification  required.  Then  flavor  this  solution  like 
ordinary  syrup,  pour  into  the  syrup  tank  and  proceed  the  ordinary  way 
of  bottling,  gauging  in  an  ounce  or  so  of  this  solution  instead  of  syrup 
into  the  bottle.  The  English  carbonators  follow  exactly  the  same  pro- 
cess, using  195  grains  of  saccharine  and  ninety  eight  grains  of  bicarbonate 
of  soda  instead  of  the  above  indicated  quantities.  All  the  trouble  of 
syrup  making  is  thus  done  away  with.  For  each  gallon  of  syrup  required 
the  carbonator  simply  substitutes  a  gallon  of  water,  dissolving  in  it  in  the 
way  directed  the  indicated  quantities  of  saccharine  and  bicarbonate  of 
soda. 

Preparing  Saccharine  Solutions  in  Advance.— For  convenience 


602  A   TREATISE    ON    BEVERAGES. 

the  carbonator  may  prepare  such  a  saccharine  solution  as  a  substitute  for 
syrup  in  advance,  keep  it  in  barrels,  protected  only  from  dust,  for  an  in- 
definite time,  as  it  will  never  ferment  and  keeps  its  properties  unchanged. 
Whenever  the  bottler  is  then  in  need  of  one,  two  or  five  gallons  of  syrup, 
just  draw  off  the  same  quantity  of  this  solution  and  the  substitute  is 
ready.  All  the  trouble  of  fermentation  that  we  meet  with  in  syrups  in 
storage,  even  with  fresh  ones,  is  avoided.  As  saccharine  is  itself  a  pow- 
erful preservative  we  need  no  more  salicylic  acid,  thymol,  etc.  The 
sweetening  and  preserving  is  combined  and  serves  both  purposes. 

Opinion.— We  have  expressed  rather  enthusiastically  our  ideas  con- 
cerning this  new  product  of  progressive  chemistry  in  its  applications  to 
the  manufacture  of  carbonated  saccharine  beverages.  Why  we  have  done 
so  was,  first,  on  account  of  the  satisfactory  results  we  have  achieved, 
but  also  in  regard  to  the  favorable  reports  we  have  read  from  high  medi- 
cal and  chemical  authorities;  and,  furthermore,  as  an  old  "coal  tar" 
(saccharine  is  derived  from  coal  tar),  having  worked  in  the  "  coal-tar 
industry,"  we  are  indeed  confident  in  the  value  of  its  products,  which 
all  rank  high  in  chemistry.  We  feel  convinced  that  when  saccharine 
is  prepared  in  a  pure  and  unadulterated  state,  kept  free  from  all  admix- 
tures, of  which  soda  will  probably  be  the  principal  adulterant,  it  will 
have  a  great  future,  and  in  fact  revolutionize  the  bottlers'  trade.  But, 
before  we  conclude  this  Chapter,  we  must  append  our  ' '  alas  ! "  The  man- 
ufacturers and  the  importers  will,  at  least  we  hope,  stand  to  their  flag, 
and  sell  nothing  but  the  true  saccharine;  but  we  fear  that  this,  at  present 
somewhat  expensive  article,  will  undergo  extreme  adulterations  by  every 
dealer  through  whose  hands  or  store  it  has  to  go,  and  consequently  its 
properties  lessened,  and  difficulties  raised  in  the  ratio  of  its  adultera- 
tion. The  price  of  saccharine  is  at  present  115  per  pound  and  $1.10 
per  ounce,  with  liberal  discount  for  large  quantities. 

Maple-Sugar. — Made  from  the  juice  of  the  sugar  maple.  It  is  iden- 
tical with  cane-sugar.  In  the  United  States  and  Canada  considerable 
quantities  of  this  sugar  are  made.  The  juice  is  obtained  by  boring 
through  the  bark  of  the  tree,  when  the  juice  flows  into  suitable  vessels. 
The  sugar  is  crystallized  by  evaporating  the  juice,  and  seldom  undergoes 
refining.  It  is  made  in  blocks  ready  for  the  market.  When  it  is  wanted 
to  be  employed  in  the  manufacture  of  carbonated  beverages,  either  a 
refined  maple-sugar  should  be  used,  or  the  crude  maple- sugar  refined  by 
boiling  with  albumen  and  decolorized  by  animal  charcoal,  as  directed  later 
on  for  the  treatment  of  raw  or  inferior  cane-sugar,  but  we  consider  re- 
fined cane-sugar  suitable  for  all  purposes. 

Grlycyrrhizine  or  Extract  Liquorice. — This  peculiar  sugar  is  ob- 
tained by  making  a  saturated  infusion  or  decoction  of  liquorice  root,  from 
which  the  solid  extract  is  obtained.  When  pure,  it  is  a  yellow  trans- 
parent mass  of  a  pleasant,  sweet  taste,  uncrystallizable,  soluble  in  both 


SUGAR,    AND    ITS    SUBSTITUTES.  603 

water  and  alcohol,  and  is  not  susceptible  of  the  vinous  fermentation.  In 
the  manufacture  of  carbonated  beverages  the  fluid  extract  of  liquorice 
enters  frequently  into  the  manufacture  of  sarsaparilla,  root  beer,  and  others. 

Glycerine  as  a  Sugar  Substitute.— This  has  been  proposed  for 
syrup.  Its  chemical  properties  we  mention  later  on  under  the  "  Preser- 
vatives/' as  which  it  may  be  employed  in  the  manufacture  of  carbonated 
beverages.  If  using  glycerine  the  question  of  "ropiness"  would  be  set- 
tled, as  glycerine  is  a  great  preservative;  however,  experiments  made  with 
the  purest  glycerine  of  commerce  proved  unsatisfactory,  the  taste  of 
the  beverages  made  thereof  being  either  harsh  or  flat,  and  afterwards 
sharp  or  bitterish.  These  results  exclude  it  practically,  not  to  mention 
its  high  price  compared  to  that  of  the  sugar  or  syrup. 

Honey. — Honey  is  also  a  saccharine  part  of  the  carbonated  and  sac- 
charine beverages,  especially  employed  in  preparing  "mead,"  and  it  is 
therefore  necessary  for  the  carbonator  to  also  get  closely  acquainted  with 
this  saccharine  matter.  We  here  repeat  what  the  National  Dispen- 
satory, in  its  clever  treatise  on  this  subject,  explains  in  its  valuable  col- 
umns, and  therefore  reprint  here  its  chapter  on  honey  with  due  credit: 

Origin  of  Honey. — A  saccharine  liquid  is  secreted  by  the  nectaries 
of  flowers  and  collected  by  the  working  bees  in  their  so-called  honey  bags, 
where  it  probably  undergoes  some  changes  before  it  is  disgorged  again  in 
the  hive.  Evidently,  the  source  from  which  it  has  been  collected  by  the 
bees  must  exert  considerable  influence  on  its  flavor,  and  it  may  even  con- 
tain injurious  principles  when  the  flowers  of  poisonous  plants  have  been 
frequented  by  the  bees;  to  this  cause  at  least  have  been  referred  cases  of 
poisoning  which  occurred  after  partaking  of  honey.  It  has  been  stated 
that  honey-bees  introduced  into  Australia  ceased  to  produce  honey  after 
the  first  year,  probably  because  in  that  climate  they  could  collect  the  nec- 
essary food  during  the  entire  year.  Honey  is  largely  produced  in  Europe 
and  North  America;  much  that  is  used  in  the  United  States  is  imported 
from  the  West  Indian  Islands,  and  recently  a  well-flavored  honey  from 
California  has  been  introduced  in  the  Atlantic  States. 

Preparation  of  Honey. — The  finest  honey,  called  virgin  honey,  is 
obtained  simply  by  draining  the  comb;  when  pressure  or  heat  is  used  a 
darker-colored  product  is  obtained.  The  yield  of  a  hive  is  about  fifteen 
to  twenty  pounds. 

Clarification  of  Honey. — Honey  a  convenient  quantity;  heat  it  by 
means  of  a  water- bath,  remove  the  scum,  and  strain. — U.  S. 

The  object  of  clarification  is  to  remove  the  wax  and  other  impurities 
of  honey,  which  rise  to  the  surface  when  the  honey  is  kept  for  a  while  in 
the  condition  of  a  thin  fluid  by  exposing  it  to  the  heat  of  a  water-bath. 
The  British  Pharmacopoeia  directs  it  then  to  be  strained  through  flannel 
previously  moistened  with  water.  The  French  Codex  dissolves  four 
parts  of  honey  in  one  part  of  water,  heats  the  mixture,  removes  the  scum, 


604  A  TREATISE  ON  BEVERAGES. 

clarifies  with  paper  pulp,  strains,  and  evaporates  to  the  proper  density; 
all  preparations  of  honey  are  directed  to  be  clarified  merely  by  the  use  of 
paper  pulp.  The  German  Pharmacopoeia  of  1872  ordered  honey  to  be 
diluted  with  twice  its  weight  of  water  heated  to  100°  0.  (212°  F.)  for  one 
hour,  filtered  and  evaporated.  Various  other  methods  have  been  sug- 
gested, among  which  may  be  mentioned  the  following:  To  dilute  the 
honey  with  some  water,  add  white  of  egg,  heat  gradually  up  to  near  boil- 
ing, strain  and  concentrate;  or,  to  add  to  twenty-eight  pounds  of  honey, 
diluted  with  water,  a  little  (three  drachms)  gelatine,  heat,  and  exactly 
precipitate  the  gelatine  by  one  drachm  of  tannin;  or  to  treat  the  diluted 
honey  with  prepared  chalk,  or  with  animal  charcoal,  or  with  aluminium 
hydrate,  or  with  Irish  moss;  or  to  interrupt  the  boiling  repeatedly  for 
about  a  minute  by  the  addition  of  sufficient  cold  water,  and  after  filtra- 
tion to  concentrate  to  the  proper  consistence.  The  long-continued  heat 
necessary  for  concentrating  diluted  honey  impairs  its  aroma  and  imparts 
to  it  a  darker  color;  the  use  of  tannin  is  objectionable,  since  traces  of  it 
are  likely  to  remain  behind  and  render  the  honey  unfit  for  use  with  salts 
of  iron.  In  our  experience  the  first  two  processes  give  quite  satisfactory 
results,  though  the  product  is  never  absolutely  transparent — a  result 
aimed  at  by  the  other  processes. 

Properties  of  Honey.— When  recently  prepared,  honey  is  a  trans- 
lucent or  nearly  transparent,  pale-yellowish  or  brownish,  thick,  syrupy 
liquid,  which,  on  keeping,  separates  a  granular  deposit,  and  is  ultimately 
changed  into  a  crystalline  mass  intermixed  with  some  liquid.  It  is  stated 
that  California  honey  gathered  in  May  becomes  granular  in  a  few  days, 
but  if  taken  in  the  season  remains  liquid  for  a  long  time.  It  has  a  slight 
acid  reaction,  an  agreeable  odor,  varying  more  or  less  from  causes  men- 
tioned above,  and  a  sweet  taste  followed  by  a  slight  acridity.  E.  Dietrich 
(1877)  ascertained  that,  by  dialyzing  honey  into  water,  the  dialyzed  por- 
tion, on  concentration,  has  a  golden-yellow  color  and  a  remarkably  fine 
floral  odor,  while  the  residue  upon  the  dialyzer  was  destitute  of  honey 
odor  and  had  a  sweet  but  insipid  taste.  In  some  parts  of  Africa  a  brown, 
and  even  greenish  honey  has  been  observed,  which  may  be  produced  by 
different  species  of  Apis.  Clarified  honey  has  the  same  properties,  except 
that  it  is  more  transparent,  and  has  the  specific  gravity  1.30  P.G.,  1.27 
F.  Cod.;  neither  the  United  States  nor  the  British  Pharmacopoeia  indi- 
cates the  density,  which  for  our  climate  ought  not  to  be  below  1.38. 

Honey  dissolves  readily  in  water,  also  in  diluted  alcohol,  yielding  in 
both  cases  slightly  turbid  solutions  which  have  a  faint  acid  reaction.  A 
mixture  of  honey  with  two  parts  of  water  should  have  a  specific  gravity 
between  1.101  and  1.115  (U.  S.),  which  permits  the  density  of  the 
honey  to  vary  between  1.38  and  1.44. 

Constituents  of  Honey.— The  odor  of  honey  is  doubtless  due  to  a 
minute  quantity  of  volatile  oil,  which,  according  to  Calloud,  is  intimately 


SUGAR,    AND    ITS   SUBSTITUTES.  605 

associated  with  a  yellow  coloring  matter,  melicliroin,  separated  by  the 
nectaries  and  bleached  on  exposure  to  sunlight.  Small  quantities  of  wax, 
and  gummy  matter  are  usually  present,  and  A.  Vogel  (1882)  found  in 
crude  honey  about  one  per  cent,  of  formic  acid,  which  appears  to  preserve 
it  from  decomposition;  but  the  main  constituents  are  grape-sugar  or  dex- 
trose and.  fruit-sugar  or  levulose,  of  each  of  which  from  thirty-two  to  forty- 
two  per  cent.,  or  a  total  of  about  seventy-two  to  seventy-eight  or  eighty  per 
cent.,  is  present.  The  honey  of  an  American  wasp,  Polybia  apicipennis,  ac- 
cording to  Karsten,  contains  a  little  cane-sugar,  and  the  same  may  be  the 
case  with  honey  from  other  sources;  this  constituent,  however,  is  gradu- 
ally changed  to  invert-sugar,  which  is  a  mixture  of  grape  and  fruit-sugars. 
It  is  the  grape-sugar  which  renders  honey  granular,  while  the  fruit-sugar 
remains  liquid;  the  former  turns  polarized  light  to  the  right,  the  latter 
to  the  left.  The  albuminates,  mucilaginous  matter,  pollen,  and  ash 
present  in  honey  vary  between  about  0.5  and  one  or  two  per  cent.;  the 
ash  left  on  incineration  is  generally  between  twelve  and  sixteen  per  cent., 
and,  according  to  Hager,  should  not  exceed  five  per  cent. 

Adulterations  and  Tests  of  Honey.— The  coarse  adulteration  with 
starchy  substances  is  easily  recognized  in  the  soluble  matter  left  on  treat- 
ing with  alcohol,  and  by  the  blue  color  produced  on  the  addition  of  solu- 
tion of  iodine.  Adulterations  with  artificial  grape-sugar  prepared  from 
starch  by  boiling  with  sulphuric  acid  are  difficult  to  establish;  aside  from 
the  physical  properties,  the  presence  of  soluble  sulphate  (of  calcium) 
affords  the  best  criterion.  Beet-root  molasses  contains  chlorides,  and  if 
used  for  adulterating  honey  causes  a  white  precipitate  with  silver  nitrate. 
Starch-paste  added  with  the  view  of  rendering  honey  thick  is  deposited 
as  a  jelly-like,  stringy  mass  on  dilution  with  water.  Neither  crude  honey 
or  honey  clarified  by  the  process  of  the  United  States  Pharmacopoeia 
yields  with  water  an  absolutely  clear  solution.  The  test  given  by  the 
Pharmacopoeias  are  as  follows:  "If  one  part  of  honey  be  dissolved  in 
four  parts  of  water,  a  clear  solution  should  result,  which  should  not  be 
rendered  more  than  faintly  opalescent  by  a  few  drops  of  test  solution  of 
nitrate  of  silver1  (chloride)  or  of  nitrate  of  barium  (sulphate).  If  a 
small  portion  of  honey  be  diluted  with  one  volume  of  water,  and  then 
gradually  mixed  with  five  volumes  of  absolute  alcohol,  it  should  not  be- 
come more  than  faintly  opalescent,  and  should  neither  become  opaque 
nor  deposit  a  slimy  substance  at  the  bottom  and  along  the  sides  of  the 
test-tube  (starch,  dextrine).  When  incinerated  in  small  portions  at  a 
time  in  a  platinum  crucible,  it  should  not  leave  more  than  two  per  cent 
of  ash  (any  larger  percentage  of  ash  and  failure  to  respond  to  the  preced- 
ing tests  indicating  the  presence  of  glucose  or  other  foreign  admixtures). 
Water  boiled  with  honey  and  allowed  to  cool  should  not  be  rendered  blue 

1  Nitrate  of  silver  dissolved  in  20  parts  of  water. 


606  A  TREATISE  ON  BEVERAGES. 

or  green  on  the  addition  of  test  solution  of  iodine  l  (absence  of  starch)." 
—  U.  8.  "It  mixed  with  an  equal  bulk  of  ammonia- water,  the  color  of 
honey  should  not  be  altered  (absence  of  turmeric,  aniline  colors,  etc.)." 
— P.G. 

1  Iodine  1  part  and  potassium  iodide  3  parts,  dissolved  in  water  50  parts. 


CHAPTER    XXXI. 

PLAIN  SYRUPS,  AND  HOW  TO   MAKE  THEM. 

Definition  of  Plain,  Fruit,  and  Compound  Syrups.— Preparation  of  Plain 
Syrups.— Syrups  made  with  Infusions,  Inferior  Sugar  or  with  Fruit- Juices 
(Fruit  Syrups). — Erroneous  Syrup  Preparation. — Process  of  Syrup  Mak- 
ingaccording  totheU.S.P.  andKD.— Cold  vs.  Hot  Syrup  Process.— Con- 
ditions and  Strength  of  Syrups. — Tables  of  Specific  Gravity. — The  Sac- 
charometer. — The  Cold  Syrup  Process. — Various  other  practices  for  Cold 
Process.— Hot  Syrup  Process.— Refining  Sugar.— Syrup-Making  Plants. 
— Cleansing  Syrup-Making  Apparatus. — Clarification  of  Syrups. — The 
Chemical  Means;  Charcoal  and  Albumen. — The  Mechanical  means  ;  Car- 
bonate of  and  Calcined  Magnesia.— Paper  Pulp. — Pure  Quartz  Sand.  Silica 
or  Glass  Sand. — Asbestos. — Pulverized  Artificial  Pumice  Stone. — Kaolin, 
Alumina,  Alum  Earth,  Pipe  Clay,  Potter's  and  Brick  Clay. — Analysis  of 
Kaolin. — Aluminates  Deleterious  to  Aroma. — Talcum  or  Talc. — Purifying 
Talcum  from  Iron. — Economizing  the  Clarifying  Mediums. — The  Best 
Clarifying  Material. —  Clarifying  Apparatus. —  Rectification. —  Rapid 
Clarification. — Regaining  Retained  Syrup.— Separation  of  Coloring  Mat- 
ter.—Syrup  Vessels. — Preservation  of  Syrups. — Restoration  of  Syrups. 

Definition  of  Plain,  Fruit,  and  Compound  Syrups.— Syrups  are 
concentrated  solutions  of  sugar  in  water,  or  in  aqueous  or  very  slightly 
alcoholic  solutions  of  various  substances.  Syrup  made  of  sugar  and 
water  is  called  simple  or  plain  syrup.  When  sugar  is  dissolved  in  fresh 
or  fermented  juice  of  fruits,  wine,  etc.,  it  is  called  fruit  syrup.  These 
syrups  are  obtained  in  the  cold  way  or  by  heat.  Compound  syrup,  in 
the  manufacture  of  carbonated  beverages,  is  that  to  which  all  the 
flavors  and  other  ingredients  of  a  beverage  have  been  added,  com- 
pounded. Before  we  can  proceed  to  give  directions  for  compounding  the 
syrups,  which  play  a  highly  important  part  in  the  manufacture,  we  must 
previously  know  how  to  prepare  the  plain  or  fruit  syrups,  and  the  extracts 
and  essences,  and  all  other  ingredients  constituting  a  compound  syrup  or 
entering  into  the  beverage. 

Preparation  of  Plain  Syrups.— In  the  preparation  of  syrups  care 
should  be  taken  to  employ  only  the  best  refined  sugar,  which  is  free  from 
impurities,  and  when  dissolved  in  water  is  less  prone  to  fermentation  than 
partially  refined  sugar.  When  inferior  sugar  is  employed  clarification  is 
always  necessary.  Distilled  or  filtered  rain-water  is  recommended  to  be 


A   TREATISE    ON   BEVERAGES. 

used,  but  there  are  no  valid  reasons  against  the  employment  of  potable 
"water  that  has  been  previously  filtered. 

The  controversy  over  the  proper  method  of  preparing  syrups  for  the 
manufacture  of  saccharine  beverages  is  unending,  and  probably  will 
always  be  a  matter  of  contention  with  bottlers.  Advocates  for  both  the 
cold  and  hot  process  are  not  wanting.  It  is  of  great  importance  to  use 
for  Ordinary  purposes  as  little  heat  as  possible,  as  any  solution  of  sugar, 
even  when  kept  steadily  at  the  temperature  of  boiling'water  (212°  F.), 
undergoes  slow  decomposition.  The  reader  will  bear  in  mind  the  prop- 
erties of  sugar,  and  how  it  is  converted  at  320°  and  338°  F.  into  glucose  and 
levulosan,  and  also  under  other  conditions,  by  boiling,  into  convert-sugar 
(a  mixture  of  grape-sugar  and  fruit-sugar),  which  is  directly  fermentable. 
But  it  is  also  of  great  importance  to  take  into  consideration  that  citric, 
iartaric  arid  acetic  acids,  so  frequently  employed  in  compounding  syrups 
for  the  manufacture  of  saccharine  beverages,  convert  a  solution  of  cane- 
sugar  even  at  ordinary  temperature,  The  higher  the  temperature  the 
more  rapid  is  the  conversion.  Concentrated  solutions  (syrups)  are  com- 
pletely inverted  with  considerable  difficulty,  but  within  the  bottles  the 
syrup  is  in  a  highly  diluted  state,  .which  is  again  in  favor  of  inversion. 
When  inversion  takes  place  within  the  bottled  beverage,  and  the  modifi- 
cation, "  invert- sugar,"  is  produced,  the  flavor  and  color  of  a  beverage 
are  impaired.  Resinous  matters  are  likewise  inverted,  and  sugar  col- 
orings affected,  which  explains  the  "disappearance"  of  the  *4 ginger- 
flavor  and  color,"  so  frequently  complained  of.  Gum  foam,  if  of  a 
resinous  character,  will  be  inverted  also.  When  the  inversion  has 
commenced  within  the  bottled  beverage,  a  modification  and  rearrange- 
ment of  the  different  components  takes  place,  which  generally  results  in 
separation,  and  precipitates  or  turbidity  are  the  consequences.  It  depends 
entirely  upon  the  purity  and  the  character  of  the  various  constituents  in 
how  far  these  consequences  will  affect  or  destroy  a  beverage.  The.  inver- 
sion, when  going  on  within  the  beverage,  is  the  source  of  numerous  com- 
plaints and  inconveniences.  We  know  it  takes  place  under  the  influence 
of  fermentation,  or  of  the  fruit  acids  added  to  the  beverage.  From  these 
facts  we  must  draw  the  following  conclusions: 

Fermentation  we  keep  off  by  employing  only  pure  material  and  by 
scrupulous  cleanliness.  Successful  syrup- making  depends  foremost  upon 
the  freshness  and  purity  of  the  ingredients,  the  intelligent  care  with 
which  they  are  combined,  and  the  cleanliness  of  the  utensils  employed. 
The  inverting  influence  of  the  fruit  acids  wa  meet  in  several  ways.  We 
apply  either  the  cold  or  hot  process  in  preparing  our  syrups,  as  the  kind 
of  beverage  may  require. 

1.  For  beverages  containing  fruit-acids,  but  intended  for  immediate 
consumption  or  within  a  limited  time,  and  for  those  beverages  into  which 
fruit-acids  do  not  enter  at  all,  we  recommend  the  cold  syrup  process,  pro- 


PLAIN   SYRUPS,    AND   HOW   TO    MAKE   THEM.  609 

vided  the  sugar  is  of  pure  quality,  as  there  is  no  immediate  uimger  of 
inversion.  However,  in  summer  time,  when  the  temperature  is  ex- 
tremely high  and  the  beverages  are  prepared  for  shipment,  exposed  to 
the  sun's  rays  and  afterwards  kept  in  country  stores  in  crates  for  an  un- 
limited time,  we  should  prefer,  for  acidified  syrups  only,  the  next  pro- 
cess as  a  precaution. 

2.  The  hot  syrup  process,  or,  as  we  might  also  properly  call  it,  "  inver- 
sion process,"  we  recommend  to  employ  for  the  preparation  of  all  bever- 
ages intended  for  storage  or  export  into  which  fruit  acids  enter,  also  and 
particularly  for  all  sparkling  wines,  cider,  fruit-champagnes,  etc. 

We  meet  in  this  process  the  inversion  of  the  sugar  solution  contained 
in  the  beverage  by  causing  or  hastening  the  inversion  of  the  whole 
syrup  while  preparing  it,  and  bring  it  to  the  modification  of  invert- 
sugar  simply  to  prevent  this  modifying  action  from  going  on  within  the 
bottled  beverage,  which  would  have  a  destructive  action  upon  it.  The 
foremost  point  in  the  use  and  treatment  of  sugar  for  the  manufacture  of 
acidified  carbonated  beverages,  says  Dr.  Hager,  is  the  application  of 
a  process  that  yields  in  the  solution  a  clear  and  unchangeable  modifica- 
tion (invert-sugar). 

The  inversion  takes  place  on  boiling  the  syrup  with  citric  or  tartaric 
acid.  A  practical  method  to  complete  this  is  to  add  the  entirely  neces- 
sary quantity  of  fruit-acid  to  the  mixture  of  sugar  and  water,  and  bring- 
ing the  mixture  to  a  boil,  then  filtering  and  clarifying  it.  Hager  recom- 
mends the  addition  of  six  ounces  eitbjer  citric  or  tartaric  acid  crystals  (or 
three  ounces  of  each)  to  every  twenty  pounds  of  sugar.  The  correspond- 
ing quantity  of  fruit-acid  solution  may  be  used  instead.  In  case  these 
proportions,  are  used,  a  deficiency  of  fruit-acid  has  to  be  corrected  when 
compounding  the  syrup.  But  if  this  inverted  syrup  is  for  immediate 
use,  we  recommend  to  boil  the  syrup  and  acid  slowly  together  for  some 
time,  occasionally  adding  some  water  in  order  to  make  up  for  the  loss  by 
evaporation,  and  keeping  the  syrup  at  its  standard  strength.  Syrup  thus 
prepared  is  rapidly  inverted,  and  should  then  be  filtered  and  clarified, 
when  it  will  be  ready  for  use. 

A  suggestion  we  prefer  to  make  here,  in  case  aniline  colors  are  em- 
ployed in  coloring  a  syrup,  is  to  use  citric  acid  exclusively,  as  tartaric 
acid  interferes  with  that  color  and  would  cause  it  to  disappear. 

By  following  this  inversion  process  we  simply  do  in  advance,  or  start 
artificially,  what  in  the  course  of  time  would  happen  in  the  bottled  acid- 
ulous beverage,  thus  contributing  towards  or  assisting  its  preservation. 
The  inverted  syrup  will  have  lost  a  fraction  of  its  sweetness,  but  any 
deficiency  is  made  up  by  using  a  trifle  more  syrup  if  desired.  When 
the  beverage  is  properly  prepared  and  charged  with  carbonic  acid  gas,  it 
will  keep  unaltered  for  an  indefinite  time. 

Syrups  made  with  Infusions,  Inferior  Sugar,  or  with  Fruit 


610  A   TEEATISE    OTT    BEVERAGES. 

Juices  (Fruit  Syrup).— The  hot  syrup  process  is  also  applied  to  all 
syrups  prepared  with  infusions.  Heating  to  a  boil  is  necessary  in  order  to 
coagulate  the  albumen  and  mucilaginous  substances.  The  same  process 
should  be  followed  in  all  cases  where  an  inferior  sugar  is  to  be  employed. 

Whether  the  inversion  process  is  applied  or  combined  depends  upon 
the  kind  of  beverage  the  syrup  is  to  be  used  for,  as  specified  in  1  and  2. 
Fruit  syrups  (sugar  boiled  with  fruit  juices)  are  necessarily  made  by 
boiling  to  also  coagulate  albumen  and  mucilaginous  substances.  The 
fruit  acid  present  in  the  fruit  juice  will  invert  the  cane-sugar  into  invert- 
sugar. 

Erroneous  Syrup  Preparation.— Many  bottlers  are  accustomed  to 
prepare  their  syrups  by  boiling,  filtering  and  adding  while  still  hot  or  warm 
the  fruit-acid  solution.  This  is  quite  erroneous.  Either  add  the  fruit  acid 
before  boiling,  or  after  the  syrup  has  become  quite  cold,  as  the  warm 
syrup  is  slowly  inverted,  or  is  starting  conversion,  which  is  continued 
within  the  bottled  beverage,  causing  all  those  changes  previously  stated. 

Process  of  Syrup  Making  according  to  the  U.  S  P.  and  N.  D. 
— The  National  Dispensatory  gives  the  following  on  the  preparation  of 
syrup:  "  Most  syrups  of  the  United  States  Pharmacopoeia  are  now 
directed  to  be  made  by  dissolving  the  sugar  in  the  proper  liquid  without 
heat,  with  the  view  of  avoiding  the  evaporation  of  volatile  ingredients 
and  the  inverting  influence  of  hot  acid  liquids  upon  the  cane-sugar.  L. 
Orynski  (1871)  proposed  to  extend  this  process  to  all  syrups,  and  the 
method  has  been  found  by  K.  Hunstock  (1875)  and  others  not  only  much 
easier  and  more  economical  than  the  officinal  process,  but  likewise  to  yield 
syrups  which,  as  a  rule,  are  less  liable  to  ferment.  This  latter  quality 
may  probably  be  directly  referred  to  the  avoidance  of  heat,  since  the 
continued  application  of  heat  is  known  to  produce  changes  in  the  sugar 
resulting  in  the  formation  of  glucose.  Simple  syrup,  made  by  dissolv- 
ing the  sugar  at  the  boiling-point  very  soon  after  it  has  been  prepared, 
reduces  alkaline  solutions  of  copper,  showing  the  formation  of  grape- 
sugar,  while  simple  syrup  made  from  the  same  sugar,  but  without  heat, 
forms  grape-sugar  more  slowly.  This  so-called  cold  process  for  prepar- 
ing syrups  therefore  deserves  attention.  If  made  with  aqueous  infusions 
of  drugs,  such  syrups  will  contain  the  soluble  albuminous  principles, 
and  probably  not  be  quite  as  unchangeable  as  those  prepared  with  the 
aid  of  heat;  but  if  the  drug  has  been  exhausted  by  an  alcoholic  liquid, 
as  directed  by  the  United  States  Pharmacopoeia  for  most  of  the  syrups 
to  which  these  remarks  apply,  albumen  is  not  present.  ( 

''If  heat  is  employed,  as  directed  by  the  pharmacopoeias  for  most 
syrups,  the  loss  occasioned  by  evaporation  should  be  rectified  by  the  ad- 
dition of  water.  This  is  easily  accomplished  by  taking  the  weight  of  the 
vessel  with  its  contents  before  and  after  boiling,  and  adding  enough 
water  to  compensate  for  the  loss  occasioned  by  heating.  The  proper 


PLAIN  SYRUPS,    AND  HOW   TO    MAKE   THEM.  611 

portion  of  sugar  to  menstruum  ensures  the  stability  of  the  syrup.  Should 
the  sugar  be  deficient  in  quantity  it  could  not  sufficiently  protect  the 
other  organic  principles  contained  in  the  syrup,  and  it  would  be  liable  to 
ferment.  On  the  other  hand,  if  too  much  sugar  be  employed,  the  excess 
would  ciystallize  after  cooling,  and  dispose  an  additional  quantity  to  sep- 
arate in  a  like  manner,  thus  leaving  the  syrup  weaker  in  sugar  than  it 
should  be,  and  subject  to  similar  alterations,  as  if  an  insufficient  quantity 
of  sugar  had  been  used.  The  proper  proportion  of  sugar  is  a  little  less 
than  twice  the  weight  of  water,  or  thirty- five  parts  of  water  to  sixty- five 
parts  of  sugar,  as  directed  by  the  United  States  Pharmacopoeia  for  simple 
syrup.  For  colder  climates  a  little  more  water  may  be  employed;  the 
German  Pharmacopoeia  directs  forty  parts  of  water  to  sixty  parts  of 
sugar.  If  the  liquid  contains  already  much  organic  matter  in  solution,  or 
if  it  is  partially  alcoholic,  a  correspondingly  smaller  amount  of  sugar  will 
be  required." 

Cold  vs.  Hot-Syrup  Process.— The  question  with  many  bottlers  is, 
Which  process  is  the  most  practical  and  economical  one  ?  We  unhesi- 
tatingly decide  in  favor  of  the  cold  process  provided  the  best  refined  sugar 
is  employed.  It  has  the  advantage  of  greater  simplicity  in  manipula- 
tion and  fs  'decidedly  preferable  for  the  preparation  of  syrups  into  which 
enter  no  fruit-acids  at  all,  or  for  such  acidified  syrups  that  are,  with  the 
beverage,  to  be  consumed  within  a  limited  time.  This  the  reader  should 
always  bear  in  mind.  The  hot  process  should  be  employed  in  preparing 
champagnes,  champagne-cider,  also  in  preparing  any  beverage  into  which, 
wine  or  cider  enters  as  a  component.  Also  it  should  be  followed  to  prepare 
the  syrups  for  all  those  acidified  beverages  that  are  for  storage  or  export,, 
exposed  to  heat,  for  tropical  climates,  etc.,  and  not  likely  to  be  consumed 
early.  In  all  these  cases  the  syrup  should  be  prepared  by  bpiling,  after 
having  added  the  required  quantity  of  fruit  acid  to  the  mixture.  This 
process  ensures  more  stability  for  acidified  beverages,  and  has  been  by 
practical  experience  found  to  accomplish  what  is  claimed  for  it.  The  ad- 
mixture of  fruit-acid  converts  the  sugar  solution,  and  any  precipitate  or 
turbidity  caused  by  this  chemical  action  is  clarified  by  following  filtration 
and  clarification.  Thus  a  syrup  is  obtained  which  undergoes-  no  mora 
change  within  the  beverage  when  ordinary  care  is  taken.  It  is  said  that 
syrup  thus  prepared  by  the  hot  process  is  directly  fermentable.  This 
is  a  fact;  however,  when  we  exclude  all  ferments  by  careful  preparation 
and  clarification,  it  will  keep  indefinitely,  but  the  cautious  may  even 
add  a  preservative  to  his  beverage.  Syrup  otherwise .  prepared  and  nov 
brought  to  the  modification  of  invert-sugar,  is  always  exposed  to  the  in- 
verting influence  of  the  fruit-acids,  from  whibli  a  preservative  cannot 
protect  it. 

We  therefore  urge,  that  when  the  "hot  syrup  process  "  is  employed, 

Combine  the  *'  inversion  process "  vith  it,,  a*  fowetofore  explicitly  ex- 


612 


A   TREATISE    ON   BEVERAGES, 


plained;  and  to  dispense  with  all  other  modes  of  hot  syrup  making,  such  as 
heating  the  mixture  gradually  to  the  "  simmering  "  point  or  immersing 
the  sugar  in  water  and  afterwards  heating  it,  etc. 

Either  the  cold  or  the'  hot  or  inversion  syrup  process  should  be  adopted 
for  this  purpose.  When  infusions  are  employed  the  hot  syrup  process 
must  be  applied  in  order  to  coagulate  albumen.  When  inferior  or  raw- 
sugar  is  used,  the  hot  process  is  likewise  necessary.  The  inversion  pro- 
cess, that  is,  to  heat  the  mixture  with  the  fruit-acids,  is  combined  herewith 
when  the  syrup  is  to  be  acidified  for  the  purposes  explained.  Otherwise 
the  fruit-acids  skould  be  added  to  the  clarified  syrup  when  entirety  cold. 
When  fruit-syrups  are  to  be  prepared,  the  hot  process  is  indispensable  and 
inversion  takes  place  by  the  fruit-acid  contained  in  the  juice. 

Tables  of  Specific  Gravity. — The  following  table  indicates  the  spe- 
cific gravity  and  the  corresponding  percentage  of  sugar  in  solution  at  16° 
C.  (60°  F.) 


Per  cent, 
of  Sugar. 

Spec.  grav. 

Per  cent, 
of  Sugar. 

Spec.  'grav. 

Per  cent, 
of  Sugar. 

Spec.  grav. 

Per  cent, 
of  Sugar. 

Spec.  grav. 

72 

1.3633 

54 

1.2553 

36 

1.1590 

18 

1.0744 

71 

1.3570 

53 

1.2497 

35 

1.1540 

17 

1.0700 

70 

1.3507 

52 

1.2441 

34 

1.1490 

16 

1.0657 

69 

1.3445 

51 

1.2385 

33 

1.1440 

15 

1.0614 

68 

1.3383 

50 

1.2339 

32 

1.1391 

14 

1.0572 

67 

1.3321 

49 

1.2274 

31 

1.1343 

13 

1.0530 

66 

1.3260 

48 

1.2229 

30 

1.1295 

12 

1.0488 

65 

1.3190 

47 

1.2165 

29 

1.1247 

11 

1.0446 

64 

1.3139 

46 

1.2111 

28 

1.1200 

10 

1.0404 

63 

1.3079 

45 

1.2057 

27 

1.1153 

9 

1.0363 

62 

1.3019 

44 

1.2004 

26 

1.1106 

8 

1.0322 

61 

1.2959 

43 

1.1951 

25 

1.1059 

7 

1.0281 

60 

1.2900 

42 

1.1898 

24 

1.1013 

6 

1.0240 

59 

1.2841 

41 

1.1846 

23 

1.0967 

5 

1.0200 

58 

1.2783 

40 

1.1794 

22 

1.0922 

4 

1.0160 

57 

1.2725 

39 

1.1743 

21 

1.0877 

3 

1.012 

56 

1.2667 

38 

1.1692 

20 

1.0832 

2 

1.008 

55 

1.2610 

37 

1.1641 

19 

1.0788 

1 

1.004 

The  percentage  of  a  syrup  is  thus  easily  ascertained  by  the  aid  of  the 
hydrometer  or  specific  gravity  scale. 

Conditions  and  Strength  of  Syrups.— A  manufacturer  of  carbon- 
ated beverages,  desirous  to  do  well  and  economize  money,  should  always 
manufacture  his  own  syrups,  as  then  only  will  he  be  certain  of  what  he 
is  doing.  The  preparation  should  always  be  made  as  snort  a  time  before 
use  as  possible.  The  strength  of  the  syrup  for  the  manufacture  of  sac- 
charine beverages  is  generally  from  25°  to  32°  Baume.  The  syrup 
should  never  be  made  too  dense,  as  it  is  apt  to  deposit  some  crystals  of 
sugar  during  cold  weather.  Many  prefer  weak  syrup,  as  being  more 
liquid  and  more  easily  gauged  by  the  syrup  gauge.  Ten  to  twelve 
pounds  of  sugar  to  the  United  States  gallon  of  water  (eight  pounds)  or 
twelve  to  fourteen  pounds  to  the  Imperial  gallon  of  water  (ten  pounds) 


PLAIN   SYRUPS,    AND  HOW   TO    MAKE   THEM.  613 

is  the  usual  proportion  employed,  which  of  course  can  be  varied  to  suit 
circumstances. 

If  a  syrup  of  32°  has  been  prepared,  and  occasion  demands  a  weaker 
one,  it  can  be  reduced  to  any  desired  strength  by  the  addition  of  water, 
which  should  be  thoroughly  agitated  or  mixed  with  the  syrup. 

Syrups  are  judged  by  the  laboratory  man  to  be  sufficiently  prepared 
when  some,  taken  up  in  a  spoon,  pours  out  like  oil,  or  a  drop  cooled  on 
the  thumb-nail  gives  a  proper  "  thread"  when  touched.  When  a  thin 
skin  appears  on  blowing  upon  the  ryrup,  it  is  judged  b^  Lhe  same  party 
to  be  completely  saturated.  These  rude  tests  often  lead  to  errors,  which 
might  be  easily  prevented  by  employing  the  proper  proportions,  or  deter- 
mining the  specific  gravity. 

The  Saccharometer. — This  is,  as  already  explained  on  page  448,  a 
modification  of  the  Baume  hydrometer.  Its  object  is  to  estimate  saccha- 
rine liquid,  and  its  use  should  be  understood  by  all  carbonators.  It  is 
graduated  to  fifty  degrees;  for  the  higher  degrees  it  moves  with  great 
difficulty  in  the  liquids.  The  less  it  sinks  in  a  liquid,  the  greater  the 
proportion  of  saccharine  matter  does  it  indicate.  Heat  causes  a  marked 
difference  in  the  degrees  indicated  by  the  instrument  when  examining 
saccharine  liquids:  thus,  a  boiling  syrup,  which  marks  thirty- one  degrees,, 
will  give  thirty-five  degrees  when  cold.  It  is  therefore  indispensable,, 
whenever  it  is  desirable  to  ascertain  the  degree  of  any  syrup  very  exactly, 
that  its  temperature  should  be  reduced  to  sixty  degrees  Fahrenheit. 

Bottlers  are  frequently  guilty  of  the  carelessness  of  taking  hold  of  the 
saccharometer  with  dirty  hands,  of  leaving  the  stem  soiled  with  foreign 
substances,  or  at  least  wet  when  they  have  taken  the  trouble  to  wash  it. 
Moreover,  they  plunge  the  instrument  carelessly  into  the  syrup  to  be 
weighed,  so  that,  before  attaining  a  state  of  rest,  it  oscillates  and  covers 
itself  with  the  liquid  to  a  greater  or  less  height.  All  these  circumstances 
increase  the  weight  of  the  instrument,  and  cause  false  indications  of  the 
density  of  the  syrup.  To  obviate  these  inconveniences,  it  is  proper, 
before  using  the  instrument,  to  wash  it  carefully,  and  dry  it  thoroughly. 

When  the  syrup  is  to  be  examined  it  is  best  to  have  it  in  a  suitable 
vessel,  large  enough  for  the  saccharometer  to  be  plunged  into  it  with 
ease.  A  glass  cylinder,  called  "  hydrometer  jar,"  is  best  adapted  for  this 
purpose. 

The  indications  of  Beaume's  saccharometer  correspond  as  follows: 

6°  Beaume  corresponds  to  10  parts  sugar  in  100. 
11°       '«  "  20          "  " 

16°       "  "  30          "  " 

22°       "  "  40          "  " 

27°        "  "  50          "  " 

32°        "  "  60          "  c« 


614  A  TEEATISE  ON  BEVERAGES. 

TilC  Cold  Syrup  Process. — This  is  a  very  simple  way  of  preparing 
syrups.     Use    stoneware    vessels,    such    as    we    illustrate    here.     Keep 
quite  a  number  of  them,  one  for  each  kind  of  syrup,  on  a  wooden  sup- 
port.    Have  for  each  a  cover.     The  capacity  of  each  should  be  to  suit 
the  daily  demand.     Pour  the  desired  quantity  of  water  in,  then  add  the 
refined  sugar.     Use  only  a  wooden  spatula  to  stir  occasionally;  the  sugar 
will  soon  be  dissolved  completely.     Allow  the  impurities  (ultramarine, 
etc.)  a  few  hours  to  subside.     Then  draw  off. 
A  draw-off  cock  of  stone-ware,  glass,  porcelain 
(none  of  metal)  should  be  adjusted  about  one 
inch  above  the  bottom.    Divide  this  plain  syrup 
between  the  different  vessels  intended  for  the 
various  compound  syrups.    Add  all  the  necessary 
ingredients  to  them.     Stir  them  also  with  only 
a  wooden   spatula.     Allow  ample  time  for  the 
flavoring  and  other  ingredients  to  combine,  oc- 
casionally stirring  again.    This  is  important  and 
should  not  be  overlooked.     Frequently,  too,  in 
syrup  thus  prepared,  the  necessary  ingredients 
FIG.  4io.— STONE-WARE  SYRUP   are  added,  the  syrup  at  once  filtered  and  used 
for  bottling.     This  is  decidedly  wrong.    Allow 

a  few  Hours'  time  for  the  ingredients  to  thoroughly  combine.  Experience 
has  proved  that  time  is  required,  and  when  allowed  is  advantageous. 
Then  filter  as  directed  on  page  465.  Clarification  is  unnecessary,  when 
the  syrup  is  made  as  above  directed. 

Yarious  other  Practices  for  Cold  Process. — Various  other  prac- 
tices in  preparing  syrups  by  the  cold  process  are  followed. 

One  of  them  is  to  use  a  perforated  diaphragm  made  of  copper,  silver- 
plated,  or  wood,  placed  in  a  tank  or  barrel  just  above  the  cock,  three  or 
four  inches  from  the  bottom.  Cold  water  is  poured  over  sugar  resting 
en  this  diaphragm,  and  the  syrup  which  trickles  through  is  drawn  off 
and  poured  over  the  sugar  again.  This  process  is  repeated  until  the 
syrup  indicates  the  required  strength  on  the  saccharometer.  This  means 
preparing  syrups  by  percolation,  and  is  too  tedious  an  undertaking  for 
practical  purposes  and  large  requirements. 

The  way  of  making  syrup  by  saturating  the  water  with  sugar,  that  is,  to 
dissolve  as  much  in  the  water  as  it  is  capable  of,  is  another  practice 
followed  to  a  certain  extent;  but  some  manufacturers,  actuated  by  econo- 
mical desires,  found  that  saturation  is  not  only  unnecessary,  but  also  un- 
desirable, as  a  syrup  with  a  slight  excess  of  water  keeps  better  than  one 
fully  saturated.  An  authority  on  this  subject  says:  In  saturated  syrup 
a  portion  of  sugar  generally  crystallizes  out  on  standing,  and  thus,  by 
abstracting  sugar  from  the  remainder  of  the  syrup,  so  weakens  it  that 
it  rapidly  ferments  and  spoils.  This  change  proceeds"  at  a  rapidity  pro- 


AND   HOW   TO    MAKE    THEM.  61 5 

portionate  to  the  temperature.  Saturated  syrup  kept  in  a  vessel  that  is 
frequently  uncorked,  or  exposed  to  the  air,  soon  loses  sufficient  water,  by- 
evaporation  from  its  surface,  to  cause  the  formation  of  minute  crystals 
of  sugar,  which,  falling  to  the  bottom  of  the  vessel,  continue  to  increase 
in  size  at  the  expense  of  the  sugar  in  the  solution.  On  the  other  hand, 
syrup  containing  too  much  water  also  rapidly  ferments,  and  becomes 
sour;  but  of  the  two  this  is  the  lesser  evil,  and  may  be  more  easily  pre- 
vented. 

The  proportion  of  sugar  and  water  given  previously  will  form  an  ex- 
cellent and  reliable  syrup,  is  much  quicker  prepared,  and  does  away  with 
unnecessary  arrangements,  saving  time  and  giving  good  practical  results. 

Hot  Syrup  Process. — Various  ways  are  followed  here  also.  For  the 
purpose  of  bringing  the  mixture  of  cane-sugar  and  water  to  the  modi- 
fied solution  of  invert-sugar,  viz.,  to  follow  the  "inversion  process,'* 
we  propose  to  slowly  boil  the  mixture  of  sugar,  water,  and  fruit-acid 
together  for  some  time,  as  recommended  on  page  607,  rectifying  the  loss 
occasioned  by  evaporation  by  the  addition  of  water,  when  the  inversion 


FIG.  411. — SKIMMER 

takes  place  rapidly.  This  syrup  should  be  filtered  and  clarified  as  directed 
later  on.  Should  any  albumen  still  be  present  it  will  coagulate  at  70°  C. 
(158°  F.)  and  may  be  skimmed  off  or  is  retained  by  the  filter. 

A  familiar  process,  and  one  which  is  quite  frequently  followed  in  the 
trade,  is  to  heat  the  sugar  and  water  together  and  gradually  to  the  sim- 
mering point  until  the  sugar  is  dissolved.  When  the  mass  looks  quite 
transparent  it  is  ready  for  filtration,  No  objection  against  this  method 
can  be  raised,  as  it  is  the  proper  one  when  syrups  as  a  general  rule  are 
preferred  to  be  made  by  heat.  However,  the  cold  process  is  preferable,  and 
the  inversion  process  should  be  applied  where  recommended.  The 
method  of  immersing  the  sugar  in  water  for  some  time  before  heating  is 
unnecessary  time- wasting,  while  the  method  of  pouring  boiling  water 
over  the  sugar  (scald  it)  to  promote  its  dissolution  is  also  advantageous 
where  hot  syrups  as  a  rule  are  to  be  prepared.  For  "  inverting"  the 
solution  we  prefer  the  heating  of  the  mixture  and  boiling. 

Refining  Sugar. — When  inferior  grades  or  raw  sugar  in  exceptional 
cases  are  used,  the  hot  syrup  process  must  be  employed  by  all  means,  in 
order  to  refine  the  sugar.  In  this  case  add  to  the  mixture  of  sugar  and 
water  some  granulated  animal  charcoal,  which  acts  as  decolorizer,  purifier 
and  clarifier,  and  also  neutralizes  the  alkalies,  (about  one  pound  to  twenty 
pounds  of  sugar).  Bone-black  (charcoal-dust)  should  never  be  used,  since 


A    TREATISE    ON    BEVEKAGES. 

;t  is  impossible  to  be  removed  from  a  syrupy  liquid  by  filtration,  unless 
much  diluted.  Also  add  some  patent  (artificial  or  blood)  albumen  to  about 
twenty  pounds  of  sugar,  or  the  white  of  an  egg,  and  mix  well.  Then 
without  further  agitation  heat  rapidly.  The  albumen  coagulates  at 
about  70°  C.  (158°  F.),  rises  to  the  top,  attracting  and  enveloping  dirt 
and  other  foreign  substances  that  are  always  present  in  raw  sugar, 
and  which  are  skimmed  off  with  a  ladle  or  filtered  out.  Some  raw- 
sugars  may  have  become  viscous  or  acidulous  and  are  more  difficult 
to  clarify.  It  is  proper  under  such  circumstances  to  use  about  one  quart 
of  lime  water  to  about  twenty  pounds  of  sugar,  adding  it  to  the  syrup 
in  the  pan  and  mixing  well. 

The  process  of  conversion  can  be  combined  with  this  refining  method 
if  desired  by  simply  adding  to  the  mixture  the  required  quantity  of  fruit- 
acids,  except  when  Ikne-water  is  used,  in  which  case  it  is  best  to  finish 
refining  and  carry  on  inversion  by  a  separate  operation.  For  the  purpose 
of  refining  enly,  bring  the  mixture  to  a  boil,  but  do  not  boil  it  longer  than 
one  or  two  minutes.  Then  filter  and  clarify.  Coloration  of  sugar  proves 
that  it  has  been  poorjy  refined,  or  that  microscopic  vegetations  have  been 
developed  in  it.  Syrup  made  from  such  a  product  will  have  a  bad  taste 
and  soon  commence  to  ferment.  Such  sugar  therefore  should  be  rejected 
or  carefully  refined  by  this  process,  if  necessary  by  repeating  the  opera- 
tion of  refining,  or  filtering  the  boiled  syrup  through  an  extra  layer  of 
fresh  granulated  animal  charcoal  arranged  in  a  clarifying  apparatus,  as 
described  later  on 

Syrup-making  Plants. — It  is  of  great  importance  what  kind  of 
vessels  are  used,  and  whether  they  are  heated  by  steam  (jacketed  kettles) 
or  directly  over  the  fire-  Copper  or  brass  vessels  should  be  decidedly 
avoided,  since  we  have  frequently  stated  the  injurious  effects  which  those 
metals  or  metallic  compositions  have  on  the  syrups.  Copper  or  iron 
kettles,  lined  with  pure  block  tin,  are  suitable,  objectionable  however, 
when  fruit-acids  are  boiled  or  heated  with  the  syrup.  Kettles  enameled 
without  having  any  lead  in  their  enamel  are  the  most  preferable,  especially 
when  acidified  syrups  are  being  prepared,  as  is  the  case  when  the  inversion 
process  is  employed,  or  fruit  syrups  are  prepared.  (See  "  Lead  Test  "for 
enamel  on  page  348).  Silver-lined  kettles  are  the  best,  but  very  expen- 
sive, and  therefore  the  enameled  ones  are  preferred.  Various  devices  or 
plants  for  syrup  making  by  steam  are  recommended  to  the  trade.  We 
selected  those  that  seem  the  most  practical  ones. 

Fig.  41?  is  an  English  "  Syrup-making  plant,"  and  constructed  on 
cleanly  and  labor-saving  principles.  The  tanks  are  jacketed,  enameled, 
and  of  any  convenient  capacity.  The  syrup  is  filtered  through  felt  bags; 
the  pipes,  taps  and  connections  are  of  non-injurious  material.  This 
syruping-apparatus  is  generally  fixed  in  a  room  above  that  occupied  by 
the  bottling  machines,  or  on  a  raised  platform.  The  elevated  kettle 


PLAIN   SYRUPS,    AND   HOW   TO    MAKE   THEM.  61 7 


618 


A    TREATISE    ON   BEVERAGES. 


is  used  to  boil  tne  sugar,  which  then  runs  as  a  syrup  into  the  cast-iron 
enameled  pans.  The  necessary  essences,  acids,  coloring  and  flavoring 
matters  are  added  after  the  syrup  has  become  cool;  it  then  passes  through 
the  felt  filtering  bags,  which  filter  and  clarify  the  syrup.  From  these  the 
syrup  passes  into  the  slate  cistern  in  compartments. 

The  plan  represented  by  this  illustration  (Fig.  413)  is  already  referred 
to  under  Filtration  of  Syrups  in  Chapter  XXVI.,  page  466,  where  a  sec- 
tional view  of  the  filter  is  appended.  It  combines  the  protected  sjrup 


FIG.  413.— SYRUP  BOILER  AND  FILTER. 


FIQ.  414. — SYRUP  MIXER  AND 
FILTER. 


filter  with  the  syrup  kettle  and  the  syrup  receptacle,  both  of  which 
are  covered,  thus  excluding  air  and  accidental  impurities,  which  is  ad- 
vantageous. 

Another  English  plant  is  represented  by  Fig.  414. 

The  steam  coil  for  heating  the  water,  connected  with  a  heating  tank, 
as  illustrated  in  Fig.  10,  should  if  possible  be  placed  outside  the  syrup 
room,  so  that  the  boiling  water  is  run  into  the  room  by  a  tin  pipe,  in- 
stead of  having  live  steam  continually  in  the  laboratory.  The  dead 
steam  that  arises  from  the  cooling  and  mixing  pans  will  not  rise  suffi- 
ciently to  hurt  anything.  These  arrangements  can  be  increased  side  by 
side  according  to  the  extent  of  business. 

A  steam-jacket  kettle  with  safety  valve,  a  typical  arrangement  of  the 


PLAIN   SYBUPS,    AND   HOW    TO    MAKE   THEM. 


619 


United  States,  and  conveniently  used  and  connected  with,  any  filtering 
arrangements,  is  here  represented.     It  is  a  copper-kettle,  tinned  inside  ' 
or  enameled  if  desired. 


FIG.  415.  -  STEAM- JACKET  SYRUP  KETTLE. 

Where  steam  is  not  available,  an  arrangement  as  shown  in  Fig.  41 6  will 
be  of  good  service.  It  consists  of  a  stove,  for  coal  or  wood  firing,  with 
sufficient  accommodation  to  place  a  properly  sized  porcelain-lined  kettle 
into  it.  More  care  must  be  taken  during  these  manipulation*"  to  prevent 
empyreuma,  that  is,  burning  of  the  sugar  at  the  bottom 
of  the  vessel.  Frequent  stirring  will  prevent  it.  For  all 
smaller  services  a  suitable  kettle,  put  on  an  ordinary 
stove,  when  those  precautions  are  taken,  may  answer. 

Cleansing  Syrup-making  Apparatus.  —  They 
must  always  be  kept  bright  and  clean,  and  after  every 
operation  scalded  and  washed  with  hot  water,  filtering 
bags  included.  This  is  of  the  greatest  importance  not 
only  for  the  preservation  of  the  apparatus  itself,  but 
especially  for  all  syrups  to  be  made  afterwards,  which  would  otherwise 
become  contaminated  from  unclean  apparatus  and  other  utensils. 

Clarification  of  Syrups. — Syrups  should  be  perfectly  transparent. 
The  act  of  clearing  or  making  the  syrups  bright  by  chemical  or  mechani- 
cal means,  or  the  separation  of  all  foreign  substances  which  may  disturb  ite 


FIG.  416.— BOTTLER'S 
STOVB. 


620  A  TREATISE  ON  BEVERAGES. 

transparency,  is  the  "  process  of  clearing,"  instead  of  filtration.  Usually 
'  clarification  is  combined  with  filtration.  When  refined  cane-sugar  is  used, 
filtration  as  formerly  directed  will  be  found  quite  sufficient,  and  one  of 
those  filters,  or  those  attached  to  the  syrup-making  plants,  described, 
ure  practical  contrivances.  When  an  inferior  grade  of  sugar  is  used, 
cr  exceptional  precaution  is  desired,  clarification  is  resorted  to. 

The  Chemical  Means;  Charcoal  and  Albumen. — The  chemical 
means  are  albumen, — white  of  egg  or  patent  (artificial)  albumen — or 
granulated  animal  charcoal.  Albumen  combines  with  the  liquid  when 
cold,  but  on  the  application  of  heat  rapidly  coagulates  (at  70°C.  or  158°F.), 
and  rises  to  the  surface,  carrying  the  impurities  with  it,  forming  a  scum 
which  is  easily  removed  with  a  skimmer.  It  is  therefore  used  for  clarifying 
syrups  prepared  by  the  hot  syrup  process  only,  and  should  never  be  em- 
ployed with  the  cold  syrup  process,  as  it  would  remain  in  solution  if  not 
coagulated,  and  produce  in  course  of  time  fermentation.  Animal  charcoal 
acts  as  a  decolorizer,  purifier  and  strainer;  it  corrects  a  defective  refining 
of  sugar,  and  is  especially  employed  where  inferior  sugar  is  used.  It  is 
added  to  the  mixture  of  sugar  and  water,  and  the  whole  heated  either  to  the 
simmering  or  boiling  point,  as  preferred,  while  stirring.  When  the  syrup 
is  done  it  is  advisable  to  allow  time  for  the  charcoal  to  subside,  as  the 
accumulated  charcoal  in  the  filter  would  not  permit  a  quick  filtration. 
If  the  syrup  is  prepared  by  the  cold  process,  and  animal  charcoal  is  pre- 
ferred for  its  clarification,  it  is  best  to  dissolve  the  sugar  in  the  water  by 
agitation  and  afterwards  stir  the  charcoal  in,  agitating  the  mixture  repeat- 
edly, and  then  allow  the  charcoal  to  subside,  when  the  syrup  should  be  fil- 
tered; or  filter  the  syrup  through  a  layer  of  charcoal.  Bone-black  (char- 
coal-dust) should  never  be  used.  Animal  charcoal  can  never  be  used  at 
all  with  flavored  syrups  as  it  would  absorb  the  flavor.  The  proportions 
of  albumen  or  animal  charcoal  should  be  as  follows:  for  twenty  pounds 
of  sugar  the  white  of  one  egg,  or  2  drachms  patent  albumen  instead; 
the  proportion  of  granulated  animal  charcoal  should  be  about  five 
pounds. 

The  Mechanical  Means. — The  mechanical  means  are  also  granulated 
animal  charcoal,  which  acts  both  chemically  and  mechanically.  Other 
means  employed  are  the  following: 

Carbonate  of  Magnesia. — This  is  very  frequently  recommended  and 
also  employed,  but  does  not  deserve  that  credit  which  is  given  to  it.  Its 
employment  renders  certain  syrups,  especially  when  some  alkaloids  enter 
into  its  combination,  absolutely  unfit.  Syrups  treated  with  carbonate  of 
magnesia  acquire  an  alkaline  reaction,  which  is  obnoxious  or  even  trouble- 
some, and  is  injurious  to  the  delicate  flavors  used  in  compounding  syrups. 
Calcined  magnesia  should  be  rejected  for  the  same  reasons,  as  its  action 
is  similar.  When  acidified  syrups,  such  as  prepared  with  citric  or  tartaric 
acid  or  fruit  syrups,  are  to  be  clarified,  magnesia  in  no  form  can  be  used. 


PLAIN   SYRUPS,    AND   HOW   TO    MAKE   THEM.  621 

We  have  better  and  cheaper  means  yet  for  clarification,  and  the  car- 
bonator  lias  the  choice  between  different  materials. 

Paper  Pulp. — A  very  practical  way  to  clarify  syrup  is  to  make  pulp 
out  of  filtering  paper,  as  directed  on  page  459,  and  by  mixing  this  with  the 
syrup  before  filtering  through  the  bag.  The  proportion  of  paper  pulp  is 
about  five  ounces  to  every  gallon  of  syrup,  the  mass  well  stirred  up.  The 
syrup  will  turn  out  bright  and  clear. 

Pure  Quartz  Sand,  Silica  or  Glass-Sand.— This  is  a  good  filter- 
medium  for  clarifying  syrups.  Common  sand  will  not  answer,  as  it  con- 
tains too  much  lime  and  other  impurities  (organic  matters,  etc.)  It 
must  be  pure  silica  (quartz)  or  glass-sand,  or  it  will  do  more  ha^m  than 
good,  and  this  can  be  had  in  chemical  purity  and  at  a  low  price  at  any 
bottlers'  supply  house.  Its  use  is  unlimited;  it  is  the  filter-medium  for 
all  kinds  of  syrups,  acidulated  or  not,  as  it  is  indifferent  to  the  action  of 
fruit-acids,  and  it  is  very  effective.  By  its  gravity  it  acts  as  a  clarifier,  pre- 
cipitating impurities.  It  is  best  sifted  or  sprinkled  over  the  syrups. 
Against  its  use,  it  is  said,  that  it  sinks  too  rapidly  and  therefore  appears  tc 
be  less  useful.  This  we  consider  wrong.  If  of  proper  fineness  and  used 
in  sufficient  quantity  it  will  precipitate  all  suspended  impurities.  A  good 
way  is  to  agitate  it  thoroughly  with  the  syrup.  Then  let  subside,  which 
it  will  do  rather  quickly  and  thereby  clarify  quite  perfectly.  Subsequent 
filtration  will  turn  out  a  fine  product.  If  time  permits  and  extra  pre- 
caution is  desired,  agitate  the  sand  and  syrup  well  and  pour  the  mixture 
into  the  filtering  bag  in  order  to  allow  some  sand  to  accumulate  on  the 
filter.  This  method  will  clarify  the  syrup  to  perfection,  but  necessarily 
slow.  If  too  much  sand  accumulates,  filtration  will  stop  altogether. 
Therefore,  where  this  additional  precaution  is  applied,  it  is  advisable  to 
run  only  the  first  portions  of  the  agitated  syrup  (thoroughly  mixed  with 
the  eand)  through  the  filter,  and  let  the  balance  subside  and  clarify  in  the 
syrup-vessel,  and  afterwards  filter  the  remaining  syrup  through  the  slight 
layers  of  sand  which  the  first  portion  has  left  on  the  filter,  which  will 
then  clarify  and  filter  out  even  the  last  trace  of  suspended  impurities. 
But  it  will  in  most  cases  be  sufficient  to  agitate  the  syrup  with  the  sand 
and  allow  the  latter  to  subside  previous  to  filtration. 

Asbestos. — Asbestos,  powdered,  used  for  the  filtration  of  water,  as 
described  on  page  74,  is  an  excellent  means  for  clarifying  plain  or  acidi- 
fied syrups,  since  it  is  indifferent  to  the  action  of  fruit  acids  and  gives 
excellent  results. 

Pulverized  Artificial  Pumice  Stone. — This  is  also  an  excellent 
clarifying  medium,  and  can  be  used  with  the  same  advantage  and  in  all 
cases  where  silica  is  intended  to  be  used—for  plain  or  acidified  syrups  like- 
wise, as  it  is  also  indifferent  to  the  action  of  fruit-acids.  It  is  lighter  than 
sand  and  of  greater  fineness  in  powder,  and  therefore  in  finer  division  in 
the  syrup.  It  clarifies  also  by  subsidence  but  more  slowly,  yet  thoroughly, 


622  A  TREATISE  ON  BEVERAGES. 

ind  is  in  many  casss  preferred  to  sand.  Natural  pumice  stone  is  found 
in  the  neighborhood  of  volcanoes,  and  used  in  solid  form  for  polishing 
purposes  and  as  a  polishing  powder.  It  consists  of  a  combination  of 
silica,  alumina,  calcium,  magnesia,  iron,  alkalies,  etc.  Its  artificial  pro- 
duction has  grown  to  be  a  special  industry,  and  it  is  produced  in  so  high  a 
state  of  purity,  that  we  must  recommend  the  artificial  product  instead 
t>f  the  natural  one. 

Kaolin. — Kaolin  (pure  porcelain  clay,  China  clay)  is  also  an  excellent 
clarifying  medium.  It  is  a  fine  white  clay,  derived  from  the  decomposi- 
tion of  the  felspar  of  granitic  rocks,  insoluble  in  water.  The  potteries 
and  porcelain  works  are  chiefly  supplied  with  this  substance.  It  consists 
in  nearly  equal  parts  of  silica  and  alumina,  and  is  the  purest  kind  of 
clay.  By  its  weight  it  also  carries  down  any  suspended  impurities,  but 
it  is  not  everywhere  easily  accessible,  or  cannot  be  obtained  in  a  pure 
state,  or  only  for  a  high  price,  since  pure  porcelain  clay  is  not  found 
very  frequently.  The  pure  kaolin  shares  all  the  preferences  of  silica  and 
pumice  stone,  and  is  also  indifferent  to  the  action  of  fruit-acids  there- 
fore applicable  to  all  kinds  of  syrups. 

Alumina  (alum-earth)  is  also  a  combination  of  silica  and  alumina  and 
generally  pure. 

Pipe  clay  is  a  white  clay  nearly  free  from  iron. 

Potters'  and  brick  clay  are  varieties  which  contain  iron  and  other 
minerals,  besides  alkalies  in  various  proportions,  and  are  therefore  unfit 
for  clarifying  syrups. 

Analysis  of  Kaolin. — The  following  process  for  distinguishing  kaolin 
from  ordinary  clay  (the  latter  is  entirely  unfit  for  our  purpose)  is  recom- 
mended by  Eisner:  agitate  the  kaolin  in  a  test  tube  with  pure  strong 
sulphuric  acid  till  a  uniform  mixture  is  produced,  decant  the  acid  after 
subsidence,  dilute  it  carefully  with  six  volumes  of  water,  and  super-satu- 
rate the  cooled  solution  with  ammonia.  Kaolin  thus  treated  separates 
but  slowly  from  the  strong  acid,  and  the  diluted  acid  solution  gives  an 
immediate  white  precipitate  with  ammonia,  whereas  ordinary  clay  is  but 
slightly  attacked  by  the  acid,  separates  quickly  from  it,  and  the  acid  after 
dilution  gives  but  an  insignificant  precipitate  with  ammonia. 

Kaolin  and  alum-earth  even  are  frequently  found  with  mechanical 
admixtures.  These  can  be  removed  partly  by  washing  with  water,  partly 
by  a  short  boiling  with  a  solution  of  caustic  potassa.  A  common  ad- 
mixture is  chalk.  If  this  be  present  the  kaolin  or  alum-earth  is  unsuit- 
able for  any  clarifying  purpose,  so  far  as  aqueous  and  acidified  liquids  are 
concerned.  Chalk  is  easily  detected.  Take  a  sample  and  pour  a  few 
^rops  of  sulphuric  or  hydrochloric  acid  on  to  it;  if  effervescence  takes 
place,  chalk  is  present. 

Aluminates  Deleterious  to  Aromas. — Assertions  have  been  raised 
to  the  effect  that  the  aluminates  are,  like  any  alkali,  even  the  alkaline 


PLAIN   SYRUPS,    AND    HOW   TO    MAKE    THEM.  623 

earths  or  their  carbonates,  detrimental  to  flavor  and  aroma,  which  we 
use  in  compounding  syrups.  We  insert  this  opinion  for  further  verifica- 
tions. Our  own  practical  experience  with  pure  kaolin  leads  us  to  believe 
that  it  is  a  harmless  clarifying  medium. 

Talcum  or  Talc. — This  in  powdered  form  is  sometimes  recommended 
as  a  clarifying  agent,  but  it  is  also  objectionable,  being  a  siliceous  magnesian 
mineral,  and  we  reject  it  for  the  same  reasons  as  we  did  magnesia.  '  A 
hard  species  is  the  so-called  "  French  chalk  or  soapstone/'  employed  in 
various  industries.  Talcum  contains  iron  also,  which,  when  treated  with 
tartaric  or  citric  acids,  passes  into  solution,  unless  the  talcum  has  pre- 
viously been  likewise  freed  from  it.  When  this  has  been  done,  it  may 
be  used  in  preference  to  magnasia,  and  has  then  the  advantage  of  being 
Smch  cheaper. 

Purifying  Talcum  from  Iron. — To  remove  the  iron  from  talcum 
more  completely  than  by  simple  washing,  take  100  parts  of  it  and  boil  for 
some  time  with  a  mixture  of  100  parts  of  diluted  hydrochloric  acid,  and 
400  parts  of  distilled  water.  The  turbid  mixture  is  allowed  to  settle,  the 
liquid  decanted,  and  the  residue  again  boiled  for  a  few  minutes  with  a 
like  quantity  of  hydrochloric  acid,  of  about  one-half  the  strength  of  the 
foregoing.  After  standing  and  decanting  the  acid,  water  is  added  to 
the  residue  and  thoroughly  shaken  up  with  it,  and  the  decantations 
repeated  several  times,  until  a  specimen  of  the  water  poured  off  no  longer 
gives  the  Prussian  blue  reaction  for  iron  with  potassium  ferrocyanide 
(see  page  25).  The  moist  powder  is  then  thrown  upon  a  filter  and 
washed  out  with  distilled  water,  until  the  removal  of  all  the  hydro- 
chloric acid  is  indicated  by  a  failure  of  the  filtrate  to  produce  a  cloudiness 
with  silver  nitrate  (page  35). 

Talcum  thus  prepared  forms  a  better  and  cheaper  material  for  clarify- 
ing purposes  than  magnesia;  however,  it  remains  a  siliceous  magnesian 
mineral,  and  we  have  still  other,  almost  unobjectionable,  means  of  clarify- 
ing, which  are  pure  enough  to  be  employed  without  previous  purification, 
such  as  paper  pulp,  glass-sand,  pumice  and  asbestos. 

Economizing  the  Clarifying  Mediums.— The  recommended  clari- 
fying mediums,  except  animal  charcoal,  can  be  used  time  and  time  again, 
if  they  are  scalded  and  carefully  washed  with  hot  water  after  every  opera- 
tion, else  organic  matter  would  form  which  would  be  a  source  of  contami- 
nation to.  syrups  passing  later  on.  When  these  precautions  are  taken  the 
first  price  of  the  clarifying  materials  need  not  be  much  considered,  as  they' 
can  by  proper  care  be  employed  for  an  indefinite  time. 

The  Best  Clarifying  Materials.— AVe  may  briefly  state  that  glass- 
sand,  powdered  pumice-stone  and  asbestos,  besides  filtering-paper  pulp, 
are  the  most  suitable  and  effective  clarifying  agents  both  for  plain  and 
compound  syrups,  the  fruit-acids  being  indifferent  to  them.  Magnesia 
should  be  dispensed  with,  being  too  expensive  and  unfit  for  acidified 


624  A  TREATISE  ON  BEVERAGES. 

and  other  syrups;  "while  animal  charcoal  and  albumen  should  be  em- 
ployed only  when  ordinary  sugar  is  used  which  requires  refining.  Never 
use  animal  charcoal  to  strain  flavored  syrups,  as  it  will  absorb  the  flavor. 

Clarifying  Apparatus. — Besides  the  filter-bags  and  other  arrange- 
ments for  filtration,  described  in  Chapter  XX VI.,  which  serve  in  all  cases 
also  as  clarifying  apparatus  where  any  clarifying  substance  has  been  em- 
ployed, still  special  arrangements  for  clarifying  plain  or  compound  syrups 
have  been  proposed.  Tin  or  porcelain  lined  or  stone-ware  vessels  (none 
of  wood  should  be  employed)  are  recommended,  with  a  perforated 
bottom,  a  close-fitting  circular  piece  of  felt  on  it,  a  layer  of  glass-sand, 
etc.,  and  on  top  of  the  latter  felt  or  flannel  again.  The  syrup  is  poured 
in  at  the  middle,  when  the  layer  of  filtering  material  will  not  be  dis- 
turbed and  no  channels  will  form.  When  compound  syrups  are  to  be 
clarified,  each  kind  requires  a  separate  apparatus.  An  arrangement  of 
this  kind,  when  the  layer  of  sand  is  thick  enough  to  be  effective,  that  is,  to 
retain  impurities,  will  either  stop  the  passage  of  concentrated  syrups, 
or  at  the  best  permit  a  slow  passage,  which,  even  if  the  operation  is 
constantly  carried  on,  will  not  prevent  syrup  from  crystallizing;  and  as 
such  a  filter  cannot  be  hurried  in  its  work,  it  is  for  practical  service  not 
much  applicable  where  the  quick  and  effective  filtration  and  clarification 
of  considerable  quantities  has  to  be  accomplished. 

Clarification  with  the  aid  of  the  flannel  or  felt  bag  or  a  similar  arrange- 
ment, and  with  those  different  clarifying  agents  specified,  is  for  practical 
purposes  the  best  method.  When  any  of  the  clarifying  mediums  is  al- 
lowed to  at  least  partly  subside,  it  will  precipitate  most  impurities  and 
the  syrup  will  run  fast  and  bright  through  the  filtering  bag. 

Re-elariftcation. — Ee-clarification  can  be  combined  if  desired  by 
simply  arranging  another  filtering  bag  beneath  the  first  one,  so  that  the 
syrup  is  compelled  to  pass  through  it  also  before  flowing  into  the  syrup 
receptacle.  A  second  application  of  clarifying  material  is  quite  unneces- 
sary; and  even  this  re-clarification  is  but  with  inferior  syrups  required. 

A  proper  custom  is  to  pour  back  the  first  runnings  of  a  filter  to  ensure 
their  thorough  clarification.  This  should  always  be  done,  and  answers 
satisfactorily. 

Rapid  Clarification.— This  is  simply  effected  by  elevating  the  syrup 
kettle,  since  the  syrup  in  its  descent  to  the  filter  exerts  a  pressure  upon 
the  liquid  already  in  the  filter  and  thus  aids  rapid  clarification.  The 
pressure  can  be  regulated  by  reducing  or  increasing  the  distance  between 
syrup-kettle  and  syrup-filter,  but  should  not  exceed  too  far,  since  too 
rapid  filtration  reduces  its  effectiveness  and  consequently  the  brightness 
and  transparency  of  the  syrup.  This  rapid  clarification  process  can  only 
be  carried  on  in  closed  filtering  apparatus,  of  which  we  see  a  practical 
one  illustrated  by  figure  412.  The  syrup  when  thus  put  under  slight 
pressure  passes  more  rapidly  through  the  clarifying  substances  em- 


PLAIN   SYRUPS,    AND   HOW    TO    MAKE   THEM.  625 

ployed  and  accumulated  on  the  filter,  while,  if  ordinary  filter  bags  are 
used,  the  liquid  may  absolutely  stop  passing;  therefore  subsidence  is  in 
the  latter  case  resorted  to,  previous  to  filtration. 

Regaining  Retained  Syrups.— The  small  quantity  of  syrup  re- 
tained in  the  filter  and  clarifying  medium  may  be  recovered  by  pouring 
on  a  sufficient  quantity  of  warm  water,  receiving  it  in  a  receptacle  and 
evaporating  the  liquid  to  a  syrupy  consistence,  filtering  and  clarifying  it 
again,  but  it  is  generally  washed  out  and  the  solution  poured  away. 

Separation  of  Coloring  Matter.— This  is  a  part  of  the  clarification; 
however,  it  is  of  so  great  and  particular  interest,  that  it  deserves  to  be 
separately  considered. 

To  conceal  a  remaining  and  undesirable  tinge  of  yellow,  the  white 
commercial  sugar  is  mixed  in  some  instances  with  some  ultramarine.  It 
deposits  from  the  syrup  when  at  rest. 

The  admixture  of  ultramarine  is  apparently  very  objectionable.  l«fc 
is  insoluble  in  water  and  can  therefore  be  separated  by  careful  filtration — 
subsidence  alone  should  not  be  depended  upon.  An  offensive  odor, 
sometimes  experienced  with  plain  syrups,  may  be  attributed  to  the  pres- 
ence of  ultramarine.  It  contains  sulphur  in  combination,  which  develops 
sulphuretted  hydrogen,  the  odor  of  which  resembles  that  of  rotten  eggs, 
on  treatment  with  acids.  The  simple  syrup,  which  generally  contains 
more  or  less  invert-sugar  or  glucose  (either  originally  present  in  the 
sugar,  or  produced  by  too  much  boiling,  or  even  purposely  inverted  by 
the  inversion  process),  sometimes  acquires  an  acid  reaction,  due  most 
likely  to  products  caused  by  a  species  of  fermentation.  The  free  acid  of 
the  syrup  or  admixtures  of  fruit  acids  reacting  on  the  sulphide  present 
would  generate  sulphuretted  hydrogen,  which,  if  present  even  in  minute 
quantity,  would  make  a  comparatively  large  volume  of  syrup  offensive  to 
the  smell.  Tests  for  the  presence  of  sulphur  (see  page  590)  ought  to  be 
applied  by  the  careful  bottler  before  using  the  sugar. 

Syrup  Yessels. — The  vessels,  faucets,  syrup  pumps,  bottles,  demi- 
johns, in  short  all  the  apparatus  and  instruments  used  during  the  opera- 
tions in  preparing  syrups,  should  be  scrupulously  clean  and  afterwards 
carefully  washed  and  dried. 

Wooden  vessels  should  never  be  used  under  any  circumstances,  as  the 
pores  of  the  wood  absorb  and  retain  syrup,  which  it  is  difficult  to  clean 
out  thoroughly,  and  is  liable  at  any  moment  to  undergo  aceteous  or 
other  fermentation.  The  cellulose  of  the  wood  provokes  the  latter. 

Galvanized  iron  tanks  are  unfit  for  syrup.  Zinc  is  affected  by  water, 
and  syrup  is  still  more  likely  to  become  contaminated  when  brought  in 
contact  with  galvanized  iron  vessels,  of  which  zinc  is  the  coating  or  wash. 

Tin  vessels  for  keeping  syrups  a  long  time  should  be  avoided.  If 
kept  therein,  syrups  will  contract  a  styptic,  metallic  taste  and  odor  which 
is  readily  discernible,  notably  in  the  case  of  lemon  and  vanilla  syrups. 


626  A    TREATISE    ON    BEVERAGES. 

The  rich  fragrance  of  extract  of  vanilla  was  thus  transformed  into  a,  dis- 
agreeable sulphurous  fishy  odor  by  being  kept  for  a  certain  length  of  time 
in  a  tin  can. 

During  the  process  of  manufacturing  sugar  or  syrups  there  is  more 
or  less  alkaline  matter,  including  organic  salts  of  lime,  which  require  to 
be  neutralized  by  treatment  with  sulphuric  acid.  In  consequence  of  this, 
more  or  less  superfluous  acid  is  apt  to  remain,  which,  if  brought  in  con- 
tact with  tin  or  with  tinned  vessels  containing  lead,  produce  very  serious 
injury  to  the  health  of  the  consumer. 

Most  syrups  are  acidulated  by  the  addition  of  lime  juice  (which  is  only 
too  often  manufactured  from  a  mixture  of  tartaric,  acetic  and  sulphurous 
acids),  or  by  citric  or  tartaric  acids,  and  although  the  quantities  of  the 
acids  used  ar,e  not,  in  many  cases,  sufficient  to  produce  an  immediate 
action  upon  the  tin,  their  influence  is  nevertheless  very  sensible,  and  will 
often  manifest  itself  by  a  styptic,  metallic  taste,  which  is  anything  but 
agreeable.  Syrup,  as  well  as  molasses,  contains  naturally  a  small  pro- 
portion of  the  following  acids,  viz.:  Formic  acid,  acetio  acid,  arabinic 
acid,  propionic  acid,  butyric  acid,  and  also  nitrogenous  substances,  such 
as  asparagin,  glutaminic  acid  and  betain.  As  all  these  substances  have 
a  decided  action  on  tin,  they  should  never,  under  any  circumstances,  be 
kept  in  tin  or  tinned  vessels. 

Silver-lined  copper  vessels  are  well  adapted  for  storing  syrups,  but 
too  expensive. 

Unglazed  Earthenware  or  Glass  Vessels. —  The  syrup  once  finished 
should  be  kept  in  an  earthen  or  well-closed  glass  vessel,  in  a  cool  place  in 
the  workshop  until  it  is  used.  (For  test  for  lead  in  glazed  earthen- 
ware vessels  see  page  348). 

Slate-tanks  are  convenient  syrup  receptacles  for  bottling  purposes  (see 
also  page  348). 

Faucets  must  be  of  glass,  earthenware  or  porcelain.  None  of  metal 
should  be  used. 

Preservation  of  Syrups.— "The  finished  syrups  should  be  intro- 
duced into  dry  bottles,  so  as  to  avoid  diluting  them  with  water;  if  bottled 
while  warm,  condensation  of  aqueous  vapors  in  the  neck  of  the  bottle  will 
cause  dilution  of  the  upper  stratum  and  disposition  to  fermentation,  unless 
the  syrup  be  thoroughly  mixed  after  cooling.  Properly  prepared  syrups 
may  generally  be  kept  unaltered,  even  in  partially  filled  bottles,  at  the  ordi- 
nary temperatures,  but  it  is  best  to  keep  them  in  a  place  where  the  tempera- 
ture will  not  vary  materially  between  about  15°  and  20°  C.  (59°  and  68°  F.). 
The  addition  of  small  quantities  of  spirit  of  ether,  Hoffmann's  anodyne, 
chlorate  of  potassium,  and  more  recently  of  salicylic  acid,  has  been  rec- 
ommended for  the  purpose  of  preserving  syrups;  but  all  these  additions 
are  more  or  less  objectionable." — N.  D. 

A  dilute  saccharine  solution,  such  as  weak  syrup  for  instance,  readilf 


PLAIN"   SYRUPS,    AND   HOW    TO    MAKE    THEM.  62 7 

ferments.  A  full-strength  simple  syrup  does  not  undergo  active  fermen- 
tation. It  nevertheless  deteriorates  from  a  low  type  of  ferment,  which 
has  its  inception  on  the  surface  of  the  syrup  immediately  adjacent  to  the 
walls  of  the  receptacle.  No  perceptible  generation  of  carbonic  acid  gas 
occurs,  but  the  whole  body  of  the  syrup  soon  becomes  tainted  by  the  dis- 
agreeable flavor  of  the  ferment,  which  latter  extensively  accumulates  as 
a  grayish  ring  adhering  to  the  vessel.  Various  but  generally  objection- 
able remedies  have  been  applied  to  prevent  the  change.  It  is  recom- 
mended to  use  ether  vapor  for  an  efficient  preventive.  This  is  readily 
secured  by  occasionally  letting  fall  a  few  drops  of  ether  upon  the  surface 
of  the  syrup.  The  ether  does  not  appreciably  penetrate  the  syrup,  which 
therefore  remains  free  from  ether  flavor,  but  it  apparently  disinfects  the 
super jacent  stratum  of  air. 

The  supply  of  syrup  for  the  manufacture  of  carbonated  beverages  is 
best  prepared  daily  for  immediate  use  or  as  occasion  demands,  when  no 
preservatives  are  necessary  at  all. 

Flavored  syrups,  such  as  are  used  at  the  soda  counter,  are  better  kept 
in  small  rather  than  in  large  bottles,  as  the  longer  a  bottle  lasts  the  more 
frequently  it  will  be  opened,  and,  consequently,  the  more  it  will  be  ex- 
posed to  the  air.  By  bottling  them  while  boiling  hot  into  previously 
heated  and  dried  bottles  to  prevent  their  cracking,  and  immediately  cork- 
ing down  perfectly  air-tight,  they  may  be  preserved  for  years  without 
fermenting  or  losing  their  transparency.  Between  the  cork  and  the  sur- 
face of  the  syrup  should  be  left  no  space,  the  bottle  being  filled  entirely. 
On  cooling,  the  syrup  contracts  and  might  leave  a  little  space,  where  the 
aqueous  vapors  would  condense,  and,  as  already  stated,  dilute  the  upper 
strata  and  thus  cause  a  disposition  to  fermentation.  To  prevent  this  mix 
or  shake  the  bottle  after  it  has  become  cold. 

Restoration  of  Syrups. — "  When  fermentation  sets  in,  the  carbonic 
acid  gas  disengaged  causes  the  syrups  to  assume  a  frothy  appearance,  and 
a  vinous  odor  is  noticed.  As  soon  as  these  signs  make  their  appearance 
the  syrup  should  be  heated  to  boiling,  strained,  and  afterwards  properly 
preserved.  The  medicinally  active  principles  will  rarely  have  undergone 
any  alteration,  but  syrups  which  owe  their  virtues  wholly  or  in  part  to 
volatile  principles,  or  in  which  fermentation  has  proceeded  beyond  the 
incipient  stage,  cannot  be  thus  restored  without  being  impaired  in  their 
properties." — N.  D. 

For  the  manufacture  of  carbonated  beverages  it  is  best  to  prepare  the 
syrups  as  occasion  demands. 


CHAPTER  XXXII. 

FRUIT-SYRUPS,  AND  HO  WTO  MAKE  THEM. 

Preparation  of  Fruit-Syrups. — Clarification  of  Fruit-Syrups. — Preservation 
of  Fruit-Syrups. —  Restoration  of  Fruit-Syrups. —  True  and  Artificial 
Fruit-Syrups  and  Adulterations.— Tests  for  Fruit-Syrups. —  Formulae 
for  Natural  and  Artificial  Fruit-Syrups. 

Preparation  of  Fruit-Syrups. — In  preparing  fruit-syrups  only  re- 
fined cane-sugar  should  be  used.  After  the  fruit  is  pressed  out,  the  sweet 
or  fermented  juice  strained  or  filtered,  add  double  the  quantity  (by  weight) 
of  sugar  (one  pint  of  juice  to  two  pounds  of  sugar),  heat  the  mixture  a 
little  less  than  boiling  point  of  water  in  order  to  coagulate  the  albumen, 
skim,  filter  and  clarify.  The  albumen  coagulates  readily  at  70°  C.  (158° 
F.),  and  covers  all  other  substances  suspended  in  the  solution  and  is  re- 
moved by  filtering.  Boiling  of  the  syrup  we  do  not  advise,  as  it  is  not 
necessary,  and  would  only  injure  the  aroma  of  the  juice.  Also  the 
fruit-acids  present  in  the  fruit-juice  convert  the  sugar  into  invert-sugar. 
If  fruit-syrups  thus  prepared  are  used  for  delicate  beverages,  we  should 
advise  to  store  them  a  short  time,  as  they  improve  in  quality  and 
become  better  adapted  to  keep  the  beverage  clear.  The  conversion  into 
invert-sugar  will  take  place  completely,  and  a  clear  modification  will 
result,  which  only  could  be  hastened  by  boiling  the  syrup  but  at  the  ex- 
pense of  its  delicate  flavor.  Therefore  a  short  storage  is  preferable. 

Another  method  of  preparing  fruit-syrups  is  to  use  only  fermented 
juices.  Either  the  fresh  fruits  are  pressed  out  and  the  juice  put  aside 
for  fermentation,  or  the  crushed  fruits  are  macerated  with  some  wine  and 
water,  and  also  put  aside  for  fermentation,  which  will  set  in  quickly  and 
the  juice  become  clarified.  Then  it  is  used  for  preparing  fruit- syrups  as 
directed.  Fruit-syrups  prepared  with  unfermented  juice,  seldom  give, 
when  mixed  with  water,  a  clear  solution,  and  the  aroma  is  not  so  much 
developed  as  is  desirable.  If  fermented  juice  is  employed,  the  prep- 
aration of  fruit-syrups  will  be  a  little  more  troublesome;  however,  a 
finer  product  will  be  the  result,  yielding  a  clear  solution  on  the  admixture 
with  water.  It  is  not  unusual,  with  some  manufacturers,  in  fact  quite 
customary,  to  add  some  artificial  fruit  essences  to  fruit-syrups  prepared 
either  fronVunfermented  or  fermented  juice  in  order  to  animate  the  aroma 
and  cause  it  to  be  more  developed.  The  fermented  juice,  prepared  as 


FRUIT   SYRUPS,    AND    HOW    TO    MAKE   THEM.  629 

directed  later  on,  will  have  acquired  a  rich,  harmonious  and  agreeable 
aroma,  which  needs  no  animation.  However,  wherever  artificial  fruit- 
essences  are  intended  to  be  added,  they  should  be  employed  in  but  trifling 
quantities.  The  addition  of  a  small  quantity  of  true  fruit-essence,  as 
prepared  according  to  directions  given  in  this  work,  we  highly  recommend, 
as  it  enhances  and  enriches  the  flavor  of  the  fruit  syrups. 

The  directions  for  preparing  fruit-juices,  fruit-essences,  etc.,  we  give 
in  a  separate  chapter,  later  on. 

Clarification  of  Fruit-Syrups.— For  this  purpose  it  is  best  to 
employ  either  paper-pulp,  glass-sand,  asbestos  or  pulverized  artificial 
pumice-stone.  All  are  indifferent  to  the  action  of  the  fruit-acids  and  do 
not  impair  the  flavor.  The  mode  of  application  of  these  clarifying 
agents  are  the  same  as  with  plain  syrups. 

Preservation  of  Fruit-Syrups.— All  fruit-syrups  should  be  kept 
in  a  cool  atmosphere,  and  if  they  are  properly  made,  neither  fluid  nor 
sugar  being  in  excess,  the  syrup  will  keep  unchanged  for  years,  as  the  con- 
centrated syrup  itself  will  act  as  a  preservative.  However,  to  prevent 
fermentation  in  certain  products  the  addition  of  an  anti-ferment  may  prove 
advisable.  Salicylic  acid  may  be  used,  about  eight  grains  to  a  quart  of 
syrup,  previously  dissolved  in  a  little  alcohol,  or  peroxide  of  hydrogen, 
about  three  drachms  to  a  gallon  of  syrup,  Hoffmann's  anodyne,  spirit  of 
ether,  or  one  of  the  other  preservatives  recommended  for  plain  syrups 
and  carbonated  beverages. 

When  salicylic  acid  is  used,  the  amount  of  it  which  enters  into  a  car- 
bonated beverage  is  so  trifling,  that  no  injury  to  health  will  result  from 
its  use;  in  this  respect  we  refer  to  our  calculations  and  opinions  expressed 
under  "  Preservatives,"  later  on. 

In  bottling  fruit-syrups  all  the  precautions  should  be  observed  as  re- 
commended for  plain  syrups. 

Restoration  of  Fruit-Syrups.— When  fruit-syrups  have  started  fer- 
mentation, and  restoration  by  boiling  has  to  be  resorted  to  (see  page  627), 
they  are  impaired  in  their  properties.  The  addition  of  some  fruit-juice 
before  boiling,  or  afterwards  of  some  fruit-essence,  will  restore  their 
flavor.  Then  preserve  properly  again. 

True  and  Artificial  Fruit-Syrups  and  Adulterations.— Fruit- 
syrups,  made  with  real  fruit- juice,  are  of  course  far  superior  to  those 
made  with  artificial  fruit  essences.  There  is  no  fictitious  flavoring  about 
the  former;  they  have  a  full,  strong  fruit  flavor. 

There  are  many  fruit-juices  in  the  market  which  are  highly  diluted 
with  water,  but  such  a  fraud  will  be  easily  detected;  the  inferior  strength 
in  flavor  will  prove  this.  Never  follow  the  directions  which  assure  you 
that  a  pint  of  fruit-juice  will  make  a  gallon  of  syrup  satisfactory  to 
every  one.  Satisfy  yourself  and  your  customers,  and  use  Enough  to  give 
the  beverage  an  agreeable  fruity  taste. 


630  A   TREATISE    ON   BEVERAGES. 

Test  for  Fruit-Syrups. — Genuine  fruit-syrups  lose  their  color  by 
chlorine.  Those  colored  with  aniline  derivatives  give  at  the  same  time  a 
flocculent  precipitate  similar  to  that  produced  by  ammonia  in  solutions  of 
sexquioxide  of  iron.  Sulphurous  acid  destroys  the  color  of  both;  sul- 
phuric, hydrochloric,  and  nitric  acids  render  the  color  of  genuine  syrups 
brighter,  and  change  the  artificial  ones  into  yellowish-orange.  Potassa 
decolorizes  fuchsine  syrups,  while  red  fruit-syrups  acquire  a  dirty  greenish 
hue.  Carbonate  of  potash  does  not  change  the  color  of  artificial  syrups, 
while  the  others  are  colored  green.  Basic  acetate  of  lead  gives  with  real 
fruit-syrups  a  greenish  precipitate,  with  fuchsine  syrups  a  red  one. 

Formulae  for  Natural  and  Artificial  Fruit-Syrups.— Properly 
speaking,  the  formulae  for  making  natural  and  artificial  fruit-syrups 
belong  under  the  caption  of  "  Compound  Syrups,"  to  which  we  refer  the 
reader. 


CHAPTER  XXXIII. 

ESSENTIAL  OILS,  AND  THEIR  MANIPULATION. 

Character  and  Origin. —  Preparation. —  Simple  and  Compound  Oils. —  Ex- 
pressed Oils. — Quantity  of  Essential  Oil  Obtainable. — Composition. — Or- 
dering Essential  Oils. — A  Pint  is  not  a  Pound. — Preparation  of  Essential 
Oils  by  the  Carbonator. — Preservation. — Restoration. — Adulterations. — 
Fixed  Oils  and  Tests. — Alcohol  and  Tests. — Chloroform  and  Tests. — Cheap 
Volatile  Oils  and  Tests. — Detection  of  Oil  of  Turpentine. — Admixture  of 
Water. — Detection  of  Adulterations  by  the  Boiling  Point. — Concentrated 
Essential  Oils. — Patent  or  Artificial  Essential  Oils. — Cutting  Essential 
Oils;  what  Cutting  of  Oil  Means.— Magnesia  Should  Not  be  Used.— Va- 
rious Materials  Recommended.  — Purified  Talcum,  Artificial  Pumice  Stone 
and  Asbestos  Recommended. — The  Best  Method  of  Cutting  Essential  Oils. 
— Another  Method  of  Cutting  Oils. — Economizing  Oil. 

Character  and  Origin. — Essential  oils  are  volatile  oils,  but  the 
latter  are  not  always  essential  ones,  as  the  term  is  understood.  Petroleum 
and  paraffine  oils  obtained  by  distillation  are,  for  instance,  no  essential  oils, 
although  volatile.  Essential  oils  are  those  proximate  principles  to  which 
in  the  majority  of  cases  the  odor  of  plants  is  due.  Their  specific  gravity 
usually  ranges  between  0.850  and  0.990;  a  few  are  still  lighter,  and  some 
are  heavier  than  water. 

Essential  oils,  sometimes  called  essences,  differ  entirely  from  the  fixed 
or  fat  oils  in  respect  both  to  their  physical  and  chemical  properties.  The 
greater  number  of  these  oils  are  generally  liquid  at  the  ordinary  tempera- 
ture; some  are  solid  or  partially  crystallized;  none  of  them  are  greasy  or 
unctuous  to  the  touch  like  the  fixed  oils,  nor  have  they  the  appearance  of 
being  what  is  commonly  called  oily.  All  of  them  have  a  very  persistent 
and  penetrating  odor,  which  generally  recalls  the  substances  from  which 
they  have  been  obtained,  but  they  are  never  as  fragrant.  Their  taste  is 
acid,  irritating  and  caustic.  Light  changes  the  color  of  volatile  oils  in  a 
remarkable  manner;  it  changes  to  yellow  those  that  are  colorless,  darkens 
or  decolorizes  those  that  are  colored.  Exposed  to  the  air  they  change 
color,  lose  their  odor,  thicken,  and  finally  become  a  solid  resin.  They 
take  fire  suddenly  on  the  approach  of  a  flame,  and  barn  with  a  very 
brilliant  and  dense  flame.  Highly  soluble  in  alcohol,  also  in  ether, 
chloroform,  bisulphide  of  carbon,  petroleum  ether,  but  little  so  in  water, 


632  A   TREATISE   ON   BEVERAGES. 

they  boil  only  at  high  temperatures,  and  are  distilled  vithout  alteration. 
When  heated  along  with  water,  they  volatilize  at  a  heat  not  exceeding 
212  degrees,  and  frequently  much  below  that.  It  is  remarked  that  their 
volatility  is  usually  in  inverse  proportion  to  their  density,  the  most  dense 
being  the  least  volatile. 

Cold  produces  notable  effects  on  them;  it  congeals  them,  but  at  different 
degrees.  Many  become  solid  at  some  degrees  above  zero,  others  remain 
liquid  many  degrees  below.  By  age,  they  undergo  changes  in  color  and 
consistency  which  are  very  unfavorable  to  them ;  others  are  so  only  in  part. 
They  become  rancid,  or  lose  their  odor,  and  sometimes  throw  down  a  de- 
posit which  contains  a  resinous  substance;  have  a  consistence  and  odor 
similar  to  turpentine,  while  the  supernatant  volatile  oil  has  lost  none  of  its 
fluidity.  This  resin  is  dissolved  in  the  oil  when  shaken;  it  does  not 
separate  from  it  again,  and  greatly  hastens  its  destruction.  When  the 
oils  of  certain  seeds,  such  as  anise  seed,  have  reached  this  condition  of 
change,  they  are  no  longer  susceptible  of  crystallizing  by  a  slight  degree 
of  coid  as  before. 

The  light  volatile  oils,  like  those  of  lemon,  orange,  etc.,  experience 
the  changes  of  which  we  have  just  spoken  more  promptly  than  the  heavy 
volatile  oils  of  cloves,  sassafras,  etc.  It  is  easy  to  observe  the  beginning 
of  the  change  in  volatile  oils,  by  the  action  of  their  acids  on  the  corks, 
which  they  corrode  and  stain  yellow,  as  is  done  by  nitric  acid. 

Some  essential  oils  being  very  changeable,  the  specific  gravity  of  the 
same  oil  differs  according  to  the  state  of  alteration  the  oil  has  undergone. 

Essential  oils  are  contained  in  plants  either  in  cells,  glands,  or,  as  in 
the  fruits  of  the  order  umbellifera,  in  canals  or  ducts.  Some  are  obtained 
from  the  rind  of  the  fruit,  as  the  lemon,  orange  and  lime;  others  from 
the  flower,  as  the  rose,  elder  and  chamomile;  from  the  flower-buds,  as 
the  clove;  from  the  wood,  as  turpentine  and  hemlock;  from  the  leaves, 
as  the  tobacco  plant;  from  the  root,  as  ginger  and  orris;  from  the  seeds, 
as  the  nutmeg;  and  from  the  entire  over-ground  plant,  as  the  order  of 
labiatay  or  mints,  which  yield  many  of  the  most  important  of  the  essential 
oils  of  commerce. 

It  is  a  curious  fact  that  the  essential  oils  of  bitter  almonds  and  mus- 
tard are  not  existent  in  the  bitter  almond  or  mustard-seed  from  which 
they  are  distilled,  but  are  brought  into  being  by  the  rupture  of  the  cells 
containing  separate  chemical  principles,  the  union  of  which,  in  combina- 
tion with  water,  gives  birth  to  the  volatile  oil.  This  happens  in  the 
mouth  when  bitter  almonds  are  masticated.  The  emulsine  and  amygda- 
line,  hitherto  locked  up  in  distinct  cells,  are  brought  into  contact  with 
each  other  and  with  the  saliva,  and  the  bitter  almond  flavor  is  evolved. 
Both  almonds  and  mustard-seed  yield  by  pressure  a  bland,  greasy  oil, 
without  the  least  flavor  of  the  oils  obtained  by  distillation  from  the  same 
seeds.  In  the  lemon,  orange,  lime  and  other  fruits  of  the  genus  Citrus, 


\ 


I 


ESSENTIAL    OILS.    AND    THEIR   MANIPULATION.  633 


the  rind  is  so  saturated  with  the  oil,  that  it  is  mostly  obtained  by  simple 
pressure;  all  others  are  obtained  by  distillation.  Among  the  oils  obtained 
in  this  country  from  native  plants  are  wintergreen,  sassafras,  peppermint, 
pennyroyal,  tansy,  tobacco  and  turpentine.  Among  the  imported  oils 
are  those  of  cloves,  pimento,  cubebs,  and  bay  leaves.  China  supplies  us 
with  two  oils,  the  consumption  of  which  is  very  great — cassia  and  star 
anise;  India  and  Ceylon  with  cinnamon,  mace  and  nutmeg,  and  Roumelia 
with  attar  of  proses  and  oil  of  geranium.  Lemon,  orange  and  bergamot 
come  from  Sicily;  thyme,  lavender  and  petit  grain  (orange  leaves)  from 
the  south  of  France.  Some  fine  oils  are  manufactured  in  Tunis  and 
Algiers.  The  great  bulk  of  the  essential  oils  are  distilled  in  Germany, 
from  both  native  and  foreign  materials.  The  oils  distilled  in  England 
have  a  high  reputation,  those  of  peppermint  and  lavender  bringing  great 
prices,  both  being  made  from  highly  cultivated  plants,  the  growth  of 
which  has  been  an  important  industry  in  Surrey  and  Kent  for  over  a 
century.  The  English  lavender-oil  sells  higher  than  the  best  French. 
The  manufacture  of  soaps  absorbs  the  largest  quantity  of  the  cheaper 
oils,  such  as  cassia,  citronella,  lavender  and  lemon-grass.  Rose-oil  and 
bitter  almond  go  in  large  quantities  to  the  makers  of  perfumed  snuffs. 
Confections  take  the  bulk  of  the  peppermint,  wintergreen  and  sassafras, 
and  much  of  the  lemon,  orange,  clove  and  cassia.  The  finer  oils  are  used 
by  the  perfumers,  the  chief  being  rose,  geranium,  ylang-ylang,  patchouly, 
orris  and  cinnamon — all  of  very  high  price.  Some  of  the  aromatic  oils, 
as  that  yielded  by  the  caraway-seed,  are  used,  in  the  manufacture  of 
cordials. 

With  a  few  exceptions  the  essential  oils  are  destitute  of  any  decided 
medicinal  properties,  and  all  those  of  agreeable  flavor  or  aroma  are  devoid 
of  any  injurious  qualities  whatever.  Many  are  of  a  secondary  value  in 
medicine,  the  citronic  and  aromatic  oils  being  used  to  mask  the  disagree- 
able taste  of  active  drugs,  and  the  mint  and  seed  oils  being  highly  prized 
for  their  stomachic  virtues.  An  exception  to  the  statement  that  all  agree- 
able oils  are  wholesome  is  found  in  the  oil  of  bitter  almonds,  one  of  the 
constituents  of  which  is  an  active  poison;  but  conscientious  manufacturers 
never  use  it  until  the  dangerous  principle  has  been  eliminated. 

Preparation. — The  essential  oils  are  obtained  from  their  sources  in 
four  principal  ways,  viz.:  by  distillation,  by  expression,  by  enfleurage 
or  absorption,  and  by  maceration.  The  process  of  distillation  is 
most  important,  and  is  applicable  to  a  large  number  of  substances, 
owing  to  the  ease  with  which  essential  oils  distil  unchanged.  Their 
general  insolubility  in  water  is  turned  to  account  in  the  process, 
the  odoriferous  materials  being  placed  in  a  simple  still  with  a  small 
quantity  of  water,  the  steam  from  which  carries  over  with  it  the  vapor  of 
the  essential  oil.  In  distilling  from  certain  bodies,  it  is  necessary  to 
cohobate  or  return  into  the  still  the  first  distillate,  and  that  operation 


634 


A   TREATISE  ON   BEVERAGES. 


may  require  to  be  repeated  more  than  once  before  the  raw  material  is  ex- 
hausted. Again,  in  dealing  with  some  substances,  solutions  of  common 
salt  or  chloride  of  calcium  must  be  used  in  place  of  pure  water;  and  these, 
by  raising  the  boiling  point,  send  over  the  vapor  more  richly  laden  with 
essential  oil.  After  condensation  and  resting  a  sufficient  time,  the  dis- 
tillate separates  into  two  portions,  the  oil  floating  or  sinking,  according  to 
its  specific  gravity.  The  process  of  expression  is  applicable  to  the  obtain- 
ing of  the  essential  oils  which  reside  in  the  rind  of  the  orange,  lemon  and 
other  citrine  fruits. 

Enfleurage  is  a  method  by  which  the  odors  of  several  substances  are 

dealt  with.  The  aroma,  in 
such  cases,  is  present  to  a 
small  extent,  and  is  too  tender 
and  liable  to  loss  and  deteri- 
oration to  permit  of  being  sep- 
arated by  distillation.  The 
process  consists  of  exposing  the 
flowers  in  contact  with  purified 
lard,  or  with  fine  olive  oil,  in 
suitable  frames,  whereby  the 
fatty  substances  take  up  and 
become  impregnated  with  the 
essential  oil.  The  process  is 
principally  employed  in  pre- 
paring pomades  and  perfumed 
oils,  as  is  also  the  analagous 
method  of  maceration,  which 
consists  in  extracting  the  aro- 
matic principles  by  macerating 
the  raw  materials  in  heated  oil 
or  molten  fat.  See  pages  493 
to  499  and  Figs.  395  to  407. 
The  practical  application  of  the  theory  and  principle  above  described 
requires  much  experimenting  and  long  experience. 

Before  the  seeds,  roots,  spices,  leaves,  woods,  etc.,  can  be  subjected 
to  distillation,  they  must  undergo  a  preliminary  treatment  in  rooms 
specially  arranged  for  the  purpose.  These  contain  various  kinds  of  mills, 
operated  by  hand  or  steam-power.  The  appended  figure  represents  such 
an  apparatus,  operated  by  hand  or  steam,  where  the  latter  is  available. 
A  and  B  are  two  smooth  metal  cylinders.  D  is  the  filling  box,  and  E  the 
sliding  board  for  the  crushed  material.  After  the  raw  materials  are  pro- 
perly prepared  they  are  brought  into  the  still-house.  Here  we  find  in 
the  receivers,  so-called  Florence  flasks  (Fig.  395),  not  only  the  essential  oil 
of  domestic  products,  such  as  fennel  seed,  coriander  seed,  angelica  seed, 


FIG.  417.— DRUG  MILL. 


\ 


ESSENTIAL    OILS,    AND    THEIK   MANIPULATION.  635 

camomile,  spearmint,  marjoram,  calmus,  etc.,  but  also  the  products 
from  the  wood  of  the  cedar  of  Lebanon,  laurel  from  Italy,  orris  from 
Russia,  sandal  wood  from  India,  caraway  seed  from  Holland,  cinnamon, 
mace  and  cardamom  from  India,  etc.  It  would  lead  us  too  far  to  mention 
all  the  raw  materials  which  are  treated  for  essential  oils.  But  not  only 
that  these  oils  are  directly  obtained;  they  must  also  be  subjected  to  the 
most  careful  rectification,  in  order  to  obtain  the  state  of  purity  and  ex- 
cellence in  which  they  are  brought  into  commerce. 

Simple  and  Compound  Oils. — The  essential  oils  obtained  directly 
from  the  raw  materials  are  called  "  simple,"  while  those  consisting  of 
several  oils  are  called  "  compound.5'  The  latter  are  preparations  princi- 
pally used  in  the  manufacture  of  liquors,  soaps  and  perfumery.  For  the 
manufacture  of  liquors,  alcoholic  essences  can  advantageously  be  used. 
Artificial  essential  oils  are  also  prepared  as  purely  chemical  compounds. 

Expressed  Oils. — Essential  oils  are  extracted  by  pressure  from  those 
substances  which  contain  them  in  great  quantity,  and  where  these  oils  are 
almost  on  the  very  surface  of  the  substance.  The  lemon,  orange,  and 
all  similar  fruits  contain  the  essence  in  the  outer  rind,  or  zeste,  which 
incloses  their  acid  pulp.  To  obtain  the  oil,  all  of  the  yellow  or  green 
portion  of  the  surface  of  these  fruits  is  rasped  off,  and  the  mass  is  inclosed 
in  a  small  hair  sack,  and  subjected  to  the  action  of  a  press  between  sheets 
or  plates  of  fine  tin;  it  is  allowed  to  clarify,  and  is  then  decanted.  The 
volatile  oil  obtained  by  this  process  is  more  fragrant  than  that  extracted 
by  distillation,  but  it  will  not  keep  so  long;  besides,  it  is  impure,  and  is 
always  clouded,  because  it  is  charged  with  mucilage,  and  a  small  propor- 
tion of  water  which  is  expressed  from  the  rind.  The  oils  obtained  by 
pressure  are  yellow,  highly  odorous,  thicken  quickly,  in  time  acquire  a 
disagreeable  odor,  leave  a  grease  spot  on  cloth,  are  not  entirely  soluble  in 
alcohol;  while  those  that  are  distilled  are  more  fluid,  have  a  less  agreeable 
odor,  are  more  soluble  in  alcohol,  and  keep  for  a  long  time. 

Quantity  of  Essential  Oil  Obtainable.— The  quantities  obtainable 
from  the  various  plants  differ  widely.  It  depends  on  the  degree  of  ripe- 
ness, age,  etc.,  of  the  materials.  In  general  we  may  take  for  granted 
that  all  plants,  whether  the  flowers,  seeds,  fruits  or  tissues,  are  the  princi- 
pal sources,  yield  more  oil,  when  they  have  been  allowed  to  completely 
ripen,  than  when  they  are  used  in  imperfectly  ripened  state.  We  append 
under  the  respective  headings  of  the  essential  oils,  principally  used  for 
compounding  by  carbonators,  the  figures  that  show  the  usual  practical 
results,  and  indicate  also  the  special  method  for  obtaining  the  oils. 

Composition. — The  essential  oils  are  divided  into  three  large  groups, 
namely:  those  which  are  free  from  oxygen,  those  containing  oxygen,  and 
those  containing  sulphur,  besides  the  elements  carbon  and  hydrogen. 
The  latter  group  is  very  small,  having  but  few  representatives,  the  most 
important  of  which  is  oil  of  mustard.  It  is  obtained  from  mustard  seed 


636  A    TREATISE    ON   BEVERAGES. 

by  distillation.  The  seed  does  not  naturally  contain  the  oil,  but  produces 
it  by  a  process  of  fermentation.  The  group  of  oxygen-free  essential  oils 
is  continuing  to  diminish.  Recent  investigations,  in  which  G-.  Haensel,  a 
German  manufacturing  chemist,  has  taken  an  important  part,  show 
that  almost  all  essential  oils  contain  oxygen,  and  that  the  oxygen  is  the 
bearer  of  the  arorna.  The  oxygenated  oils  consequently  form  the  most 
numerous  group,  and  include  the  most  valuable  products. 

Ordering  Essential  Oils. — It  is  always  more  economical,  in  the  case 
of  essential  oils,  instead  of  buying  the  cheap  and  poor,  to  buy  the  more 
expensive  but  superior  quality,  for  the  final  results  obtained  are  always  in 
favor  of  the  more  expensive. 

A  Pint  is  not  a  Pound. — Carbonators  are  in  error  when  writing  for 
essential  oils  in  pound  packages,  and  expect  them  to  always  measure  a  pint. 
When  the  oil  is  lighter  than  water,  the  oil  will  be  more  than  a  pint  in 
volume,  but  if  heavier,  considerably  less  than  a  pint. 

Preparation  of  Essential  Oils  by  the  Carbonator.— All  the  es- 
sential oils  the  bottler  requires  for  compounding  his  syrups  and  flavor- 
ing his  beverages  are  subjected  to  wholesale  manufacture  and  are  every- 
where obtainable  in  commerce.  When  he  nevertheless  resorts  to  manu- 
facturing his  own  essentials  oils,  and  especially  so  in  large  establishments, 
and  does  not  care  for  the  tedious  work  of  manufacturing  most  of  his  re- 
quired flavorings,  he  probably  is  aware  of  the  fact  that  freshly  prepared 
oils  impart  a  richer  flavor  to  his  beverages,  and  that  most,  if  not  all,  es- 
sential oils  of  commerce  are  more  or  less  adulterated,  and  yet  are  very 
high  priced.  But  unfortunately  the  very  finest,  most  expensive,  and 
most  frequently  adulterated  oils,  he  is  bound  to  buy,  and  to  rely  on 
commercial  resources  having  the  material,  the  fresh  plants,  fruits  or 
flowers,  they  are  prepared  from.  While  he  is  thus  dependent  upon 
the  commercial  products  for  the  most  fraudulent  oils,  he  does  not  care  to 
go  into  arranging  an  expensive  plant  for  home-manufacturing,  and  pre- 
fers rather  also  to  buy  the  cheaper  oils,  which  are  less  apt  to  be  adulter- 
ated. These  reasons  we  found  predominating  amongst  the  great  ma- 
jority of  bottlers.  However,  there  are  quite  a  number  of  them  who 
manufacture  their  own  oils,  and  where  a  carbonator  is  located  in  a  part 
of  the  globe  that  yields  an  abundance  of  plants,  etc.,  the  aroma  of  which 
is  desirable  for  his  beverages,  he  will  find  it  to  his  advantage  to  make 
them  himself. 

Whether  manufacturing  himself  or  not,  the  carbonator  should  be  ac- 
quainted with  the  methods,  characteristics  and  origin  of  the  oils  he  is 
handling  as  well  as  with  its  adulterations,  in  order  to  more  easily  detect 
frauds,  and  principally  to  guide  him  properly  in  all  its  compound  ings. 
Only  when  he  is  thoroughly  acquainted  with  all  the  resources  and  pro- 
perties of  the  materials  he  is  using,  can  success  in  manufacturing  carbon- 
ate saccharine  beverage  be  attained. 


ESSENTIAL    OILS,    AND   THEIR   MANIPULATION.  637 

Preservation. — As  we  have  already  said,  volatile  oils  are  very  easily 
altered;  it  is  therefore  necessary  that  they  should  be  preserved  with  great 
care  to  keep  them  in  good  condition.  They  ought  to  be  placed,  when 
fresh,  in  vessels  that  are  well  filled,  and  closely  stopped,  and  kept  in  the 
dark.  It  should  always  be  a  rule  to  keep  no  large  stock  of  oils  on  hand, 
for  most  of  them  do  not  keep  well,  some  being  more  durable  than  others. 
The  oils  of  lemon,  bergamot,  neroli,  orange,  etc.,  are  specially  liable  to 
rancidity.  The  oils  should  when  possible  be  kept  on  a  shelf  in  a  closet, 
in  a  dry  place.  Nothing  has  a  more  injurious  effect  on  essential  oils  than 
light  and  heat.  For  this  reason  it  is  also  advisable  to  paste  colored  paper 
over  the  bottles  in  which  the  oils  are  kept,  or  to  use  amber-colored  glass, 
which  excludes  the  actinic  rays,  and  also  keep  the  bottles  in  an  even,  cool 
temperature,  best  in  a  dark  cellar,  at  not  above  58°  F.  When  the  contents 
of  large  bottles  have  been  partly  used,  so  that  they  are  only  about  one- 
half  full,  they  should  be  emptied  into  smaller  bottles,  for  the  air  in  the 
bottles  has  an  injurious  effect  on  the  oils.  It  is  evident  that  the  corks 
should  also  fit  tightly;  ground  glass  stoppers  are  the  best. 

The  addition  of  a  small  quantity  of  strong  alcohol,  about  from  one 
ounce  to  eight  ounces  (one-sixteenth  to  one-rhalf  the  bulk  of  oil)  to 
sixteen  ounces  (one  pound)  of  the  oil,  prevents  deterioration  or  change, 
and  may  be  considered  a  good  method  of  preservation.  Should  it  be 
necessary  to  filter  essential  oils  there  is  no  difficulty  in  doing  so  without 
dissolving  them  in  alcohol.  Use  best  white  filtering  paper,  fold  it  and 
place  it  in  a  funnel,  which  serves  as  a  support  for  it.  The  oil  easily  fil- 
ters through,  and  should  be  protected  from  the  atmosphere  bTT  covering  the 
vessel  and  filtering  it  in  a  darkened  room. 

Restoration. — Volatile  oils,  which  have  become  rancid,  and  although 
very  much  deteriorated,  entirely  deprived  of  their  odor  and  color,  and 
almost  without  fluidity,  are  not  lost  beyond  remedy.  They  may  be 
restored  in  all  their  purity,  but  the  ordinary  rectification  is  insufficient, 
because  they  are  then  deprived  of  all  their  odor.  Different  methods  are 
adopted  for  their  rectification,  in  order  to  restore  to  them  all  their  original 
properties.  The  volatile  oil  which  is  to  be  rectified  is  placed  in  a  still, 
along  with  a  quantity  of  the  fresh  fruit  or  seed,  and  a  sufficient  quantity 
of  water;  the  distillation  is  proceeded  with.  When  the  volatile  oil  which 
has  been-  spoiled  by  age  is  rectified,  it  is  saturated  anew  with  the  odor  of 
the  fruit,  and  passes  over  with  the  volatile  oil  arising  from  the  fresh 
plant.  In  this  majiner  the  volatile  oil  is  completely  renewed. 

When  a  volatile  oil  is  not  altogether  changed,  but  has  commenced  to 
lose  its  color  and  limpidity,  it  is  sufficient,  in  order  to  restore  it,  that  it 
be  poured  into  a  small  glass  retort  placed  in  a  sand-bath  over  a  furnace, 
the  receiver  attached,  and  the  distillation  proceeded  with  at  a  moderate 
heat,  about  the  temperature  of  boiling  water.  The  volatile  oil  which 
passes  over  is  limpid  and  almost  without  color.  The  distillation  is  sus- 


638  A  TREATISE  ON  BEVERAGES. 

pended  as  soon  as  the  drops  begin  to  be  colored;  that  which  remains  in 
the  retort  is  thick,  and  has  very  much  the  appearance  of  a  resin.  All 
volatile  oils  lose  considerably  by  rectification;  some  about  one- third,  and 
others  more,  according  to  the  state  of  deterioration  in  which  they  are 
when  rectified. 

Small  quantities  of  resinified  volatile  oils,  the  flavor  of  which  has  not 
been  impaired,  may  be  restored  after  Curieux  by  agitating  them  for  fifteen 
or  twenty  minutes  with  a  magma  formed  by  mixing  a  solution  of  borax 
with  animal  charcoal,  when  the  resinified  portion  will  unite  with  the 
borax,  leaving  the  oil  limpid  and  the  odor  restored. 

Adulterations. — Most  of  the  volatile  essential  oils  met  with  in  com- 
merce are  adulterated.  These  oils  embrace  a  large  number  employed  in 
manufacturing  carbonated  beverages.  Want  of  good  faith  and  honesty 
in  certain  dealers,  who,  to  increase  their  profits,  make  no  scruple  in 
cheating  the  public  so  long  as  it  requires  goods  at  a  low  price,  are  the 
causes  which  multiply  these  adulterations,  It  is  therefore  important  for 
the  carbonator,  if  he  cannot  prepare  his  own  oils,  at  least  to  know  how 
to  detect  the  fraud.  Almost  all  the  high-priced  volatile  oils  are  mixed; 
some  with  volatile  oils  of  lower  price,  others  with  volatile  oils  of  other 
substances,  and  which  have  lost  their  color  by  exposure  to  the  air  or  by 
age;  some  with  fixed  oils,  and,  finally,  with  alcohol  and  chloroform,  etc. 

The  following  is  a  list  of  the  chief  adulterants  of  some  of  the  principal 
oils: 

Oil  of  bitter  almonds  with  oil  of  mirbane,  and  also  inferior  qualities 
from  apricot  and  peach  kernels. 

Oil  of  amber  with  crude  petroleum. 

Oil  of  anise,  the  finer  Russian  quality,  with  the  Chinese  oil  of  star 
anise. 

Oil  of  bay  with  oils  of  pimento,  cloves  and  nutmeg. 

Oil  of  bergamot,  when  high  in  price,  with  the  cheaper  oil  of  sweet 
orange. 

Oil  of  cade  with  common  tar. 

Oil  of  cajeput  with  camphor,  dissolved  in  oil  of  turpentine. 

Oil  of  caraway  with  oil  of  the  chaff. 

Oil  of  cardamom  with  oil  of  cajeput  and  camphor. 

Oil  of  cassia  with  fixed  oik. 

Oil  of  cedar  with  oil  of  turpentine. 

Oil  of  Ceylon  cinnamon  with  oil  of  cassia  and  oil  of  cinnamon  leaves. 

Oil  of  croton  with  cheaper  fixed  oils. 

Oil  of  cubeb  with  oil  of  copaiba. 

Oil  of  rose  geranium  with  the  cheaper  oil  of  ginger  grass. 

Oil  of  hemlock  with  oil  of  turpentime. 

Oil  of  juniper  berries  with  that  of  the  wood,  and  the  latter  with  oil  of 
turpentine. 


ESSENTIAL    OILS,    AND    THEIR    MANIPULATION. 


639 


Oil  of  lemon  with  alcohol  and  castor  oil;  also  fixed  oils. 
Oil  of  neroli  with  petitgrain  and  bergamot. 
Oil  of  orange  with  alcohol  and  fixed  oils. 
Oil  of  patchouly  with  oils  of  cedar  wood,  copaiba  and  cubebs. 
Oil  of  peppermint  with  oils  of  turpentine,  pennyroyal,  and  arbor  vitse. 
Oil  of  petitgrain  with  oils  of  sweet  orange  and  bergamot. 
Oil  of  rose  with  oils  of  citronella,  cubeb,  rose  geranium,  copaiba,  and 
also  with  spermaceti. 

Oil  of  rosemary  flowers  with  oils  of  cheaper  grades. 
Oil  of  sassafras  with  kerosene  and  oil  of  turpentine. 
Oil  of  sandalwood  with  balsam  copaiba  and  oil  of  Florida  cedar. 
Oil  of  spearmint  with  oils  of  pennyroyal  and  turpentine. 
Oil  of  thyme  with  oil  of  turpentine. 
Oil  of  verbena  with  that  of  lemon  grass. 

Oil  of  wintergreen  with  those  of  turpentine,  birch,  and  also  alcohol. 
The  well-known  adulterations  of  musk  generally  consist  of  dried  blood, 
and  also  the  same  article  exhausted  with  alcohol;   while  for  civet  the 
principal  adulteration  is  stated  as  honey. 

Fixed  Oils  and  Tests. — The  following  methods  of  detecting  frauds 
are  simple,  reliable  and  easily  executed,  being  selected  from  numer- 
ous proposals:  Unsized  paper  is  used  to  discover  the  mixture 
made  with  a  fat  oil;  one  or  two  drops  of  the  oil  examined  are  let 
fall  on  the  surface  of  the  paper,  and  then  exposed  to  the  air, 
or  to  a  gentle  heat.  If  the  oil  is  pure,  it  is  completely  volati- 
lized; if  it  is  mixed  with  a  fat  oil,  it  leaves  on  the  paper  a  per- 
manent spot  which  renders  it  transparent.  However,  the  appear- 
ance of  a  fat  spot  on  the  paper  may  in  some  instances  be  disap- 
pointing, as  may  be  the  case  when  resinified  oils  are  under  test, 
which  leave  on  evaporation  a  somewhat  transparent  spot,  without 
being  adulterated  by  fixed  oils.  If  resin  is  present  the  trans- 
parency will  appear  towards  the  edges  of  the  evaporated  oil 
drops.  In  doubtful  cases  it  is  best  to  evaporate  some  of  the  sus- 
pected oil  on  a  watch  glass  over  a  sand  bath.  Fixed  oil  remains 
as  a  greasy  mass  if  it  was  present  in  oil,  while  resin  will  congeal 
on  becoming  cool  and  be  soluble  in  alcohol. 

There  is  no  reason  to  fear  the  adulteration  of  volatile  oils 
FIG.  418.—  by  fixed  oils,  which  are  put  in  the  still  with  plants  at  the  time  of 
GRADUATED  their  distillation  for  extracting  the  essence,  because  volatile  oils 
begin  to  boil  and  are  distilled  at  a  temperature  much  below  that 
which  is  required  for  the  fixed  oils. 

Alcohol  is  also  an  excellent  means  for  detecting  this  adulteration.  It 
is  sufficient,  in  applying  this  test,  to  place  any  quantity  of  the  suspected 
oil  in  a  graduated  tube,  and  to  pour  on  it  eight  times  its  bulk  of  pure 
alcohol  and  shake  it.  The  alcohol  dissolves  the  volatile  oil,  leaving  the 


640  A   TKEATISE   ON  BEVERAGES. 

fixed  oil,  which  falls  to  the  bottom  of  the  tube,  where  the  quantity  is 
indicated  by  the  graduation.  The  old  and  unskillful  methods  of  adul- 
terating essential  oils  with  oil  of  turpentine  and  purified  benzine  have 
almost  disappeared,  and  in  their  place  we  have,  as  a  chief  adulterant,  a 
solution  of  castor  oil  in  alcohol,  the  density  of  the  solution  being  made  to 
conform  as  nearly  as  possible  to  that  of  the  oil  it  is  mixed  with.  This 
material  possesses  important  advantages.  It  is  colorless,  almost  free  from 
flavor,  and  when  such  oils  as  peppermint,  wintergreen,  cinnamon,  cloves, 
etc.,  are 'used  in  the  preparation  of  essences,  which,  as  is  known,  forms 
one  of  their  chief  uses,  their  solution  in  alcohol  is  prompt  and  satis- 
factory, without  milkiness  or  other  disturbance. 

It  is  quite  common  to  meet  with  essential  oils  adulterated  with  this 
mixture,  in  proportions  varying  from  twenty  to  fifty  per  cent  If  con- 
sumers of  essential  oils  were  fully  alive  to  the  importance  of  this  subject, 
and  would  take  the  trouble  to  test  the  oils  sent  them,  and  promptly  and 
invariably  return  all  adulterated  articles  to  the  parties  from  whom  they 
were  purchased,  this  evil  would  soon  be  remedied. 

To  detect  the  castor  oil,  weigh  accurately  one  hundred  grains  of  the 
suspected  oil  in  an  ordinary  watch  glass,  which  has  been  previously  tared. 
Place  this  in  a  sand  bath,  which  may  be  roughly  improvised  by  strewing 
a  thick  layer  of  sand  over  a  piece  of  sheet  iron  placed  on  a  stove.  Heat 
the  watch  glass  in  this  until  all  odor  of  the  essential  oil  has  disappeared, 
when  the  castor  oil  will  be  left  unaltered,  excepting,  perhaps,  a  little  dis- 
coloration from  the  heat  to  which  it  has  been  exposed,  and  may  be  easily 
recognized  by  its  characteristic  odor  and  taste.  As  soon  as  it  has  cooled, 
weigh  the  watch  glass,  with  the  remaining  oil,  when  the  weight  in  grains 
over  and  above  the  weight  of  the  container  will  determine  the  percent- 
age of  the  adulteration. 

Draper's  test  for  castor  oil  is  the  following:  Evaporate  twenty  drops 
of  the  suspected  oil  as  far  as  possible  in  a  crucible,  and  add  five  to  six 
drops  of  nitric  acid.  After  the  violent  reaction  that  takes  place  is  finished, 
add  a  solution  of  carbonate  of  sodium  to  neutralize.  If  castor  oil  was 
present  the  odor  of  oenanthic  acid  is  perceptible. 

To  detect  the  alcohol  mixed  with  the  castor  oil  proceed  after  the  fol- 
lowing instructions : 

Alcohol  and  Tests. — Adulterating  with  alcohol  alters  volatile  oils 
much  less  than  the  preceding.  It  has  not,  like  the  fixed  oils,  the  objec- 
tion of  rendering  them  viscid;  it  renders  them,  on  the  contrary,  more 
fluid,  and  does  not  change  the  color.  The  adulteration  with  alcohol  is 
rendered  certain  when,  on  mixing  the  volatile  oil  with  water,  the  mixture 
immediately  becomes  white  and  milky,  as  the  alcohol  unites  with  the 
water  and  the  oil  floats  on  its  surface.  The  following  method  determines 
exactly  the  quantity  of  alcohol  contained  in  a  volatile  oil:  A  graduated 
glass  tube  (Fig.  418)  is  filled  with  water  to  any  height  desired,  and  the 


ESSENTIAL    OILS,    AND    THEIR   MANIPULATION.  G41 

same  quantity  of  volatile  oil  is  then  added,  a  portion  of  the  tube,  at  the 
top,  being  left  empty.  The  two  liquids  are  then  frequently  shaken,  and 
after  a  moment's  rest,  if  the  oil  contains  alcohol,  it  will  be  observed  that 
the  volume  of  the  water  has  increased,  while  that  of  the  oil  has  dimin- 
ished ;  the  graduation  on  the  tube  will  indicate  the  proportions  of  the 
mixture.  The  lighter  oils,  such  as  peppermint,  will  float  on  the  surface 
of  the  water,  while  heavy  oils,  such  as  wintergreen,  will  be  underneath. 
Glycerine  can  be  used  in  place  of  water.  If  olive  oil  is  used  instead 
of  water,  the  alcohol,  unless  present  in  a  very  small  quantity,  will 


Potassa  has  the  property  of  promptly  demonstrating  the  presence  of 
alcohol  in  volatile  oils.  The  following  is  the  process  by  which  the  car- 
bonator  may  apply  this  reagent  successfully.  It  consists  in  putting  a  bit 
of  dry  potassa,  as  large  as  a  pin-head,  into  a  small  quantity  of  the  sus- 
pected volatile  oil.  It  is  soon  covered  with  a  yellowish  film  when 
alcohol  is  present.  If  the  oil  contains  so  much  as  one-fourth  of  alcohol 
at  90°  or  60°,  the  potassium  at  once  assumes  a  round  form,  with  a  bril- 
liant and  shining  aspect  like  a  globule  of  mercury;  it  moves  about,  oxi- 
dizes very  promptly,  and  disappears  in  at  least  one  or  two  minutes;  a 
slight  noise  always  accompanies  these  phenomena.  When  the  alcohol  is 
only  mixed  in  the  proportion  of  a  sixth,  an  eighth,  a  twelfth,  and  even  a 
twentieth,  the  same  phenomena  take  place;  it  is  only  to  be  observed  that 
the  potassium  disappears  more  slowly,  and  the  noise  is  much  less  sensible 
when  the  proportion  of  alcohol  is  less  considerable. 

Aniline-red  is  soluble  in  alcohol  and  insoluble  in  volatile  oils;  but  if 
the  oils  contain  alcohol,  they  are  colored  red  by  the  dry  aniline  color. 

A  method  proposed  for  detecting  alcohol  in  essential  oils  is  a  com- 
bination of  the  distillation  and  the  fuchsin  process,  which  is  claimed  to 
be  the  most  sensitive,  is  as  follows:  A  little  of  the  essential  oil  is  poured 
into  dry  test  tube,  taking  care  not  to  wet  it  .in  its  upper  portion,  and  a 
few  fragments  of  fuchsin  (analine-red)  are  then  sprinkled  upon  the  mid- 
dle and  upper  inside  surface  of  the  test  tube.  On  heating,  no  change 
will  be  observed,  if  alcohol  was  absent.  But  if  the  oil  contained  even 
as  little  as  one- tenth  of  one  per  cent,  of  alcohol,  the  ascending  vapor  of 
the  latter  will  cause  each  particle  of  fuchsin  to  be  surrounded  by  a  red 
stain,  either  at  once  or  after  setting  the  test  tube  aside  for  a  short  time. 
It  is  easy  to  recognize  by  this  test  the  presence  of  one  milligramme  of 
alcohol  in  one  gramme  of  the  oil.  This  test  is  applied  specifically  to  oil 
of  lemon,  but  the  method  will  undoubtedly  be  applicable  to  other  essen- 
tial oils,  or  to  the  detection  of  alcohol  in  other  liquids  which  do  not  of 
themselves  exert  any  solvent  action  upon  fuchsin.  Another  chemist  who 
has  tried  the  process  upon  a  few  other  oils,  found  it  to  work  satisfactorily. 
He  recommends  to  put  a  small  quantity  of  essential  oil  into  a  long  test 
tube  without  wetting  the  sides,  then  to  push  a  loose  pellet  of  cotton  down 
41 


642  A   TREATISE   ON   BEVERAGES. 

to  the  middle  of  the  test  tube,  and  to  sprinkle  a  very  little  powdered 
f  uchsin  in.     The  boiling  must  be  done  cautiously. 

Other  Tests. — Add  fused  calcium  chloride  or  dry  acetate  of  potas- 
sium. Either  of  these  salts  is  insoluble  in  volatile  oils,  but  in  the  pres- 
ence of  alcohol  becomes  soft  and  liquid. 

Dreshler  recommends:  Add  three  drops  of  one  part  bichromate  of 
potassium  in  ten  parts  nitric  acid  of  1.30  to  five  drops  of  the  suspected 
oil.  Coloration  if  alcohol  be  present. 

Chloroform  and  Tests.—  For  detecting  chloroform  in  essential  oils 
Hager  recommends  to  add  fifteen  drops  of  the  suspected  oil  to  from  fifty 
to  sixty  drops  of  alcohol  and  thirty  drops  of  diluted  sulphuric  acid  (strength 
ten  percent  on  the  hydrometer  or  acidometer),  shaking  well,  and  heating 
with  a  few  pieces  of  zinc.  After  twenty  minutes  (or  when  all  evolution  of 
hydrogen  has  ceased)  add  an  equal  volume  of  cold  water,  shake,  and  run 
through  a  wet  filter.  Acidify  strongly  with  nitric  acid,  and  add  a  solu- 
tion of  nitrate  of  silver.  A  precipitate  of  chloride  of  silver  will  appear 
if  chloroform  was  present.  When,  besides  chloroform,  hydrocyanic  acid 
is  present,  as  may  be  the  case  in  oil  of  bitter  almond,  treat  on  cyanide  of 
silver.  (See  test  for  oil  of'  bitter  almond. ) 

A.  W.  Hoffmann's  test  is  considered  the  best.  In  an  alcoholic  solu- 
tion of  soda  hydrate,  pour  some  of  the  suspected  oil  and  add  a  fraction 
of  aniline,  heating  gently.  When  even  the  smallest  quantity  of  chloro  - 
form  is  present,  the  disagreeable  and  stunning  odor  of  nitriles  is  at  once 
perceptible. 

Cheap  Volatile  Oils  and  Tests.— Adulteration  by  common  volatile 
oils  is  more  difficult  of  detection.  It  consists  in  mixing  with  certain 
volatile  oils  the  more  common  and  cheaper  oils,  such  as  the  rectified  oil 
of  turpentine,  lavender,  rosemary,  etc.  This  adulteration,  before  which 
all  the  tests  of  chemistry  have  failed,  can  be  detected  only  by  comparison 
with  an  oil  of  unquestionable  purity.  It  is  to  be  observed,  however,  that, 
by  saturating  a  piece  of  cloth  or  paper  with  this  sort  of  mixed  oils,  the 
more  volatile  oil  is  first  dissipated,  and  that  whose  odor  is  most  enduring 
is  evaporated  last,  and  may  thus  be  distinguished,  that  of  turpentine 
easiest  of  all. 

The  adulterations  of  oil  of  rose  with  oil  of  rose-geranium,  oil  of  pep- 
permint with  oil  of  erigeron,  and  oil  of  origanum  with  oil  of  turpentine, 
etc.,  are  more  difficult  to  detect,  and  each  individual  case  requires  special 
treatment.  In  the  case  of  the  oil  of  rose,  the  sophistication  may  be  de- 
tected by  the  higher  congealing  point  of  the  otto.  The  presence  of  oil 
of  erigeron  in  oil  of  peppermint  is  shown  by  its  changing  to  an  orange 
red  color,  when  treated  with  a  strong  solution  of  potassa,  while  the 
presence  of  turpentine  in  almost  any  essential  oil  may  be  discovered — 
when  the  nasal  faculties  are  well  cultivated — by  taking  a  long,  steady 
smell  of  the  suspected  oil,  or  rubbing  a  sample  between  the  hands,  or 


ESSENTIAL   OILS,    AND   THEIR   MANIPULATION.  643 

lighting  some  and  blowing  out  the  flame  after  a  while.  In  both  cases 
turpentine,  if  present  in  the  oil,  would  be  perceptible. 

In  smelling  essential  oils  and  extracts,  one  should  avoid  trying  the 
odors  of  various  materials  in  succession,  for  if  this  is  done  only  one  odor 
will  finally  be  distinguished,  into  which  all  the  others  will  blend.  It  is 
best  to  make  the  tests  in  the  open  air,  and  not  in  rooms  filled  with  other 
odors.  Under  the  respective  headings  of  the  various  oils  we  will  append 
the  proper  directions  for  their  special  treatment  in  detecting  adultera- 
tions, and  give  the  tests  that  are  known  in  chemistry. 

Detection  of  Oil  of  Turpentine. — The  only  reagent  for  detecting 
oil  of  turpentine  in  oil  of  lemon  was  hitherto  copper  nitroprusside,  and 
this  is  only  really  serviceable  when  the  adulteration  is  very  considerable, 
the  admixture  of  a  small  quantity  only  of  oil  of  turpentine  requiring  the 
comparison  of  the  reaction  of  the  sample  tested  with  that  of  perfectly 
pure  oil  of  lemon. 

Dr.  G.  Heppe  claims  to  have  found  an  excellent  reagent  in  copper 
butyrate,  the  employment  of  which  does  not  necessitate  the  comparison 
with  a  sample  of  the  pure  oil. 

A  small  quantity  of  the  oil  to  be  tested  is  heated  slowly  to  170°  C.  to 
180°  0.  over  a  sand  bath  with  a  piece  of  copper  butyrate  about  the  size 
of  a  pin's  head,  previously  dried  and  powdered.  If  the  oil  of  lemon  is 
pure  the  copper  salt  dissolves  completely,  coloring  the  oil  green.  When 
even  a  trace,  however,  of  oil  of  turpentine  is  present,  the  mixture  turns 
muddy  and  a  reddish  yellow  precipitate  of  cuprous  oxide  is  formed.  Care 
must  be  taken  that  the  temperature  does  not  exceed  1 80°  C. 

Other  tests  for  turpentine  in  essential  oils  are: 

Draggendorff' s: — Add  an  equal  volume  of  80°  alcohol  to  some  of  the 
suspected  oil.  If  oil  of  turpentine  be  present  the  solution  appears  turbid. 

Hero's:  Shake  with  an  equal  volume  of  poppy-seed  oil.  Milky  if 
pure;  but  clear  with  oil  of  turpentine. 

Vogel's:  Add  five  drops  of  the  suspected  oil  to  one  drop  sulphuric 
acid.  If  color  alters  it  indicates  the  presence  of  oil  of  turpentine. 

Admixture  of  Water. — Nearly  all  essential  oils  which  have  been 
distilled  in  the  presence  of  water,  contain  a  little  of  the  latter  in  solution, 
from  traces  up  to  perhaps  0.25  or  0.30  per  cent.,  says  the  American  Drug- 
gist. When  the  amount  of  water  is  greater  than  the  oil  can  hold  in 
solution,  the  latter  looks  turbid.  An  essential  oil,  which  becomes  turbid 
when  cooled  considerably  below  the  average  temperature,  provided  the 
turbidity  is  not  due  to  the  separation  of  crystals,  is  probably  saturated 
with  water.  The  presence  of  the  latter  may  be  demonstrated  by  dissolv- 
ing the  oil  in  four  or  five  volumes  of  petroleum  ether  (sp.  gr.  about 
0. 670),  when  the  solution  will  appear  turbid  if  water  was  present.  The 
water  can  be  removed  by  placing  pieces  of  fused  chloride  of  calcium  into 
the  oil,  and  occasionally  agitating. 


644 


A   TREATISE   ON   BEVERAGES. 


LencJi's  test  is  shaking  the  suspected  oil  with  petroleum    benzine. 
When  water  is  present  the  mixture  shows  milkiness. 

Detection  of  Adulterations  by  the  Boiling-point.— This  is  an- 
other means,  or  at  least  a  link  in  the  various  methods  of  detecting  fraudu- 
lent essential  oils.  The  proper  boiling-points  we 
indicate  hereafter  for  the  respective  oils  employed 
by  the  carbonators.  In  applying  the  apparatus 
illustrated  here,  we  must  append  the  remark,  that 
we  propose  the  operation  to  be  performed  at  a 
barometer  stand  of  760  mm.  whatever  the  boiling 
point  of  the  thermometer  employed  may  be.  This 
barometer  stand  is  considered  the  air  pressure  ex- 
erted on  the  quicksilver  in  the  barometer  tube 
above  the  surface  of  the  sea.  When  therefore  this 
"boiling  test"  is  executed,  it  must  be  borne  in 
mind  that  the  air-pressure  on  highly  situated  lo- 
calities is  less,  the  boiling  point  consequently  lower. 
The  proper  barometer  stand  should  be  first  ascer- 
tained and  allowances  for  variations  made  accord- 
ingly. 

We  then  use  the  illustrated  apparatus,  the  ther- 
mometer used  being  graduated  for  instance  above 
300°  C.,  each  degree  being  divided  again  in  tenths 
to  allow  an  accurate  determination.  This  ther- 
mometer is  inserted  by  means  of  a  tight-fitting 
perforated  cork  into  a  glass  tube,  suspended  by 
a  suitable  support,  so  that  it  can  be  heated  by  an 
alcohol  lamp.  Into  the  glass  tube  pour  some  of 
the  suspected  oil,  adjust  the  thermometer,  sus- 
pending it  a  short  distance  from  above  the  surface  of  the  liquid,  the 
thermometer  not  touching  the  latter.  Into  the  perforated  cork  also 
adjust  a  bent  glass  tube  as  illustrated,  to  give  way  for  rising  vapors  and 
preventing  the  explosion  of  the  closed  glass  vessel.  In  order  to  ascertain 
the  boiling  point  of  the  suspected  oil,  heat  the  porcelain  dish  beneath. 
The  latter  contains  sand,  the  glass -tube  being  to  some  extent  surrounded 
by  the  latter.  A  direct  flame  is  able  to  burst  inferior  glass  tubes.  When 
bubbles  arise  from  the  liquid,  the  boiling  point  is  reached.  The  flame 
then  should  be  lowered  and  the  indications  on  the  thermometer  noticed. 
The  adulteration  is  the  difference  between  the  figures  shown  on  the  ther- 
mometer, and  the  figures  of  the  standard  boiling  point  of  pure  oil. 

Concentrated  Essential  Oils. — By  a  patent  process,  of  German 
origin,  the  oils  of  lemon  and  orange,  as  well  as  others  of  the  same  nature, 
are  concentrated  to  extraordinary  degrees  of  strength.  "  The  constitu- 
ent containing  the  oxygen  is  the  bearer  of  the  aromatic  principle  of  es- 


FIG.  419.  —  APPARATUS  FOR 
DETERMINING  THE  BOIL- 
ING POINT  OF  OILS. 


ESSENTIAL    OILS,    AND    THEIR    MANIPULATION.  645 

sential  oils,  and  which  gives  it  a  value, "  is  asserted.  The  oils  of  lemon 
and  orange  have  hitherto  been  claimed  to  be  free  from  oxygen,  but  it  is 
now  contended  they  both  contain  an  oxygen  compound,  to  which  the 
aroma  and  taste  are  due. 

This  method  of  manufacture  is  said  to  effect  a  complete  removal  of  the 
terpenes,  compounds  of  carbon  and  hydrogen,  from  the  essential  oils. 
When  it  is  considered  that  the  atomic  weight  of  hydrogen  is  one,  and  that 
of  carbon  twelve,  while  that  of  oxygen  is  sixteen,  it  becomes  evident  that 
the  essential  oils,  freed  from  all  hydrocarbon  compounds,  must  be  of  a 
higher  specific  gravity  than  those  which  still  contain  some  of  these  worth- 
less constituents,  and  the  value  of  an  essential  oil  increases  with  its 
gravity. 

Intense  odor  and  taste  is  a  characteristic  of  these  oils,  which  are 
made  by  practical  distillation,  and  fully  justifies  the  term  concentrated 
in  connection  therewith.  As  compared  with  other  oils,  their  strength  is. 
as  follows,  to  quote  a  few  familiar  to  bottlers,  viz. :  Anise,  twice  as  strong; 
cassia,  twice  as  strong;  lemon,  thirty  times  stronger;  orange,  thirty  times 
stronger;  cloves,  twice  as  strong;  coriander,  six  times  stronger,  etc. 
Unusual  care  and  skill  should  be  exercised  in  the  use  of  these  essential 
oils,  as  a  drop  one  way  or  the  other  would  make  a  vast  difference  in.  the. 
flavor  of  the  drink  being  compounded;  but  beverage  manufacturers, 
capable  of  handling  them  intelligently,  would,  doubtless, have  no  difficulty 
whatever,  besides  being  protected  against  adulterations  so  rife  in  these 
days  of  unscrupulous  mercantile  competition  and  rivalry. 

Patent  or  Artificial  Essential  Oils.— It  has  been  asserted  that 
oyxgen  is  so  essential  to  the  development  of  the  odor  of  plants  that  it 
might  be  said  to  be  the  bearer  of  the  aroma.  Experiments  proving  this 
assertion  were  made  known,  but  it  is  only  within  the  last  few  years  that 
the  principle  here  evolved  has  been  practically  applied  to  the  needs  of 
manufacturing.  These  so-called  oxygenated  oils  consist  of  two  component 
parts  separable  by  fractional  distillation.  The  more  volatile  part  is  a 
camphene,  and  possesses  so  little  odor  that  it  can  be  and  has  been  used 
to  adulterate  other  essential  oils.  The  heavier  compound,  containing 
oxygen,  is  the  sole  bearer  of  the  peculiar  aroma.  These  oils  are  claimed 
to  be  not  only  purer  and  more  agreeable  in  both  odor  and  taste,  but  are 
much  stronger,  and  are  very  easily  soluble  in  weak  alcohol,  perfectly 
transparent. 

Manufacturers  of  liquors  and  cordials  are  said  to  find  by  the  use  of 
these  patent  oils  a  great  saving  of  time  and  trouble,  inasmuch  as  no 
clarification  is  necessary,  provided  the  body  is  perfectly  clear.  For  keep- 
ing, these  concentrated  oils  require  the  same  precautions  as  to  light  and 
temperature  as  the  ordinary  oils;  and  an  addition  of  one-half  per  cent, 
of  absolute  alcohol  serves  to  keep  them  better.  The  following  strengths 
of  these  patent  oils  are  given  as  compared  with  ordinary  essential  oils: 


646  A   TREATISE   ON   BEVERAGES. 

Angelica,  thirty  times  stronger;  anise,  two  times;  bergamot,  two  and 
one-half  times;  calamus,  ten  times;  cassia,  two  times;  lemon,  thirty 
times;  coriander,  six  times;  fennel,  two  times;  caraway,  two  and  one-half 
times;  spearmint,  two  times;  lavender,  two  and  one-half  times;  cloves,  two 
times;  peppermint,  two  times;  orange  peel,  thirty  times;  sassafras,  two 
times;  thyme,  five  times;  which  means  that  one  fluid  drachm  of  concen- 
trated oil  of  angelica  will  flavor  a  barrel  of  diluted  alcohol  as  strongly  as 
thirty  fluid  drachms  of  the  ordinary  oil  of  angelica.  These  oils  form 
clear  solutions  with  sixty  parts  of  seventy  per  cent,  alcohol,  and  mix  clear 
with  eighty  per  cent,  alcohol  in  all  proportions. 

From  the  above  it  must  not  be  taken  that  bottlers  are  advised  to  use 
these  concentrated,  patented  or  artificial  oils.  Mention  of  them  is  given 
for  cautionary  purposes,  for  none  but  the  purest  essential  oils  should  be 
employed  in  beverage  making,  no  matter  what  specious  tclaims  are  made 
for  substitutes  or  adulterants. 

Cutting  Essential  Oils,  and  what  Cutting  of  Oil  Means.— 
Cutting  essential  oils  is  called  the  process  of  mixing  them  with  some 
very  finely  powdered  substance  to  the  consistency  of  a  paste  in  order  to 
be  absorbed  and  divided  into  very  small  particles,  offering  a  comparatively 
large  surface  to  the  action  of  the  solvent,  and  thereby  rendering  them 
more  readily  soluble  by  the  addition  of  alcohol,  and  yielding  on  diluting 
with  water  and  filtration  a  clear  solution  called  "Essence,"  which  is 
miscible  with  aqueous  liquids  and  yields  clear  aromatic  waters. 

Essential  oils  that  are  dissolved  in  strong  alcohol  in  order  to  prepare 
a  concentrated  essence,  say  one  ounce  of  oil  in  sixteen  ounces  of  alcohol, 
do  not  yield  a  clear  aromatic  water.  Beverages  prepared  with  such  a 
concentrated  essence  attain  a  "  milky"  appearance,  owing  to  the  partial 
separation  of  essential  oil.  The  use  of  magnesia  in  cutting  essential  oils 
is  quite  familiar  with  the  carbonators.  It  has  been  recommended  to 
them  time  and  time  again. 

Magnesia  should  Not  be  Used.— On  page  470,  under  "  Formulae 
for  Clarifying  Powders,"  we  have  already  urged  the  carbonators  to  dis- 
pense with  its  use,  and  repeat  it  here.  For  alcoholic  liquids  or  solutions, 
the  calcined,  as  well  as  the  carbonated  magnesia,  are  familiarly  known 
clarifying  powders,  since  both  are  insoluble  in  alcohol  and  have  no  action 
on  it  whatever.  However,  they  exert  an  action  on  aqueous,  or  aqueous- 
alcoholic  liquids  (diluted  alcohol),  such  as  we  employ  in  cutting  essential 
oils.  Carbonate  magnesia  is  almost  insoluble  in  water,  requiring,  ac- 
cording to  Fyfe,  2500  parts  of  cold  water;  calcined  magnesia  requires, 
according  to  Fresenius,  55,000  parts  of  water  for  solution.  However, 
both,  when  employed  in  conjunction  with  the  diluted  alcohol  (or  as  is  the 
case  with  syrups,  which  are  aqueous  solutions)  to  facilitate  and  dissolve 
essential  oils,  impart  to  the  liquid  an  alkaline  reaction  that  has  a 
noticeable  effect  upon  the  delicate  flavors  of  the  oils,  and  in  some  cases 


ESSENTIAL    OILS,    AND   THEIR   MANIPULATION.  647 

their  employment  would  even  be  attended  with  some  loss  of  flavor.  Ta 
obviate  the  risk  of  deterioration  and  impairment  to  such  flavors  by  the 
use  of  magnesia  various  other  means  of  cutting  essential  oils  have  been 
proposed. 

Various  Materials  Recommended.— Calcium  phosphate,  kieselguhr 
and  diatom  earth  (erronously  called  infusorial  earth — both  are  silicious 
earths),  have  been  employed.  The  former  is  not  very  suitable  and  can 
never  be  employed  where  fruit-acids  enter  into  the  cutting  process  to 
form  a  part  of  the  essence,  as  quite  a  quantity  of  calcium  phosphate 
would  be  dissolved  by  them.  Both  of  the  others  frequently  contain  large 
quantities  of  iron,  the  Virginia  specimen  more  than  double  that  of  the 
German,  and  are  therefore  very  objectionable,  unless  thoroughly  purified 
from  iron  in  the  manner  explained  on  page  623  for  Talcum.  Talcum  is  re- 
commended as  forming  a  most  efficient  and  unexceptionable  material  for 
cutting  essential  oils,  being  a  great  absorbent,  but  it  is  a  siliceous  magne- 
sian  mineral,  and  we  propose  to  reject  it  on  the  same  ground  as  we  do 
magnesia. 

Purified  Talcum,  Artificial  Pumice,  Glass-Sand  and  Asbestos 
Preferred. — Talcum  also  contains  iron,  and  whenever  used  should  be 
treated  as  before  directed.     In  its  purified  state  it  is  much  less  objection 
able  for  cutting  oils  than  magnesia,  having  a  great  absorbent  power 
Powdered  artificial  pumice  stone  we  consider  the  least  objectionable,  it 
being  very  porous  and  a  great  absorbent.     Finely  powdered  glass- sand 
and  asbestos  may  also  be  used. 

In  the  latest  Pharmacopoeia  (1887)  cotton  is  directed  as  an  absorbent 
and  distributor  of  the  substance  to  be  dissolved,  and  it  yields  excellent  re- 
sults in  regard  to  clearness  and  saturation.  To  employ  this  means,  use 
for  each  ounce  of  oil  one  and  one-half  to  two  ounces  of  absorbent  cotton. 
Pour  the  oil  on  the  cotton  a  little  at  a  time,  and  then  pick  the  cotton  apart 
with  the  fingers,  so  as  to  evenly  distribute  the  oil.  Then  pack  loosely  in 
a  percolator,  arid  pass  the  dilute  alcohol  through  the  cotton.  The  cotton 
thus  used  may  be  dried,  and  can  then  be  employed  again.  But  we  have 
still  other  means  of  cutting  essential  oils. 

A  familiar  way  is  also  to  dissolve  one  ounce  of  oil  in  sixteen  ounces 
of  strong  alcohol  of  95°.  Use  a  half-gallon  bottle.  This  is  a  "concen- 
trated essence,*'  and  would  turn  the  beverage  slightly  milky.  To  avoid 
this,  pour  by  degrees  an  equal  volume  of  water  into  the  bottle,  frequently 
and  briskly  shaking.  The  essence  will  have  turned  quite  milky— looking 
like  an  "  emulsion."  Then  clarify  it  with  paper  pulp  as  directed  on  page 
459.  This  of  course  will  be  a  weaker  essence,  consequently  double  or 
three  times  as  much  is  employed  as  of  a  more  concentrated  one.  The 
paper-pulp  may  economically  be  rinsed  with  some  strong  alcohol,  and  this 
filtrate  separately  received  for  preparing  the  next  lot.  Another  way  is: 
Instead  of  with  paper- pulp,  shake  the  liquid  up  with  about  three  to 


648  A  TREATISE  ON  BEVERAGES. 

four  ounces  of  pulverized  pumice  stone,  and  filter,  returning  the  first 
runnings. 

The  Best  Method  of  Cutting  Essential  Oils. — An  approved  and 
probably  the  safest  and  best  method  is  to  triturate  one  ounce  of  the  oil  in 
a  mortar  with  two  ounces  of  powdered  artificial  pumice-stone  and  two 
ounces  of  powdered  sugar  until  all  the  oil  is  absorbed.  Then  add  by 
degrees  eight  ounces  of  alcohol  of  95°  and  after  all  is  dissolved  add  also 
by  degrees  eight  ounces  of  water,  agitating  it  briskly  all  the  time,  then 
filter  through  filtering  paper.  Return  the  first  runnings  or  repeat  fil- 
tration until  the  essence  is  perfectly  clear,  which  will  then  be  water  solu- 
ble. The  oil  and  sugar  combine  to  oil  sugar,  the  powdered  pumice  stone 
acts  also  as  an  absorbent  and  on  diluting  as  clarifyer.  In  this  case  also 
the  powder  remaining  on  the  filter  may  be  rinsed  with  strong  alcohol  in 
order  to  save  some  fine  particles  of  oil  retained  therein.  This  filtrate 
is  received  separately  and  employed  by  the  next  operation.  This  essence 
can  be  made  in  advance,  and  will  keep  in  well-stoppered  bottles. 

Another  Method  of  Cutting  Oils.— Some  carbonators  prefer  to 
cut  or  rather  dissolve  the  oil  for  immediate  use  without  the  aid  of  alco- 
hol, in  order  to  save  the  latter. 

A  mixture  of  pumice-stone  and  granulated  sugar,  in  proportions  suffi- 
cient to  absorb  the  whole  of  the  oil,  is  put  into  a  mortar,  the  oil  poured  on 
it  and  all  rubbed  well  together;  then  enough  water  is  added  to  dissolve 
the  oil-sugar,  the  pumice-stone  clarifying  the  liquid  on  filtering. 

This  method  may  be  employed  when  the  syrup  is  prepared  by  the 
cold  process.  In  this  case  we  are  rather  in  favor  of  using  an  abundance  of 
sugar  for  the  absorption  of  the  oil,  and  would  recommend  to  afterwards  use 
plenty  of  water.  The  best  way  with  this  method  would  probably  be  to 
add  some  water  to  the  mixture  in  the  mortar  after  it  has  been  thoroughly 
combined,  agitate  it  with  the  pestle,  pour  on  a  filter  (best  into  a  felt  or 
flannel-bag),  and  rinse  the  remaining  part  on  the  filter  with  the  whole 
quantity  of  water  required  for  that  batch  of  syrup  in  order  that  it  might 
take  up  as  much  of  the  aroma  as  possible;  repeated  returning  of  the 
runnings  would  prove  advantageous.  But  even  if  these  precautions  are 
taken,  part  of  the  oil  will  separate  and  remain  undissolved  on  the  filter 
and  will  be  lost,  unless  dissolved  by  pouring  some  alcohol  on  the  residue 
in  the  filter. 

We  prefer  the  preceding  method  of  cutting  essential  oils;  the  essence 
obtained  by  that  process  imparts  unquestionably  a  richer  flavor  to  the 
beverage  than  this  aromatic  water.  When  expensive  oils  are  employed, 
the  previous  method  is  the  most  economical;  and  also  when  the  hot  syrup 
process  is  adopted,  as  the  flavor  would  evaporate  with  the  aqueous  va- 
pors on  boiling.  With  but  gentle  heating,  such  aromatic  waters  do  not 
suffer  and  impart  their  aroma  to  the  syrup.  However,  we  would  not  rely 
on  its  sole  flavoring  facilities,  as  the  syrup,  when  diluted  with  the  car- 


ESSENTIAL    OILS,    AND    THEIR   MANIPULATION. 


649 


"bonated  water,  will  not  flavor  as  much  as  a  syrup  that  has  itself  been 
flavored  with  an  essence.  The  carbonator  is  in  this  case  his  own  judge. 

Tartaric  or  citric  acid  is  believed  by  some  carbonators  to  "  cut "  oils. 
This  is  an  error.  The  fruit-acids  serve  for  imparting  an  acidulous  taste  to 
the  beverage,  and  have  nothing  at  all  to  do  with  cutting  the  oils. 

Economizing  Oil.— When  an  excess  of  oil  has  been  employed,  or  the 
operation  of  cutting  the  oil  is  not  properly  conducted,  particles  of  oil  will 
separate,  rise  and  appear  on  the  surface  of  the  essence.  Some  oils  separate 
most  invariably  part  of  the  oil  again,  and  cover  sometimes  even  the  whole 
surface.  Fig.  420  illustrates  the  operation  with  a  pipette  when  taking 


FIG.  420.— PIPETTE. 


FIG.  421.— SKPARATORY  FUNNEL. 


off  the  undissolved  and  separated  oil  from  the  top;  even  small  particles 
of  oil  may  thus  be  saved  and  afterwards  dropped  in  a  separate  bottle  for 
another  operation.  The  other  illustration,  Fig.  421,  represents  a  separa- 
tory  funnel  with  support,  also  a  convenient  contrivance  for  regaining  the 
separated  oil.  Close  the  cock  and  pour  all,  or  as  much  as  it  will  hold  of 
the  liquid,  into  the  funnel,  allow  it  to  rest  and  separate  for  a  few  seconds, 
when  tbe  oil  will  rise  to  the  top.  Then  open  the  cock  slightly,  let  the 
essence  run  into  a  bottle,  then  stop  the  cock,  place  another  bottle  beneath 
and  run  in  the  oil  separately.  By  these  methods  many  a  small  quantity 
of  oil  may  be  advantageously  saved  that  otherwise  would  be  lost — left  on 
the  filter  and  the  latter  thrown  away. 


CHAPTER  XXXIV. 

ALCOHOL :  ITS  USE  AND  STRENGTH. 

Production  of  Alcohol. — Absolute  Alcohol. — Detecting  Water  in  Absolute 
Alcohol. — Purification  of  Alcohol. — Deodorized  Alcohol. — Cologne  Spirits. 
— Diluted  Alcohol  or  Proof  Spirit. —  American  Proof  Spirit. —  British 
Proof  Spirit. — Mixing  Alcohol  with  Water — Wine  Gallons  and  Proof 
Gallons. — Application  of  Alcohol. — Detecting  Adulterations. — Strength 
of  Alcohol.  —  Temperature  Corrections.  —  Wood  Alcohol. —  Methylated 
Spirit. 

Production  of  Alcohol. — In  a  general  and  practical  sense,  by  alco- 
hol is  understood  the  pure  spirit  obtained  by  distillation  from  all  liquids 
which  have  suffered  vinous  fermentation.  It  is  the  intoxicating  principle 
of  all  vinous  and  spirituous  liquors.  Alcohol  is  never  produced  except 
by  the  vinous  or  alcoholic  fermentation  of  particular  substances;  arid 
after  the  completion  of  such  action,  distillation  of  the  fermented  body 
affords  it  either  in  a  concentrated  or  in  a  diluted  state. 

Alcohol  is  also  called  rectified  spirit,  spirit  of  wine,  hydrate  of  ethyl 
and  ethyl  alcohol  (in  opposition  to  methyl  or  wood  alcohol).  Chemically 
considered,  alcohol  is  an  organic  compound ;  it  is  colorless,  transparent, 
volatile,  of  penetrating,  agreeable  odor,  and  strong  burning  taste. 

The  alcoholic  or  vinous  fermentation  which  starts  in  the  presence  of  a 
ferment  (yeast)  and  at  a  temperature  of  between  60°  and  90°  F.  is  a  pro- 
cess which  consists  in  splitting  up  inverted  sugar  (grape-sugar)  into  alco- 
hol and  carbonic  acid  gas,  the  alcohol  being  separated  by  distillation. 
In  the  United  States,  potatoes,  corn  and  the  cereals  furnish  almost  the 
whole  of  the  alcohol  found  in  the  market.  Cane-sugar  is  not  directly 
fermentable  until  it  has  been  inverted,  either  by  the  action  of  a  ferment 
or  of  a  diluted  acid. 

The  fermented  juice  of  the  grape  is  wine,  and  contains  from  ten  to 
twelve  per  cent,  alcohol.  The  fermented  juice  of  the  apple,  cider;  fer- 
mented infusion  of  malt,  beer;  cider  and  beer  contain  from  four  to  six 
per  cent,  alcohol.  The  distilled  product  of  vinous  liquors  forms  the 
different  ardent  spirits  of  commerce.  When  obtained  from  wine  it  is 
called  brandy;  from  fermented  molasses,  rum;  from  cider,  malted  barley 
or  rye,  whisky;  from  malted  barley  and  rye  meal  with  hops,  and  rectified 


I 


ALCOHOL:  ITS  USB  AND  STRENGTH.  651 

from  juniper  berries,  Holland  gin ;  from  malted  barley,  rye  or  potatoes, 
and  rectified  from  turpentine,  common  gin;   and  from  fermented  rice,, 
arrack.     These  spirits,  of  course,  all  contain  different  proportions  of  alco- 
hol.    Their  strength  is  accurately  judged  by  the  specific  gravity. 

Absolute  Alcohol. — Absolute  alcohol  contains  no  water,  and  has  a 
specific  gravity  of  0.7938  at  15.55  C.  (60°  F.)  and  boils  at  (174°  F.). 

Pure  anhydrous  alcohol  is  a  limpid,  colorless  liquid  of  a  greater 
fluidity  than  water,  does  not  congeal,  but  acquires  an-  oily  consistence 
when  cooled  to  90°  C.  (130°  F.).  It  has  a  penetrating  but  refreshing 
and  agreeable  odor  and  a  hot,  pungent  taste,  owing  to  its  abstracting 
water  from  the  tissue  of  the  tongue.  Its  elementary  composition  is: 
carbon,  52.32;  oxygen,  34.38;  hydrogen,  13.30.  The  great  affinity  of 
alcohol  for  water  is  the  cause  of  its  poisonous  action  on  the  system,  since 
it  destroys  the  vital  functions  of  the  tissues  by  abstracting  their  constitu- 
tional moisture  with  avidity.  These  violent  effects  are  not  produced 
when  alcohol,  in  a  diluted  state,  is  taken  in  small  quantities;  only  a 
pleasant  hilarity  follows,  though  larger  draughts  are  succeeded  by  stupor 
and  intoxication.  It  is  a  powerful  stimulant  and  antiseptic. 

Absolute  alcohol  has  a  neutral  reaction  to  test  paper.  It  dissolves 
iodine,  bromine,  a  little  phosphorus  and  sulphur,  the  alkalies  and  alka- 
line earths,  the  chlorides,  iodides,  and  nitrates  of  many  metals,  many 
organic  acids,  and  nearly  all  alkaloids,  resins,  volatile  oils,  camphor  and 
fixed  oils.  It  precipitates  from  their  solutions  gum,  starch,  albumen, 
gelatine,  and  many  other  substances.  On  account  of  these  properties  alco- 
hol is  an  invaluable  agent  in  analysis  and  in  the  preparation  of  carbonated 
drinks.  For  commercial  purposes,  such  as  the  bottling  trade,  absolute 
alcohol  is  not  essential;  it  is  required  only  in  the  arts  and  the  chemist's 
laboratory. 

Detecting  Water  in  Absolute  Alcohol.— To  detect  a  minute  quan- 
tity of  water  in  absolute  alcohol,  Debrunner  proposed  crystallized  per- 
manganate of  potassium,  which  he  found  to  be  totally  insoluble  in 
anhydrous  alcohol,  but  to  impart  a  red  tinge  to  it  in  the  presence  of  0.5 
per  cent,  of  water.  After  Casoria  it  may  be  detected  by  adding  a  small 
piece  of  highly  dried  sulphate  of  copper,  which  becomes  blue  if  water 
is  present. 

Purification  of  Alcohol.— In  the  course  of  distillation  the  purifica- 
tion of  alcohol  from  fusel  oil  is  effected  by  the  addition  of  various  chemi- 
cals, or  passing  the  vapors  through  a  series  of  condensers. 

On  an  ordinary  scale  the  purification  of  alcohol  is  effected  by  perco- 
lating it  through  recently  burned  and  granulated  charcoal,  by  which  the 
fusel  oil  is  retained;  this  process  is  most  effectually  accomplished  if  the 
alcohol  has  been  previously  diluted. 

The  commercial  stronger  alcohol  of  93°  to  95°  is  of  a  high  grade  of 
purity,  colorless  and  odorless,  and  adapted  for  all  the  purposes  required 


652  A   TREATISE   ON   BEVERAGES. 

by  the  carbonator.  If  the  alcohol  should  not  be  quite  odorless  it  might 
be  deodorized. 

Deodorized  Alcohol. —  By  this  is  meant  an  alcohol  which  has 
been  freed  from  all  odor.  Should  the  commercial  alcohol  of  95°  be  im- 
parted with  an  odor  offensive  to  the  purpose  it  is  destined  for,  it  may  be 
made  odorless  on  a  small  scale  by  applying  the  following  treatment: 
To  deodorize  alcohol  mix  one  gallon  of  95  per  cent,  alcohol  with  four 
drachms  powdered  unslaked  lime  and  two  drachms  powdered  alum,  pre- 
viously mixed  together.  Shake  well  and  add  one  drachm  spirit  of  nitrous 
ether;  set  aside  for  a  week,  and  filter  through  animal  charcoal  arid  paper. 

Cologne  Spirits. — The  highest  grade  of  distilled  alcohol  is  called 
Cologne  spirits,  used  largely  in  the  preparation  of  perfumes,  etc.,  and  is 
said  to  be  more  absolute  in  its  purity  than  ordinary  alcohol.  It  should 
be  so  pure  that  it  is  absolutely  colorless  and  odorless, 

Diluted  Alcohol  or  Proof  Spirit.— Diluted  alcohol  (alcohol  dilu- 
tum),  proof  spirit,  is  spirit  containing  fifty  per  cent,  by  volume  of  abso- 
lute alcohol  and  water,  and  having  the  specific  gravity  0.936  at  15.55°  0. 
(60°  F.),  and  this  strength  has  been  adopted  as  the  standard  proof  spirit 
of  the  United  States  custom  house  and  internal  revenue  service. 

American  Proof  Spirit. — In  the  United  States  the  term  proof 
spirit  has  a  somewhat  different  signification.  According  to  law,  "proof 
spirit  shall  be  held  and  taken  to  be  that  alcoholic  liquid  which  contains 
one-half  its  volume  of  alcohol  of  a  specific  gravity  of  seven  thousand  nine 
hundred  and  thirty-nine  ten  thousandths  (0.7939)  at  60  degrees  Fahren- 
heit, "  referred  to  water  at  its  maximum  density.  Therefore,  proof  spirit 
has,  at  60°  F.,  a  specific  gravity  of  0.93353,  100  parts  by  volume  contain- 
ing 50  parts  of  absolute  alcohol  (by  volume)  and  53.71  parts  of  water. 
[The  apparent  excess  in  volume  of  the  water  is  due  to  the  fact  that  the 
mixture  shrinks,  and  will  then  form  exactly  100  volumes.]  Now,  the 
hydrometers  used  by  government  are  so  graduated  as  to  indicate  the 
number  of  parts  by  measure  or  number  of  volumes  of  proof  spirit  con- 
tained in  100  volumes  of  the  spirit  tested,  at  the  temperature  of  60°  F. 
That  is,  in  pure  water  the  hydrometer  will  stand  at  0  degrees,  in  absolute 
alcohol  at  200  degrees,  and  in  proof  spirit  at  100  degrees.  Absolute  al- 
cohol is,  therefore,  100  degrees  over  or  above  proof;  a  spirit  of  10  degrees 
(or  per  cent.)  over  proof,  or  as  it  is  more  commonly  called,  one  of  "  110 
proof,"  would  contain  55  per  cent,  of  absolute  alcohol. 

British  Proof  Spirit.— The  British  Proof  Spirit  has  the  specific 
gravity  0.920  (0.9198),  and  contains  49.24  per  cent,  by  weight  of  absolute 
alcohol.  Spirits  stronger  than  this  standard  are  lighter,  and  are  said  to 
be  over  proof;  they  are  20  over  proof  if  100  measures  require  to  be  di- 
luted with  water  to  120  measures  to  become  reduced  to  proof  strength. 
100  measures  of  rectified  spirit,  sp.  gr.  0.838,  when  mixed  with  60  meas- 
ures of  water,  yield  156  measures  of  proof  spirit;  rectified  spirit  is  there- 


ALCOHOL:  ITS  USE  AND  STRENGTH.  653 

fore  said  to  be  56  per  cent,  over  proof.  A  spirit  which  is  weaker  than 
the  standard  is  heavier,  and  it  is  said  to  be  under  proof;  it  is  20  under 
proof  if  100  measures  require  the  addition  of  alcohol,  sp.  gr.  0.825  (the 
strongest  obtainable  by  simple  distillation),  to  make  120  measures  of 
proof  spirit. 

Mixing  Alcohol  with  Water. — When  alcohol  is  mixed  with  water 
an  elevation  of  the  temperature  is  observed,  and  the  mixture  assumes  for 
a  short  time  an  opalescent  appearance  from  the  dissolved  air,  which  is  ex- 
pelled in  numerous  minute  bubbles,  after  which  it  becomes  perfectly 
transparent;  when  it  has  cooled  to  the  ordinary  temperature  the  volume 
will  be  found  diminished.  This  contraction  is-  greatest  on  mixing  55 
measures  of  absolute  alcohol  with  45  measures  of  water,  which  will  yield 
06.23  measures  of  weaker  alcohol,  showing  a  loss  of  volume  equal  to  3.77 
per  cent. — N.D. 

Wine  Gallons  and  Proof  Gallons.— The  standard,  legal  wine  gallon 
contains  231  cubic  inches.  All  casks  and  containers  are  ganged  in  wine 
gallons-  by  United  States  customs  and  internal  revenue  officers.  The 
number  of  "  proof  gallons"  represented  by  a  given  number  of  wine  gal- 
lons of  spirits  varies  directly  with  the  amount  of  alcohol  in  the  spirit. 
When  the  hydrometer,  testing  at  60°  F.,  shows  100°,  the  spirit  is  said  to 
be  "proof  At  this  point  a  wine  gallon  represents  a  "proof  gallon." 
If,  however,  the  spirit  is  stronger,  a  wine  gallon  represents  more  than  a 
"proof  gallon;"  that  is,  a  wine  gallon,  if  diluted  with  water  until  the 
hydrometer  showed  100°  at  60°  F.,  would  have  been  increased  in  volume 
to  more  than  a  wine  gallon.  A  spirit  testing  130  contains  30  per  cent, 
more  alcohol  than  proof  spirit;  hence  one  gallon  would  produce  1.30 
gallons  of  proof  spirit  if  diluted. 

In  the  like  manner  a  spirit  testing  below,  or  "  under  proof,"  contains 
less  "  proof  gallons"  than  it  measures  in  wine  gallons.  Example:  Spirit 
testing  80°  is  "20  under  proof."  Each  wine  gallon  represents  80  per 
cent.  (0.80)  "  proof  gallon."  From  these  principles  is  deduced  the  fol- 
lowing rule  for  converting  wine  gallons  to  *'  proof  gallons: " 

Multiply  the  number  of  wine  gallons  by  the  proof  indicated  by  the 
hydrometer,  and  point  off  two  decimal  places;  the  result  indicates  the 
number  of  "  proof  gallons." 

Application  of  Alcohol. — The  particular  use  to  which  alcohol  is 
devoted  in  the  bottling  business,  is  that  concerning  the  preparation  of 
flavoring  extracts  and  essences,  as  it  is  one  of  the  best  solvents  known  in 
chemistry;  but  by  the  dilution  of  water  this  property  is  much  diminished. 
As  a  menstruum  or  solvent  for  certain  drugs  or  materials  entering  into 
the  manufacture  of  carbonated  saccharine  beverages,  its  strength  should 
be  at  least  93  or  94  per  cent.,  as  a  weaker  alcohol  will  not  produce  the 
best  results;  and  this  holds  true  for  "  cutting  **  oils.  Alcohol  of  this  pur- 
ity is  a  transparent,  colorless,  mobile  and  volatile  liquid,  of  a  character- 


654  A   TREATISE    ON   BEVERAGES. 

istic  pungent  and  agreeable  odor  and  a  burning  taste,  the  same  as  the 
anhydrous  kind,  though  the  latter  is  more  intense  in  its  effects. 

Alcohol  is  too  expensive  a  material  to  be  used  other  than  in  the  most 
stringently  economical  manner,  and  should  be  preserved  in  well- closed 
vessels,  in  a  cool  place,  remote  from  lights  and  fire.  It  is  the  waste  in 
alcohol  that  renders  the  preparation  of  extracts  such  a  costly  undertaking 
to  the  bottler  ignorant  of  the  means  for  its  recovery,  to  say  nothing  of 
his  extravagance  in  connection  with  essential  oil  solutions. 

Detecting  Adulterations. — It  should  not  change  the  color  of  blue 
or  red  litmus-paper  previously  moistened  with  water;  is  readily  inflam- 
mable, giving  a  blue  flame  without  smoke.  If  a  portion  (at  least  an 
ounce)  be  evaporated  to  dryness  in  a  glass  vessel,  no  residue  or  color 
should  appear.  If  mixed  with  its  own  volume  of  water  and  one-fifth  its 
volume  of  glycerine,  a  piece  of  blotting  paper,  on  being  wet  with  the  mix- 
ture, after  the  vapor  of  alcohol  has  wholly  disappeared,  should 
give  no  irritating  or  foreign  odor  (fusel  oil).  If  a  portion  be 
evaporated  to  one-fifth  its  volume,  the  residue  should  not 
turn  reddish  upon  the  addition  of  an  equal  volume  of  sul- 
phuric acid  (amyl  alcohol).  When  treated  in  a  test-tube  with 
an  equal  solution  of  potash,  there  should  not  be  an  immediate 
darkening  of  the  liquid  (methyl  alcohol,  aldehyde  and  oak 
tannin). 

Strength  of  Alcohol. — A  modification  of  the  hydrome- 
ter, called  the  alcoholometer,  has  been  constructed  by  which 
the  percentage  strength  by  volume  or  by  weight  may  be  directly 
ascertained.  As  the  density  increases  with  a  diminution  of 
temperature,  and  decreases  in  about  the  same  ratio  with  an 
TER  AND  JAB  elevation  of  temperature,  alcoholometers  are  constructed  with 
MOMETERHEI"  reference  to  a  standard  temperature,  which  is  either  15°  C. 
or  60°  F.  ;  every  degree  of  variation  indicates  a  difference  of 
0.36  for  the  former  and  0.25  for  the  latter  scale,  which  must  be  added  if 
the  alcohol  tested  was  below,  or  subtracted  if  it  was  above,  the  standard 
temperature.  In  the  United  States  and  Germany  the  scale  of  Tralles, 
and  in  France  that  of  Gay-Lussac,  are  in  use.  Both  instruments  are 
practically  identical;  they  sink  in  distilled  water  to  0  and  in  absolute 
alcohol  to  100,  each  intervening  division  indicating  a  volumetric  per- 
centum  of  absolute  alcohol.  Bichter's  alcoholometer  is  essentially  that  of 
Tralles,  combined  with  a  scale  indicating  also  the  percentage  by  weight 
of  absolute  alcohol.  The  alcoholometer  employed  in  the  British  revenue 
system  is  that  of  Sykes. 

In  the  tables  of  the  U.  S.  P.,  are  given  the  percentage  of  alcohol  by 
volume  and  weight  for  each  division  of  Trailers  scale,  together  with  the 
specific  gravity;  also  the  density  indicated  by  Gay-Lussac's  alcoholo- 
meter at  the  corresponding  degree.  It  will  be  observed  that  the  abso- 


ALCOHOL:  ITS  USE  AND  STRENGTH.  655 

lute  alcohol  of  this  scale  really  contains  99.9  per  cent,  of  absolute  alcohol 
— a  difference  which  is  too  insignificant  for  all  practical  purposes;  but 
it  should  be  remembered  that  the  specific  gravity  for  Tralle's  scale  is 
given  for  15.55°  C.  (60°  F.),  compared  with  water  at  3.9°  C.  (39°  F.), 
while  that  of  Gay-Lussac's  scale  applies  to  15°  C.  (59°  F.)  for  both  alco- 
hol and  water.  The  table,  by  Fownes,  gives  the  percentage  of  absolute 
alcohol  by  weight  for  alcohol  of  different  specific  gravities,  temperature 
15.55°  C.  (60°  F.);  upon  it  is  based  the  table  of  Hehner,  which  is  pub- 
lished in  the  U.  S.  Pharmacopoeia.  A  very  useful  table  for  the  reduc- 
tion of  alcohol  (U.  S.  P.)  was  published  by  Dr.  A.  B.  Lyons  in  1882. 
It  gives  the  measures  of  officinal  alcohol  and  water  required  for  obtain- 
ing 100  measures  of  the  mixture  at  15.55°  C.  (60  °F.)  and  the  specific 
gravity  of  this  mixture  at  the  same  temperature;  incidentally,  the  table 
gives  also  the  amount  of  condensation. 

Temperature  Corrections. — All  of  the  instruments  employed  give 
accurate  results  only  at  the  "normal  temperature"  for  which  it  is  made. 
As,  however,  in  practice,  the  experiment  cannot  be  conveniently  per- 
formed at  any  "  fixed  "  temperature,  but  only  at  that  of  the  atmosphere, 
it  is  obvious  that  certain  corrections  are  constantly  required  in  order  to 
obtain  results  of  any  value.  Perfect  accuracy  requires  that  tables  for 
every  variation  of  the  thermometer,  founded  on  actual  experiments, 
should  accompany  each  instrument;  as,  without  them,  tedious  and  diffi- 
cult calculations  are  necessary,  which,  in  the  hurry  of  laboratory  work, 
or  by  persons  inexpert  at  figures,  are  'not  easily  performed.  The  United 
States'  Custom  House  Scale  with  thermometer  contains  conveniently  a 
table  for  corrections,  and  we  advise  the  carbonator  to  employ  this  instru- 
ment for  his  service.  Other  Tralle's  alcoholometers,  with  thermometer 
and  correction  table,  can  be  had  from  any  supply  house  or  wholesale 
druggist  and  in  nearly  all  countries.  For  rough  purposes,  in  the  absence 
of  tables,  the  following  calculations  of  Gay-Lussac  may  be  found  useful, 
which  show  that,  for  commercial  spirits,  at  ordinary  temperature,  a  varia- 
tion of 

BY  VOLUME. 

5°  Fahr.  is  equal  to  (about)  1.00*  of  Alcohol;  or  (about)  1.794*  of  Proof  Spirit. 

1°     "  "        0.20$  "  u        0.359*  " 

5°  Cels.  "        1.80$  "  "        3229*  " 

1°     "  "        0.36*  "  "        0.646* 

BY  WEIGHT. 

5°  Fahr.  is  equal  to  (about)  0.80*  of  Alcohol;  or  (about)  1.62*  of  Proof  Spirit! 
1°  u  "  0.15*  "  "  0.32* 

5°  Cels.  "        1.43*  "  "        0.29* 

1°  "        0.28*  "         0.58* 

Wood  Alcohol. — Wood  alcohol  is  an  inorganic  liquid  compound,  by 


656  A  TREATISE  ON  BEVERAGES. 

the  chemists  called  methyl.  Alcohol  is  contained  to  the  amount  of  about 
1  per  cent,  in  the  aqueous  portion  of  the  distillate  resulting  from  the  de- 
structive distillation  of  wood,  together  with  acetic  acid  and  other  com- 
pounds. It  should  by  no  means  be  employed  in  the  carbonator's  labora- 
tory for  preparing  extracts,  etc.  It  is  a  well-known  fact  that  it  has  been 
employed  by  extract  and  essence  makers.  In  England,  any  manufacturer 
of  carbonated  waters  using  extracts  made  by  means  of  this  menstruum  is 
liable  to  a  fine  of  $500  under  the  law.  Wood  alcohol  can  be  easily  de- 
tected in  the  extracts  and  essences  as  well  as  in  the  saccharine  bever- 
ages. (Apply  the  tests  for  methyl  alcohol  in  ethyl  alcohol  given,  on 
page  654). 

Methylated  Spirit. — This  is  a  mixture  of  ethyl  alcohol  and  methyl 
alcohol.  In  England  it  consists  of  a  mixture  of  90  per  cent,  of  alcohol 
and  10  per  cent,  of  wood  spirit,  which  addition  renders  it  unfit  for  in- 
ternal administration.  For  use  in  the  arts  and  for  various  labora- 
tory purposes  this  methylated  spirit  is  not  subject  to  taxation  in  Great 
Britain. 


CHAPTER    XXXV. 


EXTRACTS,  ESSENCES,  TINCTURES:  HOW  TO  MAKE  THEM. 


Definition  of  Various  Extracts.— Strength  of  Extracts  for  Carbonated  Bever- 
ages.—  Preservation  of  Extracts. —  Deterioration  of  Extracts. —  Defini- 
tion of  Extracts,  Essences  and  Tinctures.  —  Water-soluble  Extracts, 
Essences  and  Tinctures.  —  How  to  Examine  Commercial  Extracts,  Es- 
sences and  Tinctures  for  their  Strength  and  Solubility. —  How  to 
Clarify  a  Turbid  Extract,  Essence  or  Tincture. —  Harmonious  Flavor- 
ings.—  Adulterations  and  Imitations. —  Ambergris. —  Tincture  of  Am- 
bergris.—  Angostura  Extract. —  Oil  of  Anise. —  Tincture  of  Anise. —  Oil 
of  Birch.— Essence  of  Birch.— Oil  of  Bitter  Almonds.— Extracts  of  Beef. 
— Beef  Tea  (Bouillon). —  Oil  of  Peach  and  Apricot  Seed. —  Nitro-benzol 
(Oil  of  Mir  bane)  and  Artificial  Oil  of  Bitter  Almond.— Essence  of  Bit- 
ter Almond. — Extract  or  Essences  of  Bitters. — Tonic  Beer  Essence. — 
Beef,  Iron  and  Wine. — Capsicum. — Capsicine. — Adulteration  of  Capsicum 
and  its  Detection. — Physiological  Action  of  Capsicum. — Extract  of  Cap- 
sicum.— Tincture  of  Capsicum. — Soluble  Extract  of  Capsicum. — Curacoa, 
or  Bitter  Orange  Peel.— Extract  of  Curacoa,  or  Bitter  Orange  Peel. — 
Essence  of  Curacoa. — Tincture  of  Curacoa,  or  Bitter  Orange  Peel. — Ini- 
proved'Curacoa  Essence  and  Tincture. — Compound  Tincture  of  Curacoa. 
— Oil  of  Caraway  and  its  Application.— Plain  Tincture  of  Caraway. — 
Compound  Tincture  of  Caraway. — Compound  Coffee  Extracts. — Tincture 
of  Coffee. —  Plain  Coffee  Extracts. —  Oil  of  Cinnamon  and  Cassia. — Ex- 
tract of  Cinnamon  or  Cassia. — Essence  of  Cinnamon  or  Cassia. — Tincture 
of  Cinnamon  or  Cassia. — Extract  of  Cinchona  or  Peruvian  Bark. — Extract 
or  Essence  of  Peruvian  Beer. — Oil  of  Celery. —Essence  of  Celery. — Tinct- 
ure of  Celery. — Oil  of  Cardamom. — Essence  of  Cardamom. — Tincture  of 
Cardamom. — Oil  of  Cloves. — Essence  of  Cloves. — Tincture  of  Cloves  — 
Cocoa  Plant. —  Cocaine  or  Hygrine. —  Physiological  Action  of  Cocaine. 
— Extract  of  Coca. —  Tincture  of  Cocaine. —  Essence  of  Coca. —  Cacao, 
Cocoa  and  Chocolate. — Extract  of  Cocoa  or  Chocolate. —  Tincture  of 
Cocoa  or  Chocolate. — Oil  of  Coriander. — Dandelion  Extract. —  Fancy  Ex- 
tracts and  Essences. — Oil  of  Fennel. — Oil  of  Geranium. — Extract  of  Guava 
and  Rose-apple. — Ginger  Root  and  its  Adulterants. — Ginger  Oil.— Gin- 
gerol. —  Extract  of  Ginger. —  Tincture  of  Ginger. —  Strength  of  Alcohol 
for  Preparing  Ginger  Extract  or  Tinctures  of  Ginger. — Solid  Extract  of 
Ginger. — Soluble  Extract  of  Ginger. — Ginger  Ale  Extract. — Distilled 
Ginger  Ale  Extract,  and  How  to  Make  it.— Rectified  Ginger  Ale  Extract 
and  How  to  Make  it. — Essence  of  Ginger  Oil.— Concentrated  Essence  of 
Ginger  Oil.— Soluble  Essence  of  Ginger  Oil.— Hot  Ginger  or  Adulterated 
Ginger. — Fraudulent  Commercial  Extracts  and  Essences  of  Ginger. — How 
to  Prepare  and  Preserve  Ginger  Ale. — Belfast  Ginger  Ale. — Grass  Oils 
and  their  Application. —  Extract  of  Hops. —  Beer  Extract.— Extract  ot 
Horehound. — Oil  of  Juniper. — Oil  of  Lavender. — Oil  of  Lemon.— Selec- 
tion of  Oil  of  Lemon. — Preservation  of  Oil  of  Lemon. — Chemical  Com- 
position of  Oil  of  Lemon. — Characteristics  of  Oil  of  Lemon.— Adultera- 
tion of  Oil  of  Lemon. — Restoration  of  Oil  of  Lemon. — Artificial  Oil  ot 


658  A    TREATISE    ON    BEVERAGES. 

Lemon. — Concentrated  Essence  of  Lemon. — Soluble  Essence  of  Lemon. — 
Tincture  of  Lemon  Peel.— Restoration  of  Essence  of  Lemon. — Lemon 
Water. — Oil  of  Limes. — Essence  of  Lime  Oil. —  Lacto-Pepsin  Extract.— 
Milk  Extract  or  Lactolin. —  Excelsior  Lemonade  Extract.— Extract  of 
Champagne  Cider. — Egg  Lemonade. — Tokay  Lemonade  Extract. —  Grape 
Lemonade  Extract. —  Champagne  Lemonade  Extract. —  Liquorice  Root 
and  its  Adulterations. — Fluid  Extract  of  Liquorice. — Extract  of  Malt. — 
Fluid  Extract  of  Malt. — Extract  of  Malt,  Phosphate  and  Iron.—  Hop  and 
Malt  Extract. — Malt  Extract  and  Pepsin. — Dispensing  Malt  Extract-- 
Extract of  Meat. — Oil  of  Melissa  and  its  Application. — Musk;  its  Sul> 
titutes  and  Adulterants. —  Tincture  of  Musk. —  Nerve  Food  Extracts.—- 
Oil  of  Nutmeg. — Essence  of  Nutmeg. — The  Various  Oils  of  the  Orange 
Tree. — Oil  of  Orange  Flowers  or  Oil  of  Neroli. — Essence  of  OrangeFlowers 
or  Essence  of  Neroli. — Orange-Flower  Water. — Oil  of  Orange  Peel  (Oil  of 
Portugal). — Concentrated  Essence  of  Orange. — Soluble  Essence  of  Orange. 
— Tincture  of  Orange  Peel. — Restoration  of  Essence  of  Orange.— Com- 
pound Orange  Flavoring  Essence. — Compound  Orange  Flavoring  Tinct- 
ure.— Extract  of  Pistachio. — Oil  of  Peppermint. — Oil  of  Spearmint.— 
Concentrated  Essence  of  Peppermint. —Soluble  Essence  of  Peppermint. 
— Tincture  of  Peppermint. — Peppermint  Water. — Punch  Essences. — Eng- 
lish Punch  Essence. — Milk  Punch. —Pineapple  Punch  Essence.— Grog 
Essence  of  Rum. — Grog  Essence  of  Cognac. — Grog  Essence  of  Arrac. — • 
Tea  Punch  Essence. — Whiskey  .Punch  Essence. — Gin  Punch  Essence.— 
Various  other  Punch  Essences. — Oil  of  Pimento  (Allspice). —  Essence  of 
Pimento. — Tincture  of  Pimento.— Rose  Oil. — Characteristics  and  Adul^ 
terants  of  Rose  Oil. — Tests  of  Rose  Oil. — Essence  of  Rose  Oil. — Bose 
Water. —  Root  Beer  Essence. —  Raisin  Extract.— Sarine  Extract. — Sarsa- 
parillaRoot. — Commercial  Varieties  of  Sarsaparilla  Root. — Chemical  Na- 
ture of  Sarsaparilla. — Commercial  Sarsaparilla  Beverages. —  Extract  of 
Sarsaparilla. — Essences  of  Sarsaparilla. — Oil  of  Sassafras. — Oil  of  Spruce. 
— Essence  of  Spruce. — Compound  Tea  Extract. — Plain  Tea  Extract.— 
Tonka  Beans  and  Coumarin  and  their  Effect. — Artificial  Coumarin. — Pro- 
portions of  Coumarin. — Tincture  of  Tonka  Bean. — Tincture  of  Coumarin. 
—Vanilla  Bean. — Alleged  Poisonous  Effects  of  Vanilla  Flavor. — Vanillin 
of  Vanilla  Beans. — Artificial  Vanillin. — Inferior  and  Adulterated  Vanillin 
and  its  Detection. — Extract  or  Tincture  of  Vanilla  Beans. — Tincture  of 
Vanilla  and  Tonka  Beans.— Compound  Vanilla  Bean  Extract. — Soluble 
Essence  of  Vanilla. — Vanillin  Tincture  or  Artificial  Tincture  of  Vanilla. — 
Strength  of  Tinctures  of  Vanilla. — Oil  of  Verbena  and  its  Application.— 
Wild  Cherry  Bark.— Extract  of  Wild  Cherry  Bark.— Oil  of  Wintergreen. 
— Artificial  Oil  of  Wintergreen. — Essence  of  Wintergreen. — May  Wine 
Essence. — Wine  Essences. — Wine  or  Cognac  Oil. — Artificial  Wine  or  Cog- 
nac Oil. — Preparation  of  Artificial  Wine  or  Cognac  Oil. 

Definition  of  the  Yarious  Extracts. — They  are  preparations 
which  are  obtained  by  removing  from  crude  drugs  a  solution  of  their 
medicinal  principles  and  evaporating  it  to  the  consistence  of  a  soft  solid 
or  to  dryness.  The  medicinal  principles  may  be  removed  either  by  ex- 
pressing the  crude  drugs  while  fresh  and  juicy,  or  by  exhausting  the  dried 
and  powdered  drugs  with  water,  alcohol  and  water,  alcohol,  or  ether, 
whereby  the  aaueous,  hydro-alcoholic,  alcoholic,  or  ethereal  extracts  are 
obtained. 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE    THEM.          659 

Aqueous  Extracts. — They  were  formerly  usually  made  by  boiling  the 
drug  with  water,  expressing  the  watery  solution,  and  evaporating.  In 
nearly  all  cases  infusion  or  percolation  with  water  has  been  substituted. 
The  percolate  is  evaporated  to  the  proper  consistency. 

Alcoholic  Extracts. — Whether  made  with  strong  or  diluted  alcohol, 
the  powdered  material  is  most  conveniently  exhausted  by  percolation; 
the  alcohol  is  distilled  off  from  the  whole  of  the  tincture,  and  the  residue 
left  is  then  evaporated  to  the  proper  consistence. 

Fluid  or  Liquid  Extracts,  in  the  meaning  of  the  United  States  and 
British  Pharmacopoeias,  are  permanent  concentrated  solutions  of  vegeta- 
ble drugs,  made  of  such  a  strength  that  usually  1  cm.  contains  the 
medicinal  properties  and  represents  the  virtues  of  1  gm.  of  the  drug  at 
a  temperature  of  15°  C,  (59°  F.);  Br.  16.5°  C.  100  ounces  avoirdupois 
of  a  drug  will  practically  make  6  pints  or  96  fluid  ounces  of  fluid  extract. 
All  the  fluid  extracts  are  prepared  by  percolation,  and  a  menstruum  uni- 
form in  alcoholic  strength  is  employed  during  the  process  of  exhaustion. 

The  menstruum  for  the  preparation  of  extracts  to  be  employed  in  the 
manufacture  of  carbonated  beverages  is  either  alcohol,  water  or  glycerine, 
or  a  mixture  thereof. 

The  strength  or  concentration  of  the  commercial  extracts  is  usually 
weaker,  and  the  bottler  may  prepare  his  home-made  extract  of  a  strength 
to  suit  himself. 

We  have  hereafter — for  a  uniform  rule — directed  the  exhaustion  of 
le  pound  of  the  drug  by  one  pint  of  liquid,  or  sufficient  to  obtain  one 
intof  extract.  However,  for  home-use  this  rule  maybe  altered  in  some 
instances  where  valuable  drugs  are  to  be  exhausted;  in  this  case  enough 
menstruum  may  be  added  to  obtain  two  pints  of  extract  of  one  pound  of 
drug,  but  not  in  all  cases  is  this  method  recommended,  since  the  alco- 
hol employed  for  exhausting  will  also  come  into  consideration  as  an  ex- 
pensive ingredient. 

Compound  Fluid  Extracts. — These  are  permanent  concentrated  solu- 
tions of  additional  drugs,  made  on  the  same  principles. 

Strength  of  Extracts  for  Carbonated  Beverages.— For  this  pur- 
pose the  fluid  extracts,  compound  or  plain,  are  made  of  various  strengths, 
as  specially  directed  in  the  different  formulas.  Consistent  extracts  are 
scarcely  made  and  employed  for  that  purpose,  and  not  practicable  at  all 
where  the  manufacturer  prepares  extracts  for  his  own  use  only. 

Preservation  of  Extracts.— In  this  respect  we  refer  to  the  directions 
given  for  home-made  extracts,  which  apply  likewise  to  purchased  extracts, 
and  require  the  same  treatment  and  care  in  their  preservation. 

Deterioration  of  Extracts.— Manufacturers  claim  that  fluid  extracts 
represent  the  drug  treated  in  such  a  way,  and  with  a  menstruum,  as  is 
best  required  to  extract  and  hold  in  solution  all  its  virtues,  great  discrmi?- 
nation  and  care  being  necessary  in  selecting  the  proper  menstruum  in 


t;60  A    TREATISE    ON    BEVERAGES. 

each  separate  drug.  It  is  very  evident  that  fluid  extracts  having  for  a 
menstrua  ether  or  alcohol,  which,  by  nature  of  their  crude  drug,  will  not 
give  up  their  active  principles  to  less  volatile  liquid,  must  of  necessity  be 
less  staple  than  one  that  has  for  its  body  a  liquid  slow  to  evaporate.  If, 
for  example,  ginger,  which  requires  alcohol  to  extract,  is  left  exposed,  it 
will  soon  reduce  by  evaporation  the  quantity  of  menstruum  necessary  to 
a  perfect  solution,  thereby  rendering  the  extract  unequal  in  its  parts,  and 
therefore  unstable.  In  case  the  drug  is  in  perfect  solution,  it  will  be 
stronger  in  proportion  to  the  loss  of  its  dissolving  agent.  Again,  drugs 
containing  volatile  oils  are  liable  to  rapid  change  by  evaporation,  if  left 
unstopped — such  as  peppermint,  wintergreen,  etc.  One  of  the  first  indi- 
cations we  see  of  change  in  fluid  extracts  is  their  liability  to  precipitate, 
and  with  those  containing  gum  or  resin  this  of  ten  occurs,  rendering  them 
unsightly,  and  at  least  raising  the  question  as  to  their  trustworthiness. 

This  subject  of  precipitation  is  one  of  great  importance,  and  has  much 
to  do  with  the  manner  with  which  they  are  made.  It  must  not  be  taken 
as  an  evidence  of  bad  extract  that  a  precipitate  is  thrown  down;  changes 
of  temperature  often  causing  cloudiness  and  precipitating  the  drug,  which 
upon  a  rise  of  temperature  will  be  re-dissolved.  Rather,  it  must  be  con- 
cluded that  the  solution  was  well  saturated  with  the  drug,  and  upon  re- 
ducing the  temperature  could  not  be  sustained  in  solution.  Now,  the 
truth  is  that  many  fluid  extracts  which  undergo  a  change  do  so  by  virtue 
of  their  mode  of  preparation,  and,  while  they  may  be  worthless,  they 
were  not  so  in  the  beginning. 

Light  and  air  will  perhaps  do  more  to  impair  the  virtues  of  extracts 
than  all  other  elements  combined,  though  heat  and  cold  are  no  doubt 
important  factors — a  mean  temperature  being  necessary  to  preserve  their 
virtues.  Most  extracts,  if  unstopped,  will  lose  by  evaporation  until  a 
radical  change  in  the  menstruum  takes  place.  Again,  the  direct  rays  of 
the  sun  will  cause  chemical  changes  that  no  doubt  will  eventually  impair 
if  not  destroy  their  active  principles.  Concerning  the  subject,  there  is 
little  known  and  much  to  learn.  It  may  be  concluded,  however,  that 
most  extracts  which  contain  little  or  no  gum,  and  are  reasonably  free 
from  volatile  oil,  if  kept  protected  from  light  and  air,  will  maintain  their 
strength  for  several  years. 

Definition  of  Fluid  Extracts,  Essences  and  Tinctures.— An  ex- 
tract is,  strictly  speaking,  a  concentrated  solution  of  the  medicinal  prin- 
ciples of  crude  drugs. 

An  essence,  also  strictly  speaking,  is  a  solution  of  volatile  oils  in  alco- 
hol in  varying  proportions. 

A  tincture  is  a  diluted  solution  of  medicinal  non- volatile  or  only  par- 
tially volatile  substances  in  liquids  other  than  water  and  glycerine.  They 
are  made  by  maceration  of  various  strengths. 

Water-soluble  Extracts,  Essences  and  Tinctures.— All  fluid 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE   THEM.          661 

extracts  or  essences  and  tinctures,  when  prepared  with  highly  concen- 
trated spirits,  separate  part  of  their  extractive  matter  or  dissolved  oils  in 
the  cold,  but  especially  when  mixed  with  aqueous  solutions  or  "  carbon- 
ated waters, "  causing  either  a  separation  in  flakes  of  the  dissolved  matter 
or  a  milky  appearance,  as  in  the  case  of  essences  when  particles  of  oil 
separate.  These  extracts,  essences  and  tinctures,  therefore,  must  be  made 
water  soluble.  That  means  to  prepare  them  in  such  a  strength  as  to  be 
readily  miscible  with  water  or  any  aqueous  liquid. 

There  is  a  difference  between  extracts,  essences  and  tinctures  made 
for  the. druggist,  confectioner,  or  carbonator. 

When  the  druggist  flavors  alcoholic  medicines  he  can  employ  them 
more  concentrated.  The  confectioner  also  can  use  the  flavors  in  concen- 
trated solution  for  the  preparation  of  most  all  of  his  products.  Not  so 
for  preparing  his  dispensing  syrups,  except  he  does  not  lay  any  particular 
stress  on  the  bright  appearance  of  the  dispensed  drinks,  on  account  of 
being  consumed  immediately  and  while  effervescing,  yet  when  the  * '  milki- 
ness "  would  not  be  so  apparent.  However  this  could  go  with  his  es- 
sences, his  extracts  and  tinctures  must  have  the  same  requirements  as 
those  used  for  bottling  purposes:  they  must  yield  clear  and  bright 
syrups;  too  much  concentrated  extract  would  separate  extractive  matter 
on  the  admixture  with  syrup,  and  cause  turbidity,  with  all  its  conse- 
quences. 

The  carbonator  requires  for  all  his  purposes  water-soluble  flavorings. 
For  preparing  water-soluble  essences  or  cutting  essential  oils  we  refer  to 
the  chapter  on  same.  In  this  chapter  we  append  directions  how  to 
prepare  water-soluble  extracts  or  tinctures,  and  such  alcoholic  essences 
that  have  been  bought.  The  water  solubility  of  these  ingredients  is  an 
important  point  in  the  manufacture  of  carbonated  beverages  that  should 
not  be  overlooked. 

To  make  extracts  and  tinctures  water  soluble  they  are  sometimes 
prepared  with  diluted  alcohol,  in  order  to  readily  yield  clear  solutions 
with  aqueous  liquids  and  avoid  the  separate  treatment  for  making  them 
water  soluble.  However,  in  most  cases  the  employment  of  weak  alcohol 
leaves  the  principal  properties  of  the  drug  behind  and  undissolved  in  the 
drug,  which,  by  using  strong  alcohol,  would  have  been  dissolved  and  made 
water  soluble  by  the  proper  treatment.  On  the  other  hand,  the  diluted 
alcohol  dissolves  matters  which  are  not  required  and  better  left  behind, 
and  which  the  strong  alcohol  does  not  extract,  as  they  are  only  soluble  in 
water  or  diluted  alcohol.  It  is  therefore  advisable  to  prepare  the  fluid 
extracts  with  alcohol  of  sufficient  strength,  as  specially  directed  for  each 
case,  also  to  prepare  the  tinctures  as  the  respective  formula  will  re- 
quire. Such  preparations  as  have  been  made  with  stronger  alcohol, 
and  need  therefore  to  be  reduced  to  become  miscible  with  water  or  remove 
resinous  matter,  treat  as  follows: 


A    TREATISE    ON    BEVERAGES. 

»    . 

Take  the  fluid  extract    (except  ginger,  which  we  propose  to  dilute 
further),  and  proceed  as  follows: 
Into  a  half-gallon  bottle  put 

Fluid  ext,  ginger  1  pint 

Powdered  pumice  stone     .         .         .         .         4  oz  avoirdupois 
Water 1  pint 

Pour  the  fluid  extract  into  the  bottle  and  add  to  it  the  pumice, 
shake  well  occasionally  during  several  hours,  and  then  slowly  add  the 
water  in  portions  of  about  four  fluid  ounces,  with  plentiful  agitation, 
and  alternate  periods  of  rest  and  subsidence.  Continue  this  at  intervals 
during  twenty-hours,  then  filter,  and  upon  the  mass  in  the  filter  pour 
water  until  two  pints  are  obtained.  If  the  filtrate  thus  obtained  is  not 
quite  clear  it  may  be  shaken  with  a  little  more  pumice. 

Calcined  or  carbonated  magnesia  and  talcum  should  not  be  employed, 
for  the  very  same  reasons  we  have  urged  to  discard  them  in  cutting  essen- 
tial oils.  Glass  sand  and  paper  pulp  should  be  used  instead. 

It  is  important  to  know  that  no  alkaline  should  be  used  to  make  the 
extracts,  etc.,  water  soluble,  as  the  action  of  fruit-acids  used  to  acidulate 
the  beverages  creates  a  slight  ebullition,  and  there  ensues  turbidity  and 
flakiness,  if  the  alkaline,  which  has  absorbed  a  considerable  amount  of 
resinous  matter  from  the  mixtures,  is  not  most  carefully  removed. 

How  to  Examine  Commercial  Extracts,  Essences  or  Tinctures 
for  their  Strength  and  Solubility.— One  important  factor  in  pur- 
chasing commercial  flavorings  is  their  strength,  and  another  one  whether 
they  are  miscible  with  aqueous  liquids  or  not.  To  ascertain  their  strength 
and  solubility  we  apply  very  simple  methods. 

Proceed  as  follows:  Into  a  clean  half -pint  bottle  introduce  one  ounce 
of  syrup,  previously  acidified  and  mixed  with  about  15  minims  or  grains 
of  citric  acid  solution.  Use  a  small  pipette  graduated  at  5  or  10  minims 
(Fig.  420),  and  add  the  acid  solution  with  this  pipette.  Clean  this  one 
or  take  another  one  and  measure  10  minims  of  the  extract  or  essence  into 
the  bottle,  which  quantity  corresponds  to  about  2  ounces  of  extract,  or 
essence,  per  gallon  of  syrup.  Then  fill  up  the  bottle  at  the  machine  with 
carbonated  water.  Now  taste  and  compare  the  liquid.  By  testing, 
its  strength  can  be  estimated;  by  comparing,  the  solubilit}7"  is  established 
by  a  bright  appearance. 

How  to  Clarify  a  Turbid  Extract,  Essence  or  Tincture.— It  is 
best  to  mix  them  with  about  one-third  their  bulk  of  filtering  paper  pulp 
or  with  powdered  pumice  stone  (about  one  ounce  to  a  pound  of  liquid) ; 
shake  frequently  and  then  filter  in  a  covered  funnel  or  percolator. 

Harmonious  Flavorings.— The  carbonator  cannot  afford  to  over- 
look the  fact  that  the  success  of  his  beverages  is  to  a  great  extent  depen- 
dent upon  the  correct  blending  of  various  flavors,  which  should  unite  in 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE    THEM.          663 


a  harmonious  whole.  Inferior  extracts  and  essences,  crudely  manipu- 
lated, are  an  abomination.  The  careful  compounder  strives  to  avoid  a 
pronounced  flavor  in  his  beverages,  as  it  is  apt  to  impart  a  roughness  to 
the  taste  not  at  all  desirable.  To  obtain  the  best  results,  extracts  of  re- 
liable make  are  a  desideratum.  Flavoring  extracts  and  essences  ought  to 
be  the  alcoholic  extracts  of  drugs  or  fruits  or  alcoholic  solutions  of  essen- 
tial oils.  Many  flavorings  are  made  from  inferior  materials,  are  adul- 
terated, or  are  imitations  of  the  real  articles.  It  is  difficult  to  detect  in- 
ferior materials,  when  skillfully  employed. 

Adulterations  and  Imitations.— The  use  of  adulterants  in  flavor- 
ings has  grown  rapidly  of  late  years.  Formerly  it  was  confined  chiefly 
to  the  addition  of  tonka  beans  to  vanilla,  extract  of  geranium  to  rose, 
and  of  cherry  to  almond.  Now,  what  are  known  as  "  compound  ethers  " 
or  "  artificial  fruit  essences  "  are  largely  employed  as  adulterants.  These 
ethers  are  frequently  of  great 
strength,  a  single  drop  sufficing  to 
give  odor  and  flavor  to  a  gallon  of 
fluid. 

Care  should  be  taken  in  pre- 
paring mixtures  of  essential  oils 
that  fine  and  ordinary  oils  are  not 
used  together;  neither  should  the 
oils  used  be  such  that  the  odor  of 
one  will  cover  that  of  another,  or 
neutralize  it.  Oil  of  anise  is  very 
much  used  with  oil  of  caraway, 
oil  of  lavender,  oil  of  cassia,  oil  of 
peppermint,  oil  of  rosemary,  etc. 
Those  oils  all  harmonize  with  the 
oil  of  anise;  but  the  latter  must  not  be  used  in  too  large  quantity. 
Anise  oil  readily  solidifies  at  low  temperatures,  and  then  has  a  peculiar 
crystalline  appearance. 

The  home-made  compound  essences,  composed  of  various  flavors,  im- 
prove by  age  as  well  as  the  plain  essences,  and  thereby  become  "  harmo- 
nious; "  they  therefore  should  be  prepared  for  a  long  time  in  advance, 
but  by  rectification  this  improving  process  can  be  hastened  and  on  a 
small  scale  the  appended  engraving,  a  glass  retort  on  a  sand  bath, 
is  a  very  practical  apparatus.  The  essences  or  compound  extracts  are 
usually  shaken  with  pumice  or  glass  sand  in  order  to  remove  and  pre- 
cipitate any  resinous  matter,  and  the  whole  mixture  is  introduced  into  that 
retort  and  distilled  until  two-thirds  or  three-fourths  of  the  original  liquid 
has  been  received,  which  is  the  rectified  or  refined  preparate,  the  balance 
being  used  at  the  next  operation.' 


FIG.  423.— GLASS  RETORT  ON  A  SAND  BATH. 


664  A    TREATISE    ON   BEVERAGES. 

This  process  will  produce  a  harmonious  flavor,  and  is  carried  out  on 
a  larger  scale  with  the  stills  represented  by  Figs.  402  and  407. 

•Ambergris. — Ambergris  is  regarded  as  a  morbid  product  of  the 
sperm  whale,  found  in  its  intestines  and  floating  on  the  sea.  In  com- 
merce it  appears  in  irregular  pieces  of  gray  or  gray-brown  color.  It  is 
lighter  than  water,  soluble  in  volatile  oils,  ether  and  hot  alcohol;  being 
nearly  tasteless,  it  is,  however,  often  used  for  fixing  aromas,  for  which 
purpose  it  is  extensively  employed  in  perfumery.  In  the  manufacture 
of  carbonated  beverages  it  enters  sometimes  into  compound  flavors  for 
the  aforesaid  purpose. 

Tincture  of  Ambergris.— Triturate  1  drachm  of  ambergris  with  a 
few  drachms  of  powdered  pumice  stone  or  glass-sand.  Transfer  to  a 
bottle  and  macerate  the  mixture  in  10  drachms  of  alcohol  for  a  week. 
At  last  filter.  Another  method  of  preparation  is  to  rub  the  ambergris 
(1  drachm)  with  small  quantities  of  alcohol  in  a  mortar,  macerating  the 
mixture  in  10  drachms  of  alcohol.  To  make  the  tincture  miscible  with 
water  add  by  degrees  an  equal  volume  of  water  and  some  pumice  or  glass- 
sand;  shake  frequently  and  filter  before  use 

Angostura  Extract. — Extract  one  pound  of  bruised  angostura  bark 
by  percolation  with  enough  diluted  alcohol  to  make  16  fluid  oz.  of  ex- 
tract, or  as  much  extract  as  desired.  Improve  the  extract  by  adding 
about  30  grains  of  oil  of  cinnamon,  20  grains  of  oil  of  cloves  and  15  grains 
of  oil  of  lemon,  previously  dissolved  in  about  one  ounce  of  alcohol  of  95 
per  cent.  Mix  and  clarify  the  extract  with  pumice,  etc. 

Oil  of  Anise. — The  anise  plant,  Pimpinella  anisum,  contains  in  all 
parts,  but  especially  in  the  seeds,  an  essential  oil,  which  is  obtained  by 
distillation  of  the  seeds  with  water,  the  yield  being  from  1|  to  2|  per 
cent.  From  lllicium  anisatum,  another  anise-plant,  is  by  the  same  pro- 
cess obtained  an  essential  oil,  called  in  commerce  oil  of  illicium  or  star- 
anise;  the  yield  being  about  2£  to  4  per  cent.  Both  volatile  oils  are  pale 
yellow,  becoming  darker  by  age,  and  have  a  sweet  aromatic  taste  and  an 
agreeable  aromatic  odor,  differing  somewhat  in  the  two  oils.  Both  oils 
are  entirely  neutral  to  test-paper,  are  freely  soluble  in  alcohol,  and  with 
strong  alcohol  form  clear  solutions  in  all  proportions.  Spec.  grav.  0.970 
to  0.990,  rising  in  old  oils  sometimes  to  1.028  (Zeller). 

Adulterations. — Oil  of  anise  has  been  met  with  adulterated  with  al- 
cohol, camphor,  wax,  and  spermaceti,  the  last  three  for  the  purpose  of 
raising  its  congealing-point.  Anise  oil  adulterated  with  alcohol  becomes 
milk-white  on  being  dropped  into  water.  Camphor  is  detected  in  the 
pressed  crystalline  mass  by  its  odor,  the  other  two  by  their  insolubility 
in  80  per  cent,  alcohol.  Leonhardi  (1878)  reports  the  oil  to  be  some- 
times largely  adulterated  with  the  stearopten  of  Russian  fennel  seed  oil, 
wh^ch  is  detected  by  the  fennel  odor  developed  on  heating. — N.  D. 

Tests. — The  solution  in  alcohol  should  not  become  dark-colored  on 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO   MAKE   THEM.  665 

the  addition  of  a  little  ferric  chloride  (phenol,  etc.).  One  drop  of  anise 
oil,  triturated  with  sugar  and  afterward  agitated  with  'one  pint  of  water, 
should  impart  to  the  latter  the  pure  flavor  of  anise  (absence  of  other 
volatile  oils).— P.  G. 

Application.— Qi\  anise  is  a  component  of  essence  of  sarsaparilla,  etc. 

Tincture  of  Anise. — If  one  pound  of  bruised  anise-seed  is  macer- 
ated with  five  pints  of  diluted  alcohol,  a  tincture  serviceable  form  any  pur- 
poses can  be  obtained. 

Oil  of  Birch. — This  volatile  oil  is  obtained  from  Betula  Lenta,  sweet, 
black  or  cherry-birch,  which  is  indigenous  to  Canada  and  the  northern 
part  of  the  United  States,  but  grows  in  the  mountains  as  far  south  as 
Georgia.  The  bark  and  leaves  yield  a  volatile  oil,  which  Procter  (1843) 
found  to  be  identical  with  oil  of  gaultheria  or  wintergreen,  and  which 
Kennedy  showed  is  largely  sold  in  place  of  the  latter  (see  Oil  of  Winter- 
green).  Pettigrew  (1883)  found  it  to  be  pure  methyl  salicylate,  and  to 
have  the  spec.  gr.  of  1.180  at  15°  C.,  and  the  boiling  point  to  be  constant 
at  218°  C.  (424.4°  F.). 

Oil  of  birch  dissolves  readily  in  alcohol.  Where  oil  of  birch  or  win- 
tergreen is  used,  there  is  no  occasion  for  using  salicylic  acid  as  a  preserv- 
ative, as  the  oil  itself  is  an  antiseptic. 

In  regard  to  adulterations  see  Oil  of  Gaultheria  or  Wintergreen. 

Application. — It  is  generally  employed  for  flavoring  birch  beer;  how- 
ever, as  the  oils  of  birch  and  wintergreen  are  identical  they  are  used  for 
either  purpose,  as  flavor  in  sarsaparilla,  etc. 

Essence  of  Birch. — First  cut  the  oil  as  directed.  The  essence  is 
made  as  follows: 

Oil  of  birch  or  wintergreen 1  ounce 

Alcohol  95° *        .         8  ounc 

Water 8       " 

Oil  of  Bitter  Almond  and  its  Adulterations.— The  oil  of  bitter 
almond  is  obtained  from  the  seeds  of  Amygdalus  communis,  var.  amara, 
Linne.  The  bitter  almonds  are  deprived  of  most  of  their  fixed  oil  by 
pressure  between  warm  plates;  the  press-cake  is  powdered,  mixed  with 
about  six  times  its  weight  of  water,  the  mixture  digested  for  a  day  or  two 
at  a  temperature  of  about  50°  C.  (122°  F.),  and  then  distilled.  The  tree 
grows  wild  in  Southern  Europe,  Africa,  especially  Palestine  and  Syria, 
and  is  also  cultivated  there,  and  has  been  introduced  in  the  warmer  parts 
of  the  United  States  (California)  and  other  countries.  Oil  of  bitter 
almond  is  colorless  or  yellowish,  limpid,  has  a  peculiar  aromatic  odor, 
resembling  that  of  hydrocyanic  acid,  and  a  bitter  and  burning  taste. 
Freshly  prepared,  it  has  in  alcoholic  solution  a  neutral  reaction  to  test- 
paper,  but  old  oil  changes  the  color  of  blue  litmus  to  red.  It  varies  in 
spec.  gr.  between  1.06  and  1.075,  and  boils  at  about  180°  C.  (356°  F.). 


666  A  TREATISE  ON  BEVERAGES. 

Adulterations. — The  principal  adulterations  are  nitrobenzol,  alcohol, 
and  chloroform,  the  last  two  being  sometimes  used  together  to  leave  the 
specific  gravity  unchange-d.  By  distilling  a  little  of  the  suspected  oil 
from  a  test  tube  placed  in  a  water- bath  kept  at  a  temperature  not  exceed- 
ing 65°  C.  (149°  F.),  the  chloroform  will  distil  over,  while  alcohol  will 
distil  at  80°  C.  (176°  F.),  the  distillates  showing  the  behavior  of  these 
compounds.  On  dropping  oil  of  bitter  almond  containing  alcohol  into 
water,  the  drops,  while  floating  or  subsiding  in  the  water,  will  become 
milk-white.  Nitrobenzol  (see  Artificial  Oil  of  Bitter  Almonds)  has  an  odor 
similar  to  that  of  bitter  almond  oil  and  a  sweet  taste,  and  is  nearly  in- 
soluble with  water. 

Extracts  of  Beef. — Liquid  Extract  (LieUg's  Formula). — Half  a 
pound  of  fresh  meat  is  finely  chopped  and  macerated  for  one  hour  with  1 
pint  of  cold  distilled  water,  to  which  4  drops  of  hydrochloric  (muriatic) 
acid  and  from  30  to  60  grains  of  table  salt  are  added.  The  mass  is  then 
displaced  on  a  colander,  a  little  water  being  added,  until  1  pint  of  perco- 
late has  been  obtained;  filter.  The  clear  liquid  has  a  red  color,  agreeable 
odor  and  contains  the  albuminoids  of  the  meat  in  solution. 

Another  Formula. — Take  1  part  of  meagre  beef,  finely  chopped,  and 
8  parts  of  cold  water,  heat  gradually  (this  is  important)  to  boiling;  21- 
ter.  If  the  fatty  portions  of  the  beef  have  not  been  removed,  the  extract 
will  not  keep. 

Concentrated  Extract. — The  commercial  beef  extract  is  concentrated 
by  evaporation  in  steam-pans,  a  current  of  air  being  continuously  passed 
over  the  surface.  On  a  small  scale  the  liquid  extract  is  concentrated 
by  evaporating  on  a  water  bath.  The  concentrated  extract  of  meat  is  of 
a  brown  color,  usually  somewhat  granular,  and  has  a  pleasant  odor  sug- 
gestive of  roasted  meat,  and  a  characteristic,  distinctly  saline  and  acidu- 
ous  taste.  It  is  completely  soluble  in  water,  yielding  a  clear  solution, 
which  on  the  addition  of  a  little  table-salt  has  the  flavor  of  beef-broth. 

Beef- Tea  (Bouillon). — Extract  of  beef,  cone.,  8  ounces;  table  salt, 
2  ounces;  essence  or  tincture  celery,  1  or  2  ounces  respectively  ;  essence 
orange  or  lemon  (or  mixed),  1  oz.  (tincture  of  orange  or  lemon-peel 
may  be  substituted,  or  other  flavorings  proportionately);  arrow-root 
powdered,  1  oz. ;  hot  water,  4  pints.  Tincture  of  capsicum  may  be 
added,  about  1  drachm  if  desired.  Stir  the  extract  of  beef,  salt  and 
arrow-root  into  the  hot  water  until  dissolved,  then  add  the  other  ingre- 
dients. It  should  always  be  kept  hot,  and  not  much  should  be  prepared  in 
advance. 

Liebig,  the  originator  of  the  beef-tea,  declared  it  to  be  incapable  of 
promoting  nutrition,  and  that  it  is  to  be  classed  as  nervous  food,  along 
with  tea,  coffee,  and  alcohol,  and  even  as  inferior  to  the  last,  a  judgment 
expressed  by  other  high  authorities.  The  popular  impression  is  that 
beef-tea  is  a  substitute  for  food;  it  often  results  in  provoking  vomiting 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE    THEM.          667 


or  diarrhoea  when  habitually  used  as  a  substitute  for  food.  It  is  recom- 
mended, however,  for  various  affections  of  the  stomach  when  its  coating 
requires  protection  from  irritating,  but  its  application  should  be  left  to 
the  judgment  of  the  physician.  We  have  appended  the  necessary  for- 
mula for  its  preparation,  as  in  popular  demand,  and  append  the  remark 
that  the  arrow-root,  which  is  the  purest  natural  form  of  starch,  is  the 
only  nutritious  ingredient  in  the  formula.  Beef-tea  is  particularly 
adapted  for  the  "hot  soda  water"  dispensed  at  all  times  of  the  year, 
and  the  bottler  may  put  up  the  ingredients  for  the  bar  or  family 
trade. 

Oil  of  Peach  and  Apricot  Seed. — This  kind  of  oil  is  very  similar  to 
almond  oil  and  produced  on  an  extensive  scale,  and  most  of  the  oil  of  bit- 
ter almond  is  distilled  from  peach  kernels,  chiefly  imported  from  Syria, 
France,  etc.  The  seeds  of  peach  and  apricot  also  contain  amygdalin  and 
fixed  oil,  and  the  latter  as  well  as  the  essential  oil  is  obtained  by  the 
same  process  as  applied  to  bitter  almonds. 

Nitrobenzol  (Oil  of  Mil-bane)  and  Artificial  Oil  of  Bitter  Al- 
mond.— By  the  oxidizing  action  of  fuming  nitric  acid  on  benzol,  the 
nitrobenzol  is  produced.  It  is  a  yellowish  oily  liquid  of  1.209  spec,  gr., 
crystallizes  in  needles  at  3°  C.  (37.4°  F.),  and  boils  at  205°  C.  (401°  F.). 
It  has  a  strong  odor,  resembling  that  of  oil  of  bitter  almond — hence  incor- 
rectly named  artificial  oil  of  bitter  almond — has  a  sweet  taste,  dissolves 
in  all  proportions  in  alcohol  and  ether. 

Application. — It  is  used  in  perfumery  and  soap  manufacturing  as  a 
substitute  for  the  more  expensive  oil  of  bitter  almond,  and  in  the  manu- 
facture of  aniline. 

The  oil  of  bitter  almond  used  by  bottlers  for  various  preparations  is 
not  infrequently  adulterated  with  nitrobenzol,  which  is  very  objection- 
able. Nitrobenzol  exerts  poisonous  effects,  and  is  therefore  unsuited 
to  the  carbonator's  purposes,  and  never  imitates  the  fine  aroma  of  the 
true  oil  of  bitter  almond. 

Essence  of  Bitter  Almond.— As  the  oil  of  bitter  almond  dissolves 
in  all  proportions  of  alcohol,  and  the  essence  is  miscible  with  aqueous 
liquids,  the  essence  of  bitter  almond  is  easily  prepared. 

Oil  of  bitter  almond,  1  ounce  (or  more  if  a  stronger  essence  is  de- 
sired); alcohol  95°,  8  ounces;  water,  8  ounces. 

Dissolve  the  oil  in  the  alcohol,  then  add  the  water,  mix;  or  if  a  mix- 
ture of  alcohol  or  water  is  kept  ready,  dissolve  the  oil  in  the  diluted  al- 
cohol. Less  alcohol  and  proportionally  more  water  can  be  used,  as  the 
oil  is  soluble  in  weak  alcohol.  Should  the  essence,  on  account  of  adul- 
terations in  the  oil,  be  not  clear,  add  an  ounce  of  pumice,  etc. ;  shake 
and  filter. 

Extracts  or  Essences  of  Bitters.— The  following  formula?  will  be 
found  very  practical,  and  withal  reliable. 


668  A  TREATISE  ON  BEVERAGES. 

Orange  Bitters. — Orange  peel,  1  ounce;  citron  peel,  1  ounce;  gen- 
tian root,  one  half  ounce. 

Macerate  the  sliced  and  bruised  ingredients  for  a  week  in  one  pint  of 
diluted  alcohol;  filter  or  transfer  to  a  percolator  and  add  sufficient  di- 
luted alcohol  to  obtain  one  pint  of  liquid. 

Angostura  Bitters.  —  Angostura  bark  (or  some  of  the  angostura 
extract),  4  ounces;  cardamom  seeds,  2  drachms;  cinnamon,  2  ounces; 
orange  peel,  1  ounce;  raisins,  8  to  16  ounces;  alcohol  diluted,  5  to  10 
pints. 

Bruise  these  ingredients,  macerate  in  the  diluted  alcohol  for  a  week, 
then  press  and  filter. 

Absy nthe  —  Wormwood- Bitters  (Boonekamp  of  Mag  Bitter.) — Formula 
I.  —  Many  formulas  are  existing.  It  is  made  of  the  respective  oils 
of  the  drugs  or  prepared  directly  from  the  latter,  which  furnishes  a 
more  valuable  product  than  if  prepared  from  the  usually  adulterated 
oils.  The  bitter  principle  in  this  formula  is  derived  from  the  essential 
wormwood  oil  or  the  wormwood  itself,  better  directly  derived  from  the 
latter.  Take  wormwood,  8  ounces;  juniper  berries,  4  ounces;  cinna- 
mon, 1  ounce;  coriander,  1  ounce;  ginger  root,  1  ounce;  nutmeg,  one  half 
ounce;  peels  of  bitter  orange,  one  half  ounce. 

Bruise  and  slice  the  ingredients,  macerate  in  10  pints  of  diluted  al- 
cohol for  a  week,  then  press  and  filter. 

Many  variations  can  be  made  by  using  the  wormwood  and  bitter 
orange  peel,  calisaya  bark,  wild  cherry  bark,  calamus  root,  quassia,  gen- 
tian root,  and  employing  different  other  drugs,  such  as  lemon  peel,  pep- 
permint, etc.,  or  the  respective  oils,  essences  or  tinctures. 

Formula  II. — This  essence  is  prepared  from  the  oils:  Oil  of  cala- 
mus, 1  ounce;  oil  of  orange,  1  ounce;  oil  of  wormwood,  1  fluid 
drachm;  oil  of  anise,  1  fluid  drachm;  oil  of  cloves,  2  fluid  drachms;  oil 
of  cinnamon,  2  fluid  drachms.  Mix,  cut  these  oils  as  generally  directed 
with  pumice,  etc.,  dissolve  in  22  ounces  of  alcohol  of  95  per  cent.,  and 
dilute  with  22  fluid  ounces  of  water  to  obtain  44  fluid  ounces  of  essences. 
Clarify  and  filter. 

Tonic  Beer  Essence. — We  can  heartily  recommend  this  formula. 
Proceed  as  follows:  oil  of  sassafras,  oil  of  wintergreen,  oil  of  orange,  of 
each  3  drachms;  oil  of  cloves,  oil  of  anise,  of  each  15  grains. 

Cut  the  oils  as  directed  and  dissolve  in  10  fluid  ounces  of  alcohol  of 
95  per  cent.,  adding  by  degrees  10  ^luid  ounces  of  water  as  usual.  The 
commercial  essence  is  colored  with  sugar  color. 

Beef,  Iron  and  Wine  (for  dispensing). — This  is  splendid  for  the 
soda  counter.  Proceed  as  follows:  To  obtain  8  pints:  extract  of  beef, 
cone.,  4  ounces;  iron  pyrophosphate,  1  grain  (dissolve  in  one  pint  of 
boiling  water);  then  add  tincture  of  curacoa,  4  ounces;  tincture  of 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO   MAKE   THEM.         669 

orange  peel,  4  ounces;  syrup,  25  ounces;  alcohol,  25  ounces;  solution 
of  citrate  of  ammonia,  4  ounces; '  sherry  wine  46  ounces. 

Capsicum. — This  is  also  called  Cayenne-pepper,  African-pepper, 
Spanish-peppert  pod-pepper,  etc.  It  is  the  dried  fruit  of  the  capsicum 
plant,  of  which  several  species  are  cultivated  in  tropical  countries,  espec- 
ially South  and  Central  America,  East  Indies  and  Africa.  Many  varie- 
ties of  plants  have  been  produced  by  cultivation;  they  are  either  herba- 
ceous or  shrubby,  and  produce  from  the  forks  of  the  branches  from  one 
to  three  flowers  with  a  yellowish,  whitish,  but  generally  reddish  corolla, 
yielding  an  incompletely  two  or  three-celled  berry  containing  numerous 
flat  seeds.  The  importation  of  capsicum  to  the  United  States  is  large. 
The  only  kind  of  capsicum  permitted  by  the  British  and  U.  S.  Pharma- 
copoeia is  known  in  commerce  as  African  or  bird-pepper,  and  in  Great 
Britain  as  chillies  and  Guinea-pepper.  The  odor  of  the  fruit  is  peculiar, 
its  taste  extremely  hot  and  biting.  Another  kind  is  known  in  England 
as  pod-pepper,  but  also  sold  as  chillies,  and  is  the  kind  recognized  by  the 
German  Pharmacopoeia.  The  paprika  used  in  Hungary  is  another,  but 
inferior  variety.  Powdered  capsicum  is  of  dark  orange-red  color,  is  very 
irritating,  and  sometimes  attacked  by  insects.  The  odor  of  capsicum  is 
in  part  due  to-  a  volatile  oil  consisting  chiefly  of  stearopten  and  having  a 
parsley-like  odor. 

Capiscine. — This  is  an  alkaloid  obtained  from  the  capsicum  or  Cay- 
enne-pepper. It  has  a  burning  taste,  and  when  quite  pure  crystallizes. 
It  forms  crystallizable  salts  with  acetic,  nitric  and  sulphuric  acids.  The 
name  of  capsicin  has  been  given  to  various  liquid  or  soft  preparations, 
all  of  which  were  more  or  less  impure.  The  fiery  principle,  which  was 
isolated  by  J.  C.  Thresh  (1876),  who  found  it  to  be  a  crystallizable  body 
which  has  been  called  cdpsaicin,  is  with  difficulty  obtained  pure.  It  is 
present  in  small  quantities  only,  and  intimately  associated  with  a  red 
fatty  matter  which  consists  chiefly  of  palmitic  acid.  Capsicol,  separated 
by  Buchheim,  is  a  red  oily  liquid  containing  the  active  principle.  Cap- 
saicin  is  colorless,  melts  at  59°  C.  (138.2°  F.),  volatilizes  at  115°  C.  (239° 
F.)  with  extremely  irritating  vapors  and  dissolves  in  alcohol,  fixed  oils, 
etc.,  not  in  water.  For  the  purpose  of  admixing  a  small  quantity  of  the 
properties  of  capsicum  to  ginger-ale  extracts,  we  propose  to  employ  either 
the  capsicum  extract  or  tincture  of  capsicum,  which  serves  the  purpose. 
There  is  no  need  for  other  preparations  made  of  capsicum. 

Adulterations  of  Capsicum  and  its  Detection. — Capsicum  is  in 

1  Solution  of  Citrate  of  Ammonia.— Prepare  by  neutralizing  12  ozs.  of 
citric  acid  with  ammonia  11  fl.  ozs.,  or  sufficient,  and  add  distilled  water  to 
yield  20  fl.  ozs.  of  product.  Store  in  bottles  free  from  lead.  Spec.  grav.  1209. 
Citric  acid  combines  with  ammonia,  forming  ammonium  citrate  and  water. 
The  solution  is  clear  and  colorless,  has  a  saline  taste,  and  should  not  change 
either  litmus  or  turmeric-paper. 


670  A  TREATISE  ON  BEVERAGES. 

disrepute  among  first-class  carbonators,  as  it  is  known  to  be  adulterated 
with  various  materials  of  which  some  are  deleterious  and  others  harmless. 
Corn  meal  was  found  to  be  the  chief  adulterant;  up  to  50  per  cent,  has 
"been  detected.  Pure  capsicum  contains  no  starch,  and  a  portion  boiled 
with  a  little  water,  an<jl  treated  with  two  or  three  drops  of  tincture  of 
iodine  should  produce  no  blue  coloration.  The  ash  should  be  white, 
and  amount  to  about  4.5  per  cent.  The  ash  in  most  of  the  adulter- 
ated specimens  is  red  or  brown,  and  amounts  sometimes  to  7  or  8  per 
cent.  The  color  is  probably  due  to  some  red  ochre  put  in  to  color 
the  mixture.  Turmeric  is  also  used  as  a  coloring  agent,  and  can  be  de- 
tected by  treating  the  suspected  drug,  first  with  alcohol  and  then  with 
ammonia.  This  treatment  will  not; change  the  color  of  pure  capsicum, 
but  it  produces  a  blood-red  color  with  turmeric.  Ground  mustard  husks, 
which  have  been  colored  red  with  lead,  are  also  an  adulterant. 

Physiological  Action  of  Capsicum.—"  Capsicum  is  an  irritant  and 
a  local  stimulant.  Applied  to  the  skin  it  causes  redness,  and  if  continu- 
ously applied  may  ultimately  produce  vesication.  In  proper  quantities 
it  excites  a  grateful  warmth  in  the  throat  and  stomach,  and  quickens  the 
appetite  and  digestion.  'It  tends  to  prevent  the  flatulence  occasioned  by 
vegetable  food,  and  for  this  purpose  is  largely  used  as  a  condiment  in 
hot  climates.  In  large  doses  it  causes  a  general  glow,  with  thirst,  but 
does  not  raise  the  temperature  or  accelerate  the  pulse.  If)°°  lavishly 
used,  it  sometimes  brings  on  torpor  of  the  digestive  functions,  but  often, 
it  seems  not  to  be  injurious." — JV.  D.  In  the  manufacture' of  carbonated 
beverages  the  extract  or  tincture  of* capsicum  is  solely  employed  for  adul- 
terating ginger  extracts,  and  we  refer. in  this  respect  to  what  we  have 
said  on  that  subject. 

Extract  of  Capsicum. — The  fluid  extract  of  capsicum  is  prepared 
a&  follows:  Take  one  pound  of  powdered  capsicum,  moisten  it  with  a  few 
ounces  of  alcohol,  and  pack  nrmly  into  the  percolator;  then  add  enough 
alcohol  to  saturate  the  powder  and  leave  a  stratum  above  it.  When  the 
liquid  begins  to  drop  from  the  percolator  close  the  lower  orifice,  and  hav- 
ing closely  covered  the  percolator,  macerate  for  forty-eight  hours.  Then 
allow  the  percolation  to  proceed,  gradually  adding  alcohol,  until  the  cap- 
sicum is  exhausted  and  16  fluid  ounces  of  extract  are  obtained.  Re-per- 
colate (see  page  484  and  following).  The  fluid  extract  is  of  a  rich  brown- 
red  color,  yields  a  turbid  mixture  with  water  and  has  the  hot  taste  of 
the  drug. 

Tincture  of  Capsicum.—Take  of  capsicum,  powdered,  four  ounces; 
alcohol,  one  pint;  macerate  for  twenty-four  hours  in  well-stoppered  bottle; 
then  transfer  to  a  filter  or  decant  to  a  liquid  and  pack  the  moistened  cap- 
sicum into  a  percolator,  and  gradually  pour  the  liquid  upon  it  and  add 
more  alcohol  until  one  pint  of  tincture  is  obtained.  The  tincture  has  a 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE    THEM.          671 

light  reddish-orange  color  and  the  fiery  taste  of  capsicum,  and  is  probably 
ihe  most  convenient  preparation  for  the  carbonator's  use. 

Soluble  Extract  of  Capsicum. — The  extract  or  tincture  of  capsicum 
is  prepared  water  soluble  as  we  have  directed.  Some  formulae,  in 
order  to  avoid  this  separate  treatment,  recommend  to  prepare  the  tinc- 
ture of  capsicum  with  diluted  alcohol;  however,  experience  has  proved 
that  when  prepared  with  strong  alcohol  and  made  water  soluble,  an 
essence  better  miscible  with  water  is  obtained.  As  the  capsicum  prepara- 
tions only  enter  tlie  ginger-compounds,  they  are  best  mixed  with  the 
extract  or  tinctures  of  ginger,  and  treated  with  them  to  become  a  soluble 
essence  as  directed  for  soluble  ginger  essence;  or,  if  desired,  they  may 
be  treated  separately  just  like  the  ginger  flavors,  or  even  some  powdered 
capsicum  iriay  be  extracted  along  with  the  ginger  root. 

Curavioa,  or  Bitter  Orange  Peel.— This  is  an  orange-peel  obtained 
from  a  variety  of  the  bitter  orange  cultivated  in  the  island  of  Curacoa. 
It  is  scarcely  half  the  thickness  of  the  ordinary  orange-peel,  and  externally 
of  a  dark  greenish  color.  The  commercial  article  sold  under  this  name 
frequently  consists  merely  of  thin  slices  or  spiral  bands  cut  from  the  fully- 
developed  but  still  unripe  fruit  grown  elsewhere.  The  white  parenchyma 
is  colored  yellow  by  alkalies  and  black  by  ferric  salts. 

Extract  of  Curacoa,  or  Bitter  Orange  Peel.— Take  of  bitter 
orange-peel  powdered  one  pound,  diluted  alcohol  one  pint,  or  a  mixture 
of  equal  parts  of  watei  and  alcohol;  moisten  the  powder  with  six  fluid 
ounces  of  the  liquid  and  macerate  for  twenty-four  hours,  then  transfer 
to  a  percolator,  and  gradually  pour  diluted  alcohol  upon  it  until  sixteen 
3uid  ounces  of  extract  (or  as  much  as  desired)  are  obtained. 

Essence  of  Curacoa. — Oil  of  orange,  sweet,  four  drachms;  oil  of 
lemon,  two  drachms;  oil  of  rose,  four  minims.  Cut  the  oils  in  the  usual 
manner,  dissolve  with  eight  ounces  of  alcohol  of  95  per  cent.,  and  dilute 
with  eight  ounces  of  water  to  obtain  sixteen  ounces  of  essence.  Add  to 
this  some  of  the  extract  of  bitter  orange  peel  (about  one  or  two  ounces). 

Tincture  of  Curacoa,  or  Bitter  Orange  Peel. — It  is  prepared  by 
macerating  four  ounces  of  the  powdered  or  sliced  peel  with  twenty  fluid 
ounces  of  diluted  alcohol  or  a  mixture  of  equal  parts  of  water  and  alcohol. 
Transfer  to  a  percolator  and  exhaust  with  enough  liquid  to  obtain  twenty 
fluid  ounces  of  tincture. 

Improved  Curacoa  Essence  and  Tincture.— II  the  alcohol  which 
is  used  in  the  preparation  of  either  one  is  diluted  with  orange-flower 
water,  instead  of  ordinary  water,  the  aroma  will  be  considerably  improved; 
or  prepare  the  next  preparation  instead. 

Compound  Tincture  of  Curacoa.— Tincture  of  curacoa  or  bitter 
orange  peels,  eight  ounces;  tincture  of  fresh  orange  peels,  sixteen  ounces; 
orange-flower  water,  sixteen  ounces;  clarify  and  filter  if  necessary. 

Substitute. — Instead  of  the  curacoa-peels  any  other  fresh  and  green 


672  A  TKEATISE  ON  BEVERAGES. 

orange  peels  may  and  are  in  fact  substituted;  or  orange  essences  or  tinc- 
ture of  orange  peels  may  be  used  instead  for  carbonated  beverages. 

Oil  of  Caraway  and  its  Application.— This  oil  is  obtained  from 
the  fruit  (seed)  of  caraway,  a  plant  that  grows  in  Asia,  and  is  extensively 
cultivated  in  Europe  and  the  United  States.  The  seeds  are  bruised  and 
distilled  with  superheated  steam,  yielding  four  to  seven  per  cent,  of  the 
oil.  It  is  limpid,  colorless,  or  pale-yellow,  and  becomes  brown  and  viscid 
on  exposure.  Its  specific  gravity  is  between  0.900  and  0.920;  in  cold  oil 
it  may  rise  to  0.970.  Its  odor  is  agreeable  and  aromatic,  dissolves  readily 
in  alcohol,  and  commences  to  boil  at  175°  C  (347°  F.).  Inferior  oil  of 
caraway  is  made  from  the  refuse  of  the  fruity  it  is  less  agreeable  in  odor 
and  not  infrequently  mixed  with  oil  of  turpentine. 

Application. — In  the  manufacture  of  carbonated  beverages  it  enters 
into  Compound  flavors,  and  the  essences  are  prepared  by  the  usual  way  of 
dissolving  in  alcohol  or  cutting. 

Plain  Tincture  of  Caraway. — One  pound  of  caraway  seed  is  bruised 
in  a  mortar  and  macerated  in  five  pints  of  diluted  alcohol;  filter. 

Compound  Tincture  of  Caraway. — Bruise  the  following  seeds  in  a 
mortar:  caraway,  one  pound;  anise,  one  ounce;  coriander,  one  ounce; 
fennel,  one  ounce;  add  orris  root  two  ounces,  and  cinnamon,  bruised,  six 
drachms;  macerate  in  seven  pints  of  diluted  alcohol;  filter. 

Compound  Coffee  Extracts. — Formula  I. — Java  coffee,  roasted 
and  ground,  four  ounces;  vanilla  bean  sliced,  one  drachm;  diluted  alcohol, 
sufficient. 

Formula  //.—Coffee  roasted  and  ground,  one  to  four  ounces;  cinna- 
mon bruised,  thirty  grains;  vanilla  sliced,  thirty  grains;  diluted  alcohol 
sufficient  quantity. 

Directions. — Coffee  extracted  as  before  with  various  proportions  of 
vanilla,  nutmeg,  cinnamon,  or  cloves,  etc.,  will  make  agreeable  variations, 
but  the  coffee  may  also  be  extracted  alone  with  diluted  alcohol,  and  to  the 
extract  added  various  other  soluble  flavoring  extracts,  essences,  thus  ob- 
taining the  same  results.  Moisten  the  drugs  with  some  of  the  liquid,  and 
pack  in  percolator.  Saturate  with  enough  diluted  alcohol  to  leave  a 
stratum  above  it.  Macerate  for  forty-eight  hours,  leaving  tightly  covered 
the  percolator;  then  proceed  to  percolate,,  pour  on  enough  diluted  alcohol 
until  sixteen  fluid  ounces  of  extract  or  any  quantity  desired  is  obtained. 

Formula  III. — Another  process  of  obtaining  this  extract  is  by  diges- 
tion. Take  of  ground  Ceylon  coffee  five  pounds;  vanilla  bean  sliced,  one- 
half  ounce;  cinnamon  bruised  or  ground,  one  and  one-half  drachm; 
alcohol  of  95  per  cent,  five  pints;  water  five  pints;  put  in  still  and  digest 
for  twenty-four  hours.  When  cold  filter. 

Tincture  of  Coffee. — Use  the  best  kind,  roast  to  light  brown  and 
grind,  or,  better,  powder  in  an  iron  mortar.  Macerate  one  pound  of  the 
powdered  coffee  with  three  or  five  pints  of  diluted  alcohol. 


EXTRACTS    ESSENCES     ETC.*    HOW    TO    MAKE    THEM. 


673 


Plain  Coffee  Extracts. — These  extracts  are  made  with  water. 

Formula  /. — Liebig's  directions:  Take  the  best  kind  of  coffee,  grind 
it,  moisten  a  pound  with  a  few  ounces  of  cold  water  and  pack  in  percolator; 
saturate  with  cold  water  and  pour  on  enough  to  leave  a  stratum  above 
the  coffee.  Macerate  for  twelve  hours  and  close  the  percolator  tightly. 
Then  proceed  to  percolate.  After  all  the  liquid  has  run  off,  close  the 
orifice  again,  pour  on  some  more  cold  water,  macerate  again  for  two 
hours,  percolate,  and  repeat  this  operation  until  the  water  appears  no 
longer  colored.  A  large  quantity  of  extract  may  thus  be  prepared. 

The  extract  has  an  aromatic  and  agreeable  taste,  while  the  astringent 
properties  of  the  bean  have  been  left. 

For  the  hot  soda  counter,  one  part  of  the  essence  to  four  or  five  parts 
of  boiling  water  will  make  an  exceedingly  agreeable  beverage. 

For  bottling  purposes  it  is  used  in  various  proportions,  the  quantity 
depending  on  the  nature  of  the  compound  it  enters. 

Formula  II. — Another  method  of  preparing  plain  coffee  extract  is  to 
pour  one  pint  of  boiling  water  on  one  pound  of  best  ground  coffee.  Let 
stand  one  hour,  then  transfer  to  a  percolator,  and  proceed  to  percolate. 
Add  sufficient  water  until  sixteen  fluid  ounces  of  extract  are  obtained. 
To  this  add  one  ounce  of  alcohol  to  preserve  it.  If  intended  to  keep  a 
long  time,  four  ounces  of  alcohol  should  be  added.  The  extract  should 
be  kept  well  stopped. 

One  ounce  of  the  extract  to  a  quart  of  syrup  will  be  sufficient  on  the 
dispensing  counter;  or  put  a  small  quantity  of  the  extract  in  the  cup, 
add  the  sugar  and  cream  if  desired,  and  draw  the  hot  soda  water  on  it. 

Formula  III. — An  ordinary  extract  of  coffee  may  be  prepared  by  boil- 
ing the  residue  of  the  other  extracts  with  water,  cooling  the  liquid  and 
filtering.  An  addition  of  one  ounce  of  alcohol  to  each  sixteen  fluid 
ounces  of  such  extract  is  also  recommended. 

Oil  of  Cinnamon  and  Cassia.— Oil  of  cinnamon  is  obtained  from 
the  bark  of  the  cinnamon  tree,  found  in  the  forests  of  Ceylon,  while  oil 
of  cassia  is  obtained  from  the  bark  of  a  similar  tree  found  in  Southern 
China  and  Cochin  China.  The  bark  of  the  Ceylon  tree  is  the  best  and 
yields  the  most  aromatic  oil,  which  is  prepared  by  distilling  the  chips  and 
refuse  bark  with  water.  Oil  of  cinnamon  is  a  pale-yellow  or  reddish 
liquid,  becoming  red- brown  and  thicker  on  exposure.  It  has  a  strong 
but  agreeable  cinnamon  odor,  and  a  sweet,  hot  and  aromatic  taste;  specific 
gravity  about  1.035,  which  increases  by  age;  is  readily  soluble  in  alcohol. 

Oil  of  Cassia  is  very  much  like  the  preceding,  but  its  color  is  more 
brownish,  its  odor  less  delicate  and  its  taste  less  sweet;  specific  gravity 
1.055  to  1.065. 

Adulterations. — Oil  of  cinnamon  is  frequently  adulterated  with  the 
cheaper  oil  of  cassia.  By  ascertaining  the  specific  gravity  this  may  be 
detected.  An  adulteration  with  oil  of  cloves  or  oil  of  cinnamon-leaves  is 


674  A  TREATISE  ON  BEVERAGES. 

detected  on  heating,  when  acrid  vapors  will  be  given  off.  "  A  solution 
of  four  drops  of  oil  of  cinnamon  in  ten  ccm.  of  alcohol  should,  on  the 
addition  of  one  drop  of  test  solution  of  ferric  chloride  (ferric  chloride 
dissolved  in  ten  parts  of  water),  give  merely  a  brown  but  not  a  green  or 
blue  color  (carbolic  acid,  oil  of  cloves,  etc.)". — P.  G. 

Oil  of  Cinnamon-leaves  is  obtained  by  distilling  the  leaves  with  water. 
It  is  a  brown  liquid,  specific  gravity  1.053,  has  strong  clove-like  and  faint 
nutmeg-like  odor;  after  treatment  with  potassa  the  odor  resembles  that 
of  cinnamon. 

Oil  of  Cinnamon-root  is  yellow,  lighter  than  water,  odor  like  that  of 
cinnamon  and  camphor. — JV.  D.  and  Muspratt's  Chemie. 

Extract  of  Cinnamon  or  Cassia. — Take  one  pound  of  powdered 
cinnamon  or  cassia  bark,  and  a  mixture  of  equal  parts  of  alcohol  95°  and 
water.  Moisten  the  powdered  bark  with  six  fluid  ounces  of  this  mixture, 
pack  firmly  in  a  percolator,  then  add  the  balance  of  the  liquid  to  saturate 
the  powder  and  leave  a  stratum  above  it.  When  the  liquid  begins  to 
drop  from  the  percolator  close  the  lower  orifice,  cover  the  percolator 
tightly,  and  macerate  for  forty-eight  hours.  Then  allow  the  percolation 
to  proceed,  gradually  adding  enough  of  the  same  liquid  until  the  bark  is 
exhausted  and  sixteen  fluid  ounces  of  extract  are  obtained. 

Essence  of  Cinnamon  or  Cassia.— Cut  one  ounce  of  oil  of  cinna- 
mon or  cassia  with  pumice,  etc.,  and  sugar,  and  dissolve  in  eight  ounces 
of  alcohol;  then  add  eight  ounces  of  water,  as  usual,  and  filter. 

Tincture  of  Cinnamon  and  Cassia. — Macerate  one  pound  of 
bruised  or  powdered  cinnamon  or  cassia  bark  in  five  pints  of  diluted 
alcohol,  or  a  mixture  of  two  and  one-half  pints  of  alcohol  95°  and  two  and 
one-half  pints  of  water.  Filter. 

Extract  of  Cinchona  or  Peruvian  Bark  (Liquid  extract  of 
yellow  cinchona  or  calisaya-bark). — Yellow  cinchona  bark  powdered,  one 
pound;  glycerine,  four  ounces;  alcohol  and  water,  equal  volumes,  sufficient 
to  obtain  sixteen  fluid  ounces  of  extract  or  as  much  as  desired. 

Mix  the  glycerine  with  some  of  the  diluted  alcohol,  moisten  the  pow- 
dered bark  with  six  ounces  of  the  mixture  and  pack  in  percolator.  Pour 
on  the  rest  of  the  mixture  to  leave  a  liquid  stratum  above  the  bark. 
Macerate  for  forty- eight  hours.  Keep  percolator  covered.  Then  proceed 
to  percolate  and  add  enough  alcohol  until  sixteen  fluid  ounces  of  extract, 
or  the  desired  quantity  of  tincture,  is  obtained.  This  extract  is  of  red- 
brown  color. 

Extract  or  Essence  of  Peruvian  Beer. — This  is  compounded  in  a 
similar  way  as  the  root-beer  essences,  with  or  without  the  addition  of  some 
of  the  above  extract  of  cinchona  or  Peruvian  bark.  It  is,  however,  fre- 
quently a  combination  of  the  essences  of  sarsapaiilla,  root  and  tonic  beer 
(see  these  headings),  or  their  respective  ingredients,  with  the  addition  of 
of  the  above  extract  of  Peruvian  bark.  To  prepare  an  essence  of 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO   MAKE   THEM.          675 

Peruvian  beer  for  stock  take  the  receipt  for  root  or  tonic  beer,  alter  to 
suit  the  taste,  and  add  to  the  prepared  essence  one  or  several  ounces  of 
the  bark  extract. 

Oil  of  Celery  .—This  is  obtained  from  the  seed,  root  and  tissue  of 
the  celery  plant  (apium  graveolens)  by  distillation  with  water.  It  is  a 
colorless  oil  of  0.881  specific  gravity,  and  freely  soluble  in  alcohol. — Mus- 
pratt's  Chemie. 

Essence  of  Celery. — It  is  prepared  by  cutting  one  ounce  of  the  oil 
in  the  ordinary  way  with  pumice  and  sugar,  dissolving  in  eight  ounces  of 
alcohol  and  diluting  with  eight  ounces  of  water. 

Tincture  of  Celery.  — This  can  be  prepared  from  the  fresh  plant  or 
from  the  seeds;  the  latter  must  be  bruised  in  a  mortar.  Macerate  one 
pound  of  the  sliced  and  cut  plant  or  of  the  bruised  seed  wfth  five  pints 
of  diluted  alcohol.  Transfer  to  a  percolator  if  desired  and  exhaust. 

Oil  of  Cardamom.  — The  cardamoms,  the  ripe  fruits  of  Elettaria  car- 
damomum  Mat.,  which  grow  and  are  extensively  cultivated  in  Hindostan 
and  on  the  coast  of  Malabar,  contain  from  three  to  five  per  cent,  volatile 
oil,  which  is  employed  sometimes  in  compound  flavors. 

Essence  of  Cardamom  Oil. — It  is  prepared  by  cutting  one  ounce 
of  the  oil  with  alcohol,  water,  pumice  and  sugar,  as  directed  for  Essence 
of  Celery. 

Tincture  of  Cardamom. — This  may  be  prepared  by  macerating  one 
pound  of  powdered  cardamoms  in  five  pints  of  diluted  alcohol  and  filtering. 
The  United  States  Pharmacopoeia  recommends  moistening  the  powder 
and  packing  in  a  percolator,  and  exhaust  afterwards  by  percolation. 

Oil  of  Cloves. — Oil  of  cloves  is  used  quite  extensively  by  some  car- 
bonators  as  a  flavoring  agent,  and  is  by  some  an  ingredient  in  imparting 
a  delicate  "  bouquet,"  noticeable  in  certain  brands  of  ginger  ale.  The 
volatile  oil  is  obtained  from  bruised  cloves  by  distilling  them  with  water; 
.cohobation  should  be  repeatedly  resorted  to  and  salt  may  be  added  to  raise 
the  boiling-point.  Eepeated  distillation,  three,  four  or  more  times,  may 
be  necessary  to  obtain  the  oil.  At  present  the  distillation  is  usually 
effected  with  super- heated  steam.  Oil  of  clove  consists  of  two  distinct 
oils,  light  and  heavy.  At  first  the  light  portion  of  the  oil  comes  over  and 
floats  on  the  water;  afterwards  the  heavy  portion  distils,  and  the  two  por- 
tions united  constitute  the  commercial  article,  yielding  about  fifteen  to 
twenty  per  cent.  Clove-stalks  are  also  used  sometimes  in  the  distillation 
of  this  oil.  The  clove-tree  is  found  in  the  West  Indies,  Brazil,  and  India. 

The  fresh  oil  of  cloves  is  somewhat  thicker  than  most  other  volatile 
oils  and  has  a  pale -yellow  color,  but  is  obtained  colorless  by  rectification, 
and  becomes  thicker,  darker,  and  finally  yellowish- brown.  It  has  a  strong 
odor  of  cloves,  a  burning  aromatic  taste,  and.  boils  at  240°  C.  (455°  F.). 
According  to  the  National  Dispensatory  its  specific  gravity  varies  be- 
tween 1.034  and  1.056;  oil  of  dove  stalks  though  agreeing  in  odor  has  a 


(576  A    TREATISE    ON    BEVERAGES. 

density  of  about  1.009.    Oil  of  cloves  dissolves  freely  in  alcohol.    Vanillin 
may  be  obtained  from  this  oil. 

Adulterations.—  "  The  detecting  of  the  boiling  point  and  the  specific 
gravity  are  sufficient  for  detecting  most  adulterations  to  which  oil  of  cloves 
is  sometimes  subject;  on  treating  the  suspected  oil  with  alcoholic  solution 
of  potassa,  the  odor  of  cloves  disappears  and  the  nature  of  the  adultera- 
tion is  established.  For  the  detection  of  carbolic  acid,  Jacquemin  (1875) 
recommended  adding  a  trace  of  aniline,  shaking  with  water,  and  adding 
a  iittle  chlorinated  soda,  when  a  blue  color  will  be  produced.  Fluckiger 
(1870)  proposed  to  shake  one  part  of  oil  with  fifty  parts  of  hot  water;  con- 
centrate the  aqueous  liquid  by  evaporation  at  a  moderate  heat,  add  a 
drop  of  ammonia  and  a  little  chlorinated  lime;  in  the  presence  of  carbolic 
acid  a  green  color,  passing  into  blue,  will  be  produced." — N.  D.  "  Hot 
water,  on  being  agitated  with  oil  of  cloves,  should  not  acquire  an  acid 
reaction,  and  after  cooling  the  clear  filtrate  should  not  turn  blue  or  green 
on  the  addition  of  a  drop  of  solution  of  ferric  chloride  (carbolic  acid),  but 
it  should  become  yellow  with  lime-water.  The  oil  should  yield  a  clear 
solution  with  an  equal  weight  or  a  little  more  of  alcohol,  specific  gravity 
0.894  (oil  of  turpentine,  copaiva,  etc.)." — P.  G. 

Essence  of  Cloves. — If  this  be  required,  cut  one  ounce  of  the  oil  in 
the  usual  manner  with  eight  ounces  of  alcohol  and  eight  ounces  of  water. 

Tincture  of  Cloves. — One  pound  of  bruised  cloves,  macerated  in  five 
pints  of  diluted  alcohol;  filter. 

Coca  Plant. — This  is  the  dried  leaf  of  a  shrub  cultivated  on  the 
mountains  of  Peru  and  Bolivia,  also  in  some  other  parts  of  South  America, 
as  Colombia,  Brazil  and  the  Argentine  Republic.  The  branches  of  the 
coca  plant  are  purplish-brown  with  a  leaf  about  the  size  of  tea  leaves,  which 
bears  a  yellowish  flower.  •  The  leaves,  when  collected,  are  carefully  dried 
in  the  sun  to  preserve  their  green  color.  Coca  is  valued  for  its  stimu- 
lating properties,  and  in  medicine  its  alkaloid  is  variously  employed  as  a- 
narcotic.  In  its  native  country  the  inhabitants  chew  the  coca  leaves  to 
impart  strength  and  invigorate  lacking  power  of  endurance.  The  smell 
of  the  leaf  is  agreeable  and  aromatic,  and  when  chewed  it  gives  out  a 
grateful  fragrance,  accompanied  by  a  slight  irritation  which  excites  the 
saliva.  Tea  made  from  the  leaves  has  much  the  taste  of  green  tea,  and 
when  taken  has  a  tendency  to  excite  wakefulness.  When  used  to  excess, 
it  is,  like  everything  else,  prejudicial  to  health;  but  taken  in  moderate 
quantities,  is  most  soothing  and  invigorating.  The  coca  plant  should 
not  be  confounded  with  cacao  (often  incorrectly  called  cocoa)  or  chocolate- 
tree,  an  error  liable  to  be  made  by  many  unfamiliar  with  the  diifering 
significance  of  the  two  names.  The  former  is  a  leaf,  while  the  latter  is  a 
bean  or  seed  of  the  cacao  tree,  and  extensively  employed  in  the  manufac- 
ture of  chocolate. 

Cocaine  and  Hygrine.—Cocaine  is  the  alkaloid  of  the  coca  leaves.  It 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE  THEM.         677 

is  obtained  by  digesting  or  macerating  the  leaves  with  water  or  alcohol, 
precipitating,  purifying  and  crystallizing  the  alkaloid.  Pure  cocaine 
forms  colorless  crystals  without  smell,  of  a  bitterish  taste;  soluble  in  704 
parts  of  water,  more  soluble  in  alcohol,  best  in  ether.  The  solutions 
taste  bitter.  Chloride  or  acetate  of  cocaine  are  the  commercial  prepara- 
tions, white  crystalline  powders,  in  water  and  alcohol  easily  soluble.  It 
is  proposed  to  make  a  small  addition  of  a  preservative  (salicylic  acid)  to 
its  solution,  in  order  to  prevent  fungoid  growth;  however,  we  found  none 
of  the  latter  in  our  solutions,  and  consequently  did  not  make  use  of  pre- 
servatives. Besides  cocaine,  a  volatile  alkaloid  has  been  obtained  by  some 
chemists  and  termed  hygrine,  which -remains  a  liquid. 

Physiological  Action  of  Cocaine.— The  reports  in  regard  to  the 
physiological  action  of  cocaine  differ.  In  small  doses  (0.05  to  0.15  g.)  it 
is  supposed  to  act  as  a  stimulant,  aid  digestion,  increase  physical  strength, 
suspend  sleepiness  and  hunger,  and  is  recommended  against  alcoholisms 
and  morphiomany.  Cocaine  is  also  a  very  powerful  anaestheticum,  and  even 
by  application  to  the  skin  it  causes  insensibility  for  several  minutes;  it  is 
in  no  sense  intoxicating.  The  evidence  is  accumulating  that  the  peculiar 
effects  obtained  by  the  chewers  of  coca-leaves  are  due,  at  least  in  part,  to 
something  besides  cocaine  (probably  hygrine  and  some  other  yet  unknown 
constituents).  It  is  certain  that  the  alkaloid — cocaine — does  not  have  the- 
peculiar  sustaining  influence  attributed  to  the  leaves.  That  the  use  of 
cocaine  is  not  unattended  with  danger  ought  to  be  generally  understood. 
While  one  physician  maintains  the  harmlessness  of  the  drug,  the  other 
asserts  the  contrary,  and  claims  that  it  undermines  the  moral  and  intel- 
lectual qualities.  Sufficient  facts  have  not  yet  been  accumulated  to  serve 
as  a  basis  for  scientific  conclusions,  but  it  is  plain  that  cocaine  must  be 
ranked  with  those  seductive  drugs  which  enslave. 

Extract  of  Coca. — The  fluid  extract  of  the  powdered  coca-leaf  is 
prepared  as  follows:  Of  coca-leaves  powdered,  one  pound;  diluted  alcohol 
sufficient  to  make  one  pint  of  extract.  Moisten  the  powder  with  six 
ounces  of  the  diluted  alcohol,  pack  into  the  percolator;  then  add  enough 
diluted  alcohol  to  saturate  the  powder  and  leave  a  stratum  above  it. 
When  the  liquid  begins  to  dr.op  from  the  percolator  close  the  lower  orifice, 
then  cover  the  percolator  tightly  and  macerate  for  forty-eight  hours. 
Then  allow  the  percolation  to  proceed,  gradually  adding  diluted  alcohol, 
until  the  coca  is  exhausted  and  sixteen  fluid  ounces  of  extract  are  obtained. 
This  extract  is  of  a  deep-brown  or  olive-brown  color,  and  has  the  astring- 
ent, bitter  and  slightly  aromatic  taste  of  the  leaves,  and  is  miscible  with 
water.  Its  effectiveness  is  very  modified.  This  extract  and  the  com- 
mercial extracts  of  coca  are  more  for  pharmaceutical  use,  where  a  dose 
from  one  to  four  fluid  drachms  is  dispensed.  To  impart  to  a  carbonated 
beverage  the  desired  effects  of  cocaine — and  but  for  this  reason  it  is 
employed  and  not  for  giving  any  aroma — it  is  much  too  weak,  except 


678  A    TREATISE    ON    BEVERAGES. 

when  from  one  to  four  pints  of  the  extract  to  one  gallon  'of  syrup  are 
employed,  whic»i  makes  it  more  expensive  and  troublesome. 

Formulae  directing  one  or  more  ounces  of  extract  to  be  added  to  one 
gallon  of  syrup  are  misleading,  as  this  proportion  would  have  no  effect 
whatsoever.  When  not  alone  the  name  "coca  "  for  new  beverages,  but 
principally  the  effects  of  the  alkaline  cocaine,  are  desired,  the  tincture  o£ 
cocaine  or  essence  of  coca  prepared  after  the  appended  formulas  offer  all 
that  can  be  desired. 

Tincture  of  Cocaine. — This  is  employed  in  the  preparation  of  the 
so-called  "  nerve-food  beverages,"  or  forms  a  part  of  the  various  com- 
binations of  " nerve  foods"  that  are  constantly  being  offered  to  the 
trade  under  different  fancy'  names.  Cocaine  or  its  solution  should  be 
used  sparingly  and  with  judgment.,  A  popular  drink,  coca  or.  cuca,  is  said 
to  contain  cocaine,  but  we  are  not  prepared  to  say  whether  a  sufficient 
quantity  of  the  drug  is  incorporated  to  prove  unwholesome.  To  relieve 
the  fatigue  or  depressed  feeling  a  carbonated  beverage  containing  a  small 
dose  of  cocaine  may  be  all  right,  but  what  the  consequences  will  be  when, 
many  drinks  and  .consequently  larger  doses  are  taken,  the  future  will 
prove. 

As  the  commercial  muriate  or  acetate  of  cocaine  are  easily  soluble  in 
water  or  alcohol,  a  solution  is  prepared  in  the  following  proportions:  co- 
caine muriate  or  acetate,  1  drachm;  water  or  alcohol,  1  pint. 

Of  this  solution  one  ounce  contains  about  four  grains  of  cocaine, 
and,  if  added  in  the  proportion  of  ocie  ounce  solution  to  one  United 
States  gallon  of  syrup,  (calculated  one  ounce  of  syrup  to  every  half-pint 
Jbottle)  the  bottled  beverage  will  contain  about  one  thirty-second  of  a 
grain.  This  proportion  may  be  increased  to  two,  three  or  four  ounces  of 
cocaine  solution  to  one  United  States  gallon  of  syrups  or  one-sixteenth,  one- 
twelfth  or  one-eighth  of  a  grain  per  half-pint  bottle  respectively. 

A  dose  of  one  "grain  of  cocaine  in  medicine  is  about  the  maximum. 
But  here  we  use  it  for  preparing  beverages  and  the  utmost  carefulness 
in  its  preparation  should  be  exercised.  No  large  doses  should  be  employed. 
The  consequences  of  imbibing  too  freely  in  strongly  cocamated  bever- 
ages would  be  serious, 

Essence  of  Coca. — Of  the  ingredients  named  take  the  following  pro- 
portions:  oil  of  oiange,  3  drachms;  oil  of  caraway,  1  drachm;  oil  of  cas- 
sia, 15  grains;  oil  of  -ginger,  3  drachms;  -alcohol  95°,  8  ounces;  water,  8 
ounces;  cocaine  muriatic  or  acetate-,  20  to  40  grains.  The  proportion  of 
cocaine  calculated  is  to  use  three  ounces  of  this  essence  to  flavor  one 
United  States  gallon  of  syrup.  Where  the  solution  of  cocaine  is  kept, 
five  to  ten  ounces  of  .it  may  be  added  to  syrup  and  cocaine  left  out  from, 
this  essence. 

• 

Instead  of  oil  of  ginger,  one  or  two  ounces  extract  of  ginger,  or  after-    ' 
wards,  whex- those  oils  are  eut,  three,  to  six  ounces  of  soluble  extract  of 


EXTRACTS,  ESSENCES,    ETC.;    HOW  TO    MAKE  THEM.          679 

ginger,  may  be  added;  in  fact  any  change  in  proportions  and  constituents 
of  this  formula  may  be  made,  or  a  new  one  put  up  with  entirely  different 
flavors  to  suit  the  demand. 

Cut  the  oils  with  powdered  pumice,  etc.,  and  some  sugar  together  in 
a  mortar,  triturate  until  absorbed;  first  add  by  degree  the  eight  ounces 
of  alcohol,  agitate  until  all  is  dissolved;  then  add  gradually  the  eight 
ounces  of  water  and  continue  to  agitate;  filter.  Then  add  the  cocaine 
and  shake  until  dissolved.  Re-filter  until  bright. 

Cacao,  Cocoa  and  Chocolate. — The  cacao  (often  incorrectly  called 
cocoa)  or  chocolate  tree  is  found  in  Brazil  and  other  parts  of  tropical 
America,  and  is  largely  cultivated  throughout  the  tropics.  The  fruit  is 
about  six  inches  long,  pear-shaped,  furrowed,  and  contains  numerous  seeds 
imbedded  in  a  sweet  pulpy  mass.  The  latter  are  three-fifths  to  one  inch 
long,  ovate  or  oblong,  somewhat  flattened,  and  vary  in  color,  according  to 
the  manner  in  which  they  have  been  prepared,  from  brown-red  to  brown 
or  grayish- brown.  The  odor  of  cacao-seeds  is  slight,  but  on  warming  is 
agreeably  aromatic;  their  taste  is  oily,  aromatic,  and  bitterish.  The  seeds 
are  prepared  for  commerce  by  drying  or  by  a  sweating  process.  The 
principle  constituent  of  the  cacao-seeds  is  oil  of  theobroma  or  cacao- 
butter,  which  is  obtained  in  the  manufacture  of  chocolate  by  expressing 
the  seeds  between  heated  iron  plates.  Starch,  fat,  proteids,  sugar,  etc., 
are  also  components.  The  odorous  principle  of  cacao  appears  to  be  some- 
what volatile,  but  has  not  been  isolated. 

Cocoa. — The  press-cake  of  cacao-seed,  either  ground  by  itself  or  with 
starchy  substances,  is  sold  as  cocoa . 

Chocolate. — The  seeds,  ground  together,  while  warm,  with  about  their 
own  weight  of  sugar,  constitute  chocolate.  This  is  usually  flavored  with 
cinnamon,  vanilla  or  other  aromatics,  and  occasionally  various  amylaceous 
or  mucilaginous  substances  are  added  to  it. 

Extract  of  Cocoa  or  Chocolate. — Formula  L — Cocoa  roasted  and 
powdered,  or  chocolate,  eight  ounces;  cinnamon,  bruised,  thirty  grains; 
pimento,  bruised,  fifteen  grains;  vanilla,  sliced  (or  sufficient  tincture  of 
vanillin),  fifteen  grains;  alcohol,  diluted,  one  pint. 

Formula  1L — Cocoa  or  chocolate,  eight  ounces;  vanilla,  sliced,  thirty 
grains;  alcohol,  diluted,  one  pint. 

Formula  111. — Cocoa  or  chocolate,  eight  ounces;  tincture  of  balsam 
Peru,  one  drachm;  alcohol,  diluted,  one  pint. 

Other  formulas  may  be  put  up  by  employing  mace,  nutmeg,  curacoa, 
orange  peel  or  sweet  orange  peel,  cardamom,  etc.,  with  cocoa  or  chocolate. 
All  substa.nces  must  be  ground,  bruised  or  sliced.  As  the  admixtures  of 
starch,  etc. ,  of  commercial  cocoa  or  chocolate  are  pretty  nearly  of  the  same 
weight,  we  propose  equal  quantities.  However,  if  an  aromatic  choco- 
late is  employed,  that  is  already  flavored,  the  aroma  of  the  fluid  extract 
of  chocolate  will  be  stronger,  unless  the  proportions  of  the  other  additions 


680  A  TREATISE  ON  BEVERAGES. 

as  per  formulae  are  reduced.  The  extract  prepared  after  Formula  I.  will 
be  the  best  in  aroma.  The  commercial  extracts  or  essences  are  colored. 

Directions: — Use  diluted  alcohol,  moisten  the  drugs  with  about  six 
ounces  of  the  diluted  alcohol,  pack  in  a  percolator,  pour  on  enough  alco- 
hol until  a  stratum  remains  above  the  saturated  powder,  cover  the  per- 
colator and  macerate  forty-eight  hours,  then  percolate;  add  enough 
alcohol  until  sixteen  fluid  ounces  of  extract  are  received.  These  extracts 
will  be  miscible  with  aqueous  liquids. 

Tincture  of  Cocoa  or  Chocolate. — Macerate  one  pound  cocoa  or 
chocolate,  both  powdered,  with  five  pints  of  diluted  alcohol.  The  tinc- 
ture is  improved  in  aroma  by  the  same  additions  as  proposed  for  the  ex- 
tract. 

Oil  of  Coriander. — This  oil  is  obtained  from  the  coriander  fruit, which 
grows  in  China  and  Europe,  where  it  is  also  cultivated,  as  well  as  in  the 
United  States  and  some  parts  of  South  America.  The  seeds  are  ground, 
and  then  distilled  with  water  or  by  means  of  steam,  yielding  from  one- 
half  to  one  per  cent.  Coriander  oil  is  colorless  or  pale-yellow,  has  a  mild 
and  agreeable  aromatic  odor  and  taste.  .Its  specific  gravity  is  0.860  to 
0.870,  and  commences  to  boil  at  about  150°  C.  (303°  F.);  dissolves  readily 
in  alcohol. 

Adulteration. — According  to  Leonhardt  it  has  been  found  adulterated 
with  oil  of  orange,  which  is  detected  by  its  insolubility  in  an  equal  bulk 
of  eighty- five  per  cent,  alcohol. 

Application. — Enters  conjointly  in  some  compound  flavors. 

Essence  and  tincture  of  coriander  are  prepared  as  directed  for  those 
of  cloves. 

Dandelion  Extract. — Dandelion  or  taraxacum  is  a  herb  growing  in 
waste  places,  etc.,  in  most  northern  countries.  Its  extract  is  regarded  as 
a  tonic.  Chicory  root  is  not  unf  requently  substituted  for  dandelion  root  in 
the  preparation  of  fluid  extracts. 

The  extract  is  prepared  by  exhausting  the  powdered  herb  with  a  mix- 
ture of  equal  parts  of  alcohol  of  95  per  cent,  and  water  in  a  percolator  in 
the  usual  way  until  the  desired  quantity  of  extract  is  obtained. 

Fancy  Extracts  and  Essences. — Many  essences  or  extracts  appear 
in  commerce  under  names  which  have  no  relation  to  the  ingredients  of 
the  liquid  whatsoever.  They  bear  fancy  names. 

The  intelligent  carbonator  can  easily  put  them  up,  if  he  is  in  want 
of  a  new  drink,  by  simply  combining  a  few  of  the  many  flavors  we 
give  to  a  new  compound,  or  by  extracting  various  drugs  to  obtain  a  com- 
pound extract.  We  append  a  few  formulas  for  examples: 

Formula  L — Cinnamon,  ground,  eight  ounces;  cloves,  seven  ounces; 
lemon  peel,  sliced,  three  ounces;  orange  peel,  bitter,  sliced,  three  ounces, 
cardamom  seed,  ground,  one  ounce;  mace,  powdered,  one  ounce;  vanilla 
bean,  sliced  and  cut,  one-half  ounce.  A  mixture  of  equal  parts  of  water 


EXTRACTS,   ESSENCES,    ETC.;    HOW   TO    MAKE  THEM.          681 

and  alcohol  of  95  per  cent.,  sufficient  to  obtain  twenty-five  or  fifty  ounces 
of  extract  as  desired.  Put  all  in  still  on  a  seive  and  digest  twenty-four 
hours.  When  cool  filter.  The  essence  may  also  be  prepared  by  mace- 
ration and  the  drugs  exhausted  by  percolation. 

Formula  II. — Cinnamon,  bruised  or  ground,  ten  ounces;  cloves, 
bruised,  eight  ounces;  cardamom,  one  ounce;  vanilla  bean,  sliced  and 
cut,  one  ounce;  alcohol  and  water  sufficient  to  obtain  twenty  or  forty 
ounces  of  extract.  Proceed  as  before.  Digest  or  macerate  and  percolate 
as  preferred. 

Formula  III. — Mace,  three  ounces;  cinnamon,  six  drachms;  cloves,  si* 
drachms;  vanilla  bean,  cut  and  sliced,  two  drachms.  Digest  or  macerate 
with  one  quart  of  diluted  alcohol  and  percolate.  To  the  finished  extract 
add  four  ounces  of  cognac  essence,  four  ounces  of  grape  or  cognac  essence, 
five  ounces  of  artificial  pineapple  essence.  This  extract  will  improve  by 
age,  or  is  improved  by  rectification.  It  is  indeed  of  an  excellent  aroma. 
By  the  addition  of  some  red  or  white  wine  and  macerating  the  whole 
mixture,  an  exquisite  vinous  aroma  is  obtained  by  the  extract  which  it 
otherwise  would  not  acquire. 

Formula  IV. — In  the  same  way  as  the  various  drugs  are  mixed,  and  a 
compound  extract  or  tincture  obtained,  the  various  essential  oils  of  such 
drugs  can  be  proportionally  compounded,  cut  and  dissolved  in  alcohol 
and  diluted  with  water  to  become  water  soluble,  or  the  concentrated 
essences  may  be  rectified  in  the  glass  retort  and  new  and  harmonious 
flavors  created. 

Oil  of  Fennel  and  its  Application. — The  oil  of  fennel  is  obtained 
from  the  fennel -fruit  of  Southern  and  Western  Europe,  frequently  found 
wild,  extensively  cultivated  in  Germany  and  France.  By  distilling  the 
bruised  fennel  seed  with  water  or  by  means  of  superheated  steam  a  colorless 
or  yellowish  oil  of  agreeable  fennel  odor, sweetish  aromatic  taste  (oil  of  sweet 
fennel)  is  obtained,  yielding  about  three  and  one-half  to  four  per  cent. 
Its  specific  gravity  is  0.960  to  0.990  (not  less  than  0.960,  U.  S.  P.  G.);  it 
congeals  below  10°  C.  (50°  F.),  "sometimes  not  until  cooled  below  the 
freezing  point  of  water  "  ( N.  I).).  Zeller  obtained  an  oil  which  remained 
liquid  at — 20°  C.  ( — 4°  F.).  The  congealing  point  of  the  oil  becomes 
lower  by  age.  Oil  of  fennel  is  soluble  in  alcohol  in  all  proportions. 

Tests. — The  solution  in  alcohol  should  not  become  dark -colored  on 
the  addition  of  a  little  ferric  chloride  (phenol,  etc.).  One  drop  of  the 
oil,  triturated  with  sugar  and  afterward  with  one  pint  of  water,  should 
impart  to  the  latter  the  pure  flavor  of  fennel  (other  volatile  oils). 
—P.  G. 

Application. — Its  flavor  is  by  some  desired  in  combining  sarsaparilla, 
root  beer,  etc. 

Tincture  of  fennel  may  be  prepared  by  macerating  one  pound  of 
bruised  fennel  seed  in  five  pints  of  diluted  alcohol;  filter. 


682  A  TREATISE  ON  BEVERAGES. 

Oil  of  Geranium.— In  commerce  there  appear  two  kinds  of  oil  of 
geranium:  the  African  or  French  and  the  East  Indian.  The  latter  is 
also  called  oil  of  ginger  grass,  and  is  principally  employed  for  adultera- 
ting rose  oil.  The  African  or  French  oil  of  geranium  is  obtained  from 
the  leaves  of  geranium  odoratiKSimum  by  distillation  with  water,  a  color- 
less, sometimes  greenish  or  brownish  oil,  with  an  agreeable  rose-like  odor, 
extensively  employed  instead  of  the  true  rose-oil,  on  account  of  its  being 
much  cheaper.  While  the  oil  of  geranium  is  also  used  for  adulterating 
the  oil  of  rose,  the  former  itself  is  very  frequently  adulterated  with  the 
oil  of  ginger  grass.  Oil  of  geranium  is  chiefly  produced  in  the  South 
of  France  and  in  Turkey,  where  the  geranium  plants  are  largely  culti- 
vated. The  brownish  oil  of  geranium  is  considered  the  best. 

Test. — After  Jaillard  the  purity  of  oil  of  rose-geranium  is  tested  by 
adding  six  drops  of  the  oil  to  five  ccm.  of  70  per  cent,  alcohol.  Pure  oil 
dissolves  completely. 

Essences  of  geranium  and  geranium  water  are  prepared  like  the 
essences  of  rose  oil  and  rose-water,  and  not  unfrequently  used  instead  of 
the  products  from  rose  oil.  (See  Rose  Oil.) 

Extract  of  Guava  and  Rose  Apple. — This  is  made  from  the  acidu- 
lous fruit  which  is  known  as  guava,  the  tree  of  which  grows  in  the 
West  Indies  and  other  tropical  countries,  also  from  the  leaves  and  flowers, 
which  are  aromatic  and  fragrant.  The  guava  fruit  is  used  in  the  form  of 
jelly,  marmalade,  etc.  An  allied  fruit  is  the  rose-apple,  which  has  an 
acidulous  rose-like  flavor.  The  tree  also  grows  in  the  West  Indies.  The 
flowers,  leaves  and  bark  of  the  tree  are  also  employed.  To  prepare 
the  extract  from  the  latter  and  those  of  the  guava  tree,  treat  with  diluted 
alcohol  and  proceed  to  percolate  and  macerate  in  the  usual  manner.  If 
the  juice  of  the  fruit  is  to  be  obtained,  see  directions  for  fruit  juices. 

Ginger  Root  and  its  Adulterants.— The  prominence  given  ginger 
ale  in  the  list  of  carbonated  beverages,  and  its  wide  popularity,  renders 
the  subject  of  ginger  a  most  interesting  one.  The  trade  has  been  accused 
of  many  sins  in  the  name  of  this  well-known  drug,  and  a  more  intimate 
acquaintance  with  its  history  and  species  cannot  fail  to  be  profitable  to 
bottlers. 

The  ginger  plant  is  reed-like,  with  annual  leafy  stems,  three  to  four 
feet  high,  the  leaves  smooth,  oblong  and  tapering  toward  the  extremities, 
five  or  six  inches  in  length.  The  flowers  are  in  cone-shaped  spikes  borne 
on  other  stems  thrown  up  from  the  root,  are  yellowish  and  emit  an 
aromatic  odor.  Its  virtues  reside  in  its  root,  of  which  two  varieties  are 
found  in  the  market,  the  black  and  the  whjte,  or  Jamaica  ginger.  The 
plant  is  a  native  of  Asia,  in  the  warmer  climates  of  which  it  is  uni- 
versally cultivated,  but  not  known  in  a  wild  state.  It  has  been  intro- 
duced into  most  tropical  countries,  and  is  now  found  in  the  West  Indies, 
South  America,  tropical  Western  Africa  and  Australia. 


EXTRACTS,   ESSENCES,    ETC.;    HOW    TO    MAKE    THEM.          683 

Ginger  is  known  in  two  forms,  coated  and  uncoated.  The  latter, 
preferred  by  some  few  for  extracts,  etc.,  is  produced  by  scraping  the  root, 
washing  and  drying  in  the  sun.  Thus  prepared  it  has  a  pale,  buff  color, 
breaks  easily,  showing  a  mealy  fracture  with  numerous  bristle-like  fibres. 
When  cut  with  a  knife  a  fresh  and  vigorous  specimen  of  ginger  root  ap- 
pears pale  yellow,  soft  and  starchy,  while  an  older  sample  is  flinty,  hard 
and  resinous.  Coated  ginger  is  covered  with  a  wrinkled  brown  skin  or 
membrane,  which  imparts  to  it  a  somewhat  coarse  and  crude  appearance. 
Internally  it  is  usually  of  a  less  bright  and  delicate  hue  than  ginger  from 
which  the  bark  or  rind  has  been  removed.  Much  of  it  is  dark,  horny 
and  resinous. 

The  varieties  found  in  the  market  are  distinguished  as  Jamaica, 
Cochin,  and  African.  The  first  two  are  usually*  scraped  gingers;  the  last 
is  coated,  and  is  the  kind  used  by  spice  dealers.  The  best  known  in 
commerce,  as  before  stated,  is  the  unbleached  Jamaica  ginger,  which  is 
uncoated,  and  occurs  in  large,  bold,  fleshy  pieces,  technically  called 
"  races."  The  inferior  sort  come  in  smaller  pieces,  are  darker  colored 
and  shriveled.  The  dealers  frequently  "dress  up"  the  common  dark- 
colored  gingers  by  washing  them  in  water,  drying  them  and  "  rouncing" 
them  in  a  bag  with  a  little  whiting  or  calcined  magnesia,  called  "  washed 
ginger;  "  or  they  bleach  them  by  dipping  them  into  a  solution  of  chloride 
of  lime,  or  by  exposing  them  to  the  fumes  of  burning  sulphur,  called 
"  bleached  ginger; "  or  they  dip  them  into  a  milk  formed  of  whiting  and 
water,  called  "  white- washed  ginger. "  Powdered  commercial  ginger, 
such  as  is  on  sale  at  ordinary  drug  or  grocery  stores,  is  with  difficulty  ob- 
tained pure.  The  common  adulterants  are  flour,  arrow-root,  etc.  The 
first  may  be  detected  by  the  microscope,  the  latter  by  the  flavor.  Ex- 
hausted ginger,  as  it  comes  from  the  hands  of  the  extract  manufacturers, 
enters  as  an  adulterant  into  freshly  ground  ginger;  the  spice  mills  espec- 
ially dispose  of  a  great  quantity  of  exhausted  ginger  mixed  with  their 
genuine  goods.  Investigations  by  experts  has  proved  that  in  powdered 
form  ginger  has  been  adulterated  as  high  as  eighty  per  cent.  Of  inferior 
material,  naturally,  no  high-grade  beverages  can  be  made. 

Cochin  ginger  is  preferred  by  English  manufacturers,  while  American 
favor  the  Jamaica  almost  exclusively.  The  former  variety  is  said  to  be 
stronger,  but  the  latter  gives  better  results.  Large  quantities  of  both 
African  and  Jamaica  ginger  are  imported  into  this  country.  It  is  claimed 
that  African  ginger  has  a  better  flavor,  is  more  uniform  and  of  greater 
strength  than  the  Jamiaca  variety,  which  is  evidently  true,  and  both  the 
African  and  East  Indian  are  more  pungent  and  aromatic,  and  therefore 
preferable  for  some  purposes.  Bleached  and  decorticated  or  scraped  gin- 
ger, however,  such  as  Jamaica  ginger,  has  a  less  harsh  taste,  is  always 
preferred  for  bottlers'  uses.  Besides,  the  volatile  oil  from  Jamaica  ginger 
is  far  pleasanter  than  when  obtained  from  African  or  Chinese  (Cochin 


684  A  TREATISE  ON  BEVERAGES. 

ginger),  and,  moreover,  both  the  other  kinds  have  far  more  of  the  resins 
which  we  seek  to  eliminate.  The  United  States  Pharmacopoeia  recog- 
nizes only  the  uncoated  or  decorticated  variety,  that  is,  Jamaica  ginger. 
In  the  opinion  of  chemists,  extracts  and  tinctures  should  preferably  be 
made  from  the  un peeled  variety.  Ginger  is  a  choice  stimulant  and  a 
pleasant  and  valuable  carminative.  In  the  hands  of  an  experienced  bot- 
tler, a  great  variety  of  beverages  are  greatly  improved  by  the  addition  of 
ginger.  As  employed  by  chemists  and  bottlers  for  extracts  it  is  first 
crushed  or  ground  to  about  the  fineness  of  coarse  ground  coffee. 

Thresh  finds  in  ginger  a  hot,  pungent  resin,  a  secondary  less  active 
resin,  an  active  principle  (gingerol),  a  volatile  oil,  a  heavy  oil,  wax,  fat, 
gum,  coloring  matters,  etc.  We  wish  to  save  nearly  all  of  these  except 
the  first  hot  resin. 

The  virtues  of  the  root  are  usually  extracted  by  alcohol.  Ginger  is 
an  aromatic  stimulant  and  stomachic,  very  useful  in  flatulence  and 
spasms  of  the  stomach  and  bowels,  and  in  loss  of  appetite  and  dyspepsia. 
In  the  hands  of  an  experienced  chemist  or  good  bottler  a  large  variety  of 
carbonated  beverages,  beer,  wines,  and  ales  are  greatly  improved  by  the 
addition  of  this  flavoring  ingredient,  which  is,  perhaps,  one  of  the  most 
wholesome  of  the  aromatic  kinds,  and  is  less  acrid  or  harsh  than  the  pep- 
pers, for  which  bottlers  seem  to  have  a  weakness.  Capsicum,  or  red  pep- 
per, unduly  excites  the  coatings  of  the  stomach,  while  ginger  has  a  sooth- 
ing effect.  For  this  reason  ginger  ale,  whose  base  is  the  genuine  article, 
and  not  the  burning  substitutes,  enjoys  a  popularity  equaled  by  no  other 
carbonated  beverage. 

Ginger  Oil.— It  is  obtained  by  distilling  the  crushed  ginger  roots 
with  water  or  applying  steam  under  pressure.  Depending  on  the  quality 
of  the  root  it  will  yield  about  from  one  to  two  and  a  half  per  cent,  of  oil 
of  a  pale-yellow  color,  having  the  peculiar  odor  of  ginger,  but  not  its 
pungent  taste.  It  has  a  specific  gravity  of  0.880  to  0.900  and  boils  at 
246°  0. 

Gingerol. — Thresh  recognized  in  ginger  the  presence  of  traces  of  an 
alkaloid,  and  named  the  pungent  principle  gingerol.  It  is  an  odorless 
fluid,  has  an  extremely  pungent  taste,  soluble  in  alcohol.  Jamiaca  gin- 
ger yields  the  smallest,  and  African  ginger  the  largest,  amount  of  vola- 
tile oil.  resins  and  gingerol. 

Extract  of 'Ginger. — For  the  manufacture  of  carbonated  beverages 
the  fluid  extract  of  ginger  maybe  prepared  according  to  the  following  di- 
rections: Take  one  pound  of  bruised  ginger,  moisten  it  with  a  few  ounces 
of  alcohol  of  95  per  cent,  and  pack  firmly  into  the  percolator;  then  add 
enough  alcohol  of  the  same  strength  to  saturate  the  powder  and  leave  a 
stratum  above  it.  When  the  liquid  begins  to  drop  from  the  percolator 
close  the  lower  orifice,  and,  having  closely  covered  the  percolator,  macer- 
ate for  forty-eight  hours.  Then  allow  the  percolation  to  proceed,  gradu- 


* 


EXTRACTS,  ESSENCES,    ETC.;    HOW  TO   MAKE  THEM.          685 


ally  adding  more  alcohol,  until  the  ginger  is  exhausted  and  sixteen  fluid 
ounces  of  extract 'are  obtained.  Re-percolate. 

This  process  does  away  with  the  evaporation  of  a  part  of  the  extract^ 
as  directed  by  the  United  States  Pharmacopoeia,  and  thus  modifies  the 
operation.  But  we  propose  to  follow  the  process  of  re- percolation  regu- 
larly, as  already  explicitly  explained  on  page  484.  Ginger  is  readily 
exhausted  by  alcohol;  the  brownish-red  fluid  extract  is  six  or  three 
times  respectively  stronger  than  the  tinctures  of  ginger  hereafter  directed, 
and  has  the  same  sensible  properties,  but  in  a  higher  degree. 

Tinctures  of  Ginger. — Formula  for  Weak  Tincture. — Take  of  gin- 
ger, bruised,  eight  ounces;  alcohol,  two  pints;  macerate  for  twenty-four 
hours,  in  well-stoppered  bottle;  then  transfer  to  a  filter  or  decant  the 
liquid,  and  pack  the  moistened  ginger  in  a  cylindrical  percolator,  and 
gradually  pour  the  liquid  upon  it,  and  add  more  alcohol  until  two  pints 
of  filtered  liquor  are  obtained. 

Formula  for  Strong  Tincture. — Take  of  ginger,  bruised,  eight  ounces; 
alcohol,  one  pint,  and  proceed  as  before.  This  has  double  the  strength 
of  the  weak  tincture,  and  one-half  the  strength- of  the  fluid  extract  of 
ginger. 

Strength  of  Alcohol  for  Preparing  Ginger  Extract  or  Tinc- 
tures of  Ginger. — In  consequence  of  the  mucilaginous  matter  con- 
tained in  ginger,  alcohol  of  95°  should  be  properly  preferred.  The  ex- 
tract or  tincture  made  with  diluted  alcohol,  or  .proof  spirit,  is  apt  to  be 
turbid. 

Solid  Extract  of  Ginger.— This  appears  in  commerce;  the  fluid 
extract  of  ginger  being  evaporated  in  vacuo  (page  490)  to  consistency, 
and  is  therefore  highly  concentrated,  so  that  one  ounce  may  flavor  fifteen 
gallons  of  syrup.  Whether  this  solid  extract  of  ginger  is  soluble  without 
causing  turbidity  depends  on  the  mode  of  its  preparation.  For  commer- 
cial purposes,  the  consistent  extract  is  a  convenience,  saving  the  expense 
of  package  and  freight.  For  home-use  the  fluid-extracts  or  tinctures 
are  naturally  preferable. 

Soluble  Extract  of  Ginger.— A  regular  fluid  extract  or  tincture  of 
ginger  is  not  soluble  or  miscible  with  water.  The  resin  and  volatile 
oil,  on  which  the  pungency  and  aroma  of  ginger  depend,  can  only  be 
made  partially  to  dissolve  in  water.  Numerous  formulae,  based  on  vari- 
ous investigations,  have  been  published  from  time  to  time,  of  which  we 
append  those  which  deserve  attention,  or  are  of  practical  value.  We  re- 
fer to  the  works  of  B.  S.  Proctor,  1859;  J.  L.  A.  Creuse,  1873;  of  J.  C. 
Thresh,  1878  and  1879;  aad  Carl  Riebe,  1884. 

B.  S.  Proctor's  Process. — Soluble  essence  of  ginger:  six  fluid  draahms 
tincture  of  ginger,  six  fluid  ounces  of  water,  two  grains  alum,  ten 
minims  (drops)  of  solution  of  potassa.  Mix;  let  stand  and  filter.  This 
essence  mixes  with  water  clear,  but  is  deficient  in  aroma. 


686  A  TREATISE  ON  BEVERAGES. 

J.  L  A  Creuse's  Process. — Fluid  extinct  of  ginger,  one  pini;  water, 
iwo  pints;  carbonate  magnesia,  two  ounces.  Hix;  shake  frequently 
during  twenty-four  hours,  filter,  evaporate  to  one  half  pint,  and  add 
alcohol,  one-half  pint. 

/  C.  Thresh' s  Process. — (Presented  to  the  British  ^Pharmaceutical 
Conference). — To  tincture  of  ginger,  onejDart,  add  slaked  lime,  until  it 
ceases  to  lose  color;  filter;  add  proof  spirit  through  the  filter  to  make 
two  parts;  to  this  add  dilute  sulphuric  acid,  until  the  yellow  color  sud- 
denly disappears;  after  twenty-four  hours;  filter;  dilute  to  four  parts  with 
water.  To  this  add  powdered^  pumice  or  silica,  and  filter  at  zero  G. 
This  process  is  intended  to  render  the  resinunuch  more  soluble  than  the  oil 
Jby  combination  with  an  alkali. 

Carl  Riebe's  Process  (read  before  the  Michigan  Pharmaceutical  As- 
sociation).— A  sufficient  quantity  of  filter  paper,  in  small  pieces,  placed 
in  a  wide-month  bottle,  is  saturated  with  fluid  extract  of  ginger,  and 
then  exposed  to  a  temperature  below  140  degrees  Fahrenheit,  until  the 
alcohol  is  evaporated.  Add  water,  shake  repeatedly  and  macerate  (to 
soak  or  steep)  twenty-four  hours;  transfer  to  a  strainer,  and  drain  off  the 
liquid.  Transfer  the  pulp  to  a  percolator,  in  the  bottom  of  which  is  a 
layer  of  fine  purified  sand;  pour  on  the  strained  liquid,  and  after  this 
has  passed  through  the  pulp  and  sand,  add  a  sufficient  quantity  of  water 
to  make  the  desired  measure.  Then  dissolve  the  sugar  in  the  percolate 
to  form  a  syrup. 

Another  process  still,  and  one  followed  by  some  manufacturers  of  bot- 
tlers* supplies,  is  simply  to  saponify  the  resins  in  the  usual  way  by  means 
of  a  strong  alkali,  which  cannot  find  our  approval. 

None  of  these  are  exactly  satisfactory;  some  attempt  too  much;  some 
are  deficient  in  aroma;  some,  if  still  hot,  are  open  also  to  the  Abjection 
of  a  soapy,  chemical  taste  and  smell.  So  we  may  correctly  conclude 
that,  owing  to  the  pecuKar  constituents  of  ginger,  no  preparations  from 
it  could  be  made  which  would  mix  readily  with  aqueous  menstrua  and 
still  accurately  represent  the  drug.  We  must  also  carefully  take  into 
consideration  the  following  facts:  if  the  extract  or  tincture  of  ginger,  to 
be  rendered  soluble,  is  treated  with  an  alkaline,  and  not  most  carefully 
prepared,  the  action  of  the  fruit-acid  used  to  acidulate  the  beverage,  in 
coming  in  contact  with  the  alkali  (which  has  absorbed  a  considerable 
amount  of  the  resinous  portion  of  the  ginger)  causes  a  slight  ebullition, 
turbidity  and  flakiness. 

A  Practical  Process. — A  method  we  have  followed  for  years,  in  pre- 
paring ginger  in  soluble  essence,  with  good  practical  results,  we  found 
lately  advocated  and  published  by  L.  F.  Stevens;  we  append  it  here,  also, 
having  already  recommended  this  method  for  preparing  water-soluble 
extracts,  etc.,  in  general  on  page  662.  Into  a  half -gallon  bottle  put  the 
following:  Fluid  extract  of  ginger,  one  pint;  powdered  pumice  stone, 


ETC.;    HOW    TO    MAKE    THEM.          687 

four  ounces  avoirdupois;  water,  two  pints.  If  the  weak  or  strong  tinc- 
ture of  ginger  is  employed,  use  the  same  proportion  of  water,  but  a 
greater  proportion  of  the  soluble  essence  must  be  applied  in  flavoring  a 
certain  quantity  of  syrup;  the  proportions  are  one  ounce  to  two  or  four 
respectively.  Pour  the  fluid  extract  into  the  bottle,  and  add  to  it  the  pum- 
ice. Then  add  if  desired  a  few  drops  of  essential  oil  of  ginger  or  from 
half  an  ounce  to  an  ounce  of  the  concentrated  essence  of  ginger  oil;  shake 
well  occasionally  during  several  hours,  and  then  slowly  add  the  water 
in  portions  of  about  four  fluid  ounces,  with  plentiful  agitation,  and 
alternate  periods  of  rest  and  subsidence.  Continue  this  at  intervals 
during  twenty-four  hours,  then  filter,  and  upon  the  mass  in  the  filter 
pour  water  until  three  pints  are  obtained,  or  until  the  three  pints  of  partly 
alcohol  liquid  originally'  mingled  are  pushed  through  without  allowing 
much  water  to  pass.  If  the  filtrate  thus  obtained  is  not  quite  clear, 
it  may  be  shaken  with  a  little  more  pumice,  or  a  very  little  clean  talc; 
the  latter,  however,  must  be  used  with  care.  Allowance  of  time  for  the 
exchange  of  solvents  from  strong  to  weak  spirits,  is  necessary  in  this  pro- 
cess. The  finished  product  is  a  delightful  representative  of  the  ginger, 
minus  the  hot  taste,  is  miscible  with  water,  and  produces  a  clear  beverage. 

Mr.  Stevens  adds  the  following  remarks:  "  Endeavors  to  increase  the 
strength  of  the  finished  preparation — that  is,  to  make  it  represent  more 
than  33  per  cent,  of  the  soluble  portions  of  the  fluid  extract— are  not  eco- 
nomical, as  there  is  loss  of  gingerol  upon  the  filter,  and  increase  of  al- 
coholic strength  causes  more  resin  to  pass  through,  which  afterward  is 
slowly  deposited.  That  the  soluble  essence  as  thus  produced  contains 
volatile  oil  is  proved  by  distillation,  or  easily  by  throwing  a  teaspoonful 
upon  the  surface  of  hot  water  in  a  cup,  when  it  becomes  evident  to  the 
nose.  That  it  contains  essence  of  singer  or  gingerol  Js  proved  by  phy- 
siological test,  by  swallowing  some,  when  shortly  a  genial  glow  is  felt 
extending  throughout  the  circulation. 

"  The  mass  remaining  upon  the  filter,  if  dried  and  washed  with  alco- 
hol, yields  a  solution  of  hot  resin  of  value  for  cooking,  or  for  the  delecta- 
tion of  '  old  drunks/  If  the  alcohol  is  recovered  by  distillation  it  is  found 
to  be  sweet,  clean  and  pure,  fit  for  any  purpose,  which  shows  that  no 
volatile  oil  clings  to  the  filter,  and  the  resin  will  be  left  behind,  thick, 
black  and  hot,  and  about  three  fluid  drachms  of  it  from  sixteen  troy 
ounces  of  Jamaica  ginger.  This  sample  shown  weighed  177  grains — a 
little  over  two  per  cent.  (Thresh  averages  about  two  per  cent.)  With- 
out doubt  there  will  be  plenty  of  use  found  for  it.  The  pumice  may  be 
regained  after  the  washing,  white  and  handsome,  ready  to  be  used  again. " 

Ginger  Ale  Extract. — Extract  of  ginger  ale  is  composed  of  extract 
or  soluble  essence  of  ginger,  to  which  various  additions  have  been  made 
to  enhance  and  enrich  its  aroma.  The  principal  additions  are  lemon 
essence,  essence  of  ginger  oil,  rose-essence,  oenanthic  ethsr,  extract  of 


688  A  TREATISE  ON  BEVERAGE^. 

raisins,  and  tincture  of  capsicum  in  various  proportions.  Even  extract 
of  vanilla,  extract  of  liquorice  (about  half  an  ounce  to  the  gallon),  es- 
sences or  tinctures  of  cassia  or  cinnamon,  mace,  nutmeg,  cardamom,  cori- 
ander, pineapple  (artificial),  capillaire  syrup  or  its  ingredients,  enter  into 
the  combination  of  a  ginger-ale  extract,  and  we  know  preparations  into 
which  very  small  quantities  of  tincture  of  ambergris  and  tincture  of 
musk  are  admitted  to  fix  and  ensure  a  greater  stability  of  aroma,  for 
which  these  latter  two  admixtures  are  well  noted;  they  are  perfectly 
harmless,  but  the  latter  should  be  used  with  care  on  account  of  it*  intense 
aroma.  (About  proportions  see  under  the  next  heading.) 

Citric  acid  solution  enters  most  frequently  into  the  compound  ginger- 
ale  syrup,  to  slightly  acidify;  also  lime  juice  is  used  for  the  same  purpose, 
and  causes  a  remarkable  improvement. 

If  the  ginger  extract  is  employed,  all  the  admixtures  desired  may  be 
practically  added  to  it  in  concentrated  solutions,  and  made  water  solu- 
ble all  together;  if,  however,  the  soluble  essence  of  ginger  be  employed, 
all  the  admixture,  essences  or  tinctures,  must  be  in  water-soluble  condi- 
tion also.  The  value  of  those  admixtures  has  been  recognized  in  many 
formula?,  but  they  are  a  matter  of  taste  entirely,  and  calculated  to  im- 
prove the  '-'bouquet,  "and  that  is  about  all  that  can  recommend  their  use. 
We  cannot  append  definite  formula?.  If  the  carbonator  applies  and  com- 
bines the  various  flavors  with  judgment,  he  will  meet  the  taste  of  his  most 
fastidious  customers.  The  taste  of  the  Southerner  is  different  from  that 
of  the  Northerner.  What  predominating  taste  is  preferred  here,  is  dis- 
liked somewhere  else.  The  Englishman  differs  in  his  requirements  from 
the  American.  One  likes  a  mild,  harmoniously  flavored  beverage,  another 
wants  a  "  hot  "  throat- tickling  draught.  Therefore  no  all-round  formulas 
can  be  given.  For  example  only  we  append  two  formulas,  which  should 
be  varied  in  proportion  and  constituents  to  suit  the  taste. 

Formula  I. — Jamaica  ginger,  powdered,  sixteen  ounces;  lemon  or 
orange  peel,  fresh,  sliced  and  cut,  eight  ounces;  capsicum,  powdered,  one- 
half  ounce.  Mix  and  extract  with  strong  alcohol  of  95  per  cent,  suffi- 
cient to  obtain  twenty  ounces  of  extract,  or  any  desired  quantity,  as  di- 
rected for  ginger  extract.  To  the  extract  obtained  add  two  drachms  of  es- 
sence of  oenanthic  ether  and  one-half  fluid  drachm  of 'essence  of  rose. 
Keep  in  stock,  and  prepare  the  soluble  extract  of  it  when  required. 

Formula  II. — Extract  of  ginger,  one  pint;  essence  of  lemon  or  orange, 
cone.,  one  ounce;  essence  of  ginger  oil,  cone.,  one  ounce;  essence  of  rose, 
cone.,  one-half  ounce;  oenanthic  ether  essence,  two  drachms;  tincture 
capsicum,  one  drachm.  Mix  and  prepare  the  soluble  essence  of  ginger 
ale  as  directed  for  preparing  the  soluble  essence  of  ginger. 

Formula  IIL — Soluble  essence  of  ginger,  one  pint;  essence  of  lemon, 
soluble,  one , ounce;  essence  of  ginger  oil,  soluble,  one  ounce;  extract 
vanilla,  soluble,  one  ounce  ;  soluble  essence  of  rose  oil,  one-half  ounce; 


EXTRACTS,   ESSENCES,    ET@.;    HOW   TO    MAKE   THEM.          689 

tincture  of  cinnamon,  soluble,  one  drachm;  essence  of  pineapple,  (arti- 
ficial), half  a  drachm;  soluble  essence  of  capsicum,  two  drachms;  mix  and 
keep  ready  for  use.  The  manufacturers  usually  add  some  sugar  coloring 
to  their  preparations,  which  addition  is  superfluous  for  the  home-made 
preparation.  The  sugar-color  is  better  added  when  compounding  the 
syrup.  Whether  the  extract  or  soluble  essence  of  ginger  is  thus  used  in 
preparing  these  ginger-ale  flavors,  we  advise  and  urge  the  carbonator  to 
make  the  combination  in  advance,  as  ginger-ale  extracts,  etc. ,  improve  by 
age,  and  for  this  purpose  Formulae  I.  and  II.  are  preferable,  while  For- 
mula III.  is  for  immediate  use. 

From  the  remarks  that  we  append  to  the  preparation  of  distilled  or 
rectified  ginger-ale  extract,  the  conclusion  will  follow,  that  we  favor  these 
kinds  of  ginger-ale  flavors,  viz. :  the  non-distilled  or  non-rectified,  better 
than  we  do  the  other,  for  the  simple  reason  that  the  ginger-ale  flav- 
ors prepared  as  directed  under  this  heading,  without  the  aid  of  distilla- 
tion, represent  closer  the  drug  which  they  are  intended  to  do,  and  hold 
more  ginger  principle  in  solution, than  the  next  preparations. 

When  we  make  our  ginger-ale  extract  or  soluble  essence  considerably 
in  advance,  keep  it  tightly  stoppered  in  a  moderate  temperatura;  we  can 
preserve  it  indefinitely.  The  longer  we  have  preserved  it  the  more  har- 
monious will  the  various  flavors  appear,  the  more  thoroughly  they  will 
unite  and  combine,  and  we  should  advise  to  prepare  all  ginger-ale  ex- 
tracts a  year  in  advance,  which  is  beneficial  rather  than  otherwise.  There 
will  be  gradually  a  turbidity,  more  or  less,  observed,  which  is  no  sign 
of  decomposition,  simply  a  part  of  the  ginger  resin  separating  from  the 
solution,  when  cold  more  than  when  warm. 

When  the  stored  extract  is  intended  to  be  used,  then  prepare  the  sol- 
uble essence  as  directed;  it  will  become  bright  and  yield  clear  drinks,  but 
ft  a  soluble  essence  of  ginger  ale  has  been  prepared  and  stored,  and  is 
intended  to  be  used  to  clarify  if  necessary,  by  shaking  it  with  an  ounce  or 
two  of  powdered  pumice  stone,  filter,  and  it  will  yield  a  bright  and  clear 
beverage. 

Distilled  Ginger  Ale  Extract,  and  How  to  Make  it.— Products 
of  this  denomination  appear  in  commerce.  A  distilled  ginger-ale  extract, 
when  properly  prepared,  is  made  by  exhausting  the  drugs  by  the  aid  of 
distillation.  The  ginger  root  with  vanilla  bean,  cinnamon,  cassia,  mace, 
c4oves,  etc.,  or  whatever-  is  preferred  as  an  admixture  to  support  or  en- 
rich the  flavor  or  aroma  of  the  ginger,  are  exhausted  along  with  the  ginger 
root.  For  an  example  we  give  the  following  Formulae,  which  can  be  varied 
in  proportions  and  constituents  to  suit  the  taste: 

Formula  I. — Ginger  root,  bruised,  one  pound;  cassia,  ground,  one 
ounce;  oioves,  ground,  two  ounces;  cardamom,  ground,  two  drachms; 
alcohol  of  95  per  cent,  one  and  one-half  to  three  pints,  according  to  the 
strength  desired. 


£90  A  TREATISE  ON  BEVERAGES. 

Formula  II. — Ginger  root,  one  pound;  nutmeg,  ground,  one  and  one- 
half  ounces;  vanilla,  sliced,  one  ounce;  cinnamon,  one  and  one-half 
ounces;  alcohol  of  95°  from  one  and  one-half  to  three  pints  according  to 
the  strength  desired. 

Directions. — If  no  steam  is  available,  macerate  for  forty-eight  hours, 
then  bring  the  whole  into  the  distilling  apparatus,  distil  until  about  two- 
thirds  or  three-fourths  of  the  original  liquid  is  received.  Draw  off  the 
balance  of  the  liquid,  and  use  for  the  next  operation.  Where  steam  is 
not  employed,  the  drugs  must  be  put  in  the  still  upon  a  sieve,  to  prevent 
their  coming  in  contact  with  the  bottom.  When  a  glass  retort  is  em- 
ployed, heat  over  a  sand  bath.  Where  steam  is  available,  the  mixture  is 
brought  into  the  still,  digested  for  about  twenty-four  hours,  and  then 
distilled.  To  the  distillate  may  be  added:  Acetate  ether,  about  half  a 
drachm;  essence  of  raisins,  one  ounce  (or  essence  of  oenanthic  ether  two 
drachms);  pine-apple  essence,  one  drachm.  These  additions  may  vary  in 
proportion  or  constituents,  or  may  be  left  out  altogether,  to  suit.  Lemon, 
rose,  and  ginger-oil  essence  are  also  frequently  added  in  various  proportions 
to  the  distillate,  and  as  this  is  entirely  a  matter  of  taste,  we  must  abstain 
from  giving  any  definite  formulae;  those  appended  will  give  the  carbon- 
ator  an  idea  how  to  compound  them,  and  make  up  a  formula  of  his  own. 
We  may  remark  that  a  trifle  of  capsicum,  if  desired,  could  be  mixed 
with  the  other  drugs  and  exhausted  with  them.  The  quantity,  how- 
ever, should  be  small. 

Rectified  Ginger- Ale  Extract  or  Essence,  and  How  to  make  it. 
— It  is  prepared  by  mixing  the  various  additional  extracts,  essences,  tinc- 
tures or  ethers,  as  indicated  for  the  preparation  of  extract  of  ginger  ale 
on  a  preceding  page,  with  the  original  ginger  extract,  and  distilling  it 
with  or  without  pumice  or  glass  sand.  For  an  example  we  append  the 
following  Formulae,  which  also  can  be  varied  in  proportion  and  constit- 
uents to  suit  the  taste. 

Formula  I. — Extract  of  ginger,  one  pint  (or  weak  tincture,  four 
pints,  strong  tincture  two  pints);  lemon  essence,  cone.,  four  drachms; 
rose  essence,  cone.,  two  drachms;  ginger-oil  essence,  cone.,  four  drachms; 
essence  of  oenanthic  ether,  two  drachms;  acetic  ether,  one  drachm. 

Formula  II. — Tincture  of  ginger  (strong),  two  pints  (or  weak  tinc- 
ture, four  pints,  extract,  one  pint);  tincture  cinnamon,  two  ounces;  tinc- 
ture cardamom,  two  drachms;  tincture  cloves,  two  ounces;  acetic  ether, 
one  drachm;  extract  of  raisins,  one  ounce;  essence  of  pineapple  (artifi- 
cial), one  drachm;  essence  of  ginger  oil,  cone.,  four  drachms. 

To  both  the  formulae,  a  dash  of  tincture  of  capsicum  may  be  added  if 
desired.  Even  tincture  of  ambergris  and  tincture  of  musk,  as  already 
mentioned,  are  admitted  to  these  combinations  for  the  purpose  of  fixing 
the  aroma  more  permanently,  for  which  these  perfumes  are  noted.  We 
are  not  able  to  give  definite  directions  as  to  the  quantities  that  should  be 


ETC.;    HOW    TO    MAKE    THEM.  691' 

employed  of  the  latter,  as  it  naturally  varies  with  the  strength  of  these 
tinctures,  the  strength  of  the  ginger-ale  extract  to  which  it  is  added,  and 
the  proportion  which  is  used  of  the  latter  to  flavor  a  certain  quantity  of 
syrup.  For  an  approximate  calculation,  we  might  say  that  about  two 
drachms  of  tincture  of  ambergris  and  from  15  to  30  grains  of  tincture 
of  musk,  prepared  in  such  a  strength  as  directed  by  the  Formulas  ap- 
pended in  this  work,  will  be  the  proportion  to  one  pint  of  ginger-ale  ex- 
tract. 

Directions. — Pour  the  mixture  of  these  various  extracts,  essences,  etc., 
into  the  distilling  apparatus  heated  by  steam  or  over  a  sand  bath,  as  illus- 
trated in  a  preceding  chapter,  and  distil  until  about  two- thirds  or 
three-fourths  of  the  liquid  are  received.  The  balance  draw  off  and  use 
for  the  next  operation. 

A  quite  general  method  is  to  add  to  the  mixture  of  those  various 
liquids,  especially  if  it  looks  turbid,  some  pumice  or  glass  sand,  shaking 
it,  then  to  pour  the  whole  (liquid  and  powder)  into  the  retort,  and  to 
distil.  The  powder  will  combine  with  resinous,  etc.,  matters  which 
might  separate,  precipitate  them,  and  clarify  the  liquid  within  the  ap- 
paratus. 

We  call  the  attsntion  of  the  carbonator  to  the  necessity  of  using 
only  the  alcoholic  extracts  and  essences  when  distilling  or  rectifying  is 
resorted  to;  the  "  water*soluble  "  preparations  should  never  be  distilled, 
as  distillation  would  simply  distil  of  their  more  volatile  ingredients,  and 
separate  them  from  the  less  volatile,  thus  concentrating  the  essence 
again. 

Suggestions. — Undoubtedly  the  distilled  or  the  so-called  rectified  gin- 
ger-ale extracts  if  prepared  in  accordance  with  the  directions  given,  are 
quite  an  excellent  preparation.  The  principal  effect  of  the  distillation 
(whether  distilling  direct  the  macerated  drugs  or  the  mixture  of  various 
essences,  etc.)  is  the  combination  of  all  the  various  flavors  to  an  agreeable 
harmonious  whole.  No  single  flavor  is  afterwards  distinguishable;  all 
are  united,  combined.  To  produce  this  same  effect  without  distillation, 
the  ginger-ale  extract  has  to  be  prepared  in  advance  and  stored  for  a  con- 
siderable length  of  time,  when  the  same  harmonious  combination  should 
take  place  and  be  obtained.  These  many  combined  flavors  support  each 
other  in  bringing  their  agreeable  aromas  before  us,  and  form  by  dis- 
tillation or  age  a  united  flavor.  We  find  in  all  trades  where  combined 
flavors  are  employed,  such  as  the  perfumery,  liquor,  etc.,  that  all 
combinations  of  flavors  improve  by  age  or  distillation.  Unfortunately 
the  process  of  distillation  or  rectification  is  not  the  proper  process 
to  pursue  in  improving  the  valuable  ginger-ale  extract.  By  this 
distilling  method  we  get  decidedly  a  very  pure  de-resinized  product 
of  very  fine  aroma,  mild,  but  with  the  ginger  principles  left  behind  it. 
In  directing  to  prepare  ginger  in  soluble  essence  we  have  demonstrated 


692 


A    TREATISE    ON    BEVERAGES. 


that  AVG  want  to  get  rid  of  some  of  the  resin  which  causes  so  much  trou- 
ble in  the  preparation  of  beverages.  We  want  to  get  rid  of  the  most 
troublesome  part,  but  not  of  all.  Resin  is  an  acrid  principle  of  the  gin- 
ger, and  we  should  save  as  much  of  it  as  possible,  and  try  to  get  as  much 
in  solution  in  the  beverage  as  can  be  combined  with  it,  and  at  the  same  time 
keep  it  clear.  But  this  distilling  process  unfortunately  (or,  as  others  take 
it,  fortunately)  separates  the  ginger  just  from  this  acrid  principle,  of 
which  we  ought  to  save.  It  is  a  fact  that  we  can  strengthen  the  distil- 
late in  ginger  aroma,  by  adding  some  essence  of  ginger  oil,  but  the  prod- 
uct does  not  represent  what  it  pretends  to  do.  viz.:  to  represent  the 
active  principles  of  the  drug  we  seek  for. 

In  regard  to  the  miscibility  or  solubility  with  water,  we  must  apply 
the  same  treatment  to  the  distilled  or  rectified  preparations  as  we  do  to 
the  non-distilled  ginger-ale  extract.  The  distillate  is  highly  concen- 
trated, although  free  from  resin,  but  not  quite  miscible  with  water. 
When  therefore  the  manufacturer  sends  out  his  products  for  "  water  sol- 
uble "  they  must  have  been  reduced.  He  sells  the  distilled,  but  reduced 
product,  as  his  ' '  distilled  or  rectified  ginger-ale  extract, ' '  and  it  will 
decidedly  yield  a  bright  and  clear  beverage,  the  strength  depending  on 
the  degree  of  reduction  of  the  distillate,  and  on  the  quantity  used  for 
flavoring  the  beverage.  However,  we  can  see  no  necessity  for  the  car- 
bonator  buying  or  preparing  these  distilled  extracts. 

If  he  will  prepare  and  combine  in  a  proper  manner,  and  in  the  proper 
proportions  that  will  suit  his  customers  best,  a  ginger-ale  extract  without 
distillation  or  rectification,  as  we  indicated  on  the  preceding  pages,  and 
if  he  prepares  this  home-made  extract  in  advance,  and  allows  ample  time 
for  the  union  and  combination  of  the  aromas,  and,  furthermore,  when 
he  makes  his  preparations  "  water  soluble,"  as  we  laid  out  the  directions 
for,  he  will  have  ginger-ale  extract,  although  not  so  mild  as  the  distilled 
or  rectified  one,  but  stronger  in  principle  and  representing  more  closely 
the  actual  properties  of  the  drug.  We  base  this  our  opinion  on  practical 
experiments,  in  spite  of  some  manufacturers'  contrary  assertions. 

However,  we  put  the  advantages  and  disadvantages  of  both,  the  un- 
distilled  and  distilled  preparations,  before  our  readers,  and  leave  it  to 
themselves  to  decide  their  favorite  preparation,  which  will  be  entirely  a 
matter  of  individual  taste.  Yet  we  have  to  call  our  readers'  attention  to 
some  fraudulent  practices  in  regard  to  the  "  distilled  or  rectified  ginger- 
ale  extracts  of  commerce."  The  least  of  them  are  really  distilled  or  rec- 
tified. Not  many  manufacturers  go  to  that  trouble;  some  extract  the 
drug  by  percolation,  exhaust  the  residue  by  steam,  and  call  it  "  distilled." 

We  leave  it  now  to  the  intelligent  carbonator  to  lay  out  his  plan  in 
regard  to  the  manufacture  of  ginger,  whether  to  use  manufactured  or 
home-made,  extracted  or  distilled  flavors,  and  to  put  up  and  combine  a 
formula  to  meet  the  taste  of  his  customers. 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE   THEM.  693 

Essence  of  Ginger  Oil.— This  is  prepared  by  dissolving  the  oil  of 
ginger  in  alcohol.  It  is  but  slowly  soluble  in  the  latter,  and  requires  re- 
peated agitation  by  shaking  to  completely  dissolve. 

The  essence  of  ginger  has  an  agreeable  ginger  aroma,  but  beverages 
prepared  or  flavored  only  by  this  preparation  appear  deficient  in  aroma, 
*nd  hold  nothing  of  the  other  salient  principles  of  the  ginger  root  in 
solution.  Besides,  the  oil  of  ginger  is  difficult  to  be  cut,  dissolves  only 
in  very  limited  quantities  in  reduced  spirits,  and  yields  therefore  a  weak 
flavoring  essence,  which  has  to  be  made  especially  weak  for  the  purpose 
of  manufacturing  carbonated  beverages,  in  order  to  make  it  miscible  with 
water.  One  ounce  of  the  ginger  oil  can  be  dissolved  in  sixteen  ounces  of 
alcohol  by  agitation.  However,  this  is  too  strong  and  too  concentrated  a 
solution  for  practical  purposes;  it  is  economical  to  prepare  only  weak 
solutions. 

Concentrated  Essence  of  Gringer  Oil. — We  append  this  Formula,  as 
follows:  Take  ginger  oil,  one-half  ounce;  alcohol  95°,  sixteen  ounces;  mix 
and  agitate. 

Soluble  Essence  of  Ginger  Oil. — We  append  another  Formula: 
Take  of  ginger  oil,  two  drachms;  cut  thoroughly  with  sugar  and 
pumice.  Then  add  by  degrees  a  mixture  of  eight  ounces  of  water  and 
eight  ounces  of  alcohol.  Agitate  thoroughly,  filter  and  clarify. 

These  preparations  are  frequently  employed,  the  former  to  strengthen 
the  ginger  extract  or  ginger-ale  extract,  the  latter  to  improve  the  soluble 
essences  of  those  extracts. 

Hot  Ginger  or  Adulterated  Ginger.—"  Hot  Ginger"  is  a  familiar 
phrase,  and  denotes  nothing  more  than  a  highly  adulterated  ginger  extract 
with  capsicum  or  tincture  of  capsicum.  In  regard  to  the  effects  of  this 
capsicum  or  Spanish  pepper,  we  refer  to  "  Capsicum." 

It  will  be  noticed  that  in  nearly  all  the  Formulae  for  ginger  ale,  capsi- 
cum is  found.  Of  course  this  is  for  the  reason  that  a  sufficient  pungency 
to  satisfy  a  popular  demand  cannot  be  obtained  from  ginger  alone.  That 
this  is  so  is  also  plainly  indicated  by  the  well-known  fact  that  a  largely 
increased  sale  of  capsicum  has  followed  very  closely  on  the  increase  in  the 
use  and  sale  of  ginger  ale  and  allied  preparations.  This  unrestricted  use 
of  capsicum  cannot  be  too  severely  condemned.  Physicians  and  judges 
of  fine  quality  ginger  ale  are  opposed  to  its  introduction,  on  the  ground 
of  being  unnecessary  and  hurtful. 

Capsicum  is  an  article  whose  use  by  carbonators  should  be  more 
honored  in  the  breach  than  in  the  observance.  Its  excessive  presence  in 
ginger  ale  irritates  the  coatings  of  the  stomach  to  an  abnormal  degree. 
Notwithstanding  this  warning,  however,  some  extract  manufacturers  still 
persist  in  its  use,  and,  for  an  excuse,  offer  the  request  of  bottlers  for  goods 
that  are  "  strong,  "  which  is  better  than  none  at  all.  The  strength  of 
pure  ginger  is  sufficient  for  all  purposes,  and  the  almost  universal  use  of 


694  A  TKEATISE  ON  BEVEKAGES. 

capsicum  is  of  no  credit  to  the  trade.  However,  if  it  is  desired  to  intro- 
duce capsicum,  only  a  dash  of  it  should  be  employed,  which  will  be  suffi- 
cient to  have  the  warming  and  invigorating  effect  looked  for. 

Fraudulent  Commercial  Extracts  and  Essences  of  Ginger.— 
We  intend  to  reflect  on  and  call  the  carbonatbrs'  attention  to  those  fraudu- 
lent extracts  that  are  offered  from  time  to  time  to  the  trade,  and  consisting 
in  part  or  nearly  entirely  of  capsicum,  pretending  to  be  a  pure  extract  of 
ginger  or  ginger  ale.  The  manufacturers  ;f  extracts  are  soir/cLnes 
tempted  by  bottlers,  who  have  the  poorest  conception  of  the  ingredients 
or  proper  preparations  of  an  extract  of  ginger,  to  prepare  and  sell  them 
a  "  cheap  stuff."  They  want  a  wagon  load  turned  out  from  a  pound 
package,  and  don't  care  whether  the  extract  is  satisfactory  or  not  as  long 
as  they  get  it  at  reduced  prices,  and  it  serves  their  purposes  in  putting  a 
ginger -ale  beverage  on  the  market,  in  which  the  ginger  flavor  is  some- 
times left  entirely  to  the  imagination  of  the  consumer.  Makers  of  first- 
class  articles  are  discouraged.  Their  attempts  to  supply  a  superior  grade 
of  extracts  are  useless,  because  inferior  goods  command  a  sale.  Grave 
errors  have  been  committed  on  both  sides,  the  manufacturer's  as  well  as 
the  carbonator's,  and  turning  into  a  road  that  promises  improvement 
is  an  absolute  necessity.  Before  concluding  this  chapter  on  the  ginger 
principles  and  their  derivatives,  we  call  the  attention  of  the  trade  to  those 
bare-faced  fraudulent  formulae  and  recipes,  which  are  occasionally  offered 
to  the  trade  under  all  sorts  of  humbug  advertisements,  pretending  some- 
times to  reduce  the  cost  of  making  an  " excellent"  ginger  ale  to  a  mini- 
mum. We  warn  the  bottlers'  fraternity  not  to  fall  in  with  such  an 
unscrupulous  process.  Not  long  ago  a  sample  of  such  a  "recipe" 
stuff,  neatly  bottled,  capped  and  labelled,  was  handed  to  us  for  examina- 
tion. We  intend  to  expose  such  frauds  to  the  trade,  as  the  honest  bottler 
is  suffering  from  such  dishonest  and  unscrupulous  competitors,  who 
reduce  the  profits  of  his  honest  labor  to  a  minimum. 

Imitation  Ginger  Extract. — Fabulous  prices  in  some  instances  are 
paid  by  bottlers  for  imitation  formulae.  The  ginger -extract  prepared 
after  such  a  formula  (which  is  largely  advertised)  consists  of  capsicum 
extract,  essence  of  lemon  and  oenanthic  ether. 

We  append  hereafter  a  Formula  and  directions  for  imitating  ginger 
extracts,  but  mention  first  a  few  substitutes  for  ginger  root. 

Substitutes  for  Ginger  root. — Grains  of  paradise  (grana  paradisi). 
There  appear  the  seeds  of  two  plants  under  this  name  in  commerce, 
which  resemble  cardamom  seeds  in  size  and  appearance,  but  are  destitute 
of  the  furrow  seen  on  the  latter.  Both  come  from  Western  Africa  and 
are  also  known  as  melequeta  pepper  and  Guinea  grains.  Both  varieties 
are  feebly  aromatic  and  have  a  very  pungent  and  burning  taste,  and  are 
chiefly  used  for  imparting  artificial  strength  to  liquors. 

The  Zerumbet-root  of  Java  has  an  agreeable  odor  and  a  ginger-like, 


EXTRACTS,   ESSENCES,    ETC.;    HOW   TO   MAKE   THEM.          695 

somewhat  bitter,  taste.  The  cassummar-root  of  India  has  a  camphor- 
aceous  odor  and  a  hot,  aromatic  taste. 

Pepper. — Of  the  various  kinds  of  pepper  (cayenne),  we  find  informa- 
tion under  "  Capsicum  '*;  this  is  the  principal  substitute  for  ginger.  Oc- 
casionally the  grains  of  paradise  are  employed;  the  other  two  are  not 
quite  serviceable  and  partly  not  economical.  But  we  want  to  call  the 
bottlers'  attention  to  the  species  of  pod-pepper  that  grows  and  is  exten- 
sively cultivated  in  the  United  States,  especially  in  the  Southern  part,  and 
to  other  varieties  growing  in  Europe.  The  American  pepper  fruits  are 
sometimes  yellow,  but  generally  red,  and,  after  drying,  brownish,  of  pe- 
culiar odor,  and  its  taste  extremely  hot  and  biting. 

Directions. — Use  the  pulp  of  this  fruit  only  and  not  the  seed,  except 
a  fiercer  product  is  required.  Prepare  an  extract  by  removing  the  seeds, 
then  crushing  the  dry  pulp  and  exhausting  by  percolation  with  diluted 
alcohol  (proportion  one  pound  of  pulp  to  one  pint  of  alcohol  or  sufficient 
to  obtain  one  pint  of  extract)  as  directed  for  capsicum  extract. 

^he  imitation  ginger  extract  prepare  as  follows:  Macerate  one  pound 
of  the  pulp  in  five  pints  of  diluted  alcohol  for  a  week.  As  th3  hot  taste 
of  the  many  varieties  of  pepper  pulp  is  different,  no  positive  proportions 
can  be  given.  When  the  liquid  is  drawn  off  and  filtered,  test  its  strength 
after  the  rules  laid  down  already,  by  pouring  one  ounce  of  sugar  and  ten 
minims  of  this  extract,  and  charging  the  bottle,  ascertain  the  strength  of 
it  and  dilute  it  with  diluted  alcohol  only,  until  a  new  test  furnishes  sat- 
isfactory results.  Ascertain  the  kind  of  pulp  used  and  the  quantity  of 
alcohol,  and  the  standard  formula  for  the  extract  is  laid  out.  To  this 
extract  add  some  fresh  orange  or  lemon  peels  cut  and  sliced,  four  to 
eight  ounces  to  a  pint  of  extract,  or  four  ounces  of  soluble  orange  or 
lemon  essence,  or  two  ounces  soluble  orange  and  two  ounces  soluble 
lemon  essence.  Finally,  add  two  drachms  of  essence  of  oenanthic  ether 
and  the  compound  is  finished.  A  further  addition  of  about  one  drachm 
or  two  of  soluble  essence  of  rose  would  be  a  great  improvement,  and 
moreover  some  powdered  or  bruised  cinnamon,  nutmeg,  vanilla  beans, 
only  in  small  quantities,  macerated  in  the  extract,  will  produce  varieties 
of  extracts  with  excellent  aromas  and  harmonious  flavors.  The  extract 
should  always  be  made  considerably  in  advance  to  allow  it  to  improve  by 
age.  As  only  diluted  alcohol  and  soluble  essences  have  been  employed,  no 
cutting  is  necessary;  simple  filtration  will  do,  when  the  extract  is  re- 
quired for  use. 

How  to  Prepare  and  Preserve  Ginger  Ale.— To  make  a  high-class 
gingei/ale  it  is  absolutely  necessary  to  use  water  which  is  absolutely  free 
from  lime  and  magnesia.  If  the  water  contains  much  lime  or  magnesia 
*md  is  used  for  a  beverage  containing  resin,  like  ginger  ale,  and  if  no  fruit 
acid  be  used,  it  will  form  some  kind  of  a  lime  or  magnesia  soap,  stringy, 
slimy  and  of  a  cloudy  appearance;  if  tartaric  acid  be  used,  it  will 


696  A  TREATISE  ON  BEVERAGES. 

unite  with  the  lime  or  magnesia  and  cause  a  precipitate  which  in  either 
case  looks  unpleasant  and  disagreeable,  and  often  becoming  unpalatable. 
We  have  already  expressed  this  opinion  in  another  part  of  this  work,  but 
deem  it  important  to  recall  it  here  again. 

The  bottler  will  find  it  to  his  advantage,  in  the  preparation  of  a  high- 
v  class  ginger  ale,  to  use  only  boiled  water  from  which  any  precipitate  has 
been  allowed  to  subside.  This  water  contains  no  air,  and  when  being 
charged  with  carbonic  acid  takes  up  or  absorbs  more  gas,  and  can  there- 
fore be  charged  with  fully  sixty  to  seventy  pounds  of  gas.  No  higher 
charge  should  be  made,  as  the  gas  expands  on  rise  of  temperature  and 
would  surely  burst  the  bottles.  To  preserve  ginger  ale  a  solution  of  sali- 
cylic acid  is  usually  added,  generally  two  drachms  to  each  gallon  of 
syrup. 

Another  way  to  preserve  bottled  ginger  ale  is  to  steam  it.  The  fol- 
lowing steamiivr  operation  has  been  recommended  by  Mr.  W.  F.  Roorbach 
in  the  National  Bottlers'  Gazette:  "  Have  a  square  tub  with  a  tight-fitting 
lid  to  prevent  the  escape  of  the  steam.  Place  bottles  in  the  tub  and  fill 
it  with  cold  water,  and  let  it  cover  about  two-thirds  of  the  bottle.  Turn 
on  the  steam  and  bring  it  up  slowly  to  about  180  to  190  degrees  by  the 
thermometer,  and  keep  it  there  for  about  five  or  ten  minutes.  Take 
out  the  bottles  while  hot,  and  turn  upside  down  to  prevent  the  escape  of 
the  gas.  In  this  way  some  of  the  gas  is  lost — escapes  through  the  cork 
while  being  heated— but  there  is  plenty  left  in  the  bottles  when  finished 
to  make  a  good  ginger  ale.  Ginger  ale  made  by  this  process  can  be  relied 
upon  to  keep  in  any  climate  and  for  any  length  of  time  as  far  as  the 
water  and  syrup  is  concerned.  But  as  to  the  flavor  of  the  ginger  ale  and 
keeping,  all  will  depend  upon  the  extract  used,  which  should  be  soluble 
goods.  I  have  known  the  ginger  ale  to  be  in  fine  condition  two  years 
after  being  bottled,  both  in  appearance  and  flavor,  by  the  above  process. 
The  sediment  can  be  disposed  of  by  '  fining '  down." 

We  have  nothing  to  add  to  this  process,  and  have  taken  it  up  being 
a  practical  proposition.  However,  when  the  extract  and  soluble  ginger- 
ale  essence  is  prepared  with  all  that  care  we  have  suggested,  when  then 
the  syrup  is  well  blended,  boiled  water  exclusively  used,  a  ginger  ale 
can  be  made  that  keeps  equally  long. 

Belfast  Ginger  Ale. — The  great  popularity  of  the  Belfast  ginger 
ale  is  principally  due  to  its  fine  aroma.  All  carbonators  strive  to  imitate 
it  as  closely  as  possible,  but  it  is  an  unfortunate  fact,  however,  that  a 
great  deal  of  American  ginger  ale  is  "  miserable  stuff,"  in  many  in- 
stances nothing  more  than  sweetened  water. 

In  properly  combining  various  flavors  and  creating  a  new  harmonious 
single  aroma,  lies  the  secrecy  of  manufacturing  ginger  ale,  be  it  made  in 
Belfast  or  anywhere  else;  but  sometimes  the  flavoring  is  so  strong,  added 
to  such  an  excess,  as  to  rob  the  beverage  of  its  chief  merit — the  ginger 


EXTRACTS,    ESSENCES,    ETC.      HOW    TO    MAKE    THEM  697 

itself.  Although  the  latter,  pure  and  simple,  is  not  always  aff  agreeable 
mixture  to  many,  the  introduction  of  other  and  more  pleasant  flavorings 
adds  immensely  to  the  quality  of  ginger  ale. 

The  Belfast  ginger  ale  is  not  fermented,  consequently  is  not  alcoholic. 
It  is  sparkling  and  clear  and  has  a  most  agreeable  odor,  is  free  from  in- 
toxicating qualities,  yet  'is  warming  and  invigorating.  It  is  pleasant  to 
taste  and  has  a  delicious  "  bouquet." 

The  exact  composition  of  this  beverage  is  not  generally  known,  but 
it  is  understood  that  ginger,  capsicum  and  lemon  and  citric  acid  or  lime 
juice  are  the  chief  flavoring  ingredients.  Into  the  combination  enter  also 
some  of  the  other  flavorings  recommended  for  ginger  ale  in  quantities 
judiciously  selected.  Some  flavor  of  rose  that  enters  undoubtedly  gives 
the  Belfast  ginger  ale  that  bouquet  closely  resembling  attar  of  rose. 
The  addition  of  some  oenanthic  ether  gives  it  no  doubt  that  rich,  pungent, 
vinous  odor  thrown  oil  by  this  ether,  and  imparts  a  smoothness  to  the 
"beverage  of  which  it  forms  a  part,  and  a  fruity,  pleasant  bouquet.  A 
few  drops  of  oenanthic  ether,  previously  dissolved  in  alcohol  (essence  of 
oenanthic  ether),  added  to  the  ginger-ale  syrup — or,  better,  one  to  two 
•drachms  added  to  the  ginger-ale  extract  or  soluble  essence — will  be  the 
proper  quantities. 

It  is  held  by  some  of  the  best  known  carbonators,  that  the  addition 
of  lime  juice  to  ginger  ale  imparts  a  rich  fruity  quality  acquired  in  no 
other  way  Necessarily  a  lime  juice  free  from  mustiness,  and  carefully 
filtered,  should  be  employed.  The  quantity  to  be  used  is  at  the  discretion 
of  the  bottler,  whose  taste  is  his  only  criterion. 

The  selection  of  a  suitable  quality  of  ginger,  the  obtaining  of  pure 
alcohol,  the  regulating  of  the  extracting  process,  and  the  addition  of  the 
proper  amount  of  capsicum,  lemon,  rose,  cinnamon,  or  other  flavors — 
these  are  operations  that  require  a  thorough  experience  with  all  the  rules 
and  laws  of  compounding.  All  ginger  extracts  improve  with  age;  it  is 
therefore  advisable  that  bottlers  who  make  their  own  should  keep  a 
year's  supply  ahead,  so  that  none  need  be  used  until  at  least  a  year  old. 

It  will  be  observed  that  the  genuine  Belfast  ginger  ale  is  put  up  in 
round-bottomed  bottles,  closed  with  metallic  caps  and  annealed  wires. 
The  round  bottom  tends  to  insure  a  position  of  the  bottle  that  keeps  the 
cork  moist,  and  with  the  aid  of  a  fine  grade  of  cork,  and  furthermore 
with  the  aid  of  the  cap,  it  is  made  practically  certain  that  the  contents 
-will  not  be  spoiled  by  the  escape  of  the  carbonic  acid. 

Belfast  Ginger- Ale  .Extract. — We  append  an  approved  formula: 

Ginger  root,  first  quality,  ground,  fifteen  ounces-;  orange  peel,  sliced 
and  cut,  six  ounces;  nutmeg,  one  and  one-half  ounces;  vanilla  beans, 
Mexican,  six  drachms;  cinnamon  (Ceylon),  one  and  one-half  ounces;  al- 
cohol 95°,  sufficient.  Capsicum  if  desired:  try  from  fifteen  grains  and 
upwsirds,  until  it  suits  the  taste 


698  A  TREATISE  ON  BEVERAGES. 

Directions. — Select  the  best  of  nutmegs  and  bruise  them  in  an  iron 
mortar,  the  vanilla  beans  slice  and  cut  into  small  pieces;  the  cinnamon 
also  bruise  in  a  mortar.  Mix  all  the  powders  together,  moisten  with 
eight  ounces  of  alcohol  of  95  per  cent,  and  pack  firmly  in  a  percolator; 
then  add  enough  alcohol  of  the  same  strength  to  perfectly  saturate  the 
powders  and  leave  a  stratum  of  alcohol  above  it.  Cover  carefully  and 
macerate  for  forty-eight  hours.  Then  allow  the  percolation  to  proceed, 
gradually  adding  more  alcohol  until  twenty  fluid  ounces  of  extract  are 
obtained  (or  more  if  desired). 

Another  method  is  to  prepare  this  extract  by  digestion.  Add  to  the 
percolate  about  two  drachms  of  essence  of  oenanthic  ether,  and  about  one 
drachm  of  essence  of  rose.  When  lime  juice  is  preferred  to  be  added, 
only  the  purest  kind  should  be  used;  about  an  ounce  or  so  will  be  the 
proper  amount.  Prepare  this  extract  for  months  in  advance;  keep  air- 
tight, closed,  in  a  cool  place,  and  the  aroma  of  the  extract  will  consider- 
ably improve  by  age.  When  it  is  wanted  for  use,  treat  it  with  distilled 
water  and  pure  pumice  or  silica  as  directed  before,  in  order  to  make  it 
water  soluble.  A  chief  feature  in  preparing  a  good  Belfast  ginger  ale 
is  also  to  mix  this  soluble  extract  thoroughly  with  the  syrup.  The 
syrup  and  flavor  should  be  allowed  to  combine  for  twelve  hours  in  cov- 
ered earthenware  vessels,  occasionally  mixing  with  wooden  (no  metallic) 
spatula,  in  order  to  attain  a  perfect  diffusion  of  the  flavor  with  the  syrup, 
which  is  eminently  important  for  the  success  and  production  of  high- class 
beverage.  The  proportions  of  this  formula  may  be  altered  to  suit. 

Grass  Oils  and  their  Application.— Citronella  Oil—  This  is  ob- 
tained from  Andropogon  Nardus  L.,  a  grass  indigenous  to  Ceylon,  grow- 
ing wild  and  also  largely  cultivated  there.  It  is  obtained  by  distilla- 
tion, smells  agreeably.  Singapore  furnishes  considerable  quantities. 

Lemon-grass  oil,  sometimes  also  called  verbena  oil  (which  see).  This  is 
distilled  from  Andropogon  citratus,  comes  also  from  the  East  Indies, 
especially  Ceylon  and  Singapore.  The  oil  is  obtained  by  distilling  the 
grass  with  water;  it  is  nearly  colorless;  its  smell  resembles  to  some  extent 
that  of  lemon. 

Ginger-grass  oil  or  Indian  Geranium  oilt  also  called  Turkish  oil  of 
Geranium,  obtained  from  Andropogon  Sclwenantus  L.,  an  Indian  grass, 
comes  from  Bombay,  smells  agreeably,  rose-like;  it  is  imported  into 
Turkey  for  the  purpose  of  adulterating  oil  of  rose. 

Vetivert  oil  (Cuscus),  obtained  from  the  roots  of  Andropogon  muri- 
catus,  a  grass  indigenous  to  India.  The  roots  are  exported  from  Calcutta 
and  distilled  in  England  and  Germany,  when  volatile  oil  of  a  green  color, 
aromatic,  separates. 

All  these  oils  have  various  applications,  but  their  composition  is  not 
much  known  yet.  They  may  enter  advantageously  into  compound  flavors. 

Extract  of  Hops. — Take  of  good  fresh  ground  hops  one  pound, 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE  THEM.         699 

diluted  alcohol  sufficient  to  make  the  desired  quantity  of  extract. 
Moisten  the  hops  and  pack  in  percolator,  then  add  enough  diluted  alcohol 
to  cover  the  hops  and  leave  a  stratum  above.  Close  the  percolator  and 
macerate  for  forty-eight  hours.  Then  proceed  to  percolate.  Add  suffi- 
cient diluted  alcohol  until  sixteen  fluid  ounces  of  extract  or  any  other  de- 
sired quantity  is  obtained. 

Beer  Extract. — Thirty  grains  of  acetic  ether,  thirty  grains  grape 
essence,  and  thirty  grains  raisin  extract  added  to  the  above  hop  extract 
are  the  ingredients  of  a  commercial  beer  extract. 

The  hops  should  not  be  dried  by  artificial  heat;  when  air-dry,  they 
may  be  conveniently  reduced  to  powder  by  grinding  them  together  with 
some  clean  sand  in  an  ordinary  drug-mill;  when  unground  they  are  un- 
suited  for  percolation,  and  so  bulky  that  in  preparing  the  tincture  by 
maceration  most  of  the  liquid  is  absorbed,  necessitating  the  frequent 
agitation  of  the  mixture  and  afterwards  its  forcible  expression. 

Extract  of  Horehound.— This  is  prepared  from  the  leaves  and  tops 
of  horehound,  a  herb  found  in  Asia  and  on  the  Mediterranean;  naturalized 
in  the  United  States  and  Canada,  it  flowers  frequently  in  our  gardens. 
Horehound  has  a  strong,  peculiar,  and  aromatic  odor  and  an  aromatic 
and  persistent  bitter  taste.  It  is  considered  a  stomachic  tonic  and  con- 
tains a  small  quantity  of  volatile  oil,  and  other  common  principles. 

Prepare  the  extract  by  exhausting  the  dried  or  fresh  herb  in  a  perco- 
lator with  diluted  alcohol  in  the  usual  manner. 

Oil  of  Juniper. — This  oil  is  obtained  from  the  berries  of  juniper, 
therefore  also  called  oil  of  juniper- berries,  which  are  found  in  most  all 
hemispheres,  throughout  Europe  and  the  United  States.  The  ripe  berries 
ore  bruised,  mixed  with  table-salt  and  water,  and  distilled,  preferably  by 
the  aid  of  steam,  yielding  from  one-half  to  one  per  cent,  of  volatile  oil. 
The  latter  is  colorless  or  pale  greenish-yellow,  limpid,  "  but  on  exposure 
rapidly  thickens  and  turns  yellow,  and  ultimately  reddish- brown." — JV. 
D.  Fresh  distilled  oil  from  juniper  berries  is  thickish  and  light- 
yellow,  specific  gravity  varying  from  0.850  to  0.900,  commences  to  boil 
at  155°  C.  (311°  F.),  if  obtained  from  ripe  berries  at  205°  C.  (401°  F.) 
(Blanchet),  has  the  peculiar  taste  of  the  berries,  and  a  warm,  aromatic 
taste,  is  slightly  soluble  in  alcohol. 

Adulterations. — "The  similarity  of  oil  of  juniper  and  oil  of  turpen- 
tine in  specific  gravity,  boiling-point  and  behavior  to  solvents  arid 
reagents  renders  the  detection  of  an  adulteration  with  the  latter  rather 
difficult,  except  by  the  formation  of  a  solid  compound  with  hydrochloric 
acid  gas,  and  by  its  different  odor,  particularly  after  exposure." — N.  Z>. 

"One  drop  of  the  oil,  triturated  with  sugar  and  agitated  with  one 
pint  of  water,  should  not  impart  a  sharp  taste  to  the  latter.'3 — P.  G. 

Essence  and  tincture  of  juniper  are  prepared  as  directed  for  those  of 
cloves. 


700  A    TREATISE    OJf    BEVERAGES. 

Oil  of  Lavender. — From  the  lavender  flower  alone  or  from  the  flower- 
ing tops  or  the  entire  plant  is  obtained  by  distillation  with  steam  the  oil 
of  lavender,  yielding  about  one-half  per  cent,  of  the  oil;  stern  and  leaves 
yielding  a  small  portion  of  less  fragrant  oil. 

Oil  of  lavender  flowers  should  denote  oil  of  lavender  distilled  only 
from  the  flowers,  but  more  usually  the  whole  plant  is  distilled  and  sold 
under  that  name  or  as  oil  of  lavender.  It  is  a  very  limpid,  colorless, 
yellowish  or  greenish-yellow  liquid  of  a  specific  gravity  varying  between 
0.870  and  0.910,  commencing  to  boil  at  about  185°  C.  (36.*°  F.),  dis- 
solves in  its  own  weight  of  alcohol  of  the  specific  gravity  0.83?  to  0.850, 
in  absolute  alcohol  in  all  proportions.  Oil  of  garden  lavender  is  con- 
sidered a  better  quality  and  the  English  oil  is  more  estimated  than  the 
French. 

Adulterations. — The  commercial  oil  is  adulterated  with  alcohol  or 
turpentine;  the  latter  is  detected  by  the  decreased  solubility  in  alcohol. 
Oil  of  spike  lavender  has  a  deeper  green-yellow  color,  boiling  at  175°  C. 
(347°  F.).  Alcohol  is  recognized  as  an  adulteration  in  the  distillate 
obtained,  at  about  80°  C.  (176°  F.). 

Application. — In  the  manufacture  of  carbonated  beverages  it  is  some- 
times employed  in  conjunction  with  other  flavors  as  a  matter  of  taste  only. 

Oil  of  Lemon. — No  essential  oil  possesses  a  greater  degree  of  interest 
for  the  practical  bottler  of  carbonated  beverages  than  oil  of  lemon.  Un- 
fortunately it  is  but  too  true  that  very  few  are  prone  to  more  rapid 
deterioration  than  this  interesting  flavoring  material.  The  essential  oil 
of  lemon  is  secreted  by  nature  in  little  vesicles  in  the  peel  of  the  ordinary 
lemon,  the  citrus  limonum  of  botanists.  This  beautiful  tree,  which  is 
frequently  cultivated  in  hot-houses,  belongs  to  the  natural  order  of  the 
Aurantiacece,  being  closely  related  to  the  orange,  the  lime,  the  bergamot 
and  others.  The  candied  peel  of  a  very  near  relative  furnishes  us  with 
citron,  which  is  largely  used  by  bakers. 

At  the  present  time  lemons  are  cultivated  for  the  production  of  the  oil 
on  a  very  large  scale  in  Sicily  and  Reggio  in  Calabria,  and  to  a  small  extent 
also  at  Mentone  and  Nice  in  France.  In  Sicily  and  Calabria  the  production 
of  the  oil  takes  place  chiefly  in  November  and  December.  The  finest  varie- 
ties are  obtained  by  the  old-fashioned  process  of  hand  pressure.  This  is 
performed  by  removing  the  peel  in  longitudinal  slices,  leaving  them  until 
the  next  day,  when  a  small  sponge  is  applied  to  the  external  surface  and 
the  peel  is  at  the  same  time  pressed  into  a  direction  opposite  to  that  in 
which  it  grew,  namely,  making  the  surface  strongly  concave  instead  of 
convex.  By  this  mode  of  procedure  the  vesicles  are  ruptured,  and  the 
oil  which  spurts  out  from  them  is  absorbed  by  the  sponge  lying  in  contact 
with  the  peel.  The  workman  gives  four  or  five  squeezes  to  the  slice  of 
peel  and  then  throws  it  aside.  When  the  sponge  has  become  saturated 
in  this  manner,  it  is  forcibly  wrung  out  into  an  earthen  bowl.  The  oil 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO   MAKE   THEM,  701 

soon  separates  from  the  watery  liquid,  on  the  top  of  which  it  floats,  so 
that  it  can  be  readily  removed.  By  this  method  three  and  a  half  ounces, 
on  an  average,  are  procured  from  about  one  hundred  lemons.  Although 
this  so-called  sponge  process  appears  to  be  crude  and  wasteful,  it  never- 
theless yields  an  excellent  product.  An  inferior  quality  is  obtained  by 
subjecting  the  expressed  pieces  of  peel  to  subsequent  distillation. 

In  France  the  oil  is  separated  from  the  peel  by  a  funnel  furnished 
with  a  number  of  stout,  sharp  brass  pins,  which  liberate  the  oil  from  the 
cells  when  the  lemon  is  rubbed  on  them.  A  colorless  oil  of  very  inferior 
fragrance  is  also  obtained  by  distillation. 

Lemon-oil  loses  part  of  its  fragrance  by  heating;  the  finest  qualities 
are  therefore  not  obtained  by  distillation,  but  by  mechanical  means,  press- 
ing, etc. 

Selection  of  Oil  of  Lemon. — The  oil  should  be  of  the  most  recent 
crop.  That  which  is  first  made  in  November  from  unripe  fruits  is  gene- 
rally regarded  as  the  finest  of  all.  The  expressed  oil  of  lemon  has  more 
pure  aroma  than  the  distilled  oil,  but  does  not  keep  so  well. 

Distilled  oil  of  lemon  is  colorless,  while  the  expressed  article  has  a 
bright  golden  yellow  color.  When  the  distilled  is  mixed  with  the  ex- 
pressed, the  color  is  rendered  somewhat  paler.  A  pale  or  dull-colored 
oil  should  therefore  be  avoided. 

^Expressed  oil  of  lemon  always  contains  a  white  albuminous  substance 
which  makes  it  appear  turbid.  As  soon  as  the  cans  are  opened,  the  oil 
should  be  filtered,  to  free  it  from  the  albuminous  material.  The  odor 
and  taste  of  the  oil  should  be  carefully  examined,  and  only  that  which  ia 
almost  identical  with  the  fresh  lemon  peel  should  be  employed. 

Preservation  of  Oil  of  Lemon.— As  the  oil  is  speedily  oxidized  and 
vitiated  by  exposure  to  light,  heat  and  air,  it  must  be  carefully  preserved 
from  these  influences.  This  can  be  best  accomplished  by  putting  it  up 
in  vials  or  bottles  immediately  after  filtration.  These  vials  should  be  of 
such  a  size  that  when  one  is  opened  it  will  be  consumed  within  a  few 
days.  The  vials  must  be  securely  corked,  and  then  sealed  with  wax  or 
paraflfine,  or  tied  over  with  bladder.  They  are  then  to  be  preserved  in  a 
dark  closet  in  a  cool  cellar.  No  vial  is,  under  any  circumstances,  to  be 
used  for  the  second  time,  as  the  few  drops  of  old  oil  remaining  would  act 
like  a  ferment,  and  turn  the  new  oil  rancid. 

The  United  States  Pharmacopoeia  gives  an  excellent  direction  for  the 
preservation  of  oil  of  lemon,  which  may  be  of  value  to  those  bottlers  whose 
consumption  of  the  article  is  limited.  It  consists  in  mixing  one  ounce 
of  95  per  cent,  deodorized  alcohol  with  nineteen  ounces  of  oil  of  lemon, 
and  then  decanting  it  after  it  has  become  clear  from  sediment.  Another 
proposition  to  keep  oil  of  lemon  fragrant  is  the  following: 

To  every  pound  of  oil  one  ounce  of  alcohol  is  to  be  added,  and  well 
mixed;  then  one  ounce  of  water  is  put  with  it,  which  again  withdraws 


702  A    TREATISE    OX   BEVERAGES. 

the  alcohol  from  the  oil  and  collects  at  the  bottom  of  the  bottle  as  dilute 
alcohol,  where  it  should  be  permitted  to  remain  until  the  oil  has  been 
used,  with  perhaps  an  occasional  shake-up  when  the  bottle  has  been 
opened.  Oil  of  lemon  treated  in  this  manner  has  been  kept  fresh  and 
fragrant  for  over  a  year.  Oil  of  orange  may  be  treated  in  the  same  man- 
ner with  excellent  effect. 

With  these  precautions,  an  originally  good  oil  of  lemon,  no  matter  of 
what. brand,  maybe  kept  unimpaired  fora  reasonable  length  of  time. 
Without  them  the  best  of  oil  will  soon  become  rancid,  terebinthinate 
(of-  the  nature  of  turpentine)  and  utterly  worthless.  The  exclusion  of 
the  atmosphere  is  accomplished  by  putting  the  oil  in  small  glass  vials, 
which  should  be  almost  completely  filled,  and  then  made  air-tight.  The 
actinic  effect  of  the  sunlight  (that  power  of  the  sun's  rays  by  which 
chemical  changes  are  produced),  which  is  manifested  in  the  production 
of  a  photograph,  is  excluded  by  keeping  the  oil  in  total  darkness.  The 
equally  baneful  influences  of  an  elevated  temperature  must  be  guarded 
against  by  selecting  a  closet  in  a  009!  cellar. 

Chemical  Composition  of  Oil  of  Lemon.— To  many  it  may  appear 
a  somewhat  startling  statement  that  oil  of  lemon,  bergamot,  orange  and 
many  others  of  fragrant  perfume,  are  strictly  identical  in  chemical  com- 
position with  the  so-called  spirits  of  turpentine  used  by  painters.  When 
these  substances  are  analyzed,  or,  as  it  were,  torn  asunder  by  the  astute 
contrivances  of  chemists  into  their  ultimate  constituents,  these  are  found 
to  be  the  same  in  both  cases.  It  is  a  still  more  singular  fact  that  even 
the  relative  proportions  of  these  constituents  are  identical.  The  general 
formula  of  all  these  oils  is  thus  stated:  C10  H16,  indicating  thereby  that 
ten  atoms  of  carbon,  represented  by  the  letter  0,  are  in  combination  wit^h 
sixteen  atoms  of  hydrogen  (H).  The  carbon  is  identical  with  ordinary 
charcoal  as  well  as  also  with  the  diamond,  while  the  hydrogen  is  an  ele- 
mentary gas,  which  is  one  of  the  constituents  of  water.  This  may  par- 
tially explain  the  fact  that,  when  oil  of  lemon,  orange  or  limes  becomes 
old  and  rancid,  the  odor  so  closely  resembles  that  of  turpentine. 

Characteristics  of  Oil  of  Lemon. — Oil  of  lemon  has  a  pale-yellow 
color,  is  limpid,  neutral,  of  a  very  agreeable  fragrance,  and  mild,  aro- 
matic, bitterish  taste.  As  received  in  commerce  it  is  usually  turbid,  but 
becomes  clear  on  standing;  by  age  it  acquires  a  thicker  consistence,- and 
a  pungent  terebinthinate  odor  and  taste,  which  change  is  prevented  or 
retarded  by  the  addition  of  alcohol,  as  previously  directed,  and  decanta- 
tion  of  the  clear  oil -from  the  sediment. 

The"  specific  gravity  of 'lemon  oil  should  be  0.852;  it  commences  to  boil 
at  }'60°  C.  (S20'°  F.),  and  rotates  pol-arized  light  to-the .right.  Ttisalready 
volatilized  in  association  with  aqueous  vapor  at  212°  P 

Oil  of  lemon  yields  with  seven  parts  of  alcohol,  specific  gravity  0.839, 


EXTRACTS,  ESSENCES     ETC.     HOW   TO   MAKE   THEM* 

turbid  solution,  but  is  soluble  in  all  proportions  in  carbon  disulphide  or 
absolute  alcohol. — JV.  D. 

Oxygenizing  of  Lemon  Oil — Under  the  heading  of  "Oxygen  in  Wa- 
ter," on  page  .48,  we  referred  to  experiments  of  Mr.  "Warren  in  regard 
to  lemon  oil  becoming  ozonised.  It  is  stated  there  that  the  oxydation  of 
lemon  oil  by  the  oxygen  of  the  water  of  lemonades  is  probably  in  a  great 
measure  the  cause  of  the  deterioration  of  the  latter,  and  this  is  a  point 
which  requires  careful  examination  and  attention. 

Adulteration  of  Oil  of  Lemon. — On  account  of  the  marvelously  low- 
price  of  lemon  oil,  there  seems  to  be  buttery  little  inducement  to  adul- 
teration, except  by  the  mixing  of  the  distilled  with  the  expressed  oil. 
Occasionally  in  years  past,  when  oil  of 'oi-ange  happened  to  be  much  lower 
in  price  than  lemon,  a  mixture  of  the  two  was  sent  out  into  commerce. 
Just  at  present,  however,  the  orange  is  more  valuable  than  the  lemon* 
Dealers  have  often  been  charged  with  the  addition  of  turpentine  to  oil  of 
lemon,  but  this  is  too  clumsy  a  fraud.  The  terebinthinate  (turpentine) 
odor  of  the  suspected  specimen  was  in  all  probability  invariably  due  to 
the  age  and  careless  exposure  of  the  oil,  as  described  above. 

Perhaps  the  most  ingenious  fraud  in  oil  of  lemon  has  been  practiced 
by  mixing  it  with  an  equal  bulk  each  of  absolute  alcohol  and  castor  oil. 
These  could  not,  like  turpentine  or  other  low-priced  essential  oils,  be  de- 
tected by  the  odor  and  taste.  Nor  will  they  effect  any  serious  change  in 
the  color,  the  liquidity  or  the  specific  gravity  of  the  adulterated  oil  In 
some  cases  this  mixture  has  even  been  put  up  in  original  copper  cans,  to 
which  false  seals  of  well-known  Italian  exporters  have  been  affixed.  To 
detect  an  adulteration  with  castor  oil,  alcohol,  oil  of  turpentine,  etc. ,  ap- 
ply the  tests  specified  on  page  639  and  following  pages. 

Restoration  of  Oil  of  Lemon.— There  are  several  oils  that  by 
absorption  of  oxygen  from  the  air  will  become  camphorated,  grow  turbid, 
deposit  a  residue  generally  called  stearopton,  and  lose  more  or  less  of  their 
flavor,  instead  of  which  they  acquire  the  odor  of  turpentine,  and  it  becomes 
necessary  to  restore  their  fragrance.  Those  oils  that  are  free  from  oxygen 
are  chiefly  subject  to  these  changes,  and  it  is  therefore  necessary  to  keep 
them  in  full  bottles,  well  stoppered  and  in  a  cool  place.  When  they  have 
deteriorated  in  the  way  indicated  they  may  be  improved;  but  can  never 
be  restored  to  their  original  quality  Many  means  have  been  proposed  for 
this  purpose,  but  the  one  now  generally  employed,  is  to  shake  the  oil  with 
abosit  an  equal  volume  of  warm  water  several  times,  letting  it  settle,  and 
drawing  it  off  by  means  of  a  siphon  or  decanting.  It  may  lastly  be  fil- 
tered through  papp- 

Another  method  is  as  follows:  To  each  pound  of  rancid  oil  add  about 
an  ounce  of  the  best  glycerine,  and  .shake  well  together.  In  a  few  days 
the  glycerine  will  have  settled  down  to  the  bottom,  carrying  with  it  all 
the  impurities,  and  leaving  the  oil  above  clear. 


704  A  TREATISE  ON  BEVERAGES. 

Artificial  Oil  Of  Lemon. — By  treating  the  rectified  spirit  of  tur- 
pentine in  the  following  manner  curious  chemical  changes  take  place: 
Spirit  of  turpentine,  two  quarts;  rectified  alcohol,  three  pints;  nitric  acid, 
one  pint.  Agitate  the  mixture  in  a  glass  or  earthen  vessel,  and  allow  it 
to  rest.  After  one  month  the  reaction  will  be  complete,  and  a  large 
quantity  of  hydrate  of  spirit  of  turpentine  is  obtained.  This  hydrate, 
mixed  with  alcohol,  produces  voluminous  crystals.  Submitted  to  the 
action  of  hydrochloric  acid  gas,  the  hydrate  of  turpentine  loses  a  part  of 
its  water  of  crystallization,  and  is  transformed  into  a  hydrochlorate  hav- 
ing all  the  properties  of  the  camphor  of  lemon.  When  heated  it  loses 
part  of  its  acid;  then  treated  by  potassium,  it  is  transformed  into  a  fluid, 
colorless  oil,  possessing  the  odor  and  chemical  properties  of  the  natural 
oil  of  lemon. 

This  preparation,  the  receipt  of  which  found  introduction  to  the  trade, 
is  only  of  importance  for  limited  purposes;  for  the  manufacture  of  car- 
bonated beverages  the  true  lemon  oil  must  be  used. 

Concentrated  Essence  of  Lemon. — A  so-called  concentrated  ex- 
tract of  lemon,  which  is  really  a  lemon  essence,  is  made  by  dissolving  one 
ounce  of  pure  and  fresh  oil  in  one  pint  of  alcohol  (95  per  cent.  K 

It  will  not  deteriorate  by  exposure  to  light  or  heut,  nor  by  keeping  any 
length  of  time,  if  the  bottle  is  kept  corked.  But  the  carbonated  beverage 
flavored  with  this  essence  will  have  a  slightly  milky  appearance,  even  if 
the  compound  syrup  has  been  filtered.  However,  where  the  bright  ap- 
pearance of  a  beverage  is  not  so  much  an  object  we  prefer  this  essence, 
which  imparts  a  rich  flavor  to  syrup  and  beverage,  is  easily  prepared  and 
preserved.  For  lemon  syrups  prepared  for  the  dispensing  counter,  we 
prefer  its  use.  The  slight  milky  appearance  of  the  drink  does  not  so 
strikingly  appear,  being  at  once  consumed,  as  is  the  case  with  bottled 
beverages.  One  ounce  to  a  gallon  of  plain  syrup,  will  impart  a  rich 
flavor;  however,  a  little  more  may  be  used  to  suit  the  taste. 

Additions. — To  improve  the  aroma  of  lernon  essence  the  addition  of 
a  small  quantity  of  oil  of  rose  or  of  oil  of  neroli,  either  one  or  both,  or, 
instead  of  the  oils,  the  addition  of  a  corresponding  proportion  of  their 
respective  concentrated  essences,  is  highly  recommended.  Making  this 
combination  in  advance,  and  keeping  it  -in  a  well-closed  bottle,  will  im- 
prove its  aroma.  When  this  concentrated  lemdn  essence  is  wanted  for 
bottling  purposes,  prepare  the  soluble  essence  as  directed. 

Soluble  Essence  of  Lemon. — This  is  the  proper  preparation  for 
bottling  purposes,  where  a  bright  appearance  of  the  beverage  is  of  im- 
portance, Prepare  as  follows:  Lemon  oil,  one  ounce;  alcohol  of  95  per 
cent,  eight  ounces;  water,  eight  ounces.  Cut  the  oil  with  powdered 
pumice,  etc.,  and  some  sugar,  in  a  mortar;  triturate  until  absorbed;  first 
add  by  degrees  the  eight  ounces  of  alcohol,  agitate  until  all  is  dissolved; 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE    THEM.          705 

then  add  gradually  the  eight  ounces  of  water,  and  continue  to  agitate, 
filter  and  re-filter  until  bright. 

JV.  B. — As  commercial  oil  of  lemon  usually  needs  more  than  eight 
ounces  of  alcohol  to  be  dissolved,  we  propose  rather  to  use  twelve  to  six- 
teen ounces  of  alcohol  to  dissolve  it,  and  an  equal  amount  of  water  to 
dilute,  thus  economizing  oil.  which  otherwise  would  separate,  and  pro- 
bably be  wasted;  of  this  diluted  essence  use  proportionally  more  to  flavor. 
Pure  oil  will  dissolve  in  eight  ounces  of  alcohol,  and  where  we  refer  in 
the  appended  receipts  for  flavored  syrups  to  "  soluble  essence  of  lemon," 
the  former  strength  is  denoted. 

Tincture  of  Lemon  Peel.— For  this  we  submit  the  following  for- 
mula: Take  fresh  lemon-peel,  sliced  thinly,  or  better  grated,  four 
ounces  (the  pulpous  part  adherent  to  the  peel  being  cut  off  previously);  di- 
luted alcohol,  twenty  ounces;  macerate  for  ten  days  in  a  closed  vessel, 
with  occasional  agitation;  strain,  press  and  filler;  then  add  sufficient 
diluted  alcohol  to  make  one  pint.  This  tincture  may  be  used  for  flavor- 
ing mixtures  which  want  to  be  improved  by  a  touch  of  lemon  flavor. 

Restoration  of  Essence  of  Lemon. — If  the  essence  of  lemon 
should  become  cloudy,  from  exposure  to  heat  or  any  other  cause,  stir  in 
an  ounce  of  the  clarifying  powders  recommended  on  page  662,  and  filter 
through  filtering  paper. 

The  safest  way  to  prevent  "  lemon  soda5'  from  turning  milky  is  to 
use  the  "  soluble  essence."  It  is  sometimes  recommended  to  carefully 
filter  the  compound  syrup;  but  this  is  too  troublesome.  A  carefully  pre- 
pared water-soluble  essence  is  of  better  practical  use. 

Lemon  Water. — This  is  very  seldom  employed  in  preparing  syrups, 
and  should  only  then  be  used  when  the  syrup  is  prepared  by  the  cold 
process.  We  append  a  direction  for  its  preparation:  Triturate  one  drop 
of  the  oil,  with  sugar,  and  agitate  with  one  pint  of  water,  which  will  be 
imparted  with  the  pure  odor  of  lemon.  Filter.  For  lemon  water  on  a 
larger  scale,  prepare  like  rose  and  orange-flower  water  (see  special 
directions). 

Oil  of  Limes. — The  essential  oil  of  limes  is  extracted  from  the  rind 
before  crushing  to  get  the  lime-juice,  by  grating  on  rasps  with  the  hands. 

The  lime-tree  is  related  to  the  order  of  Aurantiacece,  indigenous  to 
the  West  Indies,  Central  and  South  America. 

The  oil  extracted  by  hand  is  called  the  hand-made  oil.  Another 
volatile  oil  of  limes  is  obtained  by  distillation.  100  gallons  of  lime  juice 
will  yield  by  distillation  about  three  quarts  of  essential  oil. 

Oil  of  lime  has  a  fragrant  odor,  resembling  that  of  the  finest  oil  of 
lemon;  in  taste  the  resemblance  is  also  the  same.  Its  hoiling  point  and 
reaction  were  found  to  closely  correspond  with  oil  of  lemon;  its  specific 
gravity  is  0.8^41;  in  solubility  it  differs  greatly.  While  pure  oil  of  lemon 
is  soluble  in  seven  parts  of  alcohol,  commercial  oil  of  lemon,  sometimes 


706  A  TREATISE  ON  BEVERAGES. 

barely  in  fifteen  parts  of  alcohol  (specific  gravity  0.838),  the  oil  of  limes 
from  Trinidad  was  found  to  be  soluble  one  in  five  parts,  also  the  other 
commercial  oils  of  limes. 

Essence  of  Lime  Oil. — Prepare  as  directed  for  the  essence  of  lemon. 

Lacto  Pepsin  Extract. —Pepsin,  one  ounce;  lactic  acid,  four 
drachms;  syrup,  ten  ounces;  currant  (or  another)  juice,  ten  ounces; 
cognac,  twenty  ounces.  Various  flavorings  may  enter  into  this  extract  to 
suit,  such  as  of  cinnamon,  cloves,  nutmegs,  etc. 

Milk  Extract  or  Lactolin. —  Twenty  pints  milk,  five  ounces  of 
sugar,  seventy-five  grains  of  borax,  twenty-five  grains  of  bicarbonate  of 
soda,  mixed,  evaporated  in  a  vacuum  apparatus  or  on  a  water  bath  to 
extract  consistency  (condensed  milk),  will  furnish  the  cream  for  the  soda 
counter. 

Excelsior  Lemonade  Essence.— Syrup,  two  pints;  solution  of  citric 
acid,  three  ounces  (or  to  suit);  orange-flower  water,  four  ounces;  soluble 
essence  of  orange,  four  drachms  to  one  ounce;  cognac,  three  to  four 
ounces.  This  makes  a  fine  lemonade. 

Extract  of  Champagne  Cider.— A  so-called  extract  of  champagne 
cider  can  be  compounded  in  various  ways.  We  propose: — Artificial  apple 
essence,  one-half  ounce;  artificial  pear  essence,  one- half  ounce;  lemon 
essence,  one-half  ounce.  Also  vanilla,  strawberry,  tonka,  etc.,  flavors, 
may  enter  into  the  compound  with  fruit  acid  and  foam  extract  to  suit. 

Egg  Lemonade. — This  is  only  prepared  for  the  dispensing  counter  as 
follows:  Into  a  pint  tumbler  put  a  tablespoonful  of  powdered  sugar,  the 
juice  of  one  lemon,  add  a  little  water  and  one  egg,  and  fill  up  with  broken 
ice.  Then  place  another  tumbler  tightly  over  the  top  of  the  first  one, 
shake  briskly  until  the  combination  is  perfected.  It  is  usually  sipped 
through  a  rye  straw  in  the  same  manner  as  a  cobbler.  This  beverage  is 
an  all-year-round  drink,  a  healthful  beverage,  and  very  nutritious.  By 
pouring  bottled  lemon  soda  over  the  egg  and  broken  ice,  and  shaking  in 
same  manner,  the  egg- lemonade  can  also  be  prepared. 

Tokay  Lemonade  Extract. — Syrup,  one  gallon;  tincture  of  St. 
John's  wort 1  ten  fluid  ounces  (or  two  ounces  tincture  of  elder  flowers) ; 
tincture  of  tonka  beans,  five  fluid  drachms;  tincture  of  pimento,  six 
grains;  citric  acid  solution,  five  fluid  ounces.  Proportion  about  two 
ounces  to  a  pint,  and  four  ounces  to  a  quart  champagne  bottle. 

Grape  Lemonade  Extract. — Syrup,  one  gallon;  essence  of  pine 
apple,  artificial,  two  to  four  ounces;  cognac,  eight  to  sixteen  ounces; 
tincture  vanilla,  thirty  grains;  rum  essence,  one  ounce;  essence  of  bitter 
almond,  one  to  two  drachms;  citric  acid  solution,  two  to  four  ounces. 

1  Tincture  St.  John's  wort. — Macerate  the  fresh  leaves  of  St.  John's  wort  in 
diluted  alcohol,  in  the  proportion  of  one  pound  of  leaves  to  five  pints  of  alco- 
hol; filter. 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE   THEM.          1   _f 


Proportion  about  two  ounces  to  a  pint,  and  four  ounces  to  a  quart  cham- 
pagne bottle. 

Champagne  Lemonade  Extract.— This  will  make  a  most  delicious 
beverage.  It  will  have  the  "snap"  about  it  so  much  liked.  Follow 
directions  carefully,  as  follows:  Syrup,  one  gallon;  essence  of  oenanthic 
ether,  thirty  grains;  tincture  of  balsam  Peru,1  ten  grains;  tincture  of 
celery,  ten  grains;  essence  of  pineapple,  artificial,  fifty  grains;  tincture 
of  vanilla,  one  fluid  drachm;  tincture  of  elder  flowers,3  three  ounces; 
citric  acid  solution,  five  to  six  ounces;  alcohol,  one  to  two  pints;  red 
coloring  to  suit.  Proportion  about  two  ounces  to  a  pint,  and  four  ounces 
to  a  quart  champagne  bottle. 

Liquorice  Root  and  its  Adulterations. — Liquorice  enters  into  vari- 
ous beverages,  such  as  sarsaparilla,  root  beer,  etc.  It  is  prepared  for  com- 
mercial purposes  in  southern  Europe,  in  the  United  States  and  England. 
The  only  part  of  the  liquorice  plant  that  is  valuable  is  the  root,  which  in 
suitable  soil  will  grow  to  the  length  of  six  or  eight  feet.  These  roots, 
properly  cleaned,  cut  in  pieces  about  a  foot  long,  and  tied  up  in  bundles, 
may  be  seen  in  any  drug  store. 

For  the  purpose  of  preparing  carbonated  beverages,  a  solution  of  stick 
or  powdered  liquorice  extract  in  water  should  never  be  used,  but  the  fluid 
extract  of  liquorice,  as  per  appended  Formula,  which  yields  a  pure  pro- 
duct. 

Fluid  Extract  of  Liquorice.— It  is  prepared  from  liquorice  extract 
or  liquorice  root  as  follows:  Liquorice  extract,  powdered,  one  pound; 
distilled  water,  four  pints.  Macerate  the  liquorice  with  two  pints  of  the 
water  for  twelve  hours,  strain  and  press;  again  macerate  the  pressed 
liquorice  with  the  remainder  of  the  water  for  six  hours,  strain  and  press. 
Mix  the  strained  liquors.  Add  one  pint  of  alcohol,  and  filter  after  twelve 
hours.  It  yields  a  clear  solution  with  water.  The  extract  is  of  a  brown 
color,  and  of  a  sweet  taste.  For  commercial  purposes  it  may  be  concen- 
trated by  evaporating  the  liquid  before  adding  the  alcohol,  to  any  desired 
strength,  then  adding  a  fourth  of  the  volume  of  alcohol,  and  filtering 
after  standing;  or  even  it  may  be  evaporated  to  consistency,  when  it  re- 
presents the  pure  solid  extract  of  liquorice.  However,  for  home  use,  the 
fluid  extract  prepared  after  the  above  Formula  is  quite  convenient,  and 
whether  made  of  extract  or  root,  about  equal  in  strength,  considering 
the  abnormal  adulterations  of  the  ordinary  liquorice  extract,  which  will 
yield  only  from  twenty  to  twenty- five  per  cent,  of  pure  solid  extract  or  in 
solution. 

1  Tincture  of  Balsam  Peru. —  Macerate  one  ounce  of  the  Balsam  with  ten 
ounces  of  dilute  alcohol.    The  latter  will  only  dissolve  a  small  proportion; 
however,  the  undissolved  portion  is  reserved  for  the  next  tincture;  filter. 

2  Tincture  of  Elder  Flowers. — Macerate  one  pound  of  the  flowers  in  five 
pints  of  diluted  alcohol;  filter. 


708  A  TREATISE  ON  BEVERAGES, 

Extract  of  Malt.— This  is  occasionally  required  on  the  dispens- 
ing counter.  Prepare  as  follows:  Take  well-prepared  malt,  grind  or 
bruise  it  in  a  mortar.  Upon  one  pound  of  the  powdered  malt,  con- 
tained in  a  vessel,  pour  one  pint  of  cold  water,  and  macerate  for  five 
hours.  Then  add  four  pints  of  water  heated  to  about  30  °C.  (86°  F.), 
and  digest  for  an  hour  at  a  temperature  not  exceeding  55°  C.  (131°  F.). 
Strain  the  mixture  with  strong  expression.  Finally,  by  means  of  a  water- 
bath  or  vacuum  apparatus.,  at  a  temperature  not  exceeding  55°  C.  (131° 
F.),  evaporate  the  strained  liquid  rapidly  to  the  consistence  of  thick 
honey.  Keep  the  product  in  well-closed  vessels  in  a  cool  place. 

.  It  is  by  all  means  of  the  greatest  importance  that  the  temperature 
should  never  exceed  65°  C.  (149°  F.),  and  it  is  safer,  for  the  preservation 
of  the  diastase,  to  keep  it  at  or  below  55°  C.  (131°  F.)  until  the  starch  of 
the  malt  has  been  converted  into  glucose  and  dextrine.  It  is  absolutely 
necessary,  when  preparing  malt  extract,  to  have  an  acurate  thermometer, 
and  ascertain  exactly  the  temperature.  The  rapid  evaporation  of  the  in- 
fusion does  not  act  injuriously  upon  diastase. 

The  concentrated  extract  of  malt  is  a  brown-yellow  or  light  amber- 
colored  semi-liquid,  having  a  slight  peculiar  odor,  and  a  sweet  mucilagi- 
nous taste.  It  dissolves  in  water  in  all  proportions,  the  liquid  being  nearly 
transparent.  An  admixture  of  alcohol  produces  a  milky  turbidity,  after 
a  short  time  becoming  clear,  separating  a  floculent  precipitate. 

Good  extract  of  malt  contains,  besides  water,  maltose,  dextrine,  albu- 
men and  salts.  The  commercial  extract  is  frequently  mixed  with  gly- 
cerine, syrup,  etc. ,  some  a  merely  glucose,  and  again  others  consist  of  a 
stronger  or  weaker  beer. 

Fluid  Extract  of  Malt. — Professor  Lloyd  proposes  to  macerate  four 
parts  of  ground  malt  with  a  mixture  of  one  part  of  alcohol  and  four 
parts  of  water,  percolating,  until  three  parts  of  percolate  are  obtained. 
It  is  a  thin  yellow  or  brownish  liquid,  containing  the  malt  sugar  and 
diastase,  the  latter  being  destroyed  on  the  application  of  heat. 

Extract  of  Malt,  Phosphate  and  Iron.— This  is  made  after  the  P. 
G.  by  dissolving  two  parts  of  pyrophosphate  of  iron  in  three  parts  of 
water,  and  incorporating  the  solution  with  ninety-five  parts  of  extract  of 
malt.  Hager  recommends  the  use  of  three  parts  of  saccharated  iron  rubbed 
up  with  seven  of  glycerine,  and  ninety  of  extract  of  malt. 

Hop  and  Malt  Extract. — Incorporate  some  of  the  extract  of  hops 
(page  698)  with  the  malt,  which  will  make  another  variation. 

Malt  Extract  and  Pepsin. — Saccharated  pepsin  incorporated  with 
malt  extract  is  of  medicinal  value  in  case  of  dyspepsia,  and  may  be  dis- 
pensed at  the  soda-counter.  A  proper  dose  of  pepsin  consists  of  about 
ten  grains. 

Dispensing  Malt  Extracts.— A  good  method  of  dispensing  malt 
extracts  is  to  put  a  small  quantity  of  the  extract  in  the  tumbler,  and 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE   THEM.          709 

draw  on  the  soda  water.  They  are  not  adapted  to  prepare  bottled  bever- 
ages, as  the  diluted  malt  extract  would  ferment;  however,  an  enterpris- 
ing bottler  may  be  inclined  to  make  something  out  of  it  for  a  family 
trade,  especially  in  the  dull  season. 

Extract  of  Mead. — Various  mead  extracts  are  offered.  Compound 
one  as  follows:-K)il  of  lemon,  one-half  ounce;  oil  of  cloves,  one  drachm;  oil 
of  cinnamon,  one  drachm;  oil  of  nutmeg,  one-half  drachm;  oil  of  pimento 
(allspice)  fifteen  drops;  oil  ef  sassafras,  twenty  drops;  oil  of  ginger,  one- 
half  drachm.  Cut  the  oils  with  pumice  and  sugar,  dissolve  in  eight  or 
sixteen  ounces  of  alcohol  and  dilute  by  degrees  with  an  equal  amount  of 
water;  clarify. 

Any  other  combination  can  be  made  to  suit  the  taste.  The  mead 
extracts  are  intended  to  enter  syrups  with  honey;  see  compound  mead 
eyrup. 

Oil  of  Melissa  and  its  Application.— This  is  obtained  from  the 
leaves  and  tops  of  Melissa  officinalis,  Linne.  Melissa  is  also  called  balm, 
lemon  balm.  The  plant  is  indigenous  to  Western  Asia  and  Southern 
Europe,  has  become  naturalized  in  the  United  States,  and  is  not  infre- 
quently cultivated.  By  distillation  a  volatile  oi,'  is  obtained,  which  is 
colorless  or  yellowish,  has  a  specific  gravity  of  about  0.890,  dissolves  in 
about  five  parts  of  alcohol,  specific  gravity  0.850,  and  has  an  agreeable 
aroma.  It  has  not  much  application  yet,  but  may  enter  advantageously 
into  compound  flavors. 

Musk ;  its  Substitutes  and  Adulterants.— Musk  is  the  dried  se- 
cretion of  the  musk  deer,  hunted  in  Asia  for  the  purpose  of  obtaining  the 
secretion.  It  is  separated  in  bags  or  pods;  the  best  is  known  in  com- 
merce as  Chinese,  Thibet,  or  Tonquin  musk.  Siberian  or  Russian  musk 
is  equal  in  quality.  Musk  should  always  be  purchased  in  sacs;  it  appears 
crummy,  with  a  strong  and  persistent  odor,  and.  of  a  bitterish  taste.  It 
should  not  be  kept  in  a  warm  place,  and  access  of  air  be  permitted.  The 
odor  of  musk  disappears  or  is  modified  on  triturating  it  with  some  oils 
(oil  of  bitter  almond,  fennel,  etc.). 

Substitutions  and  Adulterations. — "  The  substitution  of  artificial  musk 
bags,  made  from  a  piece  of  the  hide  stitched  to  a  membrane,  is  readily 
recognized  by  the  absence  of  the  circular  arrangement  of  the  hairs  arid 
of  the  central  aperture.  Genuine  sacs  are  sometimes  slit  open,  the  musk 
partly  removed,  and  other,  substances  introduced  in  place  thereof.  This 
may  usually  be  detected  by  being  stitched  together  on  the  edge  of  the 
hide  and  inside  membrane.  There  is  no  means  of.  detecting  the  fraudu- 
lent introduction  through'  the  orifice  of  pieces  of  lead,  etc.,  until  after 
the  bags  have  been  opened. 

Tests.  — "  Musk  should  not  have  an  ammoniacal  odor.  Cold  water  dis- 
solves about  one- half  the  weight  of  the  musk;  the  solution  should  be 
deep-brown,  faintly  acid,  and  scarcely  disturbed  by  solution  of  corrosive 


710  A  TREATISE  ON  BEVERAGES. 

sublimate  (ammonium  carbonate).  Weak  alcohol  yields  a  similar  solu- 
tion. Strong  alcohol  dissolves  about  ten  per  cent.,  yielding  a  slightly 
colored  tincture,  which  should  scarcely  become  turbid  on  the  addition  of 
water  (resin,  etc.).  Carefully  freed  from  fragments  of  skin  and  hairs, 
and  heated  upon  platinum-foil,  musk  should  give  off  a  slightly  urinous 
odor,  but  very  distinct  from  the  odor  of  burning  blood,  and  should  leave 
about  six  to  eight  percent,  of  a  gray  (not  red)  ash." — N.  D.  A  small 
quantity  of  musk,  kept  in  a  thin  layer  under  oil  of  turpentine  (or  warmed 
with  a  little  glycerine),  and  examined  under  the  microscope,  is  seen  to 
consist  of  diaphanous  brown  amorphous  splinters  and  lumps,  without 
being  mixed  with  other  foreign  substances. " — P.  G.  After  Berzelius,  an 
aqueous  infusion  of  pure  musk  does  not  precipitate  a  solution  of  cor- 
rosive sublimate. 

Tincture  of  Musk. — Musk,  one  ounce;  alcohol  and  water,  of  each 
five  ounces,  mixed,  ten  ounces.  Rub  the  musk  in  a  mortar  with  some  of 
the  diluted  alcohol,  until  a  smooth  mixture  is  made;  then  add  the  re- 
mainder of  the  alcohol,  and  macerate  in  a  bottle  for  a  week,  occasionally 
shaking  the  bottle.  Filter.  This  tincture  will  be  of  a  dark  reddish- 
brown  color,  which  has  a  strong  musk  odor,  and  is  miscible  with  water, 
yielding  clear  solutions.  This  tincture  of  musk  is  erroneously  called  oil  of 
musk.  Tincture  of  musk  can,  on  account  of  its  most  extremely  intense 
smell,  but  with  greatest  caution,  be  used,  as  the  moshus  aroma  never 
should  be  so  strong  as  to  be  recognizable  in  the  presence  of  moshus  tinc- 
ture. On  this  account  the  above  "  oil  of  musk  "  may  be  diluted  for  prac- 
tical use  with  a  mixture  of  equal  parts  of  alcohol  and  water,  until  twenty- 
five  ounces  of  tincture  are  obtained.  But  the  following  two  receipts  are 
also  very  useful  for  bottlers'  purposes. 

Compound  Tincture  of  Musk. — 1.  Musk,  one  ounce;  vanilla  bean, 
cut  and  sliced,  one  ounce;  ambergris,  four  drachms  (see  ambergris); 
alcohol  diluted,  one  quart.  2.  Musk,  six  drachms;  ambergris,  three 
drachms;  alcohol,  diluted,  one  quart. 

Nerve  Food  Extracts. — The  popular  notion  seems  to  demand  so- 
called  "  nerve  food  beverages  "  at  the  soda  fountain  or  in  bottled  goods. 
These  nerve  food  beverages,  phosphate  beverages,  or  others  claiming  the 
same  results,  appear  with  the  most  mystifying  names,  and  all  assert  the 
same  positive  properties,  and  all  pretend  to  restore  every  individual  case 
to  the  soundest  health,  energize  the  brain,  invigorate  the  system, 
strengthen  the  body  and  so  on.  All  sorts  of  melodious  names  are 
given  to  those  beverages  or  extracts,  etc.  We  do  not  intend  to  cast  any 
discriminating  remarks  on  the  valued  compounds;  they  may  all  be 
serviceable;  but  we  claim  that  those  compounds  should  be  definite  in 
composition,  appropriate  in  application,  and  specific  in  effect.  Most  of 
the  nerve  foods  are  about  alike;  a  little  different  flavor  and  more  or  less 
syrup  constitute  the  measure  of  their  variety  and  service. 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO   MAKE   THEM.          711 

There  are  phosphate  syrups  and  phosphate  and  cream  phosphate  ex- 
tracts in  the  market,  also  phosphate  and  iron  compounds,  which  are  well 
spoken  of,  and  if  prepared  with  absolutely  pure  phosphoric  acid  (which 
see  later  on)  may  serve  as  a  mild  tonic  in  carbonated  beverages.  Phos- 
pho-citric  acid  is  another  compound  that  made  its  appearance,  and  it  is 
claimed  should  serve  as  a  tonic. 

The  National  Bottlers'  Gazette,  New  York,  properly  remarks:  "  It 
is  a  serious  problem  for  the  physiological  chemist  to  discover  the  best 
method  of  supplying  the  human  system,  especially  an  exhausted  one, 
with  the  requisite  amount  of  phosphatic  food  for  the  organism  to  remain 
in  health.  The  phosphatic  salts  are  never  wanting  in  the  most  nourish- 
ing varieties  of  food,  whether  vegetable  or  animal.  They  are  closely 
allied  to  all  the  vital  functions,  are  constantly  being  eliminated  from  the 
body,  and  must  be  replaced  by  a  fresh  supply.  The  testimony  of  thou- 
sands goes  to  show  that,  under  the  prevalent  conditions  and  habits  of 
American  life,  there  are  few  who  are  not  greatly  benefited  when  they 
partake  of  these  same  phosphates  as  restorative  agents.  The  sales  of 
phosphatic  preparations  for  medicinal  use,  or  as  a  mild  tonic  in  carbon- 
ated beverage  form,  have  assumed  enormous  proportions."  This  is  very 
true;  however,  if  we  think  of  the  deplorable  compounds  flourishing 
amongst  the  public,  and  swallowed  in  the  hope  of  restoring  vital  func- 
tions, doing  more  harm  than  good,  we  think  humanity  rather  suffers  than 
benefits.  Suits  at  law  have  exposed  the  fact  that  some  nerve  foods  are 
only  solutions  of  volatile  oils;  in  one  case  the  components  were  oil  of  sas- 
safras and  wintergreen.  This  is  rather  favorable  for  humanity,  except 
for  the  fraud  practiced. 

We  have  seen  formulae  published  directing  strychnine  as  well  as  nux 
vomica  tinctures  to  be  used  for  carbonated  beverages,  and  we  wonder  at 
their  publication,  as  we  are  convinced  of  their  unfitness  and  dangerous 
consequences.  Think  of  a  customer  swallowing,  on  a  hot  day  of  much 
exercise,  many  bottles  of  carbonated  water,  admixed  with  that  dangerous 
stuff.  It  might  result  fatally.  And  the  manufacturer  could  and  should 
be  held  lawfully  responsible.  Where  an  absolute  necessity  for  "nerve 
food"  exists,  we  recommend  the  use  of  the  "  phosphate  syrups"  with  the 
addition  of  phosphoric  acid  or  phosphates,  the  formulae  of  which  are  ap- 
pended later  on  under  "  Compound  Syrups."  No  special  phosphate  ex- 
tract or  essence  whatever  is  required  for  the  bottler's  purpose,  as  any  flavor 
desired  may  be  added  to  the  syrup.  Syrups  mixed  with  wine,  liquors, 
flavors,  and  with  a  small  portion  of  phosphoric  acid  or  phosphates,  as  the 
trade  may  require,  tinctures  of  iron,  for  phosphate  iron  compounds  (see 
Compound  Syrups),  may  even  enter,  but  all  those  liquids  must  be  kept 
from  any  contact  with  metal.  We  refer  to  and  append  under  the  head- 
ing of  "  Phosphoric  Acid/'  later  on,  the  proportions  which  may  be  used 
per  gallon  of  syrup. 


712  A  TREATISE  ON  BEVERAGES, 

Oil  of  Nutmeg. — This  oil  is  obtained  from  the  kernel  of  the  seed  of 
the  nutmeg  tree,  growing  on  the  Molucca  Islands  and  cultivated  in  vari- 
ous parts  of  India,  West  Indies  and  South  America.  The  nutmeg  seed 
is  ground  and  distilled  by  the  aid  of  steam,  yielding  about  two  to  three 
per  cent-,  selected  nutmegs  as  much  as  eight  per  cent.  It  is  a  colorless 
or  pale-yellowish,  limpid  oil,  specific  gravity  0.920  to  0.950,  has  an 
agreeable  aromatic  odor,  a  warm  taste,  is  readily  soluble  in  alcohol,  com- 
mences to  boil  at  160°  C.  (320°  F.). 

Application. — In  the  manufacture  of  carbonated  beverages  it  enters 
into  compound  flavors. 

Essence  of  Nutmeg. — Cut  one  ounce  of  the  oil  with  eight  ounces  of 
alcohol,  and  eight  ounces  of  water,  as  generally  directed. 

Tincture  of  Nutmeg. — Macerate  one  pound  of  bruised  nutmegs,  in 
five  pints  of  diluted  alcohol;  filter. 

The  Oil  of  Mace,  which  is  distilled  from  the  flowers  of  the  tree  and 
the  shell  of  the  nutmeg,  is,  according  to  Roller's  investigations,  identical 
with  the  oil  of  nutmeg. 

The  so-called  nutmeg  cutter  (the  expressed  oil  of  nutmeg)  is  some- 
times erroneously  called  oil  of  mace,  and  has  no  application  in  the  bot- 
tling trade. 

The  Various  Oils  of  the  Orange  Tree.— The  beautiful  orange  tree 
(citrus  vulgaris)  belongs  to  the  natural  order  of  the  Aurantiacce,  being 
closely  related  to  the  lemon,  lime,  bergamot  and  others,  and  indigenous 
to  all  parts  of  southern  Europe,  and  extensively  cultivated  in  Sicily,  Cala- 
bria, Nice  in  France,  and  also  in  Spain  and  Portugal.  There  are  two 
varieties  of  orange  trees:  the  citrus  aurantium  Risso,  producing  the  e^yeet 
orange,  and  citrus  bigaradia  Duham,  producing  the  bitter  orange. 

From  the  orange  tree  are  obtained  several  valuable  essential  oils. 

1.  The  true  orange- flower  essence,    obtained  by  maceration  of  the 
flowers  with  lard  (enfleurage),  and  extracting,  employed  in  perfumery. 

2.  Oil  of  orange  flowers,  or  oil  of  ueroli:  a.  oil  neroli  petale,  by  dis- 
tilling the  flowers  of  the  sweet  orange  tree;  b.  oil  neroli  bigarade,  obtained 
from  the  bitter  orange  tree. 

3.  Oil  neroli  petitgrain,  obtained  by  distilling  the  leaves  and  unripe 
fruits. 

4.  Oil  of  orange  peel  (oil  of  Portugal). 

The  oils  of  2,  3  and  4  are  all  employed  in  the  manufacture  of  carbon- 
ated beverages. 

Oil  of  Orange  Flowers  or  Oil  of  Neroli.— This  volatile  oil  is  ob- 
tained by  distilling  the  orange  flowers  with  water,  when  it  separates  upon 
the  surface  in  small  portions,  from  the  orange-flower  water.  The  flowers 
of  the  sweet  orange,  from  which  the  oil  neroli  petale  is  obtained,  are  less 
aromatic  than  the  flowers  of  the  bitter  orange,  which  yield  the  oil  neroli 
bigarade;  however,  petale  is  considered  superior,  and  commands  a  higher 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE   THEM.          713 

price  than  bigarade.  Pure  oil  of  neroli  is  of  brownish  hue,  a  bitterish 
aromatic  taste,  neutral  to  test  paper,  and  of  0.889  specific  gravity  at  11° 
C.  (51.8°  F.).  The  odor  of  the  volatile  oil  differs  somewhat  from  that 
of  orange  flowers  and  of  distilled  orange-flower  water.  The  oil  dissolves, 
according  to  Zeller,  in  from  one  to  three  parts  of  alcohol,  specific  gravity 
0.850,  the  solution  becoming  opalescent  or  turbid  with  more  alcohol. 
Iodine  acts  energetically  upon  neroli  oil,  colored  vapors  being  given  off; 
sulphuric  acid  colors  it  dark  orange-red  or  red-brown;  nitric  acid  changes 
the  color  to  yellow  and  rust-brown.  The  commercial  oil  is  usually  yel- 
lowish or  reddish-yellow,  and  is  frequently  adulterated  with  oil  of  berga- 
mot,  and  orange  leaves  (petitgrain).  Old  resinified  oil  is  less  fragrant, 
but  may,  in  a  measure,  be  restored  by  rectification  with  water  (N.  D.). 
Positive  tests,  to  prove  those  adulterations,  are  not  known;  the  culti- 
vated nasal  faculties  alone  may  detect  it.  Oil  of  neroli  should  be  kept 
well  stoppered  in  a  cool  place. 

Essences  of  Orange  Flowers  or  Essences  of  Neroli.—  We  append 
two  Formulae  for  making  them: 

Formula  L  —  Concentrated  Essence. — Oil  of  neroli,  petale  or  bigarade, 
two  drachms,  (or  one  drachm  of  each);  alcohol,  sixteen  fluid  ounces. 

For  a  cheaper  but  very  good  essence  some  oil  neroli  petitgrain  may  be 
substituted;  to  use  the  latter  alone  would  produce  a  very  inferior  essence. 

Formula  II. — Soluble  Essence. — For  the  carbonators*  purpose  this  For- 
mula will  be  better  and  be  water  soluble:  Oil  of  neroli,  mixed,  if  desired, 
as  in  other  Formula,  one  drachm;  alcohol,  and  distilled  water,  of  each, 
eight  ounces;  cut  the  oil  with  pumice  and  sugar,  as  directed;  dissolve 
and  filter. 

Orange  Flower  Water. —  The  orange-flower  water  of  commerce  is 
usually  prepared  from  the  oil  or  essence  of  neroli.  The  best  quality  is 
that  distilled  with  the  orange  flowers  in  preparing  the  oils;  the  second 
quality  is  that  prepared  with  oil  and  water,  and  rectified  by  distillation; 
the  third  quality  is  that  distilled  with  the  leaves  and  unripe  fruits  in  pre- 
paring the  oil  neroli  petitgrain.  For  the  carbonator's  purpose  the  second 
quality  is  of  importance,  which  he  can  prepare  himself.  In  compound- 
ing beverages,  it  is  principally  employed,  as  an  addition  to  lemon  syrup, 
to  enhance  the  bouquet  and  delicate  flavor. 

Formula  I, — Concentrated  essence  of  neroli,  eight  ounces;  distilled 
water,  one  gallon  (or  dissolve  one  drachm  of  the  oil  in  some  alcohol  and 
add);  pumice,  powdered,  two  ounces.  Mix  together  thoroughly  by  shak- 
ing, allow  it  to  stand  twelve  hours  and  filter  through  filtering  paper. 

Formula  II. — Concentrated  essence  of  neroli,  eight  ounces;  water, 
ten  pints;  pumice,  powdered,  two  ounces;  mix  together  and  distil,  until 
one  gallon  (eight  pints)  are  received. 

N.B.  If  no  distilled  water  is  used,  distillation  is  necessary  to  refine 
the  aroma,  which  is  quite  important. 


-:: 


714  A  TREATISE  ON  BEVERAGES. 

Oil  of  Orange  Peel  (Oil  of  Portugal).— The  oils  of  both  the  bitter 
and  sweet  orange-peel  are  articles  of  commerce,  and  prepared  in  south- 
ern Europe  by  rupturing  or  grating  the  ripe  fruit,  like  the  lemon,  and 
expressing,  or  by  distillation,  1,000  to  1,500  fruits  yielding  two  pounds  of 
oil.  Especially  the  residue  of  the  expressed  peel  is  sometimes  distilled 
with  water,  whereby  it  yields  a  less  fragrant  volatile  oil. 

As  all  peel-oils  suffer  in  aroma  by  heat,  the  best  qualities  are  therefore 
prepared  by  expressing.  The  volatile  oils  of  the  two  orange  peels  are 
distinguished  as  oil  of  sweet  orange-peel  (oleum  aurantii  dulcis)  and  oil 
of  bitter  orange-peel  (oleum  aurantii  amari).  The  first  is  usually  em- 
ployed by  carbonators,  being  somewhat  cheaper  than  the  other,  and  dif- 
fering from  the  latter  somewhat  in  flavor,  and  in  being  more  readily 
altered  by  exposure  to  air;  the  two  oils,  however,  are  alike  in  chemical 
composition  and  in  all  their  essential  properties.  Oil  of  orange  is  of  a 
pale  or  greenish-yellow  color,  limpid,  varies  in  its  specific  gravity  between. 
0.835  and  0.885,  boils  near  180°  C.  (356°  F.),  having  a  neutral  reaction 
to  test  paper,  an  agreeable  orange  odor,  and  an  aromatic  slightly  bitter 
taste.  It  dissolves  freely  in  absolute  alcohol,  and  requires  about  two 
parts  of  alcohol  and  about  eight  or  ten  parts  of  alcohol,  specific  gravity 
0.850,  for  solution;  oil  of  sweet  orange-peel  dissolves  more  readily  than 
the  bitter  variety.  Exposed  to  the  air,  oil  of  orange  gradually  becomes 
thicker,  and  acquires  a  terebinthinate  odor.  This  change  is  prevented, 
or  at  least  considerably  retarded,  by  adding  to  the  oil  five  per  cent,  of 
strong  alcohol  (about  one  ounce  to  one  pint  of  oil),  and  decanting  or 
filtering,  if  necessary,  from  the  precipitate;  as  recommended  by  the 
Pharmacopoeia.  In  regard  to  selection,  adulteration  and  restoration  of 
oil  of  orange,  apply  the  same  rules  as  to  oil  of  lemon. 

Concentrated  Essence  of  Orange. — We  append  the  following  sim- 
ple Formula: — Oil  of  orange  peel,  one  ounce;  alcohol  95°,  one  pint;  keep 
the  bottle  well  corked.  The  remarks  under  "Concentrated  Essence  of 
Lemon"  refer  to  this  also. 

Soluble  Essence  of  Orange. — Oil  of  orange,  one  ounce;  alcohol, 
80°  to  95°,  eight  ounces;  water,  eight  ounces.  Cut  the  oil  with  powdered 
pumice,  etc.,  and  some  sugar  in  a  mortar;  triturate  until  absorbed;  first 
add  by  degrees  the  eight  ounces  of  alcohol,  agitate  until  all  is  dissolved; 
then  add  gradually  the  eight  ounces  of  water,  and  continue  to  agitate; 
filter  and  re-filter  until  bright. 

N.  B.  In  regard  to  cutting  inferior  commercial  oil  of  orange,  which, 
needs  usually  more  alcohol  for  being  dissolved,  apply  the  same  rules  as 
appended  for  cutting  inferior  lemon  oil. 

Pure  oil  will  dissolve  in  about  two  ounces  of  alcohol  of  95°,  and  in 
about  eight  to  ten  ounces  of  alcohol  of  80°,  and  where  we  refer  in  the 
appended  receipts  for  flavored  syrups  to  "  Soluble  Essence  of  Orange,'1 
the  former  strength  is  denoted. 


TiB 

T~U~      t 


EXTRACTS,    ESSENCES,   ETC.;    HOW    TO    MAKE   THEM.          715 


Tincture  of  Orange  Peel.— We  append  the  following  directions. 
Take,  fresh  orange  peel,  sliced  thinly,  or,  better,  grated,  four  ounces  (the 
pulpous  part  adherent  to  the  peel  cutoff  previously);  diluted  alcohol, 
twenty  ounces.  Macerate  for  ten  days  in  a  closed  vessel,  with  occasional 
agitation  ,  strain,  press  and  filter  ;  then  add  sufficient  diluted  alcohol  to 
make  one  pint.  This  tincture  may  be  used  for  flavoring  mixtures  which, 
need  to  be  improved  by  a  touch  of  orange  flavor. 

Restoration  of  Essence  of  Orange.— Apply  the  same  -remedy  as  to 
.essence  of  lemon. 

Compound  Orange  Flavoring  l&sence,— Essence  of  orange,  solu- 
ble, six  ounces;  extract  of  curacoa,  six  ounces;  orange-flower  waier,  four 
ounces. 

Compound  Orange  Flavoring  Tincture.— Tincture  of  orange 
peel^six  ounces^  tincture  of  curacoa,  six  ounces;  orange-flower  water, 
four  ounces. 

Extract  of  Pistachio. — The  kernels  of  the  fruits  of  the  pistachio 
tree,  which  closely  resemble  almonds,  but  are  sweeter,  and  form  a  green 
emulsion  with  water  The  extract  is  prepared  by  crushing  the  kernels,, 
say  one  pound,  and  macerating  with  diluted  alcohol  to  obtain  the  desired, 
quantity  To  the  mixture  add  about  one-half  ounce  of  bruised  cloves,, 
and  one-half  ounce  of  crushed  or  ground  cinnamon.  Also  some  sliced 
lemon-peels  may  be  added.  Macerate  the  whole  for  eight  days  in  a  bot- 
tle. Then  filter  or  percolate.  The  filtrate  may  be  improved  by  the  addi- 
tion of  one  or  two  ounces  of  ether,  cognac  or  grape  essence,  and  two 
drachms  of  acetic  ether 

Oil  of  Peppermint.— The  United  States  and  England  are  great 
producers  of  peppermint  and  peppermint  oil.  It  is  principally  grown 
in  Michigan,  New  York  and  other  States  of  the  Union,  and  in' England 
by  Cambridge  and  Mitcham.  The  oil  is  used  in  medicine,  confectionery, 
perfumery,  and  in  preparing  carbonated  drinks.  The  herb  is  distilled 
with  water,  or  .preferably  with  steam,  and  usually  rectified  by  steam-dis- 
tillation. The  oil  separates  from  the  water  and  is  filled  into  tin  cans,  or 
glass  demijohns.  The  latter  are  preferable  when  the  oil  is  kept  &>r  any 
length  of  time,  as  its  good  qualities  are  more  fully  retained,  and  it  is 
less  liable  to  discoloration  It  is  a  colorless,  or  more  frequently  yellow- 
ish or  greenish-yellow,  liquid,  which  on  exposure  becomes  browtash  and 
viscid.  Its  specific  gravity  is  usually  near  0.900,  but  varies  between 
0.840  and  0.940,  at  60°  F.  Steam  rectified  and  re-distilled  oil  of  pep- 
permint is  of  a  slightly  higher  specific  gravity  than  natural  oil,  but 
should  not  be  less  than  0.905,  nor  more  than  0.915  at  60°  F  The  de- 
crease in  weight  is  caused  by  the  separation  of  the  oleoresin.  It  com- 
mences to  boil  near  190°  C.  (374°  F  )  and  at  a  low  temperature  sometimes 
deposits  crystals  of  menthol  (mint  camphor).  It  has  a  peculiar  pungent 
odor,  and  a  warm,  aromatic,  and  when  old  also  bitterislb,  taste,  followed 


716  A  TKEATISE  ON  BEVERAGES. 

by  a  sensation  of  cold,  which  is  most  noticed  on  drawing  air  into  the 
mouth.  After  the  JV.  D  it  dissolves  clear  in  from  one  to  three  parts  of 
60  per  cent,  alcohol,  the  solution  usually  becoming  opalescent  with  more 
alcohol;  and  depositing  slowly  a  minute  white  precipitate. 

Oil  of  Spearmint.— This  is  a  volatile  oil  obtained  from  mentlia  viri- 
'dis,  a  herb  cultivated  in  Europe  and  the  United  States.  The  fresh  herb 
is  distilled  withj  water  or  by  means  of  steam;  the  yield  is  about  one- 
quarter  to  one-half  per  cent.  Oil  of  spearmint  resembles  oil  of  pepper- 
mint in  color,  specific  gravity,  etc.  Its  boiling  point  is  said  to  be  at  160° 
C.  (320°  F.);  after  Muspratt  at  170°  C. 

preservation. — To  preserve  the  odor  of  both  the  oil  of  peppermint 
and  spearmint,  the  addition  of  five  per  cent,  of  alcohol  is  recommended 
(about  one  ounce  alcohol  to  one  pound  of  the  oil). 

Adulterations  and  Detection. — Oil  of  peppermint  is  to  a  considerable 
extent  adulterated  with  castor  oil,  oil  of  turpentine,  hemlock,  and  alco- 
hol, but  these  adulterations  can  be  detected  without  much  difficulty  in 
applying  the  tests  we  have  given  on  page  639  and  following  pages. 

The  following  general  test  for  adulterations  has  been  recommended : 
Mix  thoroughly  about  one  pint  of  snow  or  finely  crushed  ice  with  a  like 
quantity  of  finely  powdered,  salt  (or  in  summer  produce  artificial  cold,  by 
mixing  sal  ammoniac^  5  ozs.,  nitrate  of  potassium,  5  ozs.,  water,  1  pint), 
and  "put*  this  into  any  convenient  quart-holding  open  container  (pot, 
measure,  box,  etc.);  intd  this  place  a  corked  test  tube  not  quite  filled 
with  the  oil.  After  ten  or  fifteen  minutes,  the  oil,  if  pure,  will  have  be- 
come cloudy,  translucent,  thick,  or  of  a  jelly-like  consistency;  then  add 
four  or  five  small  crystals  of  pure  menthol  (mint  camphor),  recork  and 
shake  thoroughly.  Replace  the  tube  into  the  freezing  mixture,  and  after 
a  short  time  the  pure  oil  'will  present  a  solid  frozen  mass  of  crystals.  If 
the  oil  remain  limpid  or  partially  so,  it  has  either  been  adulterated,  or 
had  its  menthol  extracted,  and  should  unhesitatingly  be  rejected.  This 
test  Avill,  in  the  hands  of  one  who  has  used  it  a  few  times,  detect  so  small 
an  adulteration  as  five  per  cent,  of  any  other  oil,  so  that  it  will  be  found  a 
test  for  adulterations  as  well  as  of  the  abstraction  of  menthol. 

Concentrated  Essence  of  Peppermint.— Proceed  as  follows.  Mix 
oil  of  peppermint  one  ounce;  alcohol  sixteen  ounces. 

Soluble  Essence  of  Peppermint.— We  append  the  followingTor- 
mula.  Oil  of  peppermint  one  ounce;  alcohol  and>water,  of  each  eight 
ounces;  cut  the  oil  in  the  usual  way  to  obtain  the  soluble  essence.  For 
the  sole  purpose  of  admixture  to  other  syrups  a  weaker  essence  is  usually 
prepared. 

Tincture  of  Peppermint, — Where  the  herb  of  peppermint  is  grow- 
ing and  easily  obtainable  a  tincture  may  be  prepared  by  macerating  one 
pound  of' herb  with  five  pints  of  diluted. alcohol.  This  may  Ibe  serviceable 
ior  many  a  purpose* 


EXTRACTS,   ESSENCES,    ETC.;    HOW   TO    MAKE   THEM.          717 

Peppermint  Water. — Distil  one  pound  herb  of  peppermint  with  ten 
pints  of  water,  until  one  gallon  is  received;  or  distil  one  drachm  of  the 
oil  with  ten  pints  of  water,  until  one  gallon  is  received;  or  triturate  one 
drop  with  sugar,  and  dissolve  and  agitate  with  one  pint  of  water;  clarify 
and  filter. 

Punch  Essences. — To  give  the  customers  something  warming  in  the 
winter,  the  punch-essences  are  well  adapted  to  keep  business  running  all 
year  round.  Punch  essences  are 'prepared  in  various  ways.  We  append 
a  few  Formulae  that  gave  us  good  results. 

English  Punch  Essence.— Formula  /.—Rum,  one  gallon;  citric 
acid  solution,  two  fluid  ounces;  essence  of  lemon  (or  orange),  soluble, 
three  ounces;  tincture  vanilla,  one  to  two  fluid  ounces;  tincture  cinna- 
mon, one  to  three  drachms;  alcohol  95°,  two  to  four  pints.  This  add  to 
one  gallon  of  syrup,  and  the  essence  is  ready.  Vary  proportions  to  suit. 
The  alcohol  may  be  left  out  if  its  strength  is  not  desired. 

Formula  II. — Rum,  one  quart;  cognac,  one  pint;  citric  acid,  solu- 
tion, one  to  two  ounces;  essence  of  lemon,  soluble,  thirty  grains;  syrup, 
one  quart;  mix  and  filter  if  necessary. 

Milk  Punch. — The  same  as  before;  add  to  above  mixture  six  to 
eight  pints  of  milk,  and  preferably  a  pint  or  two  more  alcohol. 

Pineapple  Punch  Essence.— Formula  /.—Rum,  one  gallon;  citric 
acid  solution,  four  fluid  ounces;  essence  of  lemon,  solution,  two  fluid 
ounces;  essence  of  orange,  solution,  one-half  ounce;  essence  of  neroli, 
solution,  two  fluid  drachms;  tincture  vanilla,  one  fluid  ounce;  pineapple 
essence,  two  fluid  ounces;  alcohol  95°,  two  to  four  pints.  Mix  with  one 
gallon  of  syrup,  as  before  directed. 

Formula  II. — Alcohol,  one  gallon;  rum,  one-half  gallon;  pineapple 
essence,  artificial,  one  fluid  drachm;  essence  of  oenanthic  ether,  forty 
grains;  citric  acid,  solution,  two  to  three  fluid  ounces;  syrup,  one  gallon. 

Formula  III. — Alcohol,  one  quart;  rum,  one-half  quart;  citric  acid, 
solution,  one  to  two  ounces;  syrup,  one  quart;  mix  and  filter  if  necessary. 
Then  add  ten  grains  of  essence  of  oenanthic  ether,  thirty  grains  of  essence 
of  pineapple,  artificial 

Grog  Essence  of  Rum. — This  is  especially  a  stimulating  drink. 

Formula  L — Rum,  one  gallon;  alcohol,  six  pints;  tincture  of  vanilla, 
two  ounces;  tincture  of  cinnamon  or  cassia,  one  and  one-half  ounces; 
tincture  of  mace  or  nutmeg,  one-half  ounce;  mix  with  one  gallon  of 
syrup. 

Formula  II. — Mix  one  quart  rum  with  one  quart  syrup.  Improve 
the  strength  by  the  addition  of  one  pint  of  alcohol  if  desired,  and  flavor 
with  a  little  tincture  of  vanilla. 

Grog  Essence  of  Cognac. — Formula  /. — Mix  one  quart  of  cognac 
with  one  quart  of  syrup.  Increase  alcoholic  strength  by  the  addition  of 


718  A  TREATISE  ON  BEVERAGES.. 

some  alcohol,  about  one  pint,  if  desired;  also  flavor  with  tincture  of 
vanilla  if  liked. 

Formula  II. — Second  quality.  Mix  one  quart  of  alcohol  and  one  quart 
of  syrup,  and  add  fifteen  grains  essence  of  oenanthic  ether. 

Gfrog  Essence  of  Arrac. — Prepare  as  before,  substituting  arrac  for 
rum  or  cognac,  or  compound  as  follows:  Syrup,  one  gallon;  arrac,  two 
pints;  cognac,  four  pints;  solution  citric  acid,  one  fluid  ounce;  essence 
of  rose,  soluble,  one  fluid  drachm. 

Tea  Punch  Essence. — If  these  punch  essences  are  dispensed  at  the 
soda  counter  with  hot  tea,  it  makes  an  improvement.  An  excellent  pre- 
paration is  the  following:  Take  three  pounds  of  sugar:  squeeze  eight 
fresh  lemons,  and  add  the  juice  to  the  sugar;  then  pour  upon  it  one  pint 
of  strong  tea,  and  bring  to  a  boil.  Take  off  the  mixture  from  the  fire, 
and  add  two  pints  of  arrac  or  rum;  filter  and  fill  in  bottles. 

Proportions  of  Punch  Essences  for  Bottling. — About  three  ounces  of 
these  punch  and  grog  essences  for  a  pint,  and  six  ounces  to  a  quart 
champagne  bottle,  are  the  usual  proportions  employed. 

The  foregoing  Formulae,  if  prepared  on  a  small  scale,  will  also  do  for 
dispensing;  however,  we  append  a  few  Formulae  expressly  for  the  dis- 
pensers: 

Whiskey  Punch  Essence.— Whiskey,  one  pint;  cognac,  one-half 
pint;  add  the  juice  and  sliced  peel  of  one  lemon,  half  a  pound  of  sugar, 
and  two  pints  warm  water.  Mix  and  filter. 

Grin  Punch  Essence. — Prepare  as  before,  substituting  gin  for  whis- 
key. 

Various  Other  Punch  Essences.— By  combining  sherry  or  various 
other  wines  with  rum  or  cognac,  flavoring  with  lemon,  oranges,  or  both, 
cinnamon,  etc.,  adding  sugar  or  some  flavored  syrup  or  some  flavoring 
extract,  tea,  etc.,  a  great  variety  of  punches  can  be  prepared,  and,  well 
iced,  dispensed  by  drawing  carbonated  water  on  them,  or  served  at  the 
hot  soda  counter. 

Oil  of  Pimento  (Allspice).— This  is  the  volatile  oil  of  the  fruit  of 
the  allspice  tree,  found  in  Central  America,  Northern  South  America, 
and  upon  the  West  Indies,  and  is  obtained  from  the  ground  allspice,  by 
distilling  with  water  or  by  means  of  steam,  the  oil  coming  over  usually  in 
two  fractions — a  lighter  and  a  heavier  one,  which  are  mixed,  the  yield 
being  about  four  per  cent.  It  is  a  colorless  or  pale-yellow  oil,  becoming 
darker  and  thicker  by  age.  Its  specific  gravity  is  given  as  1.0374  at  10° 
C.  (50°  F.).  In  taste  it  resembles  oil  of  cloves,  and  is,  like  that,  freely 
soluble  in  alcohol. 

Essence  of  Pimento.— Cut  one  ounce  of  the  oil  with  eight  ounces  of 
alcohol,  and  eight  ounces  of  water,  in  the  usual  way,  and  filter. 
j. ,,  Tincture  of  Pimento.— Macerate  one  ounce  of  pimento,  bruised, 


EXTRACTS,  ESSENCES,    ETC.;    HOW  TO    MAKE   THEM.          719 

in  five  ounces  of  diluted  alcohol;  filter.  Or  employ  one-half  ounce  of 
pimento,  and  one-half  ounce  of  cinnamon  or  cassia. 

Rose  Oil. — Attar  of  roses  (also  called  "otto," — in  French  es- 
sence de  rose)  is  the  rose  oil  of  commerce.  It  is  produced  on  a  large 
scale  in  the  Turkish  province  of  Roumelia,  and  principally  on  the  warm 
southern  slopes  of  the  Balkans.  The  same  article  is  also  made  in  Tunis, 
India,  Persia,  and  the  south  of  France,  but  the  quantity  produced  is 
small  and  tile  price  so  high  that  very  little  is  exported.  The  Roumelian 
attar  is  made  from  the  Rosa  damascena  by  distillation.  The  color  of  this 
rose  is  generally  red,  though  sometimes  white,  and  blooms  in  May  and 
June.  The  flowers  are  on  trees  that  average  about  six  feet  high,  which 
are  not  only  planted  in  rows,  but  are  tended  zealously  from  auturrn  till 
midsummer.  The  flowers  when  in  full  bloom  are  plucked  before  sun- 
rise,  sometimes  with,  sometimes  without  the  calyx,  but  only  in  such 
quantities  as  can  be  distilled  on  the  day  that  they  are  plucked.  The  still 
is  a  plain  tinned  apparatus,  from  which  a  long  curved  tube  is  directed 
through  a  tub  of  water,  and  into  a  large  bottle.  The  still  stands  on  ;. 
stone  hearth,  and  usually  in  the  shade  of  trees  near  a  running  stream. 
The  firing  is  done  by  wood.  The  still  holds  from  twenty-five  to  fty 
pounds  of  roses,  which  are  covered  with  twice  that  quantity  of  water  and 
foiled  half  an  hour.  The  distilled  liquid  that  passes  over  into  the  bottle 
is  allowed  to  stand,  when  the  attar  rises  on  the  surface,  and  is  skimmed 
off,  the  water  ultimately  being  sold  as  rose  water  at  Constantinople.  The 
attar  is  kept  in  copper  cans  and  the  rose  water  in  bottles.  A  rose  tree  is  at 
its  best  in  its  fourth  year,  an  acre  of  four-year-old  trees  producing  from 
one  to  two  tons  of  flowers,  about  16,000  well-grown  roses  being  required 
to  produce  one  ounce  of  oil  of  rose,  or  3,000  pounds  to  yield  one  pound. 
Much  depends  on  the  spring  weather,  as  rains  and  frosts  illy  affect  the 
bloom.  The  Kyzanlik  (Roumelia)  oil  of  rose  is  considered  the  best;  how- 
ever, the  oil  from  Kaschmire  in  Persia  is  the  most  excellent  one. 

Oil  of  rose  is  very  permanent.  Specific  gravity  about  0.860,  but  it 
may  vary  between  0.840  and  0.890.  It  boils  at  222°  C.  The  odorous 
portion  is  quite  freely  soluble  in  alcohol,  while  the  inodorous  stearopten 
is  sparingly  soluble  in  this  liquid;  absolute  alcohol  yields  with  the  oil  a 
clear  solution.  The  oil  has  the  odor  of  the  flowers  in  a  high  degree,  and 
when  suitably  diluted  with  alcohol  is  very  fragrant. 

Rosewood  Oil)  formerly  the  chief  adulterant  of  oil  of  rose,  out  now 
replaced  by  the  cheaper  oil  of  rose-geranium,  is  obtained  by  distillation 
from  the  wood  and  roots  of  the  tree  convolvulus  scoparius  and  floridus 
L~>  has  a  rose-like  odor,  and  boils  at  249°  C. 

Characteristics  and  Adulterants  of  Eose  Oil.— Pure  attar  of 
roses  when  distilled  with  due  care  is  at  first  colorless,  but  soon  takes  a 
yellowish  color.  -A  characteristic  property  of  the  oil  of  rose  is,  that  when 
it  is  kept  in  a  cool  place,  even  in  summer,  it  is  not  liquid,  but  solid,  and 


720  A  TREATISE  ON  BEVERAGES. 

must  be  liquified  by  the  aid  of  warm  water  before  it  can  be  used.  No 
certain  method  .is  known  to  detect  falsification.  Admixtures  of  alcohol 
for  the  purpose  of  increasing  the  freezing  capacity,  or  admixtures  of 
spermaceti,  neither  of  which,  at  least  in  the  wholesale  trade,  is  now  re- 
sorted to,  are,  of  course,  easily  detected.  But  the  most  important  falsi- 
fying medium  is  oil  of  geranium,  which  some  dealers  order  even  at  Con- 
stantinople to  be  sent  to  Kyzanlik,  to  be  distilled  over  again  with  rose 
leaves,  and  to  mix  with  attar  of  roses.  Moderate  additions  of  this  oil  defy 
detection.  The  surest  method  of  testing  is  by  smell,  but  it  requires 
much  training,  and  can  only  be  acquired  by  many  years'  patience.  It  is 
still  a  widespread  belief,  although  an  erroneous  one,  that  the  quality  of 
the  attar  of  roses  corresponds  exactly  with  the  degree  of  its  freezing 
capacity.  The  "stearopten,"  which  is  the  freezing  agent  of  the  attar, 
is  devoid  of  any  smell  whatever,  and  has,  therefore,  no  bearing  on  the 
flavor  or  the  purity  of  the  attar.  A  certain  freezing  capacity  is,  it  is 
true,  one  of  the  claims  which  one  may  lay  on  really  good  attar,  but  this 
only  because  the  admixture  of  other  essential  oils  has  the  effect  of  lower- 
ing the  freezing  point.  The  congealing  and  fusing  points  vary  to  some 
extent;  the  former  is  given  at  between  fifty-two  degrees  and  sixty-three 
degrees  Fahrenheit,  according  to  the  quantity  of  stearopten  contained  in 
it;  it  sometimes,  but  exceptionally,  congeals  at  a  higher  temperature;  it 
then  shows  feathery,  transparent  crystals,  filling  all  the  liquid;  the  latter 
is  given  as  lying  between  61°  and  65°  F.;  for  English  oil  of  rose,  as  high 
as  91°  F.;  for  German  99.5°  F. 

Attar  made  in  the  highest-situated  villages  is,  as  a  rule,  considered  of 
greater  freezing  capability,  and  of  more  intense,  but  harsher  flavor, 
whereas  the  product  from  the  plain  shows  a  lower  freezing  point,  and  is 
possessed  of  a  sweeter  and  finer  flavor. 

Oil  of  rose  has  a  neutral  reaction  to  test-paper,  but  Zeller  found  it  to 
have  an  acid  reaction. 

Tests  of  Rose  Oil. — The  analyst  will  from  the  start  labor  under  a 
decided  disadvantage,  since  a  prerequisite  of  any  such  examination  is  the 
behavior  of  a  sample  of  undoubted  purity;  but  owing  to  the  fact  that 
most,  if  not  all,  the  oil  of  rose  is  tampered  with,  even  by  the  producers 
themselves,  it  is  next  to  impossible  to  obtain  a  perfectly  pure  oil. 
Coupled  with  this  difficulty  is  another  not  less  serious  one,  that  the  usual 
physical  tests,  solidifying  point,  melting  point,  specific  gravity,  etc.,  vary 
often  quite  considerably  with  the  year  of  production  and  the  locality. 

Since  most  buyers  put  a  strong  but  unjustified  reliance  on  the  solidi- 
fying test,  it  is  to  be  presumed  that  a  fraudulent  addition  of  spermaceti 
has  been  made  to  an  oil  which  has  been  largely  adulterated  with  oil  of 
rose-geranium,  because  the  presence  of  the  latter  oil  diminishes  the  solid- 
ifying tendency  of  the  oil  of  rose.  To  detect  this  fraud,  proceed  as  fol- 
lows: Shake  the  oil  to  be  tested  with  one  and  one-half  to  two  times  its 


bulk  of  1 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE   THEM.          721 

>ulk  of  liquefied  glacial  acetic  acid;  after  a  few  minutes  the  mixture  will 
form  a  crystalline  mass,  which  is  then  transferred  to  a  small  filter,  and 
washed  repeatedly  with  glacial  acetate  acid,  and  lastly  with  water,  till  the 
odor  has  nearly  disappeared;  wash  now  with  a  little  solution  of  carbonate 
of  sodium,  and  finally  with  water.  The  insoluble  mass  which  remains 
on  the  filter  will  be  found  to  consist  chiefly  of  spermaceti.  In  order  to 
identify  it,  transfer  the  dry  mass  to  a  dry  test-tube,  and  heat  till  it  ac- 
quires a  brownish  color;  an  empyreumatic  odor  of  burning  fat  shows 
spermaceti.  This  test  can  be  checked  by  subjecting  a  small  sample  of 
spermaceti  to  the  same  treatment.  It  seems  hard  to  believe  that  the 
stearopten  of  pure  oil  of  rose  should  develop  such  an  empyreumatic  odor. 

After  Bauer:  put  in  a  test-glass  one  cm.  of  the  rose  oil  to  be  tested, 
add  five  ccm.  of  alcohol  of  75°,  shake  the  mixture,  then  filter.  The 
residue  remaining  on  the  filter  is  washed  with  a  few  drops  alcohol,  and 
dried  between  silk  or  blotting  paper.  Of  this  residue  put  a  fraction  on 
some  paper,  and  warm  cautiously.  Pure  camphor  of  rose  oil  evaporates 
entirely.  If  spermaceti,  paraffine,  etc.,  is  present  a  distinct  fatty  spot 
remains. 

Other  tests  are  given  as  follows:  Put  one  drop  of  the  oil  of  rose  into 
a  dry  test-tube,  and  add  four  drops  of  concentrated  sulphuric  acid.  A 
perceptible  rise  of  temperature  takes  place,  and  the  mixture,  which  will 
assume  a  dark-yellow  or  dark -red  yellow  coloration,  whether  the  oil  is 
adulterated  or  not,  must  be  allowed  to  stand  until  it  becomes  cool.  Two 
grammes  (thirty-one  grains)  of  absolute  alcohol  are  then  to  be  added, 
and  the  mixture  well  shaken:  When  the  oil  is  pure,  the  mixture  of 
sulphuric  acid,  alcohol  and  oil  will  be  clear  and  bright.  When  the  oil 
has  been  mixed  with  geranium,  pelargonium,  or  palm-rose  oils,  the  solu- 
tion will  be  turbid,  and  an  insoluble  precipitate  will  soon  form.  Pure 
rose-oil  retains  its  characteristic  odor  when  subjected  to  this  test,  but  the 
mixture  with  these  other  oils  evolves  unpleasant  odors  (Hager). 

The  most  certain  criteria  of  the  purity  of  the  oil  of  rose  are,  accord- 
ing to  Baur — 1,  the  odor,  by  which  oil  of  rose-wood,  sandal-wood,  and 
others  may  be  detected;  2,  the  temperature  at  which  it  congeals;  and,  3, 
the  manner  of  crystallizing.  Pure  oil  of  rose  exposed  to  a  temperature 
of  12.5°  C.  (54.5°  F.)  should  congeal  in  a  few  minutes;  the  crystals 
should  be  transparent,  scaly,  iridescent,  and  float  in  the  liquid,  while 
spermaceti,  being  heavier,  is  deposited  as  a  solid  opaque  crust. — N.  D. 

If  a  solution  of  one  part  of  oil  of  rose  in  five  parts  of  chloroform  be 
diluted  with  twenty  parts  of  alcohol,  the  mixture  should  separate  crystal- 
line scales,  and  should  not  redden  moist  litmus-paper.  One  drop  of  oil 
of  rose,  triturated  with  sugar  and  afterward  agitated  with  500  grammes 
of  water,  should  impart  to  the  latter  the  pure  odor  of  rose. — P.  G. 

The  vapors  of  nitrous  acid,  which  are  produced  by  putting  in  a  watch 
glass  some  copper  filings  and  pouring  nitric  acid  upon  them,  placing  all 


722  A    TREATISE    OK   BEVERAGES. 

under  a  bell  jar  as  in  applying  the  iodine  test,  produces  an  apple-green 
color;  if  oil  of  rose-geranium  be  present,  rose  oil  assumes  a  yellow  color. 

By  the  addition  of  some  concentrated  sulphuric  acid  the  odor  of  the 
pure  oil  is  not  destroyed.  If  oil  of  rose-geranium  is  present,  a  disagree- 
able smell  will  appear.  When  but  small  traces  of  adulterations  are  pres- 
ent, these  appearances  take  place  sometimes  after  several  hours. 

See  also  Chapter  XXIII.  on  the  general  adulteration  and  tests  of  ess^ii 
tial  oils. 

Essence  of  Rose  Oil.  —  An  essence  of  rose  is  the  preparation  which 
finds  employment  in  the  compounding  or  rather  improving  of  some  car- 
bonated beverages,  viz.  :  to  impart  a  delicate  '  '  bouquet  "  to  ginger  ale, 
lemonade,  etc.,  and  is  much  prized  by  fastidious  blenders.  Its  addition 
is  a  matter  of  taste  only. 

Formula  I.  —  Concentrated  Essence.  —  Oil  of  rose,  two  drachms;  alco- 
hol 95°,  sixteen  fluid  ounces;  carmine  solution  sufficient  to  color  only  if 
made  for  sale. 

For  a  cheaper  but  very  good  extract,  half  oil  of  rose  and  half  rose- 
geranium  may  be  taken.  The  proportions  of  oil  can  of  course  also  be 
varied. 

Formula  II.  —  Soluble  Essence.  —  For  the  carbonator's  purpose  this  for- 
mula will  be  better  arid  water  soluble.  Kose  oil,  one  drachm;  alcohol 
95°,  eight  ounces;  water,  eight  ounces.  Cut  the  oil  with  powdered  pum- 
ice, etc.,  and  some  sugar  in  a  mortar;  triturate  until  absorbed;  first  add 
by  degrees  the  eight  ounces  of  alcohol,  agitate  until  all  dissolved;  then 
add  gradually  the  eight  ounces  of  water,  and  continue  to  agitate;  filter 
and  refilter  until  bright.  By  using  a  fraction  of  oil  of  rose-geranium,  in- 
stead of  oil  of  rose,  a  cheaper  essence  is  obtained.1 

Rose  Water.  —  By  distilling  the  rose  oil,  rose  water  of  first  quality  is 
obtained  ;  it  is  a  saturated  aqueous  solution  of  the  oil,  and  the  finest  rose 
water  obtainable.  However,  it  does  not  come  within  our  reach,  and  is  con- 
sumed right  where  it  is  produced,  in  Turkey.  For  the  carbonator's  pur- 
pose a  rose  water  prepared  from  rose  leaves  as  directed,  or  prepared  from 
the  oil  or  essence  of  rose,  is  the  most  attainable. 

Formula  I.  —  Concentrated  essence  of  rose,  eight  ounces;  distilled 
water,  one  gallon  (or  dissolve  one  drachm  of  the  oil  in  some  alcohol  and 
add).  Mix  together  thoroughly  by  shaking,  allow  it  to  stand  twelve 
hours,  and  filter  through  filtering  paper. 

Formula  II.  —  Concentrated  essence  of  rose,  eight  ounces;  water, 
ten  pints;  pumice,  powdered,  two  ounces.  Mix  together  and  distil,  un- 


French  "Esprit  de  Roses"  is  a  rose-essence  prepared  by  "  Enfleu- 
rage"  (page  495),  and  extracting  the  absorbed  flavor  by  maceration  with  alco- 
hol. It  has  a  much  finer  aroma  than  the  rose-essence  prepared  by  the  disso- 
lution of  oil,  but  it  is  chiefly  employed  in  compounding  the  most  exquisite 
French  perfumes. 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE   THEM. 

Ml  one  gallon  (sight  pints)  are  received.  N.B.  If  no  distilled  water  is 
used,  distillation  is  necessary  to  refine  the  aroma,  which  is  quite  im- 
portant. 

Formula  III. — Fresh  pale  rose  leaves,  four  pounds;  water,  twenty 
pints.  Mix,  and  by  means  of  steam  distil  until  ten  pints  of  rose  water 
are  received.  If  preserved  leaves '  are  used,  it  is  recommended  to  use  six 
pounds  Of  leaves  to  twenty  pints  of  water. 

Root-Beer  Essence. —  Ottawa  or  Otaki  Root  Beer. — Oil  of  sassafras, 
wintergreen,  anise,  of  each  three  fluid  drachms.  Cut  with  pumice  and 
sugar  in  a  mortar  and  gradually  dissolve  in  nine  fluid  ounces  of  alcohol 
of  95°  per  cent,  then  add  by  degrees  nine  fluid  ounces  of  water.  To 
this  essence  various  additions  are  made  to  suit  the  taste.  Extract  of 
liquorice  root  or  of  wild  cherry  bark,  extract  of  ginger,  capsicum,  solution 
of  citric  acid,  etc.,  are  the  usual  admixtures,  and  then  the  essence  or 
"extract"  as  erroneously  called  is  made  to  sail  as  Ottawa,  Otaki,  etc., 
root-beer  extract. 

Raisin  Extract. — Take  of  raisins  one  pound  and  bruise  them  in  a 
mortar.  Then  macerate  with  one  or  two  pints  of  diluted  alcohol  for  a 
week,  strain,  press  out  and  filter  the  liquid.  Then  add  about  twenty 
grains  of  grape  or  cognac  essence,  twenty  grains  of  essence  of  oenanthic 
ether,  and  ten  grains  of  artificial  pineapple  essence. 

Sarine  Extract. — This  is  a  fancy  name.  It  is  compounded  of  oil  of 
sassafras,  extract  of  sarsaparilla,  liquorice  root  and  dandelion,  and  oil  of 
lemon.  Take  of  oil  of  sarsaparilla  one-half  ounce,  oil  of  lemon  one- half 
ounce.  Cut  and  dissolve  in  the  usual  way.  Then  add  the  soluble 
extracts  of  sarsaparilla,  liquorice  root  and  dandelion,  of  each  a  few 
drachms. 

Sarsaparilla  Root. — The  remedial  powers  of  sarsaparilla  are  aoubt- 
less  as  effective  in  a  carbonated  beverage  as  in  the  many  much-advertised 
nostrums  with  which  the  market  is  flooded,  and  the  close  attention  of  car- 
bonators  is  invited  to  a  description  and  properties  of  the  sarsaparilla  plant, 
where  it  is  grown,  and  how  prepared  for  use,  so  that  they  may  have  a 
better  understanding  of  the  article,  and  be  prepared  to  handle  it  more 
intelligently.  Sarsaparilla  is  yielded  by  several  plants  of  the  smilax 
species,  natives  of  Northern  South  America,  New  Granada,  the  whole 
of  Central  America,  as  far  as  the  southern  and  western  coast  lands  of 
Mexico,  also  in  Jamaica.  These  plants  are  woody  climbers,  often  ascend- 
ing lofty  trees  by  the  strong  tendrils  which  spring  from  the  stem  of  the 
leaf.  The  medicinal  species  inhabit  swampy,  tropical  forests,  which  are 

1  Rose-leaves  are  preserved  by  being  packed  into  suitable  vessels  with  one- 
half  their  weight  of  common  salt,  otherwise  they  would  soon  undergo  active 
fermentation  and  become  useless.  It  is  stated  that  in  some  laboratories  th» 
entire  rose-flowers  are  used  in  the  distillation  of  rose-water,  and  furnish  a 
good  produat. 


724  A    TREATISE    ON    BEVERAGES. 

extremely  deleterious  to  health,  and  can  only  be  explored  with  great  dif- 
ficulty. 

Commercial  Yarieties  of  Sarsaparilla  Root.— The  species  of  sar- 
saparilla  known  to  commerce  have  a  thick,  short,  knotty  root,  called  by 
chemists  chump,  from  which  grows,  in  a  horizontal  direction,  long,  fleshy 
roots,  from  about  the  thickness  of  a  quill  to  that  of  the  little  finger. 
TKese  roots  are  mostly  simple,  forked  only  toward  their  extremities,  beset 
with  thread-like,  branching  rootlets  of  nearly  uniform  size.  When  fresh 
the  root  is  plump,  but  as  found  in  commerce,  i?  the  dried  state,  it  is 
more  or  less  furrowed  longitudinally,  at  least  in  the  vicinity  of  the  root. 
The  presence  or  absence,  in  greater  or  less  abundance,  of  starch  in  the 
bark  of  the  root,  is  regarded  as  an  important  criterion  in  estimating  the 
best  quality  of  sarsaparilla.  Some  manufacturing  chemists  prefer  the 
non-mealy  roots  as  being  alone  suitable  for  the  production  of  the  dark 
fluid  extract,  which  is  supposed  to  figure  in  the  preparation  of  medicines 
and  beverages.  Others  esteem  the  variety  which,  when  cut,  exhibits  a 
thick  bark,  and  .pure  white  within.  The  more  or  less  plentiful  occur- 
rence of  starch  in  the  roots  of  sarsaparilla  is  a  character  which  has  no 
significance,  and  appears,  indeed,  to  vary  in  the  same  species.  The  com- 
mercial varieties  are  grouped  as  mealy  and  non-mealy  sarsaparillas. 
The  Honduras,  Guatemala  and  Brazilian  belong  to  the  first,  and  the 
Jamaica,  Mexican  and  Venezuela  (Caraccas)  to  the  other  class.  Allied 
drugs  are  the  China  root  of  Asia,  and  the  German  sarsaparilla. 

Chemical  Nature  of  Sarsaparilla. —Dry  sarsaparilla  has  not  much 
smell,  yet  when  large  quantities  are  boiled,  or  when  a  decoction  is  evapo- 
rated, a  peculiar  and  very  perceptible  odor  is  emitted,  the  taste  of  the 
root  is  earthy  and  not  well  marked,  and  even  a  decoction  has  no  very 
distinctive  flavor.  A  crystalline,  neutral  principle  may  be  separated  from 
the  root,  which  has  been  called  smilacine,  salsebarine  and  parilline;  the 
last  being  the  oldest,  is  the  generally  accepted  name;  it  appears  to  b*? 
related  to  saponine,  and,  like  that,  foams  remarkably  when  a  solution  of 
it  is  shaken.  Parilline  forms  brilliant  scales,  is  almost  insoluble  in  cold 
water,  but  dissolves  in  twenty  parts  of  boiling  water.  It  is  also  soluble 
in  twenty-five  parts  of  alcohol,  and  much  more  abundantly  in  boiling 
alcohol.  In  both  absolute  alcohol  or  water  parilline  is  less  soluble  than 
in  dilute  alcohol.  Hence  aqueous  solutions  are  precipitated  by  absolute 
alcohol,  and  parilline,  on  the  other  hand,  separates  from  alcoholic  solu- 
tions on  addition  of  cold  water.  Alcoholic  solutions  have  a  somewhat 
acrid  taste.  The  nature  of  the  dark  extractive  matter  which  water  re- 
moves from  the  root  in  abundance,  and  the  proportion  of  which  is  con- 
sidered by  chemists  a  criterion  of  excellence,  has  not  been  fully  de-ter- 
mined.  The  latter  is  obtained  by  a  prolonged  boiling  of  the  root  ir 
water,  and  from  it  is  obtained  the  preparations  most  in  use. 

Sarsaparilla  is  regarded  by  many  as  a  valuable  alterative  and  tonic^ 


ETC.;    HOW   TO    MAKE   THEM.  725 

and  is  much  employed  to  recuperate  a  generally  depraved  condition  of 
the  system.  It  is  given  in  the  form  of  decoction  and  syrups.  The  drug 
has  a  popular  reputation  as  a  "  purifier  of  the  blood/7  above  alluded  to, 
and  it  is  knowingly  claimed  immense  quantities  of  quack  medicines  are 
sold  bearing  the  name,  but  not  containing  a  particle  of  sarsaparilla.  The 
syrup  dispensed  at  the  soda  fountain  by  druggists,  under  the  impression 
that  it  is  healthful,  rarely  contains  any  of  the  drug.  Considering  the 
favor  in  which  sarsaparilla  preparations  are  regarded  by  the  public,  car- 
bonators,  in  employing  actually  an  extract  of  sarsaparilla  in  compound- 
ing the  beverage,  could  make  it  a  valuable  tonic,  pleasant  as  a  drink, 
and  mild  in  its  medicinal  effects. 

Commercial  Sarsaparilla  Beverages.— Sarsaparilla  is  a  standard 
drink  with  all  bottlers,  and  its  popularity  never  appears  to  wane.  As 
prepared  by  the  generality  of  carbonators,  it  is  commonly  a  compound  of 
the  oils  of  wintergreen,  sassafras,  anise,  and  orange,  occasionally  with  an 
addition  of  fluid  extract  of  liquorice,  seldom  with  fluid  extract  of  sarsa- 
parilla. Leading  bottlers,  however,  are  bringing  to  the  attention  of  the 
consumer  the  fact  that  their  drink  is  manufactured  from  sarsaparilla, 
and  therefore  is  a  superior  article.  Sarsaparilla  extracts  are  now  offered, 
to  the  trade,  whose  merit  rests  upon  their  alleged  medicinal  properties. 

Extract  of  Sarsaparilla.— The  fluid  extract  of  sarsaparilla  prepare  as 
follows:  Sarsaparilla  root,  powdered,  one  pound;  glycerine,  four  ounces.. 
Mix  the  glycerine  with  a  mixture  of  six  fluid  ounces  of  alcohol,  and  twelve 
fluid  ounces  of  water.  Moisten  the  powder  with  six  fluid  ounces  of  this 
liquid,  pack  it  firmly  in  a  percolator;  then  add  the  balance  of  the  liquid 
to  saturate  the  powder,  and  leave  a  stratum  above  it.  When  the  liquid 
begins  to  drop  from  the  percolator,  close  the  lower  orifice,  and,  having 
closely  covered  the  percolator,  macerate  for  forty-eight  hours.  Then  allow 
the  percolation  to  proceed,  gradually  adding  the  balance  of  the  men- 
struum (the  above  mixture)  and  afterwards  a  mixture  of  alcohol  and 
water  in  the  proportion  of  one  ounce  alcohol,  to  two  ounces  of  water, 
until  the  sarsaparilla  is  exhausted  and  sixteen  fluid  ounces  of  extract,  or 
as  much  as  desired,  are  obtained.  This  extract  is  miscible  with  aqueous 
liquids  and  yields  clear  beverages.  The  commercial  extract  is  colored  with 
sugar  coloring.  This  sarsaparilla  extract  is  never  employed  alone,  but  in 
conjunction  with  the  "  essence  of  sarsaparilla. "  The  commercial  essence 
of  sarsaparilla,  erroneously  called  "extract/'  is  usually  colored  with  sugar 
coloring. 

Essences  of  Sarsaparilla. — This  is  generally  solely  a  compound  of 
the  oils  of  wintergreen,  sassafras,  anise  and  orange,  occasionally  some 
fluid  extract  of  liquorice  root  is  added.  The  best  formulae  contain  also 
fluid  extract  of  sarsaparilla. 

Formula  /.—Oil  of  sassafras,  four  drachms;  oil  of  wintergreen,  one 
ounce;  alcohol  95°,  and  water,  of  each  eight  ounces. 


726  A  TREATISE  ON  BEVERAGES. 

Formula  II. — Oil  of  wintergreen,  oil  of  sassafras,  oil  of  anise,  or  oil  of 
orange,  each  three  drachms;  alcohol  95°,  eight  ounces;  water,  eight 
ounces. 

Formula -III. — Oil  of  wintergreen,  oil  of  sassafras,  oil  of  anise,  oil  of 
orange,  each  two  drachms;  alcohol  95°,  eight  ounces;  water,  eight 
ounces.  Fennel  oil  also  enters  sometimes  into  the  composition. 

Directions  for  Formulce  L,  11.  and  III. — Cut  or  triturate  the  oils  with 
sugar  and  powdered  pumice  stone,  etc.,  add  gradually  the  eight  ounces  of 
alcohol,  agitate  until  all  is  dissolved;  then  add  by  degree  the  eight  ounces 
of  water,  and  continue  to  agitate;  filter  and  refilter  until  bright,  when  a 
water-soluble  essence  of  sarsaparilla  will  be  obtained.  This  can  be  im- 
proved by  the  addition  of  extract  of  sarsaparilla  in  various  proportions. 
A  small  quantity  of  fluid  extract  of  liquorice  or  soluble  extract  of  gin- 
ger is  also  recommended  to  be  added.  This  addition  is  at  the  discretion 
of  the  carbonator,  if  he  finds  an  improvement  in  it.  The  proportions  of 
oil  in  Formulae  may  be  altered  to  suit. 

Oil  of  Sassafras. — The  sassafras-tree  (sassafras  officinale)  grows 
abundantly  in  Maryland,  North  Carolina,  and  various  other  parts  of  the 
United  States.  The  root  of  the  shrub  is  dug  and  washed  free  of  dirt, 
and  after  being  chopped  short  and  bruised,  is  ready  for  the  still,  and  dis- 
tilled with  steam.  The  steam  carries  the  oil  over  with  its  vapors,  and  on 
being  condensed  separates  it.  Oil  of  sassafras  is  either  colorless  or  more 
frequently  of  various  shades  of  yellow  or  brown- red,  a  difference  which 
does  not  affect  its  quality.  When  carefully  rectified  it  may  be  obtained 
colorless,  but  on  exposure  again  becomes  colored.  It  has  the  odor  of 
sassafras  in  a  high  degree,  a  warm  aromatic  taste,  and  a  neutral  reaction. 
Its  specific  gravity  is  usually  about  1.090,  and  increases  somewhat  by 
age.  It  dissolves  small  quantities  of  water,  becoming  lighter  thereby. 
It  is  freely  soluble  in  alcohol,  dissolves  in  four  or  five  parts  of  80  per 
cent,  alcohol. 

Application. — The  oil  of  sassafras  is  a  component  of  essence  of  sarsa- 
parilla, root  beer,  and  others  (which  see). 

Oil  of  Spruce. — This  is  used  to  flavor  and  prepare  the  familiar  spruce 
beer.  It  is  obtained  from  the  hemlock  spruce,  a  common  forest  tree  of 
Canada  and  the  Northern  United  States.  By  distilling  the  branches 
with  water,  a  volatile  oil  is  obtained,  which  is  sold  as  oil  of  spruce,  or  oil 
of  hemlock;  according  to  Stearn,  eight  pounds  of  the  boughs  yield  about 
one  ounce  of  oil.  This  volatile  oil  has  not  yet  been  examined. 

Application. — It  furnishes  the  flavor  for  the  familiar  spruce  beer. 

Essence  of  Spruce. — The  essence  of  spruce  is  prepared  by  the  usual 
way  of  cutting  the  oil.  The  commercial  product,  erroneously  called 
"  extract,"  is  usually  colored  with  sugar  coloring. 

Compound  Tea  Extract. — Formula  I. —  Best  China  tea,  eight 
ounces;  cinnamon,  bruised,  one  ounce;  vanilla  bean,  sliced  and  bruised, 


EXTRACTS,  ESSENCES,    ETC.;    jHOW   TO   MAKE   THEM.  727 

one-half  ounce;  pour  on  one  quart  of  boiling  water,  and  steep  for  half  an. 
hour.  Then  filter  through  paper.  To  the  extract  add,  when  cold,  three 
drachms  artificial  pineapple  essence,  five  drachms  cognac  essence,  eight 
drachms  raisin  extract. 

Formula  //.—Best  China  tea,  one  pound;  cinnamon,  bruised,  one 
ounce;  cloves,  bruised,  one-half  ounce;  vanilla  bean,  cut  and  sliced,  one- 
half  ounce;  pour  on  one-half  gallon  boiling  water,  and  steep  for  half  an 
hour.  Then  filter,  and  if  desired  dissolve  four  pounds  of  sugar  in  the 
filtrate.  To  the  latter  add,  when  cold,  seven  drachms  artificial  pineapple 
essence,  seven  drachms  artificial  orange  essence,  three  ounces  extract  of 
raisins. 

Plain  Tea  Extract.— This  extract  is  principally  for  the  dispensing 
counter.  Best  tea,  eight  ounces;  boiling  water,  one  pint.  Infuse 
half  an  hour,  then  pack  in  a  percolator.  Percolate,  adding  sufficient 
cold  water,  until  one  pint  of  extract  is  obtained.  Add  one  ounce  of 
alcohol  to  preserve  it.  If  intended  to  keep  a  long  time,  four  ounces  of 
alcohol  should  be  added.  The  extract  should  be  kept  well  stoppered. 

The  proportion  is  about  one  ounce  to  one  quart  of  syrup.  To  dis- 
pense tea  it  is  best  to  put  a  small  quantity  of  the  extract  in  the  cup,  add 
the  sugar  and  cream  if  desired,  and  draw  the  hot  soda  water  on  it. 

Tonka  Beans  and  Coumarin  and  their  Effect.— The  tonka  bean 
is  a  South  American  product,  which  plays  an  important  part  in  the  adul- 
teration of  vanilla,  which  it  closely  resembles  in  odor.  Unlike  the  latter, 
which  is  a  climbing  plant,  the  tonka  bean  tree  grows  sixty  to  ninety  feet 
high,  with  a  trunk  sometimes  three  feet  in  diameter.  The  pods,  which 
do  not  open  spontaneously  at  maturity,  like  the  vanilla  bean,  are  about 
two  inches  long,  are  almond-shaped  and  very  thick.  The  single  seed 
is  over  an  inch  long,  shaped  somewhat  like  a  large  kidney  bean,  has 
a  wrinkled  skin  and  is  shiny  black.  The  odor,  which  is  remarkably 
strong,  resembles  that  of  sweet  clove,  due  to  a  concrete  essence  or 
principle  termed  coumarin,  which  is  a  crystallizable,  volatile,  neutral 
substance,  obtained  by  distilling  the  tonka  beans  with  water,  when 
coumarin  separates  in  crystals,  the  yield  being  about-  one  and  one-half 
per  cent.  It  is  very  soluble  in  alcohol  and  ether,  with  difficulty  in  cold, 
but  easily  in  boiling  water,  from  which  it  crystallizes  on  cooling.  The 
beans  are  usually  covered  with  a  crystalline  efflorescence  of  coumarin. 
Formerly  the  beans  were  much  used  to  scent  snuff,  and  they  are  often 
called  "  snuff  beans. "  The  odor  of  the  tonka  beans  bears  some  resem- 
blance to  the  true  vanilla,  and  much  of  the  latter  extract  is  adulterated 
with  it.  In  some  of  the  cheaper  extracts  it  is  entirely  substituted  for 
that  costly  material;  but  any  one  with  a  nice  sense  of  smell  can  readily 
detect  the  presence  of  the  tonka  adulterant. 

Effect.—  The  effect  of  coumarin  is  that  it  will  produce  great  and  even 


728  A    TREATISE    ON"    BEVERAGES. 

fatal  depression,  and  in  the  dose  of  thirty  to  sixty  grains  it  occasioned 
nausea,  giddiness,  depression,  vomiting,  and  drowsiness. 

Artificial  Coumarin. — The  product  of  coumarin  is  also  artificially 
prepared  by  various  methods.  After  one  method  it  is  prepared  from 
salicyl  aldehyd  (spirae  oil  or  artificially  prepared  salicyl  aldehyd)  with 
acetic  acid  and  acetate  of  soda;  after  another  from  phenol  and  malic  acid 
Various  other  methods  are  proposed.  The  artificial  coumarin  has  the 
same  properties  and  effects  as  the  natural  one  obtained  from  tonka  beans. 

Proportions  of  Coumarin.— As  the  yield  of  coumarin  from  the 
tonka  beans  is  about  one  and  one-half  per  cent.,  one  pound  of  tonka 
beans  will  contain  approximately  115  grains  of  coumarin;  therefore,  in 
employing  solutions  of  coumarin,  115  grains  in  solution  should  be  equal 
in  aroma  to  the  tincture  of  one  pound  of  the  beans.  If  of  inferior  qual- 
ity apply  the  same  comparison  method  as  explained  under  "  Vanilla," 
substituting  tonka  for  vanilla  beans. 

Tincture  of  Tonka  Bean.— We  append  a  few  practical  formulae: 

Formula  I. — Plain  Tincture. — Tonka  beans,  one  ounce;  alcohol, 
diluted,  ten  ounces;  cut  the  tonka  beans  in  small  fragments  and  macerate. 

Formula  II.  —  Tonka  and  Wine. — A  tincture  of  fine  aroma  is  pre- 
pared by  digesting  one  pound  of  tonka  beans,  cut  in  small  slices,  in  two 
pints  of  white  wine,  and  one-half  pint  of  strong  alcohol  in  a  closed  vessel, 
applying  gentle  heat  for  a  few  days.  When  cool  filter. 

Formula  III.  —  Compound  Tincture. — A  tincture,  imitating  to  some 
extent  the  vanilla  flavor,  prepare  as  follows:  Tonka  beans,  five  ounces; 
vanilla  beans,  one  ounce;  cinnamon,  one  ounce;  alcohol,  diluted,  seventy 
ounces.  Cut  the  beans  into  small  pieces,  bruise  the  cinnamon,  and  mac- 
erate. Instead  of  preparing  this  tincture  from  the  drugs,  a  mixture  of 
the  tinctures  of  tonka,  vanilla  and  cinnamon  in  the  same  proportion 
will  answer  if  they  are  on  hand. 

Tincture  of  Coumarin.— Prepare  as  follows:  Coumarin,  one  ounce; 
alcohol  95°,  two  pints;  dissolve  the  coumarin  crystals  in  the  alcohol,  then 
dilute,  by  adding  six  pints  of  water  to  make-  one  United  States  gallon. 

If  the  coumarin  is  properly  prepared,  and  of  proper  strength,  this 
tincture  should  be  about  four  times  the  strength  of  that  of  Formula  I. 
prepared  from  the  beans.  This  Formula  is  improved  by  adding  some 
tincture  of  vanilla  or  vanillin,  cinnamon  or  cassia  (see  Tincture  of  Vanil- 
lin). 

Yanilla  Bean. —  The  vanilla  plant  is  indigenous  to  the  hot  and 
moist  woods  of  eastern  Mexico,  and  is  cultivated  by  fastening  shoots  to 
trees  just  near  the  ground.  The  shoots  soon  strike  root,  begin  to  pro- 
duce fruit  in  about  three  years,  and  bear  for  about  thirty  years.  From 
Mexico  the  plant  has  been  transported  to  the  West  Indies,  several  of  the 
East  Indian  islands,  Bourbon  and  Madagascar.  It  is  a  long,  dark,  shin- 
ing bean,  not  smooth,  but  corrugated.  When  the  green  color  of  the  fruit 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO    MAKE   THEM.          729 

begins  to  change,  and  before  it  has  become  ripe,  the  beans  or  pods  are 
gathered  and  prepared  for  the  market.  Sometimes  they  are  steeped  in 
hot  water,  or  partly  sun-dried,  and  then  wrapped  up  in  blankets  until 
moisture  exudes,  when  the  process  is  repeated.  This  is  supposed  to 
cause  fermentation  in  some  portions  of  the  fruit,  and  develop  the  aroma. 

After  treatment,  the  pods  are  packed  into  bundles  cf  fifty,  the  bun- 
dles being  sometimes  enveloped  in  tin  foil,  and  they  are  then  ready  for 
exportation.  When  the  Spanish  conquerors  went  to  Mexico  they  found 
that  vanilla  was  in  common  use  by  the  natives  for  flavoring  chocolate, 
and  this  alliance  has  met  the  approval  of  all  succeeding  years.  One  sug- 
gests the  other.  Bottlers  have  long  used  it  to  impart  a  rich  yet  delicate 
flavor  to  many  of  their  gased  beverages.  When  intelligently  handled  it 
vastly  improves  the  finer  grade  of  drinks.  It  is  also  used  for  other  pur- 
poses in  the  factory,  and  is  much  esteemed  for  its  general  good  qualities. 

Although  there  are  the  Bourbon,  Costa  Rican  and  Venezuelan  vanillas, 
as  well  as  those  of  Brazil,  Peru  and  Spain,  the  Mexican  vanilla  still  ranks 
as  the  best.  The  Venezuelan  has  a  flavor  of  the  tonka  bean.  The  odor 
of  the  tonka  bean  just  referred  to,  as  well  as  that  of  the  mylilotus,  or 
sweet  clover,  resembles  vanilla  somewhat,  and  is  owing  to  the  presence 
of  coumarin,  which  these  plants  contain. 

The  vanilla  beans  are  distinguished  and  assorted  according  to  their 
size,  and  the  thickness  of  their  integuments.  The  finest  quality  attains 
a  length  of  twelve  inches,  has  a  thin  pericarp,  and  is  rarely  seen  in  the 
market.  The  varieties  usually  met  with  are  from  six  to  ten  inches  long, 
about  one-third  inch  thick,  and  somewhat  triangular  but  flattened. 
Vanilla  is  of  dark-brown  color,  glossy,  longitudinally  wrinkled.  The 
integuments  of  the  fruit  are  leathery,  of  a  brown  color;  the  interior  is 
filled  with  a  blackish  brown  fragrant  pulp,  in  which  very  numerous 
minute,  black,  flattish,  ovate  seeds  are  imbedded.  The  vanilla  bean  con- 
tains extractive,  fixed  oil,  and  crystals  of  vanillin;  besides  resin,  sugar 
and  gum,  etc.  The  odor  of  vanilla  is  not  due  to  a  volatile  oil,  but  to  a 
cry  stall  izable  principle  called  vanillin. 

Now,  as  in  the  earlier  period  of  its  employment,  it  is  used  as  a  condi- 
ment or  flavoring  material,  while  in  Europe  it  is  frequently  prescribed  by 
physicians  as  an  aromatic  stimulant  for  nervous  disorders,  and  for  hysteria, 
diminution  of  the  vital  forces,  etc.  In  flavoring  chocolate  it  is  ground 
tip  with  the  seed,  but  for  beverages,  confectionery  and  cookery,  it  is  most 
generally  employed  in  the  form  of  an  extract.  Much  of  the  extract  is 
adulterated  with  tonka  bean  (a  description  of  which  appears  on  another 
page),  and  the  cheaper  kinds  are  made  solely  from  that.  One  familiar  with 
the  peculiar  and  delicate  odor  of  vanilla  can  detect  any  admixture  of  this 
kind  by  the  smell. 

Alleged  Poisonous  Effects  of  Yanilla  Flavor.— It  has  been  said 
that  in  all  cases  where  illness  has  followed  the  eating  of  ice  cream,  vanilla 


730  A  TREATISE  OK  BEVERAGES. 

has  been  the  flavor  used,  and  is  not  occasioned  by  the  copper  utensils 
employed.  However,  the  poisonous  effects  repeatedly  observed  have  been 
referred  by  Schroff  to  the  presence  of  cardol,  resulting  from  the  employ- 
ment of  the  cashew-nut  oil  for  improving  the  appearance  of  vanilla. 

Manufacturers  of  carbonated  beverages  highly  esteem  vanilla  as  a 
flavoring  material,  which  imparts  a  smoothness  and  delicacy  to  drinks,  if 
used  with  judgment.  For  this  purpose  an  adulterated  Article  will  not 
answer. 

Yanillin  of  Vanilla  Beans. — This  is  found  in  a  ci ystalline  state  in 
the  interior  or  on  the  surface  of  the  vanilla  bean,  or  dissolved  in  the 
ropy,  oily  liquid  surrounding  the  seeds.  It  is  obtained  from  the  alco- 
holic extract  of  vanilla,  and  said  to  exist  in  the  amount  of  about  two  per 
cent,  in  the  vanilla  bean.  Vanillin  crystallizes  in  hard,  colorless  prisms; 
has  the  odor  of  vanilla,  and  a  pungent,  warm  taste,  melts  near  80°  C. 
(176°  F.),  has  a  feeble  acid  reaction,  and  is  freely  soluble  in  boiling 
water,  alcohol,  ether,  fats  and  volatile  oils.  Having  very  slight  acid 
properties,  it  has  been  termed  vanillic  acid  by  some  chemists. 

Artificial  Vanillin. — This  is  prepared  now  largely  for  commerce 
from  coniferin,  a  compound  contained  in  the  sap  of  coniferous  trees. 
A  process  for  the  artificial  preparation  of  vanillin  from  oil  of  cloves  has 
also  been  devised. 

The  artificial  vanillin  is  in  all  its  properties  perfectly  equal  to  the 
natural  vanillin  contained  in  the  vanilla  bean,  and  can  therefore  be  used 
instead,  being  a  cheap  substitute  for  the  expensive  vanilla  bean,  or  nat- 
ural vanillin. 

Vanillin  is  largely  used  as  a  flavor,  instead  of  the  vanilla  bean,  and  is 
considered  harmless.  As  nearly,  if  not  quite,  all  the  vanillin  used  is 
made  artificially,  we  feel  safe  in  deeming  it  non-poisonous.  Artificial 
vanillin  has  been  examined  and  declared  harmless  by  the  Board  of  Health 
of  Paris.  According  to  Tieman  and  Haarmann,  vanilla  beans  contain 
one  and-one  half  to  two  and  one-half  per  cent,  of  vanillin;  one  part 
vanillin  is  therefore  equal  to  forty  to  sixty  parts  of  vanilla  bean. 

"  Vanillin  prepared  from  vanilla  bean  "  is  offered  to  the  trade  for  a 
price  which  indicates  at  once  its  origin,  that  it  must  be  an  artificial  pro- 
duct. We  advise  to  use  the  artificial  product,  to  buy  it  as  such  as  a  sub- 
stitute, and  pay  accordingly,  and  pay  no  fancy  prices  for  offerings  which 
are  but  of  the  same  origin,  and  in  properties  not  differing. 

Inferior  and  Adulterated  Vanillin  and  its  Detection.— Un- 
fortunately, the  vanillin  prepared  from  the  vanilla  bean,  or  that  pre- 
pared from  other  sources  artificially,  does  not  always  represent  what  it 
pretends  to  do.  There  is  quite  a  variance  in  commerce.  If  pure  and 
of  proper  strength,  about  150  grains  should  give  a  tincture  equal  in 
aroma  to  the  tincture  of  one  pound  of  best  vanilla  beans,  and  on  thif 
basis  the  proportions  given  in  the  appended  Formulae  are  calculated. 


EXTRACTS,  ESSENCES,    ETC.!    HOW   TO   MAKE    THEM.  731 

However,  experiments  have  proved  that  most  of  the  vanillin  offered  to  the 
trade  is  not  of  the  strength  indicated  by  the  manufacturers.  About  one 
ounce  of  vanillin  to  one  pound  of  good  vanilla  beans  is  the  ratio  of  the 
commercial  vanillin — that  is,  one  ounce  of  vanillin  imparts  to  a  solution 
the  same  aroma  in  strength  as  the  extract  or  tincture  of  one  pound 
vanilla  beans  would  do.  This  proves  that  the  commercial  vanillin  is 
about  three  times  weaker  than  it  could  be  prepared,  and  also  proves 
that  the  manufacturers  impose  on  the  consumers.  We  therefore  warn 
the  carbonators  not  to  buy  such  inferior  preparations.  Try  a  sample. 
Prepare  a  tincture  of  vanilla  beans,  using  one  ounce,  and  macerate  in 
eight  ounces  diluted  alcohol.  Also  dissolve  about  ten  grains  of  vanillin 
in  two  ounces  of  strong  alcohol,  then  dilute,  and  add  six  ounces  of  water, 
to  make  eight  ounces.  Now  compare  the  strength  of  aromas.  An  ad- 
mixture of  coumarin  may  sometimes  be  detected  by  its  peculiar  and  dif- 
ferent aroma.  The  carbonator  may  sometimes  get  surprised  in  detecting 
none  at  all,  or  but  a  faint  aroma  of  vanilla  in  this  artificial  sample,  sim- 
ply because  the  vanillin  is  too  weak.  Do  not  buy  such  a  product,  and  if 
no  better  one  can  be  obtained,  stick  to  vanilla  beans,  and  make  a  true 
preparation. 

Extract  or  Tincture  of  Yanilla  Beans.— For  exhausting  the 
vanilla  bean,  various  writers  have  suggested  many  different  processes. 
Simple  percolation,  re-percolation,  digestion,  and  prolonged  maceration 
followed  by  percolation,  both  with  a  cold  and  warm  menstruum,  and 
either  for  a  limited  or  unlimited  time,  have  been  recommended.  Some 
writers  prefer  strong  alcohol  as  a  menstruum,  others  diluted  alcohol. 
The  United  States  Pharmacopoeia  directs  the  tincture  of  vanilla  to  be 
made  with  sugar  and  reduced  alcohol.  Whatever  process  is  to  be  fol-~ 
lowed,  attention  should  be  given  as  to  selecting  the  finest  Mexican  vanilla 
bean.  A  good  quality,  although,  perhaps,  seeming  more  expensive,  will 
be  the  cheapest  in  the  end  for  preparing  the  extract.  It  is  unwise  to 
purchase  vanilla  in  a  broken  condition;  the  inferior  kind  of  Mexican 
bean,  sometimes  cut  up  into  small  pieces  of  an  inch  or  so,  should  not  be 
used.  Inferior  beans  yield  an  inferior  extract. 

Formula  I. — The  Formula  of  the  United  States  Pharmacopoeia  is  prac- 
tically as  follows:  Vanilla,  cut  into  small  slices  and  bruised,  ten  ounces; 
sugar,  in  coarse  powder,  twenty  ounces;  alcohol,  water,  each  a  sufficient 
quantity.  Mix  alcohol  and  water  in  the  proportion  of  two  parts  of  alco- 
hol to  one  part  of  water  to  make  100  parts,  or  sixty-six  and  two-thirds 
ounces  alcohol  to  thirty-three  and  one- third  ounces  water.  Macerate  the 
vanilla  in  fifty  ounces  of  this  mixture  for  twelve  hours,  then  drain  off  the 
liquid,  and  set  it  aside.  Transfer  the  vanilla  to  a  mortar,  beat  it  with 
the  sugar  into  a  uniform  powder,  then  pack  it  in  a  percolator,  and  pour 
upon  it  the  reserved  liquid;  when  this  has  disappeared  from  the  surface 


732  -A    TKEATISE    ON    BEVERAGES. 

gradually  pour  on  menstruum,  and  continue  the  percolation  until   100 
fluid  ounces  of  tincture  are  obtained. 

Formula  II. — Another  formula  is  to  macerate  one  ounce  of  cut  vanilla 
beans  in  five  or  ten  ounces  of  alcohol  for  some  time  in  a  warm  place, 
and  filter  the  tincture. 

Formula  III. — In  a  paper  read  before  the  Pennsylvania  Pharmaceuti- 
cal Association,  Mr.  J.  F.  Patton  suggested  the  following  process  for  pre- 
paring fluid  extract  of  vanilla,  as  a  modification  of  methods  previously  in 
use.  Reduce  eight  troy  ounces  of  vanilla  bean  to  a  moderately  fine 
powder  with  eight  troy  ounces  of  sugar;  macerate  for  thirty  or  sixty 
days  in  two  pints  of  deodorized  alcohol,  add  a  mixture  of  three  and  a 
half  pints  of  deodorized  alcohol  and  two  and  a  half  pints  of  water,  and 
again  macerate  for  thirty  days  and  filter.  The  product  is  said  to  improve 
with  age.  This  may  be  of  some  benefit  to  some  of  our  readers. 

Formula  IV.  —  The  Druggist's  Circular  published  the  following 
formula,  saying  that  it  gives  good  results: 

Vanilla  beans,  one  pound;  granulated  sugar,  two  pounds;  alcohol  and 
water,  sufficient.  Cut  the  beans  in  small  pieces  and  macerate  in  a  closed 
vessel  for  twenty-four  hours,  with  a  mixture  of  two  volumes  of  alcohol 
and  one  volume  of  water  (that  is,  a  mixture  of  sixteen  fluid  ounces  of 
alcohol,  two  volumes,  and  eight  fluid  ounces  of  water,  one  volume),  using 
enough  of  this  menstruum  to  cover  the  fyeans  well.  Then  drain  in  a 
funnel,  and  place  the  cut  vanilla  beans  in  a  mortar  with  the  sugar,  and 
rub  well  together.  Then  transfer  to  a  percolator,  and  pour  on  the 
reserved  liquid.  Continue  the  percolation  until  the  finished  tincture 
measures  twenty  pints.  "With  careful  manipulation  the  vanilla  beans 
can  be  almost  perfectly  exhausted  by  the  above  procedure. 

Tincture  of  Yanilla  and  Tonka  Beans. — Our  own  process  of  pre- 
paring vanilla  extract  or  tincture  is  somewhat  modified;  we  use  no  sugar, 
and  employ  diluted  alcohol.  Slice  one  pound  of  the  vanilla  bean,  and 
cut  in  small  fragrants.  Then  macerate  for  ten  days  with  five  pints  of 
equal  parts  of  alcohol  95°  and  water,  draw  off  and  filter.  Where  much 
material  is  operated  on,  the  extraction  is  preferably  accomplished  by  the 
procedure  of  re-maceration.  When  tonka  is  conjointly  used  the  opera- 
tion need  not  be  varied,  as  its  relation  to  the  menstruum  is  even  more 
favorable  than  that  of  vanilla.  The  crude  material  may  be  exhausted 
with  diluted  alcohol,  separately  or  coincidently.  Their  combined  ex- 
tracton  is,  as  a  rule,  more  convenient. 

Compound  Vanilla  Bean  Extract.— A  vanilla  extract  of  superior 
aroma  we  prepare  according  to  the  following  rules: 

Take  eight  ounces  finely  sliced  vanilla  beans,  one  and  one-half  ounces 
of  bruised  cinnamon,  and  one  and  one-half  ounces  of  cassia.  Macerate 
in  a  mixture  of  two  pints  of  alcohol,  and  two  pints  of  water  for  twenty- 
four  hours  on  a  water  bath,  applying  gentle  heat.  Let  cool,  and  when 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO   MAKE    THEM.  733 

cold  filter  through  filtering  paper,  and  preserve  the  liquid  in  well-stop- 
pered bottles. 

Soluble  Essence  of  Tanilla.— The  Formulas  I.,  II.,  III.  and  IV. 
yield  no  perfectly  water-soluble  tinctures;  in  order  to  make  them  entirely 
miscible  with  aqueous  liquids  they  are  for  our  purposes  best  prepared 
with  a  mixture  of  half  alcohol  and  half  water;  if  not,  the  soluble  essence 
must  be  prepared  by  gradually  adding  to  Formula  I.,  III.  and  IV.  one 
third,  to  Formula  II.  one-half  their  volume  (bulk)  of  water,  shaking  and 
clarifying  them  with  powdered  pumice  stone  as  directed  on  page  662.  > 

The  tincture  of  vanilla  and  tonka  bean  and  the  compound  vanilla  ex- 
tract are  miscible  with  water,  without  any  previous  treatment. 

Yanillin  Tincture  or  Artificial  Tincture  of  Vanilla.— Solutions 
of  vanillin  are  probably  the  most  convenient  and  practical  preparations 
the  carbonator  can  prepare.  Estimating  that  the  yield  of  vanillin  from 
vanilla  bean  is  but  one  and  one-half  per  cent,  as  stated,  then  one 
pound  of  vanilla  bean  will  contain  115.2  grains  of  vanillin;  assumed 
that  the  yield  will  even  be  two  and  one -half  per  cent.,  then  192  grains  of 
vanillin  per  pound  could  be  obtained.  In  the  mean  the  yield  would  be 
153.6  grains  per  pound  of  vanilla  bean.  As  the  artificial  vanillin,  when 
properly  prepared,  is  perfectly  equal  in  aroma  to  natural  vanillin,  and  as 
it  is  much  cheaper  than  the  corresponding  quantity  of  vanilla  bean  or  the 
natural  or  true  vanillin,  it  is  economical  to  employ  the  artificial  product, 
which  is  freely  soluble  in  alcohol.  The  crystals  of  vanillin  dissolve  but 
slowly  in  twenty-five  per  cent,  alcohol,  but  almost  instantly  in  strong 
alcohol,  which  solution  may  then  be  diluted  without  change. 

Formula  I. — Tincture  of  Vanillin. — Artificial  vanillin,  one  ounce; 
alcohol  of  95°,  two  pints.  Dissolve  the  vanillin  crystals  in  the  alcohol, 
then  dilute  by  adding  six  pints  of  water  to  make  one  United  States  gal- 
lon. 

Formula  Jl. — tincture  of  Vanillin  and  Coumarin. — Artificial  vanil- 
lin, six  drachms;  coumarin,  two  drachms;  alcohol  of  95°,  two  pints. 
Dissolve  and  dilute  as  before  to  make  one  gallon  of  tincture. 

Formula  III. — Compound  Tincture  of  Vanilla  Flavor. — To  the  artifi- 
cial flavor  prepared  after  Formula  I.  or  II.  add  about  two  to  four  drachms 
of  each  soluble  essence  of  cinnamon  or  cassia,  which  produces  a  nice 
combination  of  aromas. 

Strength  of  Tinctures  of  Vanilla.— These  artificial  tinctures,  if 
vanillin  or  coumarin  of  the  proper  strength  has  been  obtained  and  em- 
ployed, are  about  three  times  as  strong  as  the  ordinarily  made  tinctures 
from  vanilla  beans,  besides  being  much  cheaper  in  cost.  It  is  then  not 
advisable  to  make  a  stronger  solution  of  vanillin  or  coumarin,  as  the  ad- 
mixture of  small  quantities  of  a  too  much  concentrated  flavor  leads  fre- 
quently to  errors,  and  imparts  often  a  too  pronounced  vanilla  flavor,  un- 
desirable and  not  intended,  where  the  harmonizing  of  flavors  is  the  object 


734  A  TREATISE  ON  BEVERAGES, 

of  a  combination.  Weaker  flavorings  are  for  the  latter  purpose  more 
desirable,  and  as  vanilla  flavor  enters  as  an  admixture  into  many  others, 
we  find  a  weaker  solution  more  convenient.  However,  in  case  an  inferior 
grade  of  vanillin  should  be  employed,  the  strength  will  be  reduced  by  its 
inferior  quality,  except  the  proportions  of  vanillin  are  doubled  or  tripled, 
which  may  be  done  if  desired. 

Examination  of  Vanilla  or  Vanillin  Extracts,  etc.,  for  Coumarin. — 
Heppe  proposes  to  add  to  an  alcoholic  solution  a  few  drops  of  tincture  of 
iodine,  and  let  evaporate  spontaneously.  When  coumarin  be  present  a 
greenish-golden  color  appears. 

Oil  of  Verbena  and  its  Application.— It  is  obtained  from  the 
leaves  ofAloysia  citriodora  Orteg.  (verbena  tripliylla  Herit.),  indigenous  to 
Peru.  By  distillation  with  water  a  volatile  oil  is  obtained,  the  aroma  of 
which  resembles  that  of  lemon-grass  oil  (page  698)  in  a  high  degree;  the 
latter  is  therefore  not  un  frequently  also  called  verbena  oil.  Verbena  oil 
may  sometimes  be  used  where  lemon  or  orange  oils  find  application.  As 
a  new  source  of  verbena  oil  is  mentioned  the  Eucalyptus  staigeriana  tree, 
known  as  the  lemon-scented  iron  bark,  a  native  of  Queensland.  Its  leaves 
possess  an  odor  exactly  like  that  of  the  lemon-scented  verbena,  and  th« 
oil  they  yield  is  equal  in  fragrance  to  that  of  the  so-called  oil  of  verbena 
of  commerce. 

Wild  Cherry  Bark. — The  wild  cherry  is  a  large  North  American  for- 
est tree,  with  a  compact,  pale-red  or  brownish-red  wood.  Wild  cherry  bark 
is  met  with  in  irregular  fragments  or  slightly  curved  pieces,  obtained  from 
the  branches  and  trunks  of  younger  trees,  one-twelfth  of  an  inch  thick, 
externally  of  a  blackish-gray  or  green-brownish  color,  if  deprived  of  the 
corky  layer,  of  a  greenish  or  light  yellowish-brown  color.  Older  bark  is 
one-eighth  inch  and  more  in  thickness,  of  rust-brown  appearance.  The 
bark  is  brittle  and  yields  a  pale  reddish-brown  powder.  It  has  a  very 
slight  odor  while  dry,  but  when  macerated  in  water  it  developes  the  odor 
of  bitter  almond;  its  taste  is  astringent,  aromatic,  and  bitter,  with  the 
flavor  of  bitter  almond.  The  bark  was  found  to  contain  tannin,  gallic 
acid,  resin,  starch  and  other  common  vegetable  principles,  and  obtained 
by  distillation  a  volatile  oil  containing  hydrocyanic  acid;  this  oil  was  found 
on  further  investigation  by  Proctor  to  agree  in  the  main  with  the  volatile 
oil  of  bitter  almond.  Wild  cherry  has  tonic  principles.  The  extract  of 
wild  cherry  bark  is  prepared  from  it. 

Extract  of  Wild  Cherry  Bark. — Infusions  of  wild  cherry  bark  are 
often  employed  for  preparing  or  flavoring  syrups  intended  for  carbonated 
beverages,  but  are  a  troublesome  fluid  to  beverages.  An  extract  is  more 
practicable,  and  we  append  the  method  for  its  preparation  as  published 
by  Mr.  Eobbins,  which  gives  satisfactory  results.  The  process,  modified 
for  the  carbonator's  purpose,  is  as  follows: 

Take  one  pound  of  wild  cherry  bark  in  No.  40  powder,  moisten  it 


EXTRACTS,  ESSENCES,    ETC.;    HOW   TO   MAKE  THEM.          735 

with  eight  fluid  ounces  of  water,  and  set  aside  for.  twenty-four  hours;  four 
ounces  of  sugar  are  then  mixed  with  the  damp  powder,  and  the  whole 
packed  in  a  percolator  and  saturated  with  a  mixture  prepared  in  the  pro- 
portion of  one  fluid  ounce  of  alcohol  to  five  fluid  ounces  of  water,  and 
allowed  to  macerate  for  forty-eight  hours.  Add  enough  of  the  mixture 
of  alcohol  and  water  to  keep  a  stratum  above  the  powder,  and  have  the 
percolator  tightly  closed.  After  macerating,  the  percolation  is  allowed 
to  proceed,  adding  the  same  mixture,  alcohol  and  water,  until  the  wild 
cherry  bark  is  exhausted  and  sixteen  fluid  ounces  of  extract  are  obtained. 
Re- percolate  if  desired. 

The  fluid  extract  is  of  a  deep  brownish-red  color,  and  when  recently 
made  has  the  bitter-almond  odor  in  a  marked  degree,  and  possesses  also 
the  astringent  and  pleasantly  bitter  taste  of  the  bark;  the  odor  dimin- 
ishes in  the  course  of  time,  and  finally  disappears.  This  fluid  extract 
yields  with  aqueous  liquids  clear  mixtures. 

Oil  of  Wintergreen. — Wintergreen  oil  enters  largely  into  the  com- 
position of  many  beverages,  both  carbonated  and  fermented.  It  is  dis- 
tilled from  the  leaves  Gaultheria  procumbens,  while  fresh,  with  water  or 
the  aid  of  steam.  It  is  largely  made  in  New  York,  Pennsylvania,  and 
some  of  the  New  England  States.  The  average  yield  is  about  from  0.5 
to  0.8  per  cent.  When  Wintergreen  is  scarce,  the  young  shoots  of  sweet 
black  or  cherry-birch  (see  Oil  of  Birch)  are  often  used  as  a  substitute. 
Kennedy  (1882)  showed  that  much  of  the  commercial  oil  of  wintergreen 
is  obtained  therefrom,  the  shoots  being  distilled  after  having  been  cut 
into  short  pieces,  and  subjected  to  brief  maceration  with  water. 

Oil  of  wintergreen  is  usually  of  a  reddish  color,  but  may  be  obtained 
colorless  by  rectification.  According  to  Leonard  (1884),  the  color  is 
usually  due  to  the  presence  of  a  little  iron,  and  is  readily  removed  by 
citric  acid.  It  has  a  strong  and  agreeable  aromatic  odor,  and  a  sweetish, 
warm,  aromatic  taste,  and  begins  to  boil  at  a  little  above  200°  C.  (392° 
F.).  It  is  the  heaviest  of  the  volatile  oils,  its  density  being  1.180  at  15° 
0.,  which  is  also  that  of  oil  of  sweet  birch. — (N.  D.)  Kennedy,  how- 
ever, asserts  that  the  specific  gravity  of  oil  of  gaultheria  is  1.0318,  and 
that  of  birch  1.180.  The  oil  is  neutral  or  faintly  acid  to  test  paper,  and 
dissolves  readily  in  alcohol,  and  but  to  a  small  degree  in  water.  Proctor 

(1842)  recognized  the  presence  of  salicylic  acid  in  this  oil,  but  Cahours 

(1843)  proved  it  to  consist  to  the  amount  of  about  90  per  cent,  of  methyl 
salicylic  acid  (methyl  salicylate  or  mono-methyl  salicylic  ether),  which  is 
now   also  artificially  prepared  for  use  in   the  arts.     Pettigrew  (1883) 
showed  the  oil  of  sweet  birch  to  be  pure  methyl  salicylate,  and  to  boil 
constantly  at  218°  C.  (424.4°  F.).     Where  oil  of  wintergreen  or  birch  is 
used,  if  they  are  good,  there  is  no  occasion  for  using  salicylic  acid  as  a 
preservative,  as  the  oil  itself,  if  pure,  is  an  antiseptic. 

Adulterations.  — The  great  density  of  this  volatile  oil  prevents  its  adul- 


736  A   TREATISE    O^T    BEVERAGES., 

teration  with  most  cheaper  ones,  which  would  reduce  its  specific  gravity. 
A  mixture  of  alcohol  and  chloroform  has  been  employed  for  the  purpose, 
but  is  readily  detected  by  the  low  boiling  point,  and  the  character  of  the 
first  fractional  distillate.  The  most  common  adulterant  is  oil  of  sassafras, 
which  is  colored  dark-red,  and  converted  into  a  brown-red  resinous  mass 
by  strong  nitric  acid.  The  pure  oil  yields  nearly  colorless  crystals  of 
methyl  nitro  salicylate.—  N.  I).  When  heated  to  about  80°  C.  (176°  F.) 
the  oil  should  not  yield  a  colorless  distillate  having  the  characteristics  of 
chloroform  or  of  alcohol.  On  mixing  five  drops  of  the  oil  with  five  drops 
of  nitric  acid,  the  mixture  should  not  acquire  a  deep-red  color,  and  should 
not  solidify  to  a  dark-red,  resinous  mass  (absence  of  oil  of  sassafras). — 
U.  S.  P. 

It  is  said  that  oil  of  wintergreen  is  frequently  adulterated  with  cam- 
phor oils,  and  three  methods  for  testing  for  the  adulterant  are  given. 
First,  specific  gravity  test.  Oil  of  wintergreen  has  a  specific  gravity  of 
1.180,  camphor  oil,  0.900.  Second,  gently  agitate  a  few  drops  of  the  sus- 
pected oil  in  water;  if  it  be  pure  it  wholly  subsides  in  a  few  seconds,  but 
if  it  contains  camphor  oils,  several  minutes  elapse  before  it  subsides,  and 
time  is  given  to  notice  that  the  particles  of  oil  assume  different  forms, 
other  than  globular.  Third,  nitric  acid  changes  the  color  of  adulterated 
oil  to  red,  but  has  little  effect  upon  pure  oil. 

Artificial  Oil  of  Wintergreen. — This  artificial  product  is  obtained 
by  heating  a  mixture  of  methyl  (wood)  alcohol,  sulphuric  and  salicylic 
acid.  The  rising  ether  is  treated  with  water,  and  separates  as  the  artifi- 
cial wintergreen  oil.  It  is  said  that  it  does  not  differ  in  its  properties 
from  the  natural  oil.  We  understand  that  it  is  made  in  Germany,  minus 
the  terpene  present  in  the  natural  oil.  The  quality  of  the  artificial  oil 
is  said  to  be  at  least  equal  to  that  of  the  natural,  and  its  price  is  lower, 
whereby  all  competition  of  the  natural  oil  would  be  excluded.  Some 
experts  expressed  the  opinion  that  the  artificial  oil  will  in  the  future  dis- 
place nearly  all  the  natural  oil,  and  that  the  artificial  product  answers 
very  well,  while  still  others  are  against  it.  The  artificial  oil  has  the  color 
and  density  of  pure  oil,  but  it  is  claimed,  that  by  close  application  to  the 
nose,  a  distinct  odor  of  wood  alcohol  will  be  noticed  in  the  synthetic  arti- 
cle. We  think  (from  a  chemical  point  of  view)  that  if  the  artificial 
product  is  properly  prepared,  it  will  answer  for  the  natural  product;  how- 
ever, we  reserve  our  opinion  until  the  artificial  product  has  gone  through 
experimental  practice. 

Application. — Oil  of  wintergreen  is  a  component  of  the  essence  of  sar- 
saparilla,  root  beer,  birch,  etc.  (which  see). 

Essence  of  Wintergreen. — This  is  identical  with  the  essence  of 
birch.  Oil  of  wintergreen,  or  birch,  one  ounce;  alcohol  95°,  eight  ounces; 
water,  eight  ounces.  Cut  the  oils  as  directed. 

May  Wine  Essence. — Take  ten  pounds  of   Herb  hepatic  (Matri- 


EXTRACTS,  ESSENCES,    ETC.;    HOW    TO    MAKE    THEM.          737 

sylvae) — Asperula  odorata,  Linne — cut  it  in  small  pieces;  then  add  two 
pints  of  alcohol,  and  two  pints  of  white  wine  (or  up  to  four  pints  of 
each,  if  more  liquid  is  desired).  Macerate  for  eight  days  or  put  all  the 
ingredients  on  the  sieve  of  the  still,  pour  on  the  liquid,  and  digest  for 
twenty-four  hours.  When  cold  press  out  and  filter.  To  the  filtrate  add 
four  to  eight  drachms  of  either  essence  of  oenanthic  ether,  cognac  or 
grape  essence  (artificial),  and  four  to  eight  drachms  pineapple  essence 
artificial. 

If  the  herb  cannot  be  obtained,  combine  these  liquids  and  add  some 
tincture  of  coumarin  to  suit.  The  odor  of  the  above-named  plant  is  due 
to  coumarin;  a  small  addition  of  the  latter,  therefore,  will  answer  for  the 
odorous  part  of  the  herb. 

Wine  Essences.— Various  wine  essences  can  be  compounded  after  the 
following  Formulse,  such  as  sherbet,  catawba,  etc.,  compounds  by  varia- 
tions, such  as  ambrosia,  nectar,  etc. 

Formula  I. — Take  ten  fresh  oranges,  and  ten  fresh  lemons,  and  cut 
them  in  pieces,  removing  the  seeds.  Add  ten  ounces  of  bruised  cloves, 
ten  ounces  of  bruised  cinnamon,  one  to  two  ounces  of  crushed  carda- 
moms. Pour  on  five  pints  of  alcohol  and  five  pints  of  red  wine  (or,  if 
more  essence  is  required,  up  to  ten  pints  of  alcohol  and  water  each  may 
be  used).  Macerate  for  a  week,  or  put  all  the  ingredients  on  the  sieve  of 
the  still,  pour  on  the  liquid,  and  digest  for  twenty -four  hours.  When 
cold,  draw  off,  filter,  and  add  three  to  six  drachms  of  orange  essence  (arti- 
ficial— see  later  on  in  the  next  chapter),  two  to  four  drachms  of  pineapple 
essence,  artificial,  one  to  two  ounces  of  rose  essence,  soluble,  and  one  to 
two  drachms  of  either  essence  of  oenanthic  ether,  cognac,  or  grape  essence 
(artificial). 

Formula  II. — Proceed  as  before,  substituting  white  wine  for  red 
wine.  N.  B.— The  finer  the  quality  of  the  wine  employed  the  finer  will  be 
the  aroma  of  the  essence. 

Wine  or  Cognac  Oil. — It  is  the  aromatic  principle  of  all  wines.  By 
repeated  distillation  of  wine,  after  Liebig  and  Pelouze,  a  very  small  quan- 
tity of  an  intensely  odorous  oil  is  obtained,  about  one  part  of  oil  from 
40,000  parts  of  wine.  In  larger  quantities  it  is  obtained  by  diluting  lees  of 
wine  with  some  water,  adding  one  pint  of  sulphuric  acid  to  100  pounds 
of  lees,  and  distilling  and  introducing  direct  steam.  A  weak  vinous 
liquid  is  received,  upon  which  drops  of  black  colored  oil  are  distinguish- 
able ;  the  liquid  furnishes  by  rectification  another  portion  of  oil.  2500 
pounds  of  lees  furnish  about  one  pint  of  oil.  By  a  repeated  distillation 
the  wine  oil  becomes  colorless.  It  consists,  after  Liebig,  Pelouze  and 
others,  of  free  oenanthic  acid  and  ethylether  ;  after  Besanez,  ether  of  cap- 
rylic  acid.  Its  specific  gravity  is  said  to  be  0.862.  It  has  a  vinous  odor, 
sharf),  disagreeable  taste,  easily  soluble  in  ether,  alcohol  and  very  diluted 
alcohol. 


738  A  TREATISE  ON  BEVERAGES. 

Adulteration  and  Test. —  Owing  to  the  high  price  of  this  oil,  it  is 
most  invariably  adulterated.  An  admixture  of  alcohol  is  detected  by 
the  addition  of  some  olive  oil,  when  the  alcohol  will  be  separated. 

From  the  grapes  (berries,  husk,  stalk  and  kernels)  an  oil  is  obtained  by 
distillation,  that  is  frequently  mistaken  for  wine  or  cognac  oil,  and  even 
sold  as  such.  The  grape  oil  has  a  greenish  color,  but  is  colorless  when 
rectified.  It  represents  the  perfume — the  bouquet — of  the  respective 
grapes  from  which  it  was  distilled.  It  is  used  in  manufacturing  artificial 
wines. 

Artificial  Wine  or  Cognac  Oil.— The  most  cognac  oil  of  commerce 
ie  an  artificial  product.  It  is  obtained  by  etherification  of  the  volatile 
acids  of  the  cocoanut  oil.  This  artificial  product  is  very  similar  to  the 
real  product,  the  difference  being  only  that  the  artificial  product  has,  in 
its  undiluted  state,  a  less  penetrating  and  disagreeable  odor,  rather  an 
aroma  resembling  that  of  pineapples. 

Preparation  of  Artificial  Wine  or  Cognac  Oil.— Melted  cocoa- 
nut  oil  is  saponified  with  caustic  soda,  the  resulting  soap  is  decomposed 
by  sulphuric  acid,  and  by  introducing  steam  vapor  distilled — when  princi- 
pally capronic  and  caprylic  acid  will  be  received  and  separate  as  an  oily 
mass  on  the  surface  of  the  water.  The  oil  is  separated  from  the  water, 
and  with  alcohol  and  sulphuric  acid  etherificated — distilled  when  the 
ether  will  separate  from  the  received  distillate,  like  oil  is  separated — 
washed  with  water,  then  with  a  solution  of  carbonate  of  soda,  and  finally 
rectified  by  steam.  A  modified  process  on  a  small  scale  is  said  to  be  the 
following:  Take  oil  of  cocoanut  melted,  sixteen  ounces;  sulphuric  acid, 
eight  fluid  ounces;  mix;  and  when  cool,  add  alcohol,  sixteen  fluid 
ounces.  Then  distil.  This  product  does  not  compare  with  the  one  ob- 
tained by  the  former  process. 


CHAPTER  XXXVI. 

FRUIT    JUICES,    FRUIT   ESSENCES,   AND  ARTIFICIAL  FLA- 
VORINGS. 

The  Juicy  and  Non-juicy  Fruits. — How  to  Prepare  Fruit  Juices. — Preserva- 
tion and  Clarification  of  Fruit  Juices. — Lime  and  Lemon  Juice. — Preser- 
vation of  Lime  and  Lemon  Juice. — Artificial  Lime  Juice. — Test  for  Sul- 
phuric Acid  in  Lime  Juice. — Use  of  Lime  Juice. — Fermented  Fruit  Juices. 
— Fuchsine  in  Fruit  Juices  and  Tests. — Fruit  Essences. — How  to  Improve 
Fruit  Juices  and  Fruit  Essences. — Utilizing  the  Fruit  Pulp. — Artificial 
Flavorings. — Definition  of  Compound  Ethers,  Fruit  Ethers,  Fruit  Oils, 
Artificial  Fruit  Essences. — Use  of  Artificial  Fruit  Essences.— The  Compo- 
nent parts  of  Artificial  Fruit  Essences. — Formulae  or  Recipes  for  Arti- 
ficial Fruit  Essences. — Essence  of  Oenanthic  Ether. — Cognac  Essence. — 
How  to  Prepare  Cognac. — Rum  Essence  and  How  to  Make  Artificial  Rum. 
— Rye  and  Whiskey  Essences.— Nordhausen  Korn  Essence.— Arrac  Es- 
sence.— Gin  Essence. 

The  Juicy  and  Non-juicy  Fruits.— Fruit  juices  are  obtained  from 
blackberries,  strawberries,  raspberries,  cherries,  currants,  bilberries,  goose* 
berries,  mulberries,  grapes,  pineapples,  etc.,  also  from  limes,  lemons,  and 
oranges.  These  are  the  juicy  fruits.  Non-juicy  fruits  are  apples,  pears, 
peaches,  quinces,  apricots,  plums. 

How  to  Prepare  Fruit  Juices. — These  are  prepared  by  subjecting 
the  juicy  and  non-juicy  fruits  to  pressure,  whereby  the  juice  is  liberated. 
The  sound  fruits  are  crushed,  packed  into  a  felt  or  flannel  bag  and  ex- 
pressed. The  fruits  should  be  carefully  selected,  and  the  rotten  ones  sep- 
arated, which,  if  used  with  sound  fruits,  would  act  destructively  upon 
the  juice.  Non- juicy  fruits,  such  as  apples,  pears,  are  rasped  or  ground, 
and  of  apricot,  peach,  prune  and  cherry,  the  kernels  are  removed  previ- 
ously to  pressing.  On  a  large  plan  this  is  done  by  grating  these  fruits 
on  sieves  with  meshes  large  enough  for  the  pulpy  mass  to  pass  through, 
but  retaining  the  kernel;  a  better  plan  is  to  cover  them  with  water,  and 
boil  to  a  pulp  in  a  close  wooden  or  enameled  vessel  (no  tin-lined  or  iron 
vessels  should  be  used),  by  steam  or  fire.  The  liquor  is  allowed  to  drain 
off,  and  the  pulp  is  subjected  to  pressure  to  obtain  the  retained  liquor. 
On  a  small  scale,  the  kernels  are  removed  by  hand. 

The  best  method  of  expressing  the  juice  is  by  means  of  a  wooden 
filter  press,  as  illustrated  by  the  following  engraving.  The  mill  attached 


740 


A   TREATISE   ON   BEVERAGES. 


will  grind  and  crush  apples,  pears,  grapes,  currants,  etc.  It  is  also  a 
practical  cider  press.  Metal  presses  are  unfit  for  this  purpose,  and  the 
metallic  tincture  press  illustrated  on  page  500  is  likewise  unfit  for  express- 
ing fruit- juices;  also  wood  presses  with  metallic  parts  that  come  into 

contact  with  the  juice,  must  be  decidedly 
avoided,  as  all  fruit  juices  contain  fruit  acids, 
which  would  act  on  the  metal  and  the  juice 
become  contaminated.  Limes,  lemons,  and 
oranges  are  peeled  before  subjecting  them 
to  pressure,  the  peels  being  a  valuable  ma- 
terial for  preparing  the  volatile  oils  or  the 
tinctures  of  peels,  as  directed  in  the  previ- 
ous chapter.  On  a  small  scale  the  juicy 
fruits  are  mashed  in  a  basin  to  a  pulp,  put 
into  a  linen  cloth,  and  pressed  out  by  hand, 
and  non-juicy  fruits  are  placed  in  an  ena- 
meled vessel  (no  others  should  be  used)  and 
boiled  to  a  pulp,  the  liquor  drained  off,  and 
the  pulp  pressed  out  in  a  linen  cloth. 

It  is  of  importance  in  the  preparation  of 
fruit  juices  to  prepare  them  as  much  as  pos- 
sible without  heat,  or  if  the  latter  be  ap- 
plied, to  perform  the  pulping  in  a  closed 
vessel,  as  the  fine  aroma  of  the  fruit  is  im- 
paired by  it.  If  the  pulping  has  been  done 
on  a  large  scale  and  a  considerable  quantity  of  water  has  been  employed, 
the  liquor  or  juice  should  be  concentrated  at  a  low  temperature,  which 
is  essential  in  order  to  save  the  aromatic  parts.  This  is  best  done  in  a 
vacuum  apparatus. 

Preservation  and  Clarification  of  Fruit  Juices.— Several  means 
of  preserving  and  clarifying  fruit  juices  are  known.  A  usual  way  in 
which  they  are  kept  from  fermenting  is  by  the  use  of  salcylic  or  benzoic 
acid,  or  some  other  antiseptic  substance,  which  kills  the  fermentative 
germ,  or  arrests  its  action  for  a  long  time.  About  two  ounces  of  salicylic 
acid,  previously  dissolved  in  some  alcohol,  to  twenty-five  gallons  of  juice 
or  ten  grains  to  a  quart,  will  be  the  proper  quantity.  Another  method 
quite  practicable  is  to  fill  the  freshly  prepared  cold  juice  in  bottles  until 
it  reaches  into  the  neck  of  the  bottle,  and  on  the  top  of  this  fruit  juice, 
carefully  using  the  neck  of  the  bottle  as  a  guide,  a  little  glycerine  is 
placed.  Juices  thus  preserved  will  keep  in  an  unchanged  condition  in 
any  season. 

Probably  the  best  method  of  preserving  fruit  juices  is  to  add  fifteen 
per  cent,  of  alcohol  of  95°.  On  this  addition  mucilaginous  matter  and 
albumen  will  be  deposited.  The  juices  can  then  be  kept  in  demijohns  or 


FIG.  424.— FRUIT  PRESS. 


FRUIT  JUICES,    FRUIT   ESSENCES,  ETC. 


741 


barrels,  tightly  closed,  and  when  at  rest,  they  become  perfectly  clear,  so 
that  clarification  is  unnecessary  provided  the  vessel  has  not  been  moved. 
The  liquid  is  then  syphoned  off  with  a  hose. 

Fruit  juice  may  be  clarified  by  heating  it  either  alone  or  mixed  with 
a  small  quantity  of  egg  albumen,  in  an  enameled  vessel,  that  has  a  tight- 
fitting  lid  to  close,  without  stirring,  to  near  the  boiling  point  of  water, 
until  the  impurities  have  coagulated,  which  will  occur  at  70°  C.  (158° 
F.),  and  either  risen  to  the  top  or  sunk  to  the  bottom.  Then  filter 
through  felt  or  flannel  bag.  This  heating  process  will  entirely  destroy 
the  germs  of  fermentation,  and  the  subsequent  filtration  will  clarify  the 


Fio.  425.— JUICB  FILTER. 


FIG.  426. — SKCTIONAL  VIEW  OF  FIG.  425. 


juices,  which  should  be  kept  in  a  cool  place,  and  will  remain  unchanged, 
and  keep  indefinitely  if  properly  and  carefully  prepared.  If  the  corks 
are  coated  or  the  neck  of  the  bottles  dipped  in  melted  paraffine  to  pre- 
vent access  of  air  through  the  pores,  it  is  a  wise  precaution.  The  utmost 
care  must  be  observed  in  heating  the  juices;  heat  no  more  than  absolutely 
required,  as  the  delicate  aroma  would  considerably  suffer. 

For  filtering  and  clarifying  the  fruit  juices  and  fruit  essences,  the  fil- 
tering apparatus  illustrated  by  the  above  two  engravings  is  of  practi- 
cal service,  since  it  is  closed  and  the  air  can  thereby  be  excluded,  which 
is  rather  advantageous.  By  this  process  the  juice  is  poured  into  the 
reservoir  of  the  filter,  and  passing  through  seven  double  bags  of  peculiar 


742  A  TREATISE  ON  BEVERAGES. 

construction,  is  run  off  perfectly  bright.  All  inside  parts  of  the  filter 
coming  in  contact  with  the  juice  or  fruit  essence  must  be  carefully  lined 
with  pure  tin  or  best  with  silver,  to  protect  against  contaminations.  All 
fruit  juices  and  fruit  essences  contain  fruit  acid  in  solution;  therefore 
whenever  a  clarifying  powder  is  desired  to  be  employed,  the  carbonate  or 
calcined  magnesia,  chalk  (carbonate  of  lime),  must  never  be  used,  as  the 
fruit  acid  would  become  neutralized.  Pure  silica  or  glass  sand  or  pow- 
dered pumice  stone  are  the  only  means  permitted  for  this  purpose. 

Lime  and  Lemon  Juice.— -Of  late  years  the  expressed  juice  of  the 
closely  allied  fruits,  limes  and  lemons,  which  we  have  already  described 
in  the  previous  chapter,  have  been  extensively  employed  by  manufac- 
turers of  carbonated  beverages.  Great  stress  has  been  laid  on  the  im- 
proved quality  of  the  goods  of  which  they  form  a  component  part. 
Where  intelligence  and  experience  direct  their  use,  the  harmful  effects, 
sometimes  ascribed  to  them,  are  not  likely  to  occur.  The  objection  most 
frequently  urged  by  many  against  lime  or  lemon  juice  is  its  tendency  to 
create  a  cloudy  or  ropy  appearance  in  the  beverage.  In  using  lemon  or 
lime  juice,  it  is  well  applied  precaution  to  see  that  it  is,  first — the  genu- 
ine article;  and,  second — that  it  is  refiltered  carefully  before  using. 
Deception  is  practiced  in  most  cases,  as  shiploads  of  this  article  are  manu- 
factured in  Europe  from  tartaric  acid,  citric  acid  and  a  good  addition  of 
sulphuric  and  acetic  acids  to  make  it  more  acid.  It  seems  that  its  being 
imported,  or  represented  as  such,  gains  lime  juice  the  full  confidence  of 
the  bottler,  whose  honest  intention  is  to  use  a  fine  article.  The  fruits 
are  sliced  and  then  squeezed  in  wooden  presses,  the  juice  being  run  into 
puncheons  and  quickly  bunged  up.  This  is  a  most  important  point  in 
preparing  the  juice  in  a  tropical  climate,  for  if  left  exposed  it  would 
rapidly  decompose.  None  but  the  choicest  fruit  should  be  used,  and 
only  about  two-thirds  the  juice  pressed  out,  thus  insuring  greater  free- 
dom from  mucilaginous  and  pulpy  matter.  The  further  pressings,  to- 
gether with  the  juice  of  the  unsound  fruit,  is  evaporated  to  the  consist- 
ence of  molasses  and  shipped  away  for  the  manufacture  of  citric  acid.  It 
is  stated  that  limes  and  lemons  may  be  preserved  by  the  very  simple 
process  of  varnishing  them  with  a  solution  of  shellac  in  alcohol.  Fresh 
juice  is  thus  obtainable  at  all  seasons. 

Lime  juice  is  very  variable  as  to  quality,  which  depends  upon  the 
method  of  extraction  and  the  quality  of  the  fruit.  It  contains  citric 
acid,  gum,  sugar,  albumen,  extractive  matter,  inorganic  salts  and  water. 
The  most  important  and  valuable  constituent  is  the  citric  acid.  There  is 
only  a  mere  trace  of  sugar,  while  the  quantity  of  gum  and  albumen  is 
much  less  than  that  contained  in  lemon  juice,  on  which  account  some 
claim  it  is  much  less  liable  to  fermentation  and  decomposition  than  the 
latter.  The  quantity  of  inorganic  salts  contained  in  lime  juice  is  about 
the  same,  and  is  also  of  the  same  nature  as  is  obtained  from  lemon  juice. 


FRUIT   JUICES,    FRUIT   ESSENCES,  ETC.  743 

According  to  good  authority  a  good  quality  of  lime  juice  should  contain 
not  less  than  7.25  per  cent,  of  free  citric  acid. 

Lemon  juice,  owing  to  the  fact  that  it  contains  much  more  sugar  and 
mucilage  than  lime  juice,  is  more  liable  to  fermentation  and  decomposi- 
tion, and  the  addition  of  at  least  one-tenth  part  alcohol  will  act  as  a  pre- 
ventive. Its  clarification  tends  to  remove  the  fermentative  germs,  and  in 
this  state  it  should  be  used  in  compounding  carbonated  drinks.  Lemon 
juice  is  frequently  adulterated  with  water,  sugar  or  gum,  and  sulphuric 
or  acetic  acid.  The  modus  operandi  is  to  dilute  the  genuine  juice  with 
water,  and  then  bring  up  the  density  with  the  sugar,  or  gum,  and  the 
percentage  of  acid  with  one  or  the  other  of  the  above  acids.  To  guard 
against  the  catastrophies  invariably  following  the  use  of  adulterated  or 
inferior  grade  goods,  it  is  always  advisable  to  purchase  of  none  but  repu- 
table houses,  whose  standing  as  business  men  and  manufacturers  is  above 
reproach.  Both  lime  and  lemon  juice  are  so  often  spurious  that  this 
conservative  course  should  be  pursued,  no  matter  what  the  price  or  in- 
ducement offered.  Notwithstanding  the  prejudice  that  some  carbbhators 
bear  against  lime  or  lemon  juice,  the  best  quality  of  drinks  now  contain 
them.  Citric  and  tartaric  ac^ds  are  good  in  their  way;  but,  according  to 
the  testimony  of  experienced  bottlers,  there  is  a  certain  indefinable  rich- 
ness given  beverages  by  the  former  articles  which  the  latter  cannot  ap- 
proach. 

Preservation  of  Lime  and  Lemon  Juice. — This  is  a  matter  of 
great  importance,  which  has  been  settled  according  to  the  individual  pref- 
erences of  the  manufacturer.  Salicylic  acid,  sodium  salicylate  and  bisul- 
phite of  lime,  are  sometimes  used  as  preservatives  for  lime  and  lemon 
juice,  also  alcohol  is  employed  to  fortify  the  juice.  The  finest  quality  of 
juice  may  keep  for  some  time  without  any  preservative,  it  being  filled 
into  clean  dry  bottles  after  having  been  allowed  to  deposit,  and  securely 
corked.  If  evaporated  to  dryness,  the  residue  is  apt  to  become  musty. 
Sugar  is  undesirable,  on  account  of  increase  of  bulk.  It  is  obviously 
often  very  desirable  to  have  lime-juice  in  a  highly  concentrated  yet  in- 
stantly available  state.  If  to  100  ounces  of  lime  or  lemon  juice,  fifteen 
ounces  of  glycerine  be  added,  and  the  whole  evaporated  in  vacuo  to 
twenty-five  ounces,  we  get  a  juice  concentrated  to  one-fourth,  with  per- 
fect keeping  power.  If  alcohol  be  added  to  the  concentrated  juice,  much 
of  the  vegetable  matter  is  thrown  out  of  solution,  which  may  probably 
deteriorate  its  power;  with  glycerine  this  is  not  the  case,  the  resulting 
product  being  a  most  stable  and  elegant  one.  The  best  way  to  preserve 
non-concentrated  lime  or  lemon  juice  is  to  add  ten  per  cent,  of  alcohol 
of  95°  to  the  fresh  juice,  and  to  bottle  and  seal. 

Artificial  Lime  Juice. — Some  commercial  lime  juice  obtained  in 
the  open  market  has  been  found  by  analysis  to  contain  a  large  proportion 
of  sulphuric  acid.  It  needs  no  explanation  but  common  sense  to  decide 


744  A   TREATISE   ON   BEVERAGES. 

that  such  an  artificial  product  is  absolutely  unfit  for  manufacturing  car- 
bonated beverages. 

Test  for  Sulphuric  Acid  in  Lime  Juice.— Filter  about  half  an 
ounce  of  the  suspected  juice  through  white  filtering  paper  into  a  small, 
clean  and  transparent  wine  glass.  To  this  is  added  about  an  equal  quan- 
tity of  a  saturated  solution  of  chloride  of  barium,  and  the  mixture  is  well 
stirred  with  a  glass  rod.  If  even  a  trace  of  sulphuric  acid  be  present,  it 
forms  the  insoluble  sulphate  of  barium,  which  precipitates.  If  the  latter 
is  collected  on  a  filter  and  dried,  the  degree  of  adulteration  may  be  ascer- 
tained. Each  grain  of  the  powder  will  represent  about  one-third  of  a 
grain  of  anhydrous  sulphuric  acid. 

Use  of  Lime  Juice. — Lime  juice  is  introduced  in  carbonated  bev- 
erages at  the  discretion  of  the  bottler,  whose  taste  is  his  only  criterion. 
A  marked  improvement  is  claimed  by  many,  wljo  are  much  taken  with 
what  they  call  the  "  fruity  flavor  "  imparted  by  lime  juice.  The  quantity 
depends  upon  the  nature  of  the  drink. 

Fermented  Fruit  Juices. — If  the  fruit  juices  are  allowed  to  fer- 
ment, the  aroma  is  more  delicate,  and  the  product  of  a  much  better 
bouquet.  After  the  fruits  are  crushed,  put  the  mass  in  wooden  tanks  or 
in  demijohns  or  earthenware  vessels,  add  about  two  to  four  per  cent,  of 
sugar,  mix,  cover  the  vessel,  and  let  ferment  for  three  to  four  days.  Stir 
the  mass  a  few  times  while  fermenting.  As  this  process  is  going  on  in 
summer  time,  the  temperature  is  favorable  for  fermentation.  The 
latter  produces  alcohol  and  acts  in  connection  with  the  free  organic  acid 
present  as  a  solvent  upon  the  coloring  matter  of  the  fruits,  thus  produc- 
ing ji  more  intensely  colored  juice.  The  alcohol  also  causes  the  sepa- 
ration of  the  pectines  and  salts,  and  the  consequence  is  that  the  juice 
loses  its  mucilaginous  consistency,  becomes  a  thin  liquid,  is  more  readily 
and  completely  pressed  out,  and  will  also  become  perfectly  clear  when  at 
rest.  The  small  addition  of  sugar  becomes  invert-sugar,  and  passes 
through  the  fermentation  too.  The  alcohol  also  forms  ethers,  especially 
acetic  ether,  and  the  juice  therefore  assumes  a  very  agreeable  and  aro- 
matic odor  and  taste.  For  immediate  use,  filter  through  filtering  bag. 

Preservation. — Although  the  fermented  juice,  when  properly  prepared 
and*  kept,  will  keep  an  indefinite  time,  as  a  means  of  precaution,  and  to 
check  a  possible  secondary  fermentation,  a  preservative,  such  as  salicylic 
acid,  about  two  ounces  to  twenty-five  gallons  of  juice,  or  ten  grains  to  a 
quart,  may  be  added,  or,  what  is  still  better,  ten  per  cent,  of  alcohol  of 
95°,  which  brings  the  alcoholic  strength  of  the  juice  to  about  fifteen  per 
cent.,  and  this  will  act  as  a  sure  preservative,  since  alcohol  if  present  in 
the  amount  of  more  than  ten  per  cent,  will  not  permit  fermentation. 
When  these  fermented  fruit  juices  are  used  for  flavoring  syrups,  no  addi- 
tion of  an  ether  or  artificial  fruit  essence  is  necessary,  as  they  contain 
the  full  aroma. 


FRUIT   JUICES,    FRUIT   ESSENCES,  ETC.  745 

Fuchsine  in  Fruit  Juices  and  Tests.— Adulterated  or  imitated 
fruit  juices  are  colored  with  fuchsine.  To  detect  it  Pusher  proposes  to 
soak  a  woolen  or  silk  thread.  A  coloration  caused  from  natural  fruit 
juice  is  washed  out  by  rinsing  in  water;  if  fuchsine  was  used,  the  thread 
remains  red  permanently. 

Fruit  Essences. — Fruit  essences  are  obtained  by  macerating  the 
crushed  fruits  with  alcohol,  expressing  and  filtering  the  liquid  and  some- 
times rectifying  it  by  distillation.  The  alcohol  should  not  be  stronger 
than  85  nor  weaker  than  75  per  cent.  As  the  fruits  contain  a  considera- 
ble percentage  of  water,  the  alcohol  becomes  so  far  diluted  as  to  furnish 
essences  that  are  miscible  with  aqueous  solutions.  The  proportion  of 
alcohol  employed  for  macerating  the  fruits  may  vary  according  to  the 
strength  of  essence  required.  We  employed  usually  an  equal  weight  of 
fruits  and  alcohol — for  instance:  Strawberries,  crushed,  ten  pounds;  alco- 
hol 85°,  ten  pints. 

An  improved  essence  is  made  by  the  addition  of  some  orris  root;  for 
instance:  Raspberry,  crushed,  ten  pounds;  orris  root,  powdered,  four 
ounces;  alcohol  85°,  ten  pints.  Such  fruits  as  apples,  pears,  pineapples, 
lemons,  oranges  (the  latter  peeled),  are  sliced,  and  then  crushed  on  a 
small  scale,  on  a  larger  one  they  are  rasped  or  ground.  Pour  the  alcohol 
on  the  crushed  fruits  and  macerate  in  a  demijohn  or  other  suitable  vessel 
(non- metallic),  tightly  closed  for  a  week  if  possible,  then  press  out  on  a 
filtering  press  or  in  a  linen  cloth,  filter  through  filtering  bag,  and  keep 
the  essence  in  well-stoppered  bottles  ready  for  use.  No  preservatives 
necessary.  The  alcohol  has  absorbed  all  the  aroma  of  the  fruit,  coloring 
and  acid,  and  left  behind  all  albuminous  and  mucilaginous  matter,  keep- 
ing the  essence  well  preserved.  If  these  essences  are  rectified  in  a  still  or 
glass  retort,  a  finer  product  is  obtained. 

These  fruit  essences  are  conveniently  made  in  the  season;  they  are 
easily  clarified  and  keep  well  in  stoppered  bottles.  The  concentrated 
essence  does  not  possess  a  strong  odor,  which  is  developed  only  on  dilu- 
tion. A  very  small  quantity  of  the  essence  is  therefore  necessary  for 
flavoring;  to  one  gallon  of  syrup  about  two  to  three  ounces  are  required, 
making  a  fine  class  of  beverage  with  the  true  aroma  of  the  fruit. 

How  to  Improve  Fruit  Juices  and  Fruit  Essences. — The  agree- 
able aroma  of  the  fruit  juices  is  considerably  animated  by  the  addition  of 
a  small  quantity  of  acetic  ether  or  some  of  the  artificial  fruit  essences 
named  in  this  work.  The  flavor  will  be  more  pronounced.  For  in- 
stance, to  strawberry  juice  or  essence,  say  to  one  gallon,  add  about  one- 
half  drachm  of  acetic  ether,  or  one  to  two  drachms  of  artificial  strawberry 
essence,  or  add  both;  to  raspberry  add  the  artificial  raspberry  essence, 
to  pineapple  the  artificial  pineapple  essence,  etc.,  besides  or  without  the 
acetic  ether  as  preferred.  The  addition  of  about  one-half  drachm  of  essence 
of  vanilla  will  be  a  still  further  improvement.  The  finest  essences  are 


746  A    TREATISE    ON    BEVERAGES. 

stored  for  some  time  before  they  are  used,  and  improve  very  considerably 
by  age. 

Utilizing  the  Fruit  Pulp. — The  remaining  pulp  after  preparing 
fruit  juices,  or  that  left  by  expressing  the  fruit  essence,  may  be  macerated 
with  alcohol  (the  latter  pulp  the  second  time)  and  the  liquid  distilled,  pro- 
ducing a  weaker  essence  for  flavoring  purposes  or  for  improving  various 
other  essences  or  beverages.  It  remains  yet  a  suitable  material  for  man- 
ufacturing vinegar;  if  not  treated  as  above  it  is  even  valuable  for  the  lat- 
ter purpose,  producing  a  fine  aromatic  vinegar. 

Artificial  Flavorings. — By  this  is  meant  a  flavor  or  combination 
of  flavors  made  from  materials  or  products — themselves  a  compound — 
the  result  of  which  is  a  flavoring  which  will  closely  resemble  the  flavor 
of  the  oil  or  juice  of  the  natural  fruit. 

Definition  of  Compound  Ethers,  Fruit  Ethers,  Fruit  Oils, 
Artificial  Fruit  Essences. — Compound  ethers,  also  called  fruit  ethers 
and  fruit  oils,  are  chemical  compounds  obtained  by  etherification.  They 
are  divided  into  two  classes,  one,  the  oxides  of  alcohol  radicals,  and  the 
other,  compounds  of  these  ethers  and  alcohols  with  inorganic  and 
organic  acids.  Of  the  first  class,  butyric  ether  is  a  good  instance,  and  of 
the  second,  nitrous  ether.  Single  or  several  compounds  (compound 
ethers)  present  a  distinct  fruit  flavor,  and  are  therefore  also  called  fruit- 
ethers,  and  erroneously  termed  fruit  oils.  The  solution  of  these  ethers 
in  alcohol  are  the  artificial  fruit  essences.  These  remarkable  products 
first  attracted  attention  at  the  exhibition  in  London  in  1851.  By  judi- 
cious mixture,  the  flavor  of  almost  any  fruit  can  be  more  or  less  perfectly 
imitated.  The  artificial  essences  of  commerce  are  generally  colored  to 
represent  the  juice  of  the  fruit  from  which  they  are  supposed  to  be 
derived. 

Use  of  Artificial  Fruit  Essences.— The  use  of  artificial  fruit  es- 
sences in  flavoring  has  grown  rapidly  of  late  years.  Frequent  objections 
are  made  to  its  use.  The  imitation  of  delicious  flavors,  or  the  production 
of  chemicals  synthetically,  is  a  triumph  of  the  skill  of  the  expert  chemist. 
The  artificial  flavors  have  a  resemblance,  but  their  odor  and  especially 
their  taste  is  different.  Instances  have  been  quoted  where  certain  arti- 
cles, flavored  with  artificial  representatives  of  the  fruit,  are  supposed  to 
have  been  harmful.  A  thorough  investigation  of  the  case  by  competent 
physicians,  however,  has  proved  the  contrary,  and  chemists  of  good 
repute  recommend  their  employment.  We  can  see  no  reason  why  these 
artificial  flavorings  should  be  regarded  as  injurious  in  the  slightest  degree. 
The  quantity  introduced  in  a  bottle  is  too  infinitesimally  small  to  create 
trouble. 

All  flavors  are  absolute  ethers,  which,  if  extracted  from  the  fruit,  de- 
prives it  of  its  chief  characteristic.  That  these  same  flavors  can  be  syn- 
thetically or  artificially  prepared,  there  is  no  reason  to  doubt;  though, 


FRUIT   JUICES,    FRUIT    ESSENCES,  ETC.  747 

whether  they  will  retain  all  the  finer  qualities  of  the  product  of  nature's 
laboratory  is  another  question.  It  is  proper  to  state,  that  no  amount  of 
chemical  skill  can  imitate  the  fine  flavors  of  many  fruits.  With  a  very 
few  exceptions,  these  artificial  syrups  are  at  best  very  poor  counterfeits. 
In  some  cases  the  odor  of  the  fruits  may  be  approximately  imitated,  but 
the  taste  is  usually  very  different,  and  in  chemical  composition  the  facti- 
tious compounds  seldom  have  the  slightest  resemblance  to  the  fruits 
which  they  are  supposed  to  represent. 

The  methods  of  making  pure  fruit  flavors  are  simple  and  well  under- 
stood, and  most  carbonators  can  obtain  the  genuine  article  if  they  wish 
to.  There  is  no  necessity  for  using  artificial  flavors.  It  is  true  that 
they  "go  farther/'  and  that  many  who  indulge  in  the  effervescent 
drink  cannot  distinguish  between  the  real  and  the  artificial  goods; 
but  there  are  many  others  to  whom  these  imitations  are  distasteful. 
But,  after  all,  the  chief  objection  to  these  artificial  essences  lies  in 
the  fact  that  they  are  imitations.  When  a  customer  calls  for  straw- 
berry "pop,"  birch  beer,  etc.,  it  is  supposable  that  he  knows  what  he 
wants;  and,  if  he  fails  to  get  the  genuine  article,  it  is  not  strange  that  he 
resents  the  substitution.  It  is  known  that  many  persons  judge  of  the 
character  and  the  wholesomeness  of  a  carbonator's  goods,  for  want  of 
a  better  standard,  by  those  little  things  which  often  seem  trivial.  The 
argument  is,  that  a  man  who  substitutes  in  one  case,  might,  with  equal 
facility,  palm  off  something  else.  While,  in  many  instances,  the  facts 
do  not  warrant  this  conclusion,  we  think  that  it  is  safer  at  all  times,  and 
really  more  profitable,  to  keep  the  products  of  the  bottling  establish- 
ments up  to  the  very  highest  requirements  of  the  most  discriminating 
purchasers.  However,  where  a  cheap  product  is  required,  artificial  fruit 
essences  will  answer.  Below  we  shall  append  Formulae  of  the  known  fruit 
flavors  as  they  are  manufactured  and  sold  in  the  United  States  and 
Europe  for  the  purpose  of  giving  the  respective  flavors  to  syrup,  candies, 
ice-creams,  liquors  and  perfumes.  They  are  prepared  in  various  strengths, 
according  to  the  intensity  of  flavor  desired.  As  explained  on  a  preced- 
ing page,  small  quantities  of  these  ethers  or  artificial  fruit  essences  can  be 
introduced  into  the  true  fruit  flavors  to  develop  and  animate  their 
aroma. 

It  will  be  seen  that  in  many  cases  small  quantities  of  acid  are  em- 
ployed. They,  although  not  absolutely  needed,  develop  the  flavor  more 
like  that  of  the  natural  fruits.  In  these  cases  the  proportions  mentioned 
refer  to  a  cold  concentrated  solution  of  the  acid  in  alcohol.  The  chloro- 
form and  the  aldehyd  are  added  to  increase  the  strength  of  the  aroma, 
but  may  also  be  omitted  without  any  serious  detriment  to  the  flavor. 
The  alcohol  used  to  dissolve  the  ethers  should  be  of  95  per  cent.,  and  be 
entirely  free  from  fusel  oil.  Some  of  the  Formulas,  as  for  strawberry, 
raspberry,  pineapple,  etc.,  are  improved  by  the  addition  of  a  strong  tine- 


748  A  TREATISE  ON  BEVERAGES. 

ture  of  orris  root.1  One  to  two  drachms  of  artificial  fruit  essences  should 
be  sufficient  to  flavor  one  United  States  gallon  of  syrup.  If  of  commer- 
cial products  more  is  required,  they  are  not  as  concentrated  as  set  forth 
in  the  appended  Formulae. 

The  Component  Parts  of  Artificial  Fruit  Essences.— The  com- 
ponents are  various  kinds  of  ethers,  as  we  have  already  stated.  Their 
manufacture  requires  considerable  chemical  .knowledge  and  special  appar- 
atus, and  should  not  be  attempted  by  non-chemists.  Any  reliable  whole- 
sale drug-house  will  furnish  them  in  a  state  approaching  purity  as  near 
as  possible,  and  all  the  bottlers'  supply  houses  will  furnish  all  the  com- 
bined ethers,  or  the  ready-made  artificial  fruit  essences.  The  ethers 
must  be  kept  in  well- stoppered  bottles  in  a  cool  room,  as  they  readily 
evaporate  and  expand  at  any  rise  of  temperature,  thus  endangering  the 
bottle.  To  describe  the  manufacture  of  all  ethers  and  acids  required  is 
beyond  the  scope  of  this  work,  and  would  require  a  separate  treatise. 
However,  in  order  to  make  the  bottler  familiar  with  the  principles  of 
their  manufacture,  we  append  the  following: 

Aldehyd. — It  is  produced  by  the  influence  of  oxygen  on  alcohol — by 
oxidation.  Alcohol  is  distilled  with  sulphuric  acid  and  oxide  of  manga- 
nese, or  bichromate  of  potassium.  The  distillate  is  dephlegmated  with 
ether  and  ammoniac  gas,  and  the  separated  crystals  of  aldehyd-ammonia 
again  decomposed  with  dilute  sulphuric  acid.  Aldehyd  is  a  colorless, 
thin,  neutral,  and  very  inflammable  liquid  of  suffocating,  peculiar,  ether- 
eal odor,  lighter  than  water,  specific  gravity  0.805  at  0°  C.  (32°  F.).  It 
boils  at  about  21  °C.  (69.8°  F.),  is  soluble  in  all  proportions  in  water, 
alcohol  and  ether. 

Amylic  Alcohol  (Fusel  Oil). — This  is  obtained  from  fermented  grain 
or  potatoes,  by  continuing  the  process  of  distillation  after  the  ordinary 
spirit  has  ceased  to  come  over.  In  alcohol  produced  from  potatoes,  it  is 
found  in  greatest  proportion.  It  is  a  colorless,  thin,  oily  liquid,  of  a  dis- 
agreeable and  suffocating  odor,  and  a  burning,  acrid  taste.  Specific  grav- 
ity 0.818,  boils  at  132C  C.  (269.6°  F.)  and  congeals  at  —25°  C.  (—13°  F). 

Amyl  Acetate  (Oil  of  Pear)  is  prepared  by  distillation  of  amylic 
alcohol,  sulphuric  acid  and  acetate  of  potassium,  rectified  with  soda  and 
magnesia.  Also  prepared,  after  Fehling,  without  distillation,  by  treating 
amylic  alcohol  with  acetic  acid  (glacical)  and  sulphuric  acid  and  heating. 
Amyl  acetate  is  a  colorless  liquid  of  agreeable  fruity  odor,  specific  gravity 
0.869  at  15.1°  0. 

Amyl  Butyrate. — Mix  ethyl  butyrate  (see  Ethyl  Butyrate)  with  some 
amylic  alcohol. 

Amyl  Valerianate. — This  is  produced  by  the  action  of  sulphuric  acid 
upon  amylic  alcohol  and  chromate  of  potassium.  The  amyl  valeriate  thus 

1  Tincture  of  orris  root,  powdered,  one  pound;   alcohol  of  95  per  cent.,  two 
pints.     Macerate  for  a  month,  then  exhaust  by  percolation. 


FRUIT   JUICES,    FEUIT   ESSENCES,  ETC.  749 

produced  has  no  agreeable  odor  ^  its  concentrated  state,  but  mixed  with 
ten  parts  of  alcohol  imparts  a  fruity  odor,  resembling  that  of  apples.  It 
boils  at  188  to  189°  C.,  specific  gravity  0.879  at  17.7°  C.  (Kopp). 

Chloroform. — Prepared  by  distilling  alcohol  with  chlorinated  lime. 
Commercial  chloroform,  according  to  the  United  States  Pharmacopoeia, 
should  contain  at  least  98  per  cent,  of  chloroform,  specific  gravity  1.470. 
Purified  chloroform  is  a  colorless  liquid,  not  inflammable,  has  an  agree- 
able ethereal  odor,  sweet  taste,  is  soluble  in  200  parts  of  water,  to  which 
it  imparts  its  taste,  also  in  all  proportions  in  alcohol  and  ether.  Specific 
gravity  1.485  to  1.490  at  15°  C.  (59°  F.),  boiling  at  60  to  61°  C.  (140  to 
142°  F.). 

Ethyl  Acetate  (Acetic  Ether). — This  is  produced  by  the  action  of  sul- 
phuric acid- and  alcohol  on  acetate  of  soda.  It  is  a  colorless  liquid  of  an 
agreeable  ethereal  and  somewhat  acetous  odor  and  taste,  specific  gravity 
0.900  at  15°  C.,  boils  between  74  to  76°  C.,  soluble  in  ether,  alcohol  and 
chloroform  in  all  proportions.  Pure  acetic  acid  is  soluble  in  eleven  to 
twelve  parts  of  water.  A  greater  solubility  is  proof  of  adulterations  with 
alcohol  or  water.  Its  purity  is  determined  by  agitating  ten  ccm.  of  it 
with  an  equal  volume  of  water  in  a  graduated  tube;  the  ethereal  layer, 
after  its  separation,  should  not  measure  less  than  nine  ccm. —  ( U.  S.,  P. 
G.)  Spirit  acetic  aetherous  is  one  part  of  acetic  ether  mixed  with  three 
parts  of  alcohol,  and  sometimes  sold  for  acetic  ether,  as  it  is  also  a  color- 
less liquid  of  agreeable,  odor  and  tastes  like  acetic  ether.  The  foregoing 
examination  of  acetic  ether  will  detect  this  fraud. 

Ethyl  Benzoate  (Benzoic  Ether). — This  is  a  product  of  the  distillation 
of  ben  zoic  acid  with  alcohol  and  sulphuric  or  muriatic  acid.  It  is  an 
agreeable,  Colorless,  bright  liquid,  of  vanilla-like  odor;  insoluble  in  cold 
water,  easily  soluble  in  alcohol  and  ether.  Specific  gravity  1.05  at  16°  C. 

Ethyl  Butyrate  (Butyric  Ether). — This  is  obtained  by  distilling  buty- 
ric acid,  alcohol  and  sulphuric  acid.  A  colorless,  limpid,  very  agreeable 
rum-like  odor.  Specific  gravity  0.900.  Mixed  with  alcohol  it  is  the 
pineapple  essence.  It  forms  generally  a  constituent  of  rum  ether  or  rum 
essence.  Butyric  acid  is  a  constituent  of  butter  and  St.  John's  bread, 
and  a  chemical  product  from  them. 

Ethyl  Formate  (Formic  Ether). — This  is  a  product  of  the  action  of 
sulphuric  acid  on  alcohol  and  formic  acid  or  formic  salts,  obtained  by 
distillation.  A  colorless,  thin  liquid,  inflammable,  of  agreeable  odor  and 
pungent  taste.  Specific  gravity  0.918  at  17°  (62.8°  F.);  boiling  at  55°  C. 
(131°F.).  Soluble  in  about  nine  parts  of  water,  in  all  proportions  of  alcohol. 

Ethyl  Nitrate  (Nitric  Ether). — Obtained  by  distilling  alcohol  with 
nitric  acid  or  nitrate  salts  and  sulphuric  acid.  Pure  spirit  nitric  is  very 
much  volatile.  For  practical  purposes  the  crude  ether  is  mixed  with 
alcohol,  then  forming  the  spirit  of  nitrous  ether.  The  spirit  of  the  Brit- 
ish Pharmacopoeia  contains  about  ten  per  cent,  of  nitrous  ether,  specific 


750  A  TREATISE  ON  BEVERAGES. 

gravity  0.845;  the  United  States  Pharmacopoeia  requires  five  per  cent,  of 
ether,  specific  gravity  0.828-0.825.  Ethyl  nitrate  is  a  thin,  pale- yellow 
liquid,  having  a  pungent,  ethereal,  apple-like  odor,  boils  at  17.5°  C.  (72.5° 
F.),  somewhat  soluble  in  water,  and,  acquires  an  acid  reaction  on  keeping. 
The  spirit  of  nitrous  ether  is  a  transparent,  volatile,  inflammable  liquid, 
colorless  or  with  a  slight  yellowish  or  greenish-yellow  tint,  has  an  agreea- 
ble, ethereal,  fruit-like  odor.  It  mixes  with  water  in  all  proportions. 
It  should  be  kept  in  small  well-filled  and  well-stoppered  bottles,  and  not 
exposed  to  the  direct  sunlight. 

Tests. — "A  portion  of  the  spirit,  in  a  test-tube  half  filled  with  it, 
plunged  into  water  heated  to  63°  C.  (145.4°  F.),  and  held  there  until  it 
has  reached  that  temperature,  should  boil  distinctly  on  the  addition  of  a 
few  small  pieces  of  glass.  If  ten  grammes  of  spirit  of  nitrous  ether  be 
macerated  with  1.5  grammes  of  potassa  for  twelve  hours,  with  occasional 
agitation,  the  mixture  then  diluted  in  a  beaker  with  an  equal  volume 
of  water,  and  set  aside  until  the  odor  of  alcohol  has  disappeared,  then 
slightly  acidulated  with  diluted  sulphuric  acid,  and  a  solution  of  0.476 
gramme  of  permanganate  of  potassium  gradually  added,  the  color  of 
the  whole  of  this  solution  should  be  discharged  (presence  of  at  least  four 
per  cent,  of  real  ethyl  nitrite)." — U.  S.  P. 

Ethyl  Oenanthate  (Oenanthic  Ether). — This  is  the  odorous  principle 
of  all  wines.  It  is  also  called  wine  oil  or  cognac  oil  (see  Wine  Oil). 

Ethyl  Sebate  (Sebacylic  Ether). — By  distilling  oleine  (oleic  acid)  with 
alcohol  and  sulphuric  acid,  ethyl  sebate  is  obtained.  A  colorless,  oily 
liquid,  specific  gravity  0  871.  It  is  mentioned  in  some  old  formulae.  In 
new  formulae  ethyl  butyrate  is  substituted. 

Ethyl  Valerianate  (Valerianic  Ether). — This  resembles  amyl  valerian- 
ate  very  much,  and  is  obtained  with  ethyl  alcohol  by  the  same  process. 

Methyl  Salicylate  is  oil  of  wintergreen  and  oil  of  birch. 

Benzoic  Acid. — This  is  contained  in  benzoine,  tolu  balsam,  Peru  bal- 
sam, etc.,  and  is  prepared  artificially  from  hippuric  acid.  Benzoic  acid 
is  in  yellowish-white,  feathery,  flexible,  crystalline  plates  and  needles, 
having  an  agreeable  aromatic  odor.  Its  vapors  are  suffocating  and  acrid, 
inciting  to  coughing.  It  requires  for  solution  two  and  one-half  parts  of 
90  per  cent,  alcohol. 

Oxalic  Acid. — Obtained  by  heating  sugar  with  nitric  acid,  also  by  the 
influence  of  the  latter  and  alkalies,  or  many  other  organic  compounds. 
Colorless  transparent  prisms,  not  deliquescent,  inodorous,  of  a  strongly 
acid  taste  and  reaction;  soluble  in  about  eight  parts  of  water  at  ordinary 
temperature,  and  in  nearly  all  proportions  of  boiling  water,  and  in  two 
and  one-half  parts  of  cold  alcohol.  Oxalic  acid  is  poisonous.  Its  taste 
is  intensely  sour.  It  has  only  a  very  limited  medical  use.  The  quanti- 
ties entering  in  the  artificial  essence,  and  consequently  in  the  beverage,  is 
so  infinitesimal  as  to  cause  no  alarm. 


FBUIT  JUICES,   FRUIT   ESSENCES,  ETC.  751 

Succinic  Acid. — It  is  a  product  of  dry  distillation  of  amber  and  exists 
also  in  various  plants,  etc.  Impure  succinic  acid  is  in  yellowish  or 
brownish  prismatic  crystals,  with  a  slightly  sour  taste,  and  has  an  odor 
like  oil  of  amber.  The  pure  acid  is  inodorous.  Soluble  freely  in  warm 
alcohol,  in  two  parts  of  boiling  and  twenty-eight  parts  of  cold  water. 

Formulas  or  Recipes  for  Artificial  Fruit  Essences.— The  ap- 
pended proportions  are  given  on  the  authority  of  Kletzinsky  (in  Dingler's 
Polyt.  Journal).  In  each  of  the  Formulae,  the  figures  indicate  the  num- 
ber of  parts  by  measure,  which  are  to  be  added  to  1,000  parts  by  measure 
of  90  per  cent,  alcohol.  For  instance,  use  gramme  weight  and  dissolve 
so  many  grammes  by  measure  of  each  formula  in  1,000  grammes  (one 
quart)  of  alcohol.  The  proportion  of  acids  indicate  an  alcoholic  solution 
prepared  by  dissolving  the  acids  in  cold  alcohol  (90°)  to  saturation. 

Apple. — Chloroform,  10  parts;  ethyl  nitrate,  10  parts;  aldehyd,  20 
parts;  ethyl  acetate,  10  parts;  amyl  valerianate,  100  parts;  oxalic  acid 
(ale.  sol.),  10  parts;  glycerine,  40  parts. 

Apricot. — Chloroform,  10  parts;  ethyl  butyrate,  100  parts;  ethyl  vale- 
rianate, 50  parts;  oil  of  bitter  almonds,  10  parts;  amylic  alcohol,  20  parts; 
amyl  butyrate,  10  parts;  tartaric  acid,  (ale.  sol.),  10  parts;  glycerine,  40 
parts. 

Banana.—  Aldehyd,  10  parts;  amyl  butyrate,  100  parts;  chloroform, 
10  parts;  ethyl  butyrate,  50  parts;  glycerine,  30  parts. 

Cherry. — Ethyl  acetate,  50  parts;  ethyl  benzoate,  50  parts;  oil  of  bit- 
ter almond,  10  parts;  benzoic  acid,  10  parts;  glycerine,  30  parts. 

Black  Cherry. — Ethyl  acetate,  100  parts;  ethyl  benzoate,  50  parts;  oil 
of  bitter  almond,  20  parts;  oxalic  acid,  (ale.  sol.),  10  parts;  benzoic  acid, 
(ale.  sol.),  20  parts. 

Currant.—  Aldehyd,  10  parts;  ethyl  acetate,  50  parts;  ethyl  benzoate, 
10  parts;  ethyl  oenanthate  (wine  or  cognac  oil),  10  parts;  tartaric  acid  (ale. 
sol.),  50  parts;  succinic  acid  (ale.  sol.),  10  parts;  benzoic  acid  (ale.  sol ),  10 
parts.  A nother:— Aldehyd,  10  parts;  ethyl  acetate,  50  parts;  ethyl  for- 
mate, 10  parts;  ethyl  butyrate,  10  parts;  ethyl  benzoate,  10  parts;  ethyl 
oenanthate,  10  parts;  ethyl  sebate,  10  parts;  amyl  acetate,  10  parts; 
amyl  butyrate,  10  parts;  methyl  salicylate  (oil  of  wintergreen),  10  parts; 
tartaric  acid  (ale.  sol.),  50  parts. 

Gooseberry. — Aldehyd,  10  parts;  ethyl  acetate,  50  parts;  ethyl  benzo- 
ate, 10  parts;  ethyl  oenanthate,  10  parts;  benzoic  acid  (ale.  sol.),  10  parts; 
succinic  acid  (ale.  sol.),  10  parts;  tartaric  acid  (ale.  sol.),  50  parts. 

Grape. —Chloroform,  20  parts;  aldehyd,  20  parts;  ethyl  formate,  20 
parts;  ethyl  oenanthate  (wine  or  cognac  oil),  100  parts;  methyl  salicylate 
(oil  of  wintergreen),  10  parts;  tartaric  acid  (ale.  sol.),  50  parts;  succinic 
acid  (ale.  sol.),  30  parts;  glycerine,  100  parts. 

Lemon.—  Chloroform,  10  parts;  ethyl  nitrate,  10  parts;  aldehyd,  20 


752  A   TREATISE   ON  BEVERAGES. 

parts;  ethyl  acetate,  100  parts;  oil  of  lemon,  100  parts;  tartaric  acid  (ale. 
sol.),  100  parts;  succinic  acid,  10  parts;  glycerine,  50  parts. 

Melon. — Aldehyd,  20  parts;  ethyl  formate,  10  parts;  ethyl  butyrate, 
40  parts;  ethyl  valerianate,  50 'parts;  glycerine,  30  parts. 

Orange. — Chloroform,  20  parts;  aldehyd,  20  parts;  ethyl  acetate,  50 
parts;  ethyl  formate,  10  parts;  ethyl  butyrate,  10  parts;  ethyl  benzoate, 
10  parts,  methyl  salicylate  (oil  of  wintergreen),  10  parts;  ainyl  acetate,  10 
parts;  oil  of  orange,  100  parts;  tartaric  acid  (ale.  sol.)  10  parts;  glycer- 
ine, 100  parts. 

Peach. — Aldehyd,  20  parts;  ethyl  acetate,  50  parts;  ethyl  formate,  50 
parts;  ethyl  butyrate,  50  parts;  ethyl  valerianate,  50  parts;  oil  of  bitter 
almonds,  50  parts;  amylic  alcohol,  20  parts;  glycerine,  50  parts. 

Pear. — Ethyl  acetate,  50  parts;  amyl  acetate,  100  parts;  glycerine, 
100  parts. 

Pineapple. — Chloroform,  10  parts;  aldehyd,  10  parts;  ethyl  butyrate, 
50  parts;  amyl  butyrate,  100  parts;  glycerine,  30  parts. 

Plum. — Aldehyd,  50  parts;  ethyl  acetate,  50  parts;  ethyl  formate,  10 
parts;  ethyl  butyrate,  20  parts;  oil  of  bitter  almonds,  40  parts;  glycerine, 
80  parts. 

Prune. — Ethyl  acetate,  150  parts;  ethyl  benzoate,  100  parts;  ethyl 
oenanthate,  50  parts;  amylic  alcohol,  20  parts;  amyl  acetate,  10  parts; 
amyl  butyrate,  10  parts;  oil  of  bitter  almond,  15  parts;  oil  of  cinnamon, 
5  parts;  oil  of  cloves,  5  parts;  essence  cardamom,  2  parts;  extract  vanilla, 
5  parts. 

Raspberry. — Ethyl  nitrate,  10  parts;  aldehyd,  10  parts;  ethyl  acetate, 
50  parts;  ethyl  formate,  10  parts;  ethyl  butyrate,  10  parts;  ethyl  benzo- 
ate, 10  parts;  ethyl  oenanthate  (wine  or  cognac  oil),  10  parts;  methyl 
salicylate  (wintergreen  oil),  10  parts;  amyl  acetate,  10  parts;  amyl  buty- 
rate, 10  parts;  tartaric  acid  (ale.  sol.),  50  parts;  succinic  acid  (ale.  sol.), 
10  parts;  glycerine,  40  parts. 

Strawberry. — Ethyl  nitrate,  10  parts:  ethyl  acetate,  50  parts;  ethyl 
formate,  10  parts;  ethyl  butyrate,  50  parts;  methyl  salicylate  (oil  of 
wintergreen),  10  parts;  amyl  acetate,  30  parts;  amyl  butyrate,  20  parts; 
glycerine,  20  parts. 

Essence  of  Oenanthic  Ether. — Five  grains  of  oenanthic(  ether  or 
true  wine  or  cognac  oil,  dissolved  in  100  grains  of  strong  deodorized  alco- 
hol. 

Cognac  Essence. — Formula  I.  —  Nitrate  ethyl,  fifty  parts;  acetate 
ethyl,  six  parts;  sulphuric  ether,  one  part;  thymian  oil,  six  parts;  vanilla 
extract,  one  part;  alcohol,  1000  parts. 

Formula  II. — True  cognac  or  wine  oil,  ten  parts;  ethyl  acetate,  100 
parts;  raisin  extract,  100  parts;  alcohol,  1000  parts.  This  formula  (if 
the  true  cognac  oil  is  used)  furnishes  a  superior  product,  and  is  usually 
rectified. 


FRUIT   JUICES,    FRUIT   ESSENCES,  ETC.  753 

How  to  Prepare  Cognac. — The  addition  of  some  of  these  essences  to 
diluted  alcohol  will  furnish  an  imitation  of  cognac,  provided  all  the  ingredi- 
ents are  what  they  pretend  to  represent  and  pure.  The  quantities  to  be 
employed  are  varying.  From  one  quart  of  the  essence  and  upwards  is 
usually  used  to  prepare  a  barrel  of  twenty-five  gallons.  Probably  the  best 
possible  imitation  of  cognac  is  produced  as  follows:  Mix  seventy- five 
grains  of  pure  oenanthic  ether  with  twenty-five  gallons  of  diluted  alcohol. 
The  latter  must  be  perfectly  deodorized,  as  it  is  a  fact  that  impure  or 
carelessly  purified  alcohol  considerably  impairs  the  remarkable  prop- 
erties of  this  ether,  and  extensively  reduces  the  aroma  of  the  imitation 
product.  Color,  if  desired,  with  some  curcuma  extract  or  sugar-color 
slightly  yellow,  fill  all  the  liquid  in  bottles,  and  put  them  in  water  and 
heat  (in  the  same  way  as  beer  is  Pasteurized)  to  60  or  70°  C.  (140°  to  158° 
F.)  for  fifteen  minutes.  Then  let  slowly  cool.  By  this  process  the  cognac 
becomes  "aged,"  and  a  product  is  obtained  that  hardly  differs  from  the 
natural  product. 

Bum  Essence  and  How  to  Make  Artificial  Rum.— Ethyl  buty- 
rate,  eighty  parts;  ethyl  acetate,  fifteen  parts;  vanilla  tincture,  five  parts; 
tincture  of  orris  root,  fifteen  parts;  alcohol,  1000  parts  Mix  and  add  oil  of 
lemon,  six  grains;  oil  of  cinnamon,  six  grains;  balsam  Peru,  three  grains; 
oil  of  neroli,  one  grain;  oil  of  birch,  two  grains.  When  all  is  dissolved 
add  200  grains  orange-flower  water.  Rectify  in  glass  retort  or  clarify 
with  pumice  stone,  etc.  The  commercial  essence  is  colored  with  sugar 
coloring.  A  plainer  essence  is  prepared  by  adding  only  one  drachm .  of 
oil  of  birch,  and  leave  the  other  oils  out.  From  two  pints  and  upwards 
of  this  essence  to  a  barrel  of  twenty-five  gallons  diluted  aclohol  is  used, 
and  some  sugar  coloring.  The  rum  is  best  prepared  in  advance,  kept  in 
stock  in  closed  barrels  for  a  few  months,  when  it  will  assume  a  harmoni- 
ous aroma,  and  is  generally  improved  by  age.  The  addition  of  some 
prune  juice  (one  gallon)  and  five  to  ten  gallons  of  genuine  rum  to  the 
imitation  of  twenty-five  gallons,  gives  a  higher  grade  of  rum. 

Bye  and  Whiskey  Essences.— Formula  /.—Ethyl  acetate,  250  parts; 
ethyl  nitrate,  200  parts;  oil  of  caraway,  one  part;  oil  of  anise,  one  part; 
oil  of  juniper,  two  parts;  alcohol,  1000  parts;  sugar  coloring  if  desired. 
Two  pints  of  this  essence  added  to  from  twenty-five  to  forty  gallons  of 
diluted  alcohol  are  sufficient.  The  artificial  product  should  be  allowed 
to  improve  by  age. 

Formula  II. — Ethyl  acetate,  fifty  parts;  ethyl  nitrate,  twenty  parts;  oil 
of  juniper,  five  parts;  alcohol,  1000  parts.  Directions  the  same. 

Formula  III. — Amylic  alcohol,  one  hundred  parts;  ethyl  acetate, 
fifty  parts;  essence  oenanthic  ether,  fifty  parts;  oil  of  anise,  five  parts;  oil 
coriander,  five  parts.  Directions  the  same. 

Formula  IV. — Pelargonic  ether,  one  ounce;  amyl  acetate,  one-half 
ounce;  oil  of  wintergreen,  ten  grains;  ethyl  acetate,  four  ounces;  oil  of 
48 


754  A  TREATISE  ON  BEVERAGES. 

cloves,  three  grains.  Sugar  coloring.  Dissolve  the  oil  in  one  ounce  of 
alcohol,  then  add  the  whole  to  twenty-five  gallons  of  diluted  alcohol, 
making  a  cheap  rye  whiskey. 

Nordhausen  Korn  Essence.— Amylic  alcohol,  two  ounces;  acetic 
ether,  one  ounce  two  drachms;  grape  or  cognac  essence,  one  ounce  two 
drachms;  raisin  essence,  six  drachms;  oil  of  anise,  nineteen  grains;  cog- 
nac or  wine  oil,  nineteen  grains;  alcohol,  one  pint.  The  addition  of  four 
ounces  of  true  Jamaica  rum  to  the  above  or  the  rectified  product  will 
improve  it. 

Arrac  Essence. — Ethyl  acetate,  ninety  parts;  ethyl  nitrate,  seventy 
parts;  methyl  alcohol,  fifteen  parts;  alcohol,  1000  parts.  An  arrac  is  pre- 
pared by  using  from  one  quart  upwards  of  this  essence  to  twenty-five 
gallons  of  diluted  alcohol.  An  improved  arrac  is  made  after  the  fol-~ 
lowing  receipt:  Arrac  essence,  one  pint;  raisin  essence,  eight  ounces; 
grape  or  cognac  essence,  five  ounces;  acetic  ether,  two  ounces;  extract 
vanilla,  one-half  to  one  ounce.  If  essence  of  violet,  one  ounce,  is  added, 
it  will  become  a  still  greater  improved  product.  Dissolve  these  ingre- 
dients in  five  gallons  of  alcohol  of  95°  per  cent,  and  five  gallons  of 
water;  add  about  a  quart  of  syrup,  and  filter.  A  higher  grade  may  be  ob- 
tained by  adding  to  this  mixture  about  one  gallon  of  true  arrac.  The 
product  remains  uncolored,  is  finally  filled  in  bottles,  sealed  and  stored  in 
a  cool  place,  where  it  will  improve  by  age. 

Gin  Essence. — Amylic  alcohol,  fifty  parts;  ethyl  acetate,  fifty  parts; 
oil  of  juniper,  fifteen  parts;  alcohol,  1,000  parts.  About  one  quart  of 
this  essence  will  make  a  factitious  gin. 


CHAPTER  XXXVII. 

FRUIT  AND   MINERAL   ACIDS. 

Definition  of  Fruit  Acids. — Citric  Acid. — Impurities  and  Adulterations. — So- 
lution of  Citric  Acid.— Preservation  of  Citric  Acid  Solution.—  Tartaric, 
Acid.— Impurities  and  Adulterations. — Solution  of  Tartaric  Acid. — Mixed 
Solution  of  Citric  and  Tartaric  Acids. — Where  Tartaric  Acid  should  not 
be  Used. —  Acetic  Acid. —  Impurities  and  Tests. —  Its  Employment  for 
Acidifying  Carbonated  Beverages. — Mineral  Acids. — Phosphoric  Acid. — 
Phospho-Citric  Acid. — Citrochloric  Acid. — Various  other  Acids. 

Definition  of  Fruit  Acids. — The  term  fruit  acid  denotes  an  organic 
acid  derived  from  fruits.  Citric  and  tartaric  acid  are  the  best  known,  and 
universally  used  acidulants  in  the  manufacture  of  carbonated  beverages, 
and  they  impart  an  acidulous  and  refreshing  quality  to  the  aqueous  liquid. 

Citric  Acid.— Citric  acid  occurs  in  a  free  state  in  the  juice  of  the 
whole  genus  of  plants  citrous,  and  many  other  fruits.  The  lemon,  lime, 
bergamot,  sour  oranges,  are  the  fruits  from  which  it  is  extracted.  It  has 
also  been  manufactured  from  unripe  gooseberries,  and  several  other  ber- 
ries. Good  lemons  yield  about  five  and  one-half  per  cent,  of  crystallized 
citric  acid.  Citric  acid  has  a  strong,  but  pleasant  acid  taste.  It  dis- 
solves in  three-fourths  of  its  weight  of  cold,  and  in  half  its  weight  in 
boiling  water,  the  hot  saturated  solution  readily  depositing  crystals  of  the 
acid  on  cooling.  80  per  cent,  alcohol  dissolves  1.15  parts.  Aqueous 
s  solutions  of  citric  acid  readily  turn  mouldy,  and  for  that  reason  should 
be  prepared  only  as  used.  When  a  solution  is  made  by  dissolving  forty 
grains  of  the  crystals  in  one  ounce  of  water,  it  resembles  lemon  juice  in 
strength,  and,  like  lemon  juice,  undergoes  decomposition,  acetic  acid 
being  among  the  products.  Citric  acid  crystals  are- permanent  in  dry  air, 
and  become  damp  and  gradually  deliquesce  in  a  damp  atmosphere. 

The  manufacture  of  citric  acid  requires  chemical  knowledge,  a  great 
deal  of  care  and  expensive  apparatus,  and  is  therefore  manufactured  only 
wholesale.  Citric  acid  converts  cane-sugar  into  invert-sugar.  It  is  some- 
times substituted  by  tartaric  acid,  but  for  finer  beverages  citric  acid  only 
should  be  used,  as  its  taste  is  more  pleasant.  Always  buy  citric  acid  in 
crystals  in  preference  to  pulverized.  Any  adulteration  in  the  former  is 
more  easily  detected  than  in  the  latter. 

Impurities  and  Adulterations. — Commercial  citric  acid  frequently 


756  A    TREATISE   ON    BEVERAGES. 

contains  small  quantities  of  calcium  salts,  sulphuric  acid,  due  to  imper- 
fect manufacture,  also  traces  of  iron,  lead  and  copper,  these  last  being 
derived  from  the  vessels  used  for  the  crystallization  and  evaporation  of 
the  acids.  The  presence  of  all  these  impurities  is  indicated  by  igniting 
a  small  quantity  of  the  sample  in  a  porcelain  crucible;  the  ash  usually 
varying  from  0.05  to  0.25  per  cent.  When  the  proportion  of  ash  does 
not  exceed  the  latter  amount,  it  is  rarely  of  importance  to  examine  it 
further,  except  for  poisonous  metals. 

Tests  for  Lead  and  Copper.— The  presence  of  lead  or  copper  will  be 
readily  indicated  by  dissolving  the  ash  in  a  few  drops  of  nitric  acid,  dilut- 
ing largely,  and  passing  sulphuretted  hydrogen,  or  by  testing  a  solution 
of  citric  acid  with  hydrosulphuric  acid;  a  black  coloration  or  precipitate 
indicates  the  presence  of  lead  or  copper. 

Test  for  Sulphuric  Acid. — Sulphuric  acid  is  readily  detected  in  the 
aqueous  solution  of  citric  acid  by  the  white  precipitate  occurring  on  the 
addition  of  some  chloride  of  barium 

Test  for  Iron. — Iron  is  detected  by  the  blue  color  occasioned  by  fer- 
rocyanide  of  potassium. 

Test  for  Calcium. — Calcium  is  detected  by  neutralizing  the  citric  acid 
solution  with  ammonia,  then  to  acidulate  with  acetic  acid,  and  add  ox- 
alate  of  ammonium,  when  a  white  precipitate  of  oxalate  of  calcium  will 
appear. 

Detecting.  Tartar ic  Add. — Citric  acid  is  frequently  adulterated  with 
tartaric  acid;  oxalic  acid  and  various  crystallized  salts  are  said  to  have 
been  employed  for  the  same  purpose.  According  to  Hager,  a  solution 
of  four  parts  caustic  potash  in  sixty  parts  of  water  and  thirty  parts  of 
alcohol  at  ninety  degrees  is  poured  upon  the  suspected  crystals;  if  citric 
acid  alone  is  present,  it  will  disappear,  but  the  crystals  of  tartaric  acid 
will  speedily  become  covered  with  a  crystalline  coating  of  cream  of  tartar. 
Heated  until  decomposition  sets  in,  tartaric  acid  emits  a  smell  of  caramel. 

Chapman  and  Smith  state  that  citric  acid  will  turn  an  alkaline  solu- 
tion of  potassium  permanganate,  if  heated  to  boiling,  to  a  green  color, 
while  a  solution  of  tartaric  acid  will  decolorize  it. 

The  adulteration  of  citric  acid  with  tartaric  acid  is  usually  accom- 
plished by  mixing  the  latter  in  crystalline  form  with  the  former,  and, 
therefore,  several  ounces  of  the  crystals  should  be  triturated  in  a 
mortar  into  powder,  in  order  to  make  a  proper  analysis.  Some  of  the 
admixtures  will  be  found  insoluble  in  alcohol,  and  may  thus  be  detected. 

To  distinguish  citric  from  malic  and  tartaric  acids,  the  following  test 
is  given  by  M.  Mean  (Jour.  Pliar.  d' Alsace- Lor.}:  Fuse  together  in  a 
porcelain  crucible  one  gramme  of  crystallized  citric  acid,  and  0.70 
grammes  glycerine;  heat  carefully  until  the  mixture  swells  up  and  emits 
acroleine  vapors;  then  dissolve  in  a  little  ammonia,  of  which  the  greater 
part  is  afterwards  expelled  by  moderate  heat;  add  two  drops  nitric  acid 


FRUIT    AND    MINERAL    ACIDS.  757 

(one  in  five)  or  peroxide  of  hydrogen  (ten  per  cent.)  Citric  acid  there- 
upon assumes  a  beautiful  green  color,  which  changes  to  blue  by  heating. 
Malic  and  tartaric  acids  give  no  such  reaction. 

Solution  of  Citric  Acid. — Although  citric  acid  is  soluble  in  three- 
fourths  of  cold  water,  viz.,  one  pound  in  twelve  ounces,  we  propose  for 
practical  purposes  to  prepare  a  weaker  solution,  as  a  strong  solution  sepa- 
rates crystals  in  the  cold.  It  is  recommended  to  dissolve  one  pound  of 
the  acid  in  one  pint  of  water,  and  it  is  also  asserted  that  such  a  concen- 
trated solution  will  keep  better  than  a  weaker  one;  however,  we  preferred 
to  use  two  pints  of  boiling  water  to  one  pound  of  citric  acid  crystals.  On 
pouring  the  boiling  water  over  the  acid  in  an  earthenware,  glass  or  porce- 
lain pot,  and  stirring  with  a  glass  rod  or  wooden  spatula,  it  will  be 
quickly  dissolved,  and  a  fluid  ounce  of  the  solution  will  represent  one- 
half  ounce  of  citric  acid  crystals.  This  solution  is  filtered  through  whita 
filtering  paper. 

Preservation  of  Citric  Acid  Solution.— A  solution  of  citric  acid, 
if  allowed  to  stand  for  a  few  days,  will  usually  develop  fungoid  growth. 
The  question  of  how  to  suppress  it  is  of  the  greatest  importance.  Cleanli- 
ness is  an  important  factor  for  preserving  the  citric  acid  solution.  Clean 
and  well-stoppered  bottles,  and  distilled  or  boiled  and  filtered  water  only 
should  be  employed.  Air  germs  must  be  carefully  kept  off,  as  they  con- 
taminate the  solution.  Dr.  Eccles  recommends  the  addition  of  some 
calomel  (subchloride  of  mercury),  and  found  that  one  part  in  ninety 
thousand  is  sufficient  to  preserve  the  solution  and  even  stop  the  decom- 
position of  infected  solutions;  one  grain  of  calomel  in  one  gallon  and  one 
half  of  citric  acid  solution  will  therefore  be  sufficient  to  protect  against 
infection,  and  this  quantity  is  so  infinitesmal  as  to  be  entirely  harmless. 

Benzoic  acid  is  another  preservative  for  citric  acid  solutions;  one 
part  in  two  thousand  is  the  minimum,  less  will  fail.  At  this  rate  thirty- 
two  grains  are  needed  for  every  gallon.  Where  bottles  can  be  kept  closed 
until  required,  and  made  in  small  quantities,  no  preservative  is  needed. 
Corked  bottles  containing  the  solution,  if  raised  to  a  temperature  above 
140°  F.  three  times,  or  kept  above  this  temperature  for  an  hour,  will  keep 
indefinitely  without  change. 

Tartaric  Acid.— Tartaric  acid  is  prepared  from  crude  tartar  (acid 
tartrate  of  potassium),  which  is  met  with  either  free  or  in  combination 
with  bases  especially  in  grapes,  also  in  sumach  berries,  tamarinds,  pine- 
apples, and  other  acidulous  fruits. 

Tartaric  acid  crystals  are  transparent,  colorless  prisms  or  tables,  inodor- 
ous, of  strongly  acid  but  agreeable  taste,  not  deliquescent  in  the  air,  easily 
soluble  in  water  (0.6  parts),  in  two  parts  of  85  per  cent,  alcohol.  The 
solution  has  a  pure  acid  taste,  and  gradually  spoils  while  keeping,  if  not 
preserved  like  the  solution  of  citric  acid.  It  also,  like  citric  acid,  con- 
verts cane-sugar  into  invert-sugar.  It  is  used  to  acidify  carbonated 


758  A  TREATISE  ON  BEVERAGES. 

beverages,  for  seidlitz  powders,  and  to  a  great  extent  in  many  other 
trades  for  manufacturing  purposes.  In  American  commerce  tartaric  acid 
is  usually  found  in  the  state  of  powder,  but  we  suggest  to  buy  and  em- 
ploy only  the  crystallized  form,  as  it  is  less  liable  to  be  adulterated  than 
if  in  powder. 

Impurities  and  Adulterations. —  Test  for  Sulphuric  Acid. — If 
chemically  pure,  a  solution  of  tartaric  acid  in  water  will  not  get  turbid  on 
the  addition  of  chloride  of  barium.  A  precipitate  indicates  the  presence 
of  sulphuric  acid. 

Test  for  Lime. — Tartaric  acid  often  contains  lime.  When  this  is  the 
case  it  fails  to  dissolve  in  alcohol,  in  three  parts  of  which  it  should  com- 
pletely dissolve. 

Test  for  Lead  and  Copper. — A  solution  in  10  parts  of  water  should 
not  be  precipitated  or  colored  dark  by  hydro-sulphuric  acid. 

Solution  of  Tartaric  Acid. — Dissolve  one  pound  of  tartaric  acid 
crystals  in  two  pints  cold  and  filtered  water.  Stir  with  a  wooden  spatula 
or  shake  in  a  bottle  until  dissolved;  filter  and  refilter  before  use.  If  boil- 
ing water  is  poured  on  the  crystals  they  dissolve  immediately  without 
shaking.  Use  no  metallic  vessels  or  spatulas.  Keep  well-stoppered  in  a 
glass  bottle  ready  for  use.  One  fluid  ounce  of  this  solution  represents 
one -half  ounce  of  tartaric  acid. 

Mixed  Solution  of  Citric  and  Tartaric  Acid.— For  some  bever- 
ages, especially  for  fruit  syrups,  the  fruits  of  which  contain  tartaric  acid, 
or  for  economical  reasons,  it  is  oftentimes  preferred  to  use  a  mixture  of 
citric  and  tartaric  acid  solution  in  equal  or  other  suitable  portions: 
Citric  acid  eight  ounces,  tartaric  acid  eight  ounces,  cold  filtered  or  boiling 
water  as  before  two  pints.  A  fluid  ounce  of  this  solution  also  represents 
one-half  ounce  of  the  acids,  mixed  in  equal  portions.  The  partial  use  of 
citric  acid  improves  the  beverage  in  taste,  and  is  preferable  to  using 
tartaric  acid  alone.  The  latter  imparts  to  the  beverage  the  natural  acid- 
ulous taste,  but  the  addition  of  some  citric  acid  refines  this  taste  and 
many  manufacturers  use  citric  acid  exclusively. 

When  Tartaric  Acid  Should  not  be  Used.— Tartaric  acid  should 
never  be  used  to  acidify  syrups  or  beverages  colored  with  aniline  red,  as 
it  affects  and  precipitates  the  color,  so  that  all  coloring  disappears.  This 
fact  should  especially  be  borne  in  mind  in  compounding  strawberry, 
raspberry,  etc.,  syrups.  Tartaric  acid  also  cannot  be  employed  to  acidify 
beverages  that  are  made  up  with  water  containing  carbonate  or  sulphate 
of  lime  or  magnesia,  or  that  is  not  carefully  freed  from  these  salts.  It 
has  a  great  inclination  to  combine  with  the  latter,  being  a  strong  bibasic 
acid,  and  forms  tartrate  of  lime  or  magnesia,  insoluble  in  water  and  caus- 
ing a  precipitate,  which  is  so  oftentimes  the  cause  of  complaints  in  the 
trade.  Citric  acid  is  not  as  troublesome,  and  its  combinations  with  lime 
or  magnesia  are  soluble  in  water;  therefore  it  is  preferable  where  "  hard  " 


FRUIT   AND    MINERAL   ACIDS.  759 

water  is  to  be  used.  However,  also  in  this  case  only  pure  water  should  be 
employed,  as  the  citrates  of  lime  and  magnesia  rather  act  as  laxatives  than 
produce  the  intended  acidification  of  the  beverage. 

Acetic  Acid. — In  commerce  the  largest  quantity  is  obtained  from  the 
products  of  the  distillation  of  wood,  and  has  a  distinctly  vinegar-like 
smell,  present  in  all  stages  of  dilution. 

Acid  Acetic  of  the  spec.  grav.  of  1.048  U.  S.,  1.044  Br.,  1.040  P.  G., 
containing  hydrogen  acetate  36°  U.  S.,  32°  Br.,  and  29°  G. 

Diluted  Acetic  Acid  (Vinegar). — Acetic  acid,  nine  fluid  ounces;  distilled 
water,  forty-six  fluid  ounces  (United  States);  acetic  acid,  one  pint;  and 
distilled  water,  seven  pints,  British.  Both  are  sometimes  employed  as  an 
acidulous  agent  to  carbonated  beverages. 

Impurities  and  Tests. — On  diluting  with  alcohol  or  distilled  water, 
the  acid  should  remain  transparent,  and  on  evaporating  it  in  a  water 
bath  no  residue  should  be  left,  which  would  indicate  saline  impurities. 
Sulphuric  acid  is  detected  in  the  diluted  acid  by  adding  some  chloride  of 
barium,  when  the  insoluble  sulphate  of  barium  will  occur  as  a  precipitate. 
Hydrochloric  acid  is  in  the  same  way  detected  by  nitrate  of  silver,  chlo- 
ride of  silver  precipitating.  Nitric  acid  is  detected  by  dissolving  a  little 
brucine  in  the  diluted  acetic  acid,  and  an  orange-red  color  appearing. 
The  presence  of  sulphurous  acid  may  be  ascertained  by  adding  some  solu- 
tion of  potassium  permanganate  and  disappearance  of  the  color, 

Its  Employment  for  Acidifying  Carbonated  Beverages.— The 
British  bottling  trade  is  doubtless  better  acquainted  with  the  acidulant 
properties  of  acetic  acid,  as  used  in  connection  with  carbonated  drinks, 
than  its  American  cousin.  It  may  be  safely  said  that  its  use  in  the 
United  States  is  not  only  unknown,  but  condemned,  and  most  properlv. 
Acetic  acid  is  the  acetous  principle  of  vinegar,  to  which  the  palate  is  very 
sensitive,  and  the  slightest  traces  of  which  are  enough  to  give  the  bever- 
age a  most  unpleasant  taste  of  that  liquid.  Whatever  else  acetic  acid 
may  be  adapted  for,  such  as  in  sauces,  relishes  and  pickling,  it  is  cer- 
tainly not  fit  to  enter  into  the  composition  of  any  article  intended  for  a 
beverage.  The  harsh  acerbity  of  a  sauce  bears  no  resemblance  to  the 
pleasant  acidity  of  a  carbonated  drink;  and  whether  the  employment  of 
acetic  acid  among  bottlers  is  favorably  regarded  or  not,  we  unhesitatingly 
advise  to  abstain  from  its  use,  and  employ  citric  or  tartaric  acid. 

Mineral  Acids. — Tartaric  and  citric  acid  are  well  known  to  exist 
naturally  in  various  fruits,  and  have  proved  themselves  to  be  thoroughly 
wholesome,  by  the  enormous  quantity  which  has  been  consumed  for 
years  past;  not  a  single  case  of  injury  arising  from  the  use  of  either  of 
them  has  been  traced.  What  would  have  been  the  result  had  mineral 
acids  been  used  is  alarming  to  contemplate.  Mineral  acids — sulphuric, 
phosphoric,  hydrochloric,  nitric,  etc.-^when  taken  internally  by  healthy 
persons  for  any  length  of  time,  produce  a  derangement  of  the  internal 


760  A    TREATISE    ON    BEVERAGES. 

and  digestive  functions,  and  when  they  are  consumed  by  persons  suffer- 
ing from  certain  diseases,  they  are  positively  injurious. 

Phosphoric  Acid.  —In  late  years  phosphoric  acid  has  been  intro- 
duced for  acidulating  beverages,  thereby  bringing  forward  a  compara- 
tively new  class  of  drinks  called  "phosphates,"  "nerve  food,"  etc. 
Their  introduction  brought  forward  quite  a  controversy  on  their  relative 
merits  and  demerits.  "  The  views  expressed  by  different  writers  in 
regard  to  the  degrees  and  mode  of  action  of  phosphoric  acid  are  not 
easily  harmonized,"  says  a  good  authority.  Indeed,  we  read  and  hear  as 
many  opinions  as  many  different  views  are  expressed.  At  any  rate  its 
extensive  use  in  beverages  is  now  a  matter  beyond  dispute.  Phosphoric 
acid  is  a  powerful  acid.  Its  solution  has  an  intensely  sour  taste,  and  it 
affords  an  agreeable  acidulous  beverage,  but  contributes  a  sharpness 
totally  unlike  the  pleasant,  mild  tartness  produced  by  citric  acid,  and  not 
relished  by  all  consumers  of  carbonades.  It  is  not  poisonous,  as  some 
believe;  its  powerful  acidity  would  render  its  employment  in  other  than 
homeopathic  quantities  unnecessary,  should  the  slightest  danger  attend 
its  use. 

The  prevalent  notion  that  phosphates  of  one  sort  or  another  con- 
tribute to  the  maintenance  of  the  nerve  force,  doubtless  arises  from 
the  fact  that  the  solid  parts  of  the  human  frame  consist  principally 
of  the  phosphate  of  lime,  a  salt  formed  by  the  union  of  phosphoric  acid 
and  lime.  A  man  of  common  stature  is  said  to  have  one  pound  of  phos- 
phorus in  his  bones,  and  as  phosphoric  acid  is  a  compound  of  phosphorus 
and  oxygen,  the  inference  that  anything  in  the  shape  of  drink,  food  or 
medicine  containing  this  element  is  beneficial,  is  natural,  but  erroneous; 
however,  the  bottler  is  obliged  to  study  and  cater  to  the  consumer's 
wants,  whether  whimsical  or  otherwise.  Phosphoric  acid  is  a  colorless, 
inodorous,  acid  liquid,  having  the  specific  gravity  1.348,  containing  fifty 
per  cent,  of  H3  P04.  Diluted  phosphoric  acid  corresponds  in  all  respects 
to  the  preceding,  except  that  it  contains  only  ten  per  cent,  of  H3  P04, 
specific  gravity  1.057.  The  commercial  phosphoric  acids  are  seldom  per- 
fectly pure,  as  the  operations  in  their  manufacture  are  scarcely  completely 
accomplished. 

Phosphoric  acid  keeps  fairly  well  in  solution,  but  mixed  with  other 
substances  may  cause  sediments  or  opalescense  to  appear  after  a  time, 
while  it  quickly  inverts  saccharine  solutions  and  has  a  tendency  to  alter 
and  frequently  degrade  organic  coloring  matters. 

Phosphoric  acid  affects  the  metallic  parts  of  the  apparatus  it  comes  in 
contact  with;  we  advise,  in  case  phosphoric  acid  cannot  entirely  be  dis- 
pensed with  and  there  is  an  actual  demand  for  "  phosphates,"  to  use  as 
an  average  no  more  than  two  drachms  of  phosphoric  acid  to  one  gallon 
of  syrup  which  would  be  at  the  rate  of  about  one  grain  per  half -pint  bot- 
tle (one  ounce  of  syrup  to  the  bottle).  Wherever  possible  we  urge  the 


FRUIT   AND   MINERAL    ACIDS.  761 

trade  to  abstain  altogether  from  its  employment,  and  refer  to  our  opin- 
ions expressed  on  "Nerve  Food  Extracts." 

•  Phospho-Citric  Acid. — A  solution  has  recently  been  offered  to  the 
English  trade  called  phospho-citric  acid,  intended  to  supersede  citric  and 
tartaric  acids  in  mineral  waters.  We  refer  to  what  we  previously  stated 
in  general  about  mineral  and  phosphoric  acids,  and  consider  especially 
the  consequences  which  may  arise  from  constant  use,  and  consuming  a 
number  of  bottles  daily.  The  future  will  settle  this  much-disputed  con- 
troversy. 

CitrochlOric  Acid. — This  is  also  an  English  manufacture,  and  offered 
as  an  improved  agent  for  acidulating  carbonated  beverages.  The  citro- 
chloric  acid  is,  according  to  John  0.  Thresh,  D.  Sc.,  a  solution  of  three 
parts  of  citric  acid  to  one  of  hydrochloric,  and  lemonade  made  therewith 
contains  in  ten  fluid  ounces  two  to  two  and  one-half  grains  citric  acid  and 
one- half  to  three-fourths  grains  hydrochloric  acid,  three-quarters  of  a 
grain  being  the  maximum;  where  hard  waters  are  used  the  free  hydro- 
chloric acid  may  be  reduced  to  nil. 

The  manufacturers  give  the  following  proportions  to  be  used :  to  one 
gallon  (Imp.  gallon  equals  ten  pounds)  of  syrup  add  two  ounces  of  citro- 
ohloric  acid,  and  use  one  and  one-half  fluid  ounces  of  the  syrup  to  the 
full-sized  (10-oz.)  bottle.  When  a  thinner  syrup  is  preferred,  add  one 
and  one-half  ounces  of  citrochloric  acid  to  the  gallon,  and  use  two  ounces 
of  syrup  to  the  bottle.  Measure  in  glass  or  earthenware  vessel,  and  pre- 
serve in  jars  or  casks  with  good  wooden  taps.  It  is  important  for  man- 
ufacturers to  insist  upon  all  pipes  leading  from  the  syrup  tank  to  the 
bottling  machines  being  thoroughly  drained  immediately  after  use,  as  the 
metal  is  affected  by  the  acid.  While  we  accept  the  preparation  of  citro- 
chloric acid  to  be  a  cheaper  acidifying  agent  adapted  for  many  purposes, 
and  believe  it  to  be  harmless  provided  the  ratio  of  hydrochloric  acid  is 
never  raised,  we  still  should  insist  on  using  for  all  high-class  beverages 
nothing  but  pure  citric  acid  and  carefully  purified  water. 

Various  Other  Acids.  —  Various  other  acids  under  mystifying 
names,  as  substitutes  for  citric  and  tartaric  acids,  are  from  time  to  time 
offered  to  the  trade,  which  are  nothing  but  mineral  acids  or  mixtures  of 
fruit  and  mineral  acids,  similar  to  the  preceding. 


CHAPTER    XXXVIII. 

COLORINGS— GUM  FO AM— PRESERV  ATI VES. 

Specification  of  the  Various  Colors  Required. — The  Manufacture  and  Use  of 
Sugar  Coloring  in  General. — Method  of  Preparing  Liquid  Sugar  Color- 
ing.— Clarifying  Liquid  Sugar  Coloring. — Crystalized  Sugar  Color. — Car- 
amel vs.  Burnt  Sugar. —  Apparatus  for  Preparing  Sugar  Color. —  Con- 
ditions Required  of  Sugar  or  its  Substitutes,  and  Water  for  the  manu- 
facture of  Sugar  Coloring. — Storage  of  Liquid  Sugar  Color. — Various 
Grades  of  Sugar  Colors  and  their  Commercial  Value. — Test  for  Commer- 
cial Sugar  Color. — Disappearance*  of  Sugar  Coloring  in  Carbonated  Bev- 
ages. — Red  Colorings. — Cochineal  or  Cochineal  Color. — Carmine  Coloring. 
— Cudbear. — Aniline  Colors. — Aniline  Solutions. — Yellow  or  Lemon  Color- 
ing.— Tincture  of  Turmeric.— Tincture  of  Saffron, — Examination  of  Com- 
mercial Colorings. 

Foam  Ingredients.— Soap  Bark,  Soap  Root  and  Senega.— Foam  Extract  of 
Soap  Bark.— Tincture  of  Soap  Bark. — Aqueous  Foam  Extract  of  Soap 
Bark  (Quillaia). — Gum  Acacia  or  Gum  Arabic  for  Gum  Foam. — Solution 
of  Gum  Arabic. — Foam  of  Whites  of  Eggs. — Suggestions. 

Preservatives.— Salicylic  Acid.— Solution  of  Salicylic  Acid.— Benzoic  Acid.— 
Peroxide  of  Hydrogen. — Glycerine. 

Specification  of  the  Various  Colors  Required.— The  consumer 
requires  that  certain  beverages  have  a  distinct  color.  The'  carbonated 
beverages,  however,  remain  on  the  admixture  of  the  extracts,  essences, 
etc.,  usually  colorless,  or  attain  only  a  faint  tint.  The  required  color 
must  therefore  be  produced  by  the  addition  of  colorings,  care  being  nec- 
essary to  employ  only  such  material  that  is  free  from  poison  and  other- 
wise non-injurious  to  heath,  and  produces  a  stable  and  brilliant  colora- 
tion, which  does  not  stain,  fade,  precipitate,  is  not  deleterious  to  the 
flavors  or  otherwise  affecting  the  beverage.  The  colors  usually  required 
for  carbonated  beverages  are  amber,  yellow,  brown  or  dark,  as  for  ginger, 
sarsaparilla,  root  beer,  etc.,  which  are  produced  by  the  addition  of  sugar 
coloring  in  various  proportions  or  grades  to  obtain  different  shades. 

The  red  colorings  required  for  beverages,  such  as  strawberry,  etc.,  are 
prepared  from  cochineal  or  carmine  and  cudbear;  alsp  aniline  red  is  not 
infrequently  employed  for  coloring  carbonated  beverages  red.  Various 
shades  of  coloration  are  produced  by  varying  the  proportions  or  mixing 
caramel  with  red  coloring.  Colors  in  paste  form  are  evaporated  solutions 


C0LORINGS GUM   FOAM PRESERVATIVES.  763 

with  admixtures  of  glycerine,  syrup,  etc. ;  although  convenient  for  trans- 
portation, yet  not  practical  for  home-use. 

The  Manufacture  and  Use  of  Sugar  Coloring  in  General.— The 

principal  secret  of  the  sugar-coloring  manufacturers  is  that  they  use 
neither  refined  nor  other  cane  or  beet-sugar  at  all,  although  their  coloring 
is  said  to  be  made  of  such,  and  bears  a  term  that  should  signify  such  a 
descendence;  they  use  simply  glucose,  grape  or  starch-sugar,  which  is 
considerably  cheaper  than  cane  or  beet-sugar.  Sugar  coloring  or  cara- 
mel may  just  as  well  be  prepared  from  inferior  qualities  of  sugar,  from 
molasses,  or  glucose,  and  an  equal  product  obtained  as  that  prepared 
from  "refined  sugar."  When  sugar  or  its  substitutes  are  heated  to  be- 
tween 180°  and  200°  0.  (356°  and  392°  F.),  sugar  turns  brown,  evolves 
a  peculiar,  suffocating  vapor  consisting  of  carbonic  acid,  carbon  oxyde, 
aceton,  acetic  acid,  etc.,  and  is  converted  into  caramel,  C12  Hlb  08,  part- 
ing at  the  same  time  with  two  equivalents  of  water.  A  former  secret  of 
the  manufacturers  also  was  to  add  small  quantities  of  alkalies  (soda  or 
potash)  to  hasten  the  conversion,  and  to  leave  out  any  admixture  when 
the  coloring  is  used  for  coloring  vinegar,  as  in  the  latter  case  the  coloring 
with  the  alkalies  would  cause  turbidity. 

An  addition  of  some  carbonate  of  ammonium  is  now  generally  made 
to  all  kinds  of  colorings  (whether  intended  for  carbonated  beverages, 
wine,  beer,  rum  or  vinegar),  which  is  again  volatilized  by  the  heat,  and 
is  of  service  for  hastening  the  conversion,  increasing  the  intensity  of  the 
color,  and  neutralizing  small  quantities  of  huminic  acid,  that  are  invaria- 
bly formed  at  the  end  of  the  operations,  thus  preventing  cloudiness  of 
the  sugar  color;  however,  for  other  than  vinegar  colors,  carbonate  of  soda 
or  potash  may  be  used  if  desired  to  the  same  effect.  The  proportions  are 
as  follows:  One  pound  of  soda  or  potash,  or  one  and  one-half  pounds 
of  carbonate  of  ammonium,  to  every  thirty  pounds  of  sugar  or  glucose. 

Sugar  coloring  is  a  harmless  preparation,  and,  as  far  as  carbonated 
beverages  are  concerned,  a  preparation  innocent  of  any  deleterious  or 
deceptive  attributes.  Where  much  sugar  coloring  is  used,  as  in  sarsapa- 
rilla,  root,  etc.,  beers,  no  gum  foam  is  necessary,  as  the  sugar  coloring 
itself  has  a  great  deal  to  do  with  the  foaming  of  a  beverage,  and  produces 
a  very  persistent  head. 

Method  of  Preparing  Liquid  Sugar  Coloring.— The  desired 
quantity  of  sugar  or  glucose,  say  thirty  pounds,  and  one  of  carbonate  of 
soda  or  potash,  or  one  and  one-half  pound  of  carbonate  of  ammonia, '  are 
put  into  an  iron  kettle,  as  hereafter  illustrated,  and  heated  over  a  free 
and  strong  fire  until  completely  melted,  and  showing  a  light  or  reddish 

1  The  alkalies  are  usually  and  previously  dissolved  separately  and  the  solu- 
tion added  to  the  sugar  or  glucose;  or  they  may  be  put  first  in  the  kettle  and 
heated  with  an  equal  volume  of  water  until  dissolved  and  then  the  sugar  or 
glucose  be  added  to  the  kettle. 


764  A   TREATISE    ON   BEVERAGES. 

coloration.  Stirring  up  to  this  point  is  not  necessary.  It  is  erroneous 
and  superfluous  to  saturate  the  sugar  with  some  water  at  the  beginning, 
as  some  bottlers  use  to  do;  it  prolongs  unnecessarily  the  operation, 
since  the  water  has  to  be  evaporated  before  the  sugar  commences  to  melt, 
and  its  admixture  is  of  no  advantage.  The  melted  sugar  presents  a  homo- 
geneous mass  As  soon  as  it  appears  dark  brown  and  white,  suffocating 
vapors  are  arising,  which  make  the  eyes  tear;  and  large  bubbles  appearing 
on  the  surface  of  the  mass,  the  fire  must  be  reduced  and  the  mass  con- 
stantly and  vigorously  stirred  with  an  iron  spatula  as  illustrated  hereafter, 
to  prevent  the  mass  becoming  charred  at  the  bottom  and  divide  the 
heat  equally.  At  this  stage  of  the  operation  the  mass  rises  considera- 
bly and  expands  to  about  four  times  its  volume — -therefore  the  kettle 
must  have  enough  capacity  to  hold  at  least  four  times  the  volume  of  sugar 
or  its  substitute.  While  the  mass  becomes  darker,  or  when  it  has  become 
dark,  apply  the  following  tests  to  ascertain  the  finish  of  the  operation:  1, 
take  with  another  spatula  (continuing  stirring  with  the  first)  some  out 
of  the  hot  mass  and  let  it  drop  back;  if  the  mass  appears  in  threads, 
which  appear  whon  held  against  the  light  transparent,  intensely  dark 
red-brown,  it  is  done,  and  the  color  ready;  if  the  threads  appear  reddish, 
boil  longer;  or  2,  let  fall  a  few  drops  of  the  mass  from  the  spatula  into 
cold,  clear  water,  and  remove  them  when  cold ;  if  they  are  hard  and  crack 
between  the  teeth,  are  not  sticky,  and  have  a  faintly  bitter  taste,  the 
color  is  done,  otherwise  prolong  boiling;  or  3,  let  a  drop  of  the  mass  fall 
on  a  cold  glass  plate,  where  it  will  quickly  crystallize  to  a  porous  glass- 
like  mass;  if  it  appears  black,  or  the  edges  brownish  transparent,  and 
does  no  more  taste  sweet,  but  is  tasteless  or  has  a  faintly  bitter  taste,  it 
is  done,  else  continue  to  a  finish. 

While  this  operation  is  going  on,  heat  in  another  kettle  sufficient 
water  to  dissolve  the  sugar  coloring.  The  water  must  be  hot  or  boiling, 
and  ready  the  moment  the  coloring  is  done.  Use  no  cold  water.  When 
the  last  decisive  taste  is  made,  and  while  constantly  and  vigorously  stir- 
ring, immediately  pour  the  hot  water  in  a  thin  stream  into  the  color- 
ing, when  the  latter  will  be  immediately  dissolved.  Great  care  must  be 
taken  not  to  overheat  the  sugar, and  to  add  the  water  at  the  proper  moment, 
as  a  large  quantity  of  huminic  acid  would  be  formed,  which  has  not  been 
neutralized  by  the  small  quantity  of  alkali  or  carbonate  of  ammonium 
that  has  been  previously  added,  and  which  being  insoluble  and  suspended, 
or  separating  only  after  a  long  time,  would  make  the  coloring  unfit  for 
proper  use  or  cause  sediments  in  the  beverages  or  liquids  to  which  it  is  to 
be  added.  If  the  mass  is  overheated  to  excess  it  will  suddenly  turn  into 
insoluble  sugar-coal. 

The  quantity  of  water  employed  for  dissolving  the  caramel  varies  in 
proportion;  a  fourth,  a  third,  a  half,  or  even  an  equal  amount  of  water 
to  that  of  the  sugar  used,  is  added  according  to  the  concentration  desired. 


COLORINGS GUM  FOAM PRESERVATIVES.        765 

It  must,  however,  be  borne  in  mind,  that  most  always  small  quantities  of 
sugar  and  its  mechanical  impurities  become  charred  and  thereby  insol- 
uble, and  that  these  particles  cannot  entirely  be  removed  by  subsequent 
filtration  from  the  concentrated  liquid,  and  would  afterwards  cause  pre- 
cipitate and  sediments  in  the  aqueous  carbonated  beverages.  It  is  there- 
fore advisable,  either  to  dissolve  the  coloring  in  a  half  or  an  equal  quan- 
tity of  water,  allow  time  for  subsidence  of  the  suspended  and  insoluble 
charred  matter,  decanting  and  filtering  the  supernatant  liquid  through  a 
felt  bag,  and,  evaporating  to  the  desired  consistency  in  vacuo  or  over  a 
water  bath,  or  filter  the  dissolved  coloring  while  still  hot  through  a  flan- 
nel bag,  and  before  use,  dilute  the  necessary  quantity  with  an  equal  vol- 
ume of  water  and  filter  again.  The  former  method  is  followed  in  whole- 
sale manufacturing,  while  the. latter  is  adapted  for  home-use;  but  these 
precautions  are  absolutely  necessary  to  prevent  sediments  of  charred  and 
other  insoluble  matters  in  the  beverages.  A  well-made  sugar  color 
should  have  no  sweet  taste,  and  be  perfectly  clear  in  water. 

Clarifying  Liquid  Sugar  Coloring.— We  have  already  mentioned 
under  the  foregoing  heading  that,  in  the  course  of  converting  the  sugar  or 
glucose  into  caramel,  most  invariably  small  quantities  of  sugar  and  chem- 
ical admixtures  are  charred  which  are  not  removed  by  the  usual  subse- 
quent filtration  through  coarse  flannel,  but  being  so  minutely  divided, 
remain  in  the  concentrated  coloring,  and  if  left  therein  would  separate 
and  cause  sediment  when  the  color  becomes  diluted,  as  in  the  beverage. 
To  guard  against  this  dilution  of  the  coloring,  filtration  through  a  more 
effective  felt  bag  and  evaporation  to  proper  consistency  in  a  vacuum  ap- 
paratus or  over  a  water  bath  is  already  recommended.  However,  clarifi- 
cation is  considerably  aided  by  a  fair  dilution  of  the  color,  mixing  it  with 
powdered  pumice,  glass  sand,  asbestos,  etc.,  and  running  it  through  a 
good  filtering  bag  or  one  of  the  many  clarifying  apparatus  we  have 
described  and  illustrated  for  the  clarification  of  syrups  and  other  liquids 
in  former  chapters,  to  which  we  refer.  Commercial  sugar  color  fre- 
quently needs  this  treatment. 

Crystallized  Sugar  Color. — For  home-use  some  may  prefer  to  have 
the  sugar  color  crystallized.  This  is  easily  accomplished.  Operate  en- 
tirely as  directed  for  converting  the  sugar  or  its  substitutes  as  before, 
but  don't  pour  any  water  into  it.  When  the  tests  have  proved  the  finish 
of  the  operation,  pour  the  whole  mass  on  a  sheet  of  iron  or  into  an  iron 
cake-mould,  when  it  will  quickly  crystallize  to  a  porous  black  mass. 
When  cold  it  is  easily  cracked  to  pieces  or  lustrous  fragments,  which  are 
stored  in  wide-mouth  bottles,  closed  air-tight  (as  air  would  moisten  it) 
and  kept  ready  for  use.  These  fragments  are  easily  soluble  in  water,  and 
when  required  for  use  it  is  only  necessary  to  cover  them  with  water  and 
filter  the  solution,  which  will  be  bright  and  clear. 

Caramel  vs.  Burnt  Sugar. — A  controversy  as  to  the  meaning  of 


766 


A   TREATISE   ON  BEVEEAGES. 


these  terms  often  exists.  Caramel  is  the  commercial  sugar  coloring 
prepared  by  heating  and  converting  the  sugar  or  its  substitute  until  it 
tastes  neither  sweet  nor  bitter.  In  the  United  States  and  Europe  they 
call  a  higher  converted  sugar,  burnt  sugar,  the  process  of  preparation 
being  the  same  as  with  caramel,  the  difference  consisting  only  in  heating 
longer  until  the  coloring  has  acquired  a  decidedly  bitter  taste. 

Apparatus  for  Preparing  Sugar  Color. — Sugar  coloring  on  a 
small  scale  is  made  in  an  iron  kettle  on  an  ordinary  furnace.  On  a  large 
scale  an  arrangement  (oven)  as  represented  by  the  annexed  engraving  is 
a  practical  device.  The  dimensions  of  the  arrangement,  size  of  kettles, 
depend  on  the  actual  requirements.  A  cast-iron  kettle  with  convex  bot- 
tom is  set  in  bricks,  so  that  only  the  bottom  and  not  also  the  sides  of 


FIG.  427,— SUGAR  COLOR  KETTLE  AND  OTKX. 


JTio.  428.— SUGAR  COLOR  SPATULA. 


the  kettle  are  touched  by  the  fire.  The  flue  leads  not  along  the  sides, 
but  directly  outwards  from  the  fire-place.  The  thickness  of  the  kettle  is 
from  about  one-quarter  to  three-quarters  of  an  inch  according  to  size. 
Too  large  kettles  should  not  be  used,  rather  a  set  of  smaller  ones  where 
required,  as  the  sugar  melts  and  converts  quicker  in  a  small  than  in 
a  large  kettle.  Above  the  kettle  should  be  adjusted  a  conical  roof, 
made  of  boards,  somewhat  larger  in  diameter  than  the  kettle,  and  not 
too  high  above  the  latter,  which  should  end  in  a  sufficiently  large  pipe, 
leading  into  the  flue  to  give  way  to  the  suffocating  vapors  arising  from 
the  converting  sugar.  The  flue  must  have  sufficient  draught  to  pass  the 
vapors  immediately  outside,  else  the  eyes  and  throat  of  the  operator  will 
become  inflamed,  and  working  in  the  room  made  unbearable. 

In  the  immediate  neighborhood  of  this  oven,  but  at  least  one  foot 
higher,  is  another  oven,  frequently  with  an   iron  kettle  on  a  cast-iron 


COLORINGS GUM  FOAM — PRESERVATIVES.  767 

plate,  for  heating  the  required  quantity  of  water.  This  oven  or  kettle  is 
adjusted  with  an  outlet  and  cock  near  the  bottom,  and  by  means  of  rub- 
ber tubing  or  an  adjustable  canal  the  required  quantity  of  hot  water  is 
directed  into  coloring  kettle  the  moment  it  is  required.  In  establishments 
where  a  water  heater  or  steam  boiler  is  available  this  second  oven  may  be 
superseded  by  a  more  practical  steam-heating  arrangement,  etc.  A  nec- 
essary tool  for  making  sugar-coloring  is  an  iron  stirrer  or  spatula  with 
wooden  handle,  as  represented  by  the  preceding  illustration. 

In  very  large  establishments,  where  steam-power  is  employed,  the 
stirring  is  done  by  mechanical  arrangement.  An  iron  dipper  is  necessary 
to  remove  the  coloring  from  the  kettle  to  the  sheet-iron  funnel  of  the 
storage  barrel  or  wherever  desired;  a  discharge  cock  at  the  bottom  of  the 
kettle  is  not  practicable,  becoming  too  frequently  clogged  up  by  the 
sugar- mass;  however,  if  the  coloring  is  far  diluted,  a  cock  will  be  of  great 
service,  leading  the  coloring  into  a  filter  or  clarifying  apparatus,  from 
where  the  liquid  might  be  removed  to  the  vacuum  apparatus  or  evapo- 
rating pan. 

Conditions  Required  of  Sugar  or  its  Substitutes,  and  Water 
for  the  Manufacture  of  Sugar  Coloring. — As  already  stated,  sugar 
coloring  may  also  be  prepared  from  molasses  or  glucose,  furnishing  a 
coloring  that  answers  for  all  purposes;  to  use  cane-sugar  is  therefore 
rather  a  luxury.  But  not  all  glucose  is  suitable  for  making  coloring.  If 
it  contains  large  quantities  of  dextrine  it  is  unfit;  small  quantities  may 
be  permitted  without  consequences.  Dextrine  in  glucose  is  detected  by 
dissolving  some  of  the  suspected  glucose  in  water;  add  of  this  solution 
one  to  three  drops  to  some  absolute  alcohol  in  a  test  tube,  and  shake  the 
mixture.  If  white  flakes  separate,  dextrine  is  present  in  glucose;  from 
the  intensity  of  this  separation  the  degree  of  admixture  may  be  judged 
— if  but  slightly,  the  glucose  may  be  used;  should,  however,  the  whole 
liquid  become  turbid,  the  glucose  should  be  rejected.  If  blue  litmus 
paper  is  dipped  into  a  solution  of  the  glucose  and  turns  red,  a  considera- 
ble quantity  of  free  acid  may  be  suspected,  if  it  turns  only  violet,  but 
traces  of  it  are  present. 

However,  even  glucose  that  contains  sulphuric  acid  can  be  employed 
for  making  sugar  coloring.  If  only  traces  are  present  it  should  be  used 
unhesitatingly,  as  it  is  difficult  to  obtain  glucose  entirely  free  from  traces 
of  sulphuric  acid,  and  mere  traces  are  neutralized  by  the  alkalies  that  are 
to  be  added.  Crystallized  glucose  (grape  sugar)  is  usually  purest,  while 
the  liquid  part  or  syrup  contains  dextrine  in  various  proportions.  For 
making  sugar  coloring  nothing  but  well  purified  and  filtered  water  should 
be  used.  The  boiling  of  the  water,  previous  to  its  use  for  dissolving  the 
color,  is  usually  sufficient  to  purify  it  from  most  of  its  impurities,  so  that 
it  then  can  be  unhesitatingly  used. 

Storage  of  Liquid  Sugar  Color.— The  storage  of  sugar  coloring 


768  A  TREATISE  ON  BEVERAGES. 

requires  not  much  attention  and  no  particular  care.  The  sugar  lost,  by 
being  converted  into  caramel,  the  conditions  necessary  for  fermentation, 
and  the  sugar  coloring  can,  therefore,' be  stored  in  any  suitable  room, 
on  a  larger  scale  in  closed  or  covered  casks  or  tanks,  small  quantities  in 
demijohns,  etc. ;  whiskey  barrels  are  highly  recommended. 

Yarious  Grades  of  Sugar  Colors  and  their  Commercial  Yalue. 
— There  are  sugar  colors  for  carbonated  beverages,  and  for  liquors, 
spirits,  tinctures,  essences,  wines,  rum,  beer,  ale,  cider,  vinegar,  jellies, 
etc.  They  appear  under  different  names  and  different  prices — but  all  are 
but  one  kind.  If  all  colors  are  prepared  with  the  addition  of  carbonate 
of  soda  or  potash,  there  exists  but  one  difference  in  solubility.  The  color 
thus  prepared  causes  a  turbidity  in  vinegar,  but  is  or  should  be  soluble 
in  all  other  aqueous  or  alcoholic  solutions  without  a  sediment.  A  color 
prepared  with  carbonate  of  ammonium  must  be  soluble  in  vinegar  as 
well  as  in  aqueous  or  alcoholic  solution,  without  precipitate.  The  com- 
mercial value  of  sugar  color  depends  foremost  on  its  perfect  solubility. 
If  made  from  glucose  free  of  dextrine  and  sulphate  of  calcium,  it  is  as 
well  soluble  in  water  as  in  alcohol  of  80  per  cent.  A  difference  in  solu- 
bility in  stronger  or  weaker  alcohol  does  not  exist  for  the  honest  manu- 
facturer; he  makes  but  one  grade.  The  next  important  factor  is  the 
density  or  the  degree  of  concentration  of  the  sugar  color,  which  is  deter- 
mined by  comparison  (see  tests).  A  hydrometer  is  of  no  service,  since 
a  reduced  color  could  be  improved  in  consistency  by  the  fraudulent  addi- 
tion of  glucose-syrup.  Sometimes  it  happens,  however,  that  even  the 
best  commercial  color  is  declared  inferior,  because  of  its  faulty  applica- 
tion. This  is  especially  the  case  when  essences,  containing  no  water,  con- 
sist to  a  large  extent  of  ethers.  The  commercial  color  is  herein  almost 
insoluble,  and  precipitates  in  flakes.  To  color  an  essence,  for  in- 
stance a  rum  essence,  one  or  two  parts  of  the  color  must  be  previously 
dissolved  in  some  80  per  cent,  alcohol.  Of  this  coloring  tincture 
sufficient  is  added  to  the  ethereal  essences,  while  vigorously  shaking,  to 
obtain  the  desired  shade.  Even  then  some  sediment  will  occur,  which 
cannot  be  prevented  in  such  a  liquid*  but  it  is  easily  removed  by  ni- 
tration. 

Test  for  Commercial  Sugar  Color. — It  is  always  most  essential  to 
determine  whether  the  coloring  material  is  capable  of  passing  into  solu- 
tion and  is  yielding  a  bright  and  clear  beverage,  or,  on  the  other  hand,  if 
it  is  causing  turbidity  and  deposits.  The  strength  of  a  color  is  also  to  be 
tested.  It  makes  a  big  difference  whether  one  ounce  or  two  or  three  of 
color  have  to  be  used  to  give  a  definite  shade  to  a  certain  quantity  of 
liquid.  '  The  concentration  of  a  color  is  important,  but  to  measure  its 
concentration  (density)  with  the  saccharometer  is  no  proof  test  as  already 
mentioned  in  another  place,  since  a  high  specific  gravity  may  be  imparted 
to  a  reduced  color  by  the  addition  of  glucose  syrup,  etc.  To  test  its 


COLORINGS GUM   FOAM PRESERVATIVES.  769 

strength  it  is  necessary  to  compare  one  kind  of  color  with  another.  With 
this  test  the  above  test  for  solubility  can  be  combined. 

Take  the  same  quantity  of  each  color,  about  one  drachm,  measured 
accurately,  and  dissolve  each  drachm  separately  in  one  pint  of  well -puri- 
fied and  filtered  water.  Compare  the  shades  by  holding  the  bottles  up 
to  the  light,  and  decide  which  is  the  strongest.  The  same  test  should  be 
made  with  diluted  alcohol,  also  with  beer,  etc.  The  other  decision  to  be 
reached  is  in  regard  to  the  solubility  of  the  color.  Cork  the  bottle  under 
test  tightly,  and  set  aside  for  a  week  or  so.  If  on  turning  the  bottle 
up-side  down  no  precipitate  and  no  turbidity  is  visible,  and  the  liquid 
remains  clear  and  brilliant,  it  may  then  be  presumed  that  the  article  is 
fit  for  employment  in  carbonades,  alcoholic  solutions  and  beer,  while  on 
the  other  hand,  if  it  occasions  the  slightest  turbidity  in  the  liquid,  or  a 
precipitate  has  been  thrown  down,  the  color  may  be  condemned  as  im- 
perfect and  unfit  for  the  bottlers'  and  brewers'  purpose. 

A  well-made  sugar  coloring  should  have  no  sweet  taste  or  a  faintly  bil- 
ter  one,  and  be  perfectly  miscible  in  aqueous  alcoholic  liquors,  carbonated 
beverages,  and  also  in  beer. 

Another  test  should  be  made  by  dissolving  thirty  grains  of  tartaric 
acid  and  thirty  grains  of  the  coloring  in  one  pint  of  water.  If  within  an 
hour  or  so  the  liquid  is  clear  and  bright,  and  no  precipitate  visible  at  the 
bottom  of  the  bottle,  the  coloring  can  be  used  with  security. 

Disappearance  of  Sugar  Coloring  in  Car  Donated  Beverages.— 
It  has  frequently  been  noticed  that  in  ginger  beverages  the  sugar  color 
disappears,  in  sarsaparilla  and  others  greatly  diminishes  in  intensity,  the 
shade  becoming  lighter.  Sugar  or  glucose  does  not  lose  all  its  saccharine 
character  when  coloring  is  prepared,  only  when  turned  into  sugar-coal;  it 
contains  also  glucose  and  levulosan,  into  which  it  has  been  converted 
by  the  heat  previously  to  becoming  caramel.  The  metamorphose  of 
converting  a  solution  of  cane-sugar  into  dextrose  and  levulose,  by  the 
aid  of  the  fruit  or  other  acids  employed  for  acidulating  the  beverages, 
we  have  treated  already,  and  refer  to  it. 

The  saccharine  matter  of  the  coloring,  when  that  metamorphose  takes 
place  within  the  bottle,  is  doubtless  affected  by  this  chemical  action, 
and  undergoes  also  a  partial  process  of  inversion,  and  this  most  probably 
accounts  for  the  disappearance  of  the  light  shade  of  ginger  or  fading  of 
the  darker-colored  beverages.  This  is  the  result  of  our  investigations. 

Red  Colorings. — Of  the  various  red  colorings  only  a  limited  number 
is  valuable  for  the  bottlers'  purpose  viz.:  cudbear,  cochineal  and  its  deri- 
vate  carmine,  besides  aniline  red.  All  other  red  colorings,  such  as  car- 
tharmin,  alkanine,  alloxan  and  other  vegetable  colorings,  are  practically 
valueless  to  the  bottler. 

Cochineal  and  Cochineal  Color.— The  cochineal  is  a  little  insect 
which  feeds  upon  the  cactus  plant,  and  is  found  in  warm  climates,  and 
49 


770  A   TREATISE   ON   BEVERAGES. 

is  especially  cultivated  for  this  purpose  in  most  of  the  Central  American 
States.  The  dried  body  of  the  insect  yields  a  magnificent  red  coloring 
matter.  Its  use  is  harmless,  and  is  extensively  employed,  not  only  in 
dyeing,  but  for  coloring  drinks  of  various  kinds,  and  confectionery. 
There  are  two  varieties  known  in  commerce— silver  cochineal,  which  has 
a  purplish-gray  or  silver-gray  color;  and  black  cochineal,  which  is  smaller, 
and  of  a  reddish  or  purplish-black  color.  The  former  is  that  commonly 
met  with.  Commercial  cochineal  is  frequently  increased  in  weight  by 
metals,  such  as  lead,  iron  oxides,  barium,  talcum  and  similar  substances. 
These  adulterations  are  effected  by  exposing  the  cochineal  to  steam  until 
the  insects  have  attained  their  normal  size  without  becoming  wet,  adding 
the  powder,  rotating  the  mixture  in  a  drum,  and  finally  drying  by  heat, 
when  the  adulterant  will  adhere  between  the  wrinkles.  Other  and  simi- 
lar frauds  are  committed,  but  readily  detected  by  macerating  some  of  the 
insects  in  water,  when  the  powder  is  soaked  off,  and  the  insect  may  be 
examined. 

Factitious  cochineal  is  made  of  gums,  starch  and  various  coloring  and 
mineral  matters,  and  sometimes  met  with  in  the  trade. 

The  coloring  principle  of  cochineal  is  chemically  known  as  carminic 
acid,  technically  called  "carmine,"  which  is  unalterable  in  dry  air,  is 
very  soluble  in  water,  soluble  in  cold,  and  more  so  in  boiling  alcohol,  in- 
soluble in  ether  and  without  nitrogen.  The  watery  infusion  of  cochineal 
is  of  a  violet-crimson  color,  which  is  brightened  by  the  acids  and  deep- 
ened by  the  alkalies.  The  coloring  matter  is  readily  precipitated.  Its 
alcoholic  solution  is  precipitated  by  alkalies,  but  the  crimson  color  of  its 
aqueous  solution  is  succeeded  by  a  purplish-red,  and  precipitated  on  the 
addition  of  alkaline  earths. 

Various  cochineal  colorings  are  prepared  as  follows:  Take  three  and 
one- half  ounces  of  best  cochineal,  bruised;  one  drachm  tartaric  acid, 
powdered;  one  and  one-half  drachms  of  cream  of  tartar,  powdered;  pour 
on  it  two  pints  of  boiling  water,  let  the  whole  rest  for  twenty-four  hours. 
Then  filter  and  neutralize  the  filtrate  cautiously  with  about  two  drachms 
acetic  acid,  or  boil  two  ounces  of  bruised  cochineal  with  one  drachm  of 
cream  of  tartar,  and  filter.  Test  these  solutions  with  litmus  paper, 
whether  they  are  neutral  or  not,  and  if  necessary  neutralize  cautiously 
with  acetic  acid. 

A  good  tincture  of  cochineal  is  prepared  by  using  two  ounces  of  coch- 
ineal to  about  one-half  drachm  of  soda.  Bruise  the  cochineal  with  the 
soda,  and  put  the  powder  on  a  paper  filter.  Then  pour  about  four  pints 
of  diluted  alcohol  into  it. 

A  bottler  without  an  intelligent  conception  of  the  process  and  famil- 
iarity with  this  preparation  is  advised  not  to  attempt  to  prepare  the 
cochineal  coloring,  as  he  can  obtain  it  to  much  better  advantage  from  his 
supplier.  If  the  color  is  not  properly  prepared  it  produces  no  brilliant 


COLORINGS — GUM   FOAM- — PRESERVATIVES.  771 

red.  The  color  of  carmine  is  more  easily  prepared.  If  the  batch  of 
cochineal  coloring  should  fade  in  the  beverage,  be  sure  that  some  sul- 
phuric acid  from  the  generator  has  come  over  to  the  fountain  by  careless- 
ness, or  that  the  water  was  not  thoroughly  purified. 

Carmine  Coloring. — Carmine  is  the  coloring  principle  of  the  coch- 
ineal, extracted  from  the  latter  by  boiling  and  precipitated  with  alum,  or 
extracted  with  a  solution  of  carbonate  of  soda  and  precipitated  with 
diluted  acids.  Its  preparation  requires  a  great  deal  of  experience,  and 
depends  much  on  circumstances,  and  should  therefore  never  be  tried  in 
the  bottlers'  laboratory,  since  commercial  carmine  is  to  be  had  at  reason- 
able figures,  and  in  all  degrees  of  purity.  In  commerce  the  various  grades 
are  designated  by  numbers,  the  highest  number,  generally  No.  40 — in 
some  price  lists,  No.  60 — means  the  best,  and  this  always  should  be  used, 
as  it  gives  a  stronger  and  more  brilliant  red  than  the  rest.  Carmine  is 
classed  with  the  vegetable  colors,  is  not  deleterious  to  health  and  can  be 
safely  used. 

A  practical  process  not  open  to  the  objections  previously  mentioned, 
whereby  a  more  stable,  concentrated  and  thoroughly  representative  prod- 
uct can  be  secured,  is  obtained  in  the  following  manner:  Take  carmine 
(No.  40),  water  of  ammonia,  glycerine  in  certain  proportions,  and  a  suffi- 
cient quantity  of  water.  Rub  the  carmine  (one  ounce)  into  a  fine  pow- 
der, with  a  little  water,  in  a  wedge- wood  mortar;  make  a  paste  with  and 
dissolve  in  the  water  of  ammonia  (one  pint  of  water  with  one  ounce  of 
spirits  of  ammonia),  and  then  add  with  constant  trituration  four  ounces 
of  glycerine.  Transfer  to  a  porcelain  capsule,  and  heat  upon  a  water- 
bath,  until  the  liquid  is  entirely  destitute  of  ammoniacal  odor;  when  suf- 
ficiently cool,  bottle  and  cork.  The  entire  removal  of  the  ammonia  gas, 
requires  the  constant  stirring  of  the  liquid  with  a  glass  rod,  and  rather 
lengthy  heating.  By  boiling  the  volatile  ammonia  evaporates.  The  am- 
monia can  also  be  neutralized  by  the  addition  of  a  few  drops  of  acetic 
acid,  but  care  must  be  taken  and  the  neutralization  ascertained  with 
litmus  paper,  which  should  retain  its  blue  color,  otherwise  some  more 
ammonia  or  acetic  acid  has  to  be  added  for  correction. 

The  finished  product  is  a  permanent,  deep,  ruby-red  liquid,  perfectly 
transparent,  destitute  of  ammoniacal  odor,  and  mixes,  without  turbidity, 
with  all  aqueous  solutions.  The  depth  of  color  or  strength  of  tincture 
may  be  varied  to  suit  individual  tastes.  If  the  carmine  does  not  entirely 
dissolve,  add  a  little  more  ammonia,  and  should  this  be  of  no  service,  it 
proves  that  the  carmine  is  adulterated.  Carmine  coloring  does  not  stain 
or  tarnish  the  bottles. 

If  the  batch  of  carmine  coloring  should  fade,  be  sure  that  sulphuric 
acid  or  sulphuric  vapors  have  come  over  from  the  generator  to  the 
fountain  by  careless  charging. 

The  water  of  the  beverages  must  have  been  previously  well  purified, 


772  A  TREATISE  ON  BEVERAGES. 

as  many  spring  or  well  waters  show  against  cochineal  and  carmine  tinctures 
an  alkaline  reaction. 

Cudbear. — This  is  another  substance  commonly  used  for  coloring 
purposes.  It  is  nearly  identical  with  orseille.  Its  origin  is  vegetable, 
being  prepared  from  the  lichens  of  the  same  plant  as  litmus,  having  turned 
red  by  treatment  with  ammonia,  and  it  works  neither  injury  to  the  bev- 
erage nor  its  consumer.  Most  convenient  is  probably  the  tincture  of 
cudbear,  as  it  affords  a  good,  substantial  and  natural-looking  color  misci- 
ble  with  syrup  and  beverages  without  cloudiness.  Exhaust  by  macera- 
tion or  displacement  from  two  to  four  ounces  of  powdered  cudbear  with 
one  pint  of  diluted  alcohol.  Used  alone,  this  color  gives  a  shade  of  red, 
closely  imitating  the  color  of  raspberries  or  currants.  For  deep  red,  like 
blackberries,  the  addition  of  some  caramel  is  all  that  is  necessary. 

Aniline  Colors. — Aniline  is  a  product  of  the  heavy  oil  of  coal-tar. 
It  is  a  colorless,  limpid,  oily  liquid.  By  oxidation  with  other  chemical 
substances  various  colors  and  in  different  shades  are  obtained. 

The  aniline  red  crystals  have  a  golden  green  hue,  and  this  kind 
only  should  be  used. 

We  mention  only  the  following  particularly  interesting  coloring  to 
the  bottlers. 

Aniline-Red  is  formed  by  heating  a  mixture  of  aniline  and  toluidine 
with  corrosive  sublimate  or  arsenic  acid,  and  is  a  salt  of  rosaniline. 
Roseine,  fuchsine,  and  azaleine  are  the  acetate,  hydrochloride,  and  ni- 
trate of  the  same  base.  If  obtained  by  the  action  of  arsenic  acid  the  dyes 
usually  contain  arsenic.  To  obtain  the  dyes  free  from  arsenic  the  oxida- 
tion is  now  often  effected  by  nitrobenzol  or  nitrotoluol. 

On  exposure  to  light  the  aniline  red  fades  rapidly.  It  is  affected  by 
tartaric  acid  and  disappears  in  beverages  where  this  acidifying  agent  is 
employed.  If  the  carbonic  acid  gas  is  not  carefully  generated  and  sul- 
phuric acid  or  sulphurous  vapors  are  mixed  or  dissolved  in  the  water  of 
the  fountain  or  condenser,  the  same  mystification  occurs.  The  merits  of 
aniline-red  are  that  it  excels  in  brilliancy  all  vegetable  colors,  that  it  is 
cheaper,  very  intense  and  therefore  but  trifling  quantities  being  neces- 
sary. Much  is  said  against  using  this  aniline  color,  and  the  chief  objec- 
tion is  that  it  contains  arsenic,  but  only  that  kind  free  of  arsenic  should 
be  employed.  Even  if  it  should  contain  traces  of  arsenic,  the  proportion 
of  coloring  matter  employed  is  so  small  that  no  injurious  effect  can  pos- 
sibly result  from  its  use. 

Rosaniline  is  less  soluble  in  water,  but  easily  in  alcohol,  and  gives  a 
beautiful  red  color.  Roseine,  fuchsine  and  azaleine  are  soluble  in  water 
and  alcohol,  with  a  beautiful  carmine-red  color  of  intensive  coloring 
capacity. 

Aniline  Solutions. — Dissolve  of  rosaniline  one  ounce  in  sixteen 
ounces  of  diluted  alcohol;  of  roseine,  fuchsine  and  azaleine,  dissolve  one 


COLORINGS GUM   FOAM PRESERVATIVES.  773 

ounce  in  sixteen  ounces  of  diluted  alcohol  or  water.  The  commercial 
solutions  contain  frequently  some  glycerine  or  syrup.  To  color  one  gal- 
lon of  strawberry  or  raspberry  syrup,  only  from  one  to  four  drachms  are 
necessary,  according  to  the  shade  desired.  Even  if  the  aniline  red  should 
contain  traces  of  arsenic  we  almost  fail  to  trace  it  in  the  beverage  ;  into 
one  half-pint  bottle  entering  only  about  from  one-half  to  two  grains  of 
coloring,  and  with  how  many  articles  of  food  we  swallow  arsenic  with 
impunity!  Aniline  colors  should  be  mixed  with  the  syrup,  and  thus  im- 
parted to  the  beverage.  If  mixed  directly  with  aqueous  beverages  it 
will  stain  the  bottles. 

Yellow  or  Lemon  Coloring. — To  give  a  yellow  color  to  lemon  es- 
sence and  similar  preparations,  turmeric  and  saffron  is  commonly  em- 
ployed. We  are  not  in  favor  of  these  colorings,  as  by  judicious  mixture 
with  caramel  or  even  a  small  admixture  of  red  coloring  any  desired  shade 
can  be  obtained.  We  append,  however,  two  formulae  for  tinctures  of 
turmeric  and  saffron  for  those  who  are  in  favor  of  or  need  them. 

Tincture  of  Turmeric. — Turmeric  ground,  one  pound  ;  alcohol, 
diluted,  from  five  to  ten  pints.  Exhaust  by  maceration  and  percolation. 
This  tincture  shows  a  blue  fluorescence,  due  to  curcumin;  it  should  be 
stored  in  the  dark  to  keep  off  the  influential  action  of  light. 

Tincture  of  Saffron.— Saffron,  one  pound;  alcohol  diluted,  from 
five  to  ten  pints;  exhaust  by  maceration  and  percolation.  The  tincture 
is  of  a  rich  orange-yellow  color,  and  has  the  odor  and  taste  of  saffron. 

Examination  of  Commercial  Colorings.— The  importance  of 
using  coloring  of  the  best  quality  cannot  be  overestimated.  A  beautiful 
brilliant  color  will  make  your  goods  more  saleable,  but  they  must  not 
contain  any  injurious  ingredients,  and  the  color  must  be  unaffected  by 
light  or  'acids.  In  order  to  enable  bottlers  to  determine  the  value  of 
their  fruit  coloring,  we  subjoin  the  following  tests:  Aniline  or  fuchsine 
is  indicated  if  the  color  stains  the  bottles;  also,  if  on  the  addition  of  an 
acid  or  of  sulphite  of  soda  the  color  fades  away  and  disappears  altogether. 
Cochineal  or  carmine  is  precipitated  on  the  addition  of  acid.  Put  a  few 
drops  of  sulphuric  acid  into  a  tumbler  of  water  colored  with  any  prep- 
aration of  cochineal,  and  let  it  stand  a  few  hours.  These  colorings  can 
frequently  be  detected  by  a  strong  smell  of  ammonia. 


Foam  Ingredients. — To  produce  a  persistent  head  on  the  carbon- 
ated beverages  some  substances  are  added  to  the  compound  syrups  to 
bring  about  that  effect,  and  make  the  beverage  appear  frothy.  The 
commercial  preparations  are  called  "  gum  foam/'  and  are  chiefly  prepared 
from  soap  bark,  soap  root  or  senega,  and  allied  roots  or  substitutions; 
also  from  gum  arabic.  For  bottled  beverages  the  preparations  of  gum 
arabic  are  not  well  adapted,  since  they  are  of  a  very  unstable  character, 


774  A   TREATISE    ON   BEVERAGES. 

and  liable  to  fermentation  and  inversion.     For  draught  beverages  they 
are  Suitable  and  for  this  purpose  is  also  employed  the  whites  of  eggs. 

Soap  Bark,  Soap  Root  and  Senega.— Soap  bark  or  Quillaia-bark 
is  the  inner  bark  of  Quillaia  saponaria,  from  a  tree  indigenous  to  Peru 
and  Chili.  The  bark  comes  in  flat  white  pieces.  For  the  purpose  of 
making  extracts,  etc.,  the  bark  is  crushed  and  sold  in 'this  state.  Its  in- 
fusion foams  like  a  solution  of  soap.  Quillaia  bark  contains  numerous 
crystals  of  sulphate  of  calcium,  a  small  quantity  of  starch  and  considera- 
m  ble  saponin,  to  which  it  owes  the  name  soap  bark. 

Soap  Root  or  Soap  wort  is  a  European  .herb,  growing*  also  in  North 
America,  of  which  the  root  is  collected,  which  contains  also  saponin, 
and  is  free  from  starch. 

Senega,  seneka  root,  senega  snake  root,  is  found  also  in  North 
America.  It  contains  senegrin,  which  is  regarded  identical  with  saponin. 
Of  these  three  resources  soap  bare  is  the  cheapest,  and  therefore  exten- 
sively employed  for  preparing  "gum  foam." 

Foam  Extract  of  Soap  Bark. —Prepare  the  extract  as  follows: 
Soap  bark,  crushed,  one  pound;  alcohol,  one  pint;  glycerine,  one  pint; 
water,  two  pints.  Mix  alcohol,  glycerine  and  water,  saturate  the  bark 
with  six  ounces  of  the  mixture,  pack  tightly  in  a  percolator;  close  the 
lower  orifice  and  add  enough  liquid  to  leave  a  stratum  above  the  bark. 
Macerate  twenty-four  hours,  then  proceed  to  percolate;  add  sufficient 
alcohol,  glycerine  and  water  in  the  above  proportions,  until  four  pints  of 
extract  are  obtained.  This  is  an  excellent  preparation  and  has  no  injuri-. 
ous  effect  upon  the  human  organism,  being  soluble  in  aqueous  liquids  and 
having  no  deleterious  influence  upon  the  beverages  or  their  components. 
A  preservative  is  not  required,  the  alcohol  and  glycerine  preserving  it. 
The  proportions  are  from  two  drachms  to  one  ounce  to  a  gallon  of  syrup, 
according  to  the  "  foam  "  required  on  the  beverage. 

Tincture  of  Soap  Bark. — This  may  be  prepared  by  macerating  one 
pound  of  the  crushed  bark  in  five  pints  of  alcohol,  and  exhausting  by 
percolation. 

Aqueous  Foam  Extract  of  Soap  Bark  (Quillaia).— Soap  bark, 
one  pound;  gum  arable,  one  to  four  ounces;  water,  one  gallon;  or  only 
soap  bark  and  water.  Pour  boiling  water  on  the  bark,  add  the  gum 
arabic,  stir  until  dissolved.  When  cold  filter  through  a  filtering  bag. 
About  two  ounces  per  gallon  of  syrup  are  required  to  give  a  "  head  "  to 
the  beverage.  This  is  a  cheaper  product  and  better  adapted  for  dispen- 
sers than  for  bottlers,  as  it  contains  starch  in  solution,  and  also  some  sul- 
phate of  lime,  which  influence  disagreeably  bottled  beverages.  It  would 
not  keep  as  well  as  the  preceding  two  preparations,  until  preserved  by 
the  addition  of  about  one-half  drachm  solution  of  salicylic  acid,  or  about 
ten  grains  of  peroxide  of  hydrogen,  or  one  grain  calomel. 

Gum  Acacia  or  Gum  Arabic  for  Gum  Foam.— Gum  arabic  is  the 


COLORINGS— GUM   FOAM PRESERVATIVES.  775 

gummy  exudation  of  the  gum-yielding  species  of  Acacia,  a  shrub,  or  tree 
indigenous  to  the  East  Indies,  Arabia,  Egypt  and  Abyssinia.  Various 
sorts  and  grades  of  gum  arabic  are  commercial  articles,  of  which  only  a 
fine  grade  should  be  selected  for  the  purpose  of  making  gum  foam.  It 
should  always  be  bought  in  tears,  never  powdered,  as  in  the  latter  state  it 
undergoes  frequently  adulterations  with  flour  and  dextrine. 

Solution  of  Gum  Arabic. — Prepare  as  follows:  take  four  pounds 
white  gum  arabic  in  tears,  selected  quality;  pour  four  pints  of  boiling 
water  upon  it,  and  stir  briskly  until  dissolved,  or  heat  the  water  with  the 
gum  arabic  ove*  a  water- bath  (never  over  a  free  fire,  as  part  of  the  gum 
would  become  charred,  making  the  solution  useless  as  gum  foam),  and 
stir  until  dissolved.  Strain  through  coarse  flannel  if  necessary.  One  or 
two  pints  of  simple  syrup  may  be  added  to  this  solution  for  better  keep- 
ing. Previously  we  have  mentioned  the  unstable  character  of  this  "  gum 
foam,"  it  is  therefore  necessary  to  add  some  preservative.  The  same 
means  of  preservation,  and  in  the  same  proportion  as  directed  for  the 
*' aqueous  extract  of  soap  bark,"  should  be  applied.  The  addition  of 
from  one  ounce  to  two  ounces  of  this  solution  to  the  gallon  of  syrup  will 
produce  the  desirable  head  on  the  beverage.  This  kind  of  gum  foam 
should  only  be  used  with  draught  beverages,  and  mixed  with  the  dispens- 
ing syrup.  In  bottled  beverages  its  presence  is  very  undesirable  and 
tisually  causes  harm. 

Foam  of  Whites  of  Eggs. — This  means  of  producing  foam  on  bot* 
tied  beverages  we  do  not  recommend  at  all,  as  it  will  decompose  in  time, 
and  make  the  syrup,  and  consequenly  the  beverage,  taste  and  smell  of 
sulphuretted  hydrogen,  suggesting  that  of  rottsn  eggs;  however,  if 
desired,  it  may  be  prepared  in  small  quantities  only  for  the  dispensing 
counter.  There  it  shows  an  attractive-looking  white  foam.  Prepare  as 
follows:  take  the  white  of  a  few  eggs,  and  some  powdered  sugar,  beat 
well  together  and  add  to  syrup. 

Suggestions. — Whatever  kind  of  gum  foam  is  employed,  it  should  be 
used  but  sparingly,  as  the  customer  does  not  like  to  get  a  glass  of  foam 
instead  of  the  expected  refreshing  drink.  Where  plenty  of  sugar  color- 
ing has  been  used,  as  in  sarsaparilla,  root  beer,  etc.,  it  is  not  necessary  to 
add  gum  foam,  as  the  former  produces  foam  enough;  but  if  desired  to 
retain  a  beat,  some  gum  foam  may  be  used. 

Sparkling  Ingredients. — To  improve  the  effervescence  of  carbonated 
beverages,  the  addition  of  bicarbonate  of  soda  is  recommended,  about 
three  ounces  to  twenty  gallons  of  water  in  fountain,  but  we  think  this  is 
9  erroneous,  at  least  we  fail  to  detect  where  "the  improved  effervescence 
shall  come  from.  The  water  becomes  by  this  addition  alkaline,  deleteri- 
ous in  many  respects  to  beverages,  and  when  fruit  acids  are  mixed  with 
the  syrups,  citrate  or  tartrate  of  soda,  both  purgatives  will  result,  although 


776  A   TREATISE   OK   BEVERAGES. 

soluble,  still  considerably  diminishing  the  acidulous  properties  of  the 
beverage.     We  advise  not  to  use  it. 

The  sparkling  properties  of  the  beverage  are  alone  improved  by  careful- 
ly charging  the  water  with  carbonic  acid  gas,  and  by  carefully  expelling 
all  atmospheric  air  as  urgently  suggested  already  in  Part  Second.  When 
this  has  been  carefully  done,  the  beverage  will  sparkle  for  a  long  time — 
an  agreeable  sight  for  the  consumer  which  cannot  otherwise  be  attained. 


Preservatives. — The  preservation  of  beverages  is  one  of  great  mo- 
ment to  bottlers,  who  have  used  most  everything  offered  for  that  purpose. 
To  exercise  the  utmost  care  in  selecting  chemical  compounds  for  that 
purpose  is  our  foremost  suggestion.  We  append  descriptive  information 
about  those  preparations  which  are  adapted  for  the  preservation  of  car- 
bonated beverages,  and  omit  those  which  are,  on  account  of  their  odor 
or  taste,  inapplicable  for  our  purpose,  or  are  not  powerful  enough  to  be  of 
some  service. 

Salicylic  Acid. — At  the  present  time  salicylic  acid  occupies  the  fore- 
most position  as  a  preservative,  and  testimonials  are  not  wanting  which 
favor  its  continued  employment,  whilst  from  many  sides  we  are  warned 
against  its  use  and  its  harmful  effects,  and  even  authorities  have  con- 
demned its  employment.  Let  us  consider  this  mixed-up  matter,  and  first 
get  acquainted  with  the  properties  of  salicylic  acid  and  its  origin.  Sali- 
cylic acid  exists  ready  formed  in  flowers  of  spircea  ulmaria  (meadow- 
sweet), and  as  methyl  salicylic  ether  in  oil  of  wintergreen.  It  can  be 
prepared  from  indigo,  and  from  salicin,  a  substance  found  in  the  bark 
of  several  species  of  willow  and  poplar.  For  commercial  purposes  it  is 
prepared  from  phenol,  carbolic  acid,  one  of  the  products  of  the  destruc- 
tive distillation  of  coal.  The  fact  that  phenol  or  carbolic  acid  is  one  of 
the  most  powerful  preservatives  known,  led  Kolbe,  its  inventor,  a  Ger- 
man chemist,  to  believe  that  salicylic  acid  might  be  possessed  of  the  same 
qualities,  and,  as  it  is  an  odorless,  almost  tasteless,  and,  when  taken  in 
small  quantities,  innocuous  body,  it  would  prove  of  great  value.  The 
result  showed  that  Kolbe's  surmises  were  correct.  Experiments  were 
made  on  articles  of  food  and  on  beer,  and  very  small  quantities  were  found 
to  check  the  fermentation  of  yeast.  Its  action  on  preserving  beer  and 
carbonated  beverages  was  well  marked,  and  it  is  largely  used  for  that 
purpose  by  many  brewers  and  bottlers.  It  is  a  snowy  white,  flaky  pow- 
der when  pure,  slightly  soluble  in  water.  There  are  some  bottlers  who 
find  great  benefit  from  its  use.  Its  valuable  properties  as  a  preservative 
have  the  further  advantage  that  it  is  odorless  and  tasteless. 

Salicylic  acid  or  salicylates  are  habitually  added  to  a  number  of  arti- 
cles of  food  or  drink  with  a  view  of  preserving  them  from  fermentation 
and  putrefaction.  Salicylic  acid  as  a  preservative  cannot  be  relied  upon 


COLORINGS GUM   FOAM PRESERVATIVES.  777 

when  brought  into  contact  with  any  liquid  substance  in  wooden  vessels 
or  casks.  The  salicylic  acid  under  these  circumstances  speedily  disap- 
pears, being  apparently  absorbed  and  decomposed  by  the  wood  tissue. 
When  this  acid  is  used  as  an  addition  to  beer  or  wine,  the  cask  must  first 
be  coated  with  pitch.  Contact  with  iron  or  other  metallic  vessels  is  to  be 
avoided,  since  a  reddish  color  is  thereby  imparted. 

The  value  of  salicylic  acid  is  due,  not  only  to  the  faculty  it  possesses 
in  a  high  degree  of  exercising  a  destructive  effect  on  these  organisms,  of 
preventing  their  development,  or  arresting  the  decomposition  that  may 
have  already  commenced;  but  to  the  fact  that  at  the  same  time  it  is 
claimed  to  exercise  positively  no  effect  on  the  nature  or  components  of 
the  substance  with  which  it  comes  in  contact.  It  has  found  introduction 
into  the  most  varied  fields.  Of  peculiar  interest,  however,  are  the  re- 
sults that  have  followed  the  utilization  of  salicylic  acid  in  the  preparation 
and  preservation  of  beverages,  and  in  no  other  trade  has  it  found  so  ver- 
satile, so  practical,  and  so  well-developed  employment,  or  proved  itsalf  so 
valuable  as  a  reliable  aid  in  working  operations,  as  in  the  bottling  busi- 
ness. The  result  of  a  continuous  use  of  salicylic  acid  has  been  made  the 
subject  of  numerous  investigations,  and  it  has  been  found  that  even  when 
taken  daily,  in  considerable  quantities,  it  exercises  no  injurious  results 
when  taken  in  such  small  quantities  as  it  is  used  in  the  preservation  of 
beverages.  On  the  other  hand,  reliable  authorities,  while  freely  admit- 
ting its  antiseptic  and  preservative  characteristics,  are  doubtful  of  its 
harmless  effects.  It  is  said  to  bring  on  nervous  disorders,  impotency, 
and  other  unpleasant  complications.  How  far  it  is  injurious  to  the 
human  system  when  absorbed  in  small  quantities,  scientific  authorities 
differ;  but  it  must  be  said  that  all  official  investigations  into  the  char- 
acter and  effect  of  salicylic  acid,  as  used  in  drinks  or  food,  have  been  fol- 
lowed by  its  unqualified  condemnation,  if  not  prohibition.  There  can  be 
no  doubt  that  in  large  quantities  it  acts  injuriously. 

At  the  present  time  salicylic  acid  is  employed  in  carbonated  drinks 
almost  to  the  exclusion  of  anything  else,  and,  so  far  as  we  know,  no 
deleterious  effects  have  followed.  The  prejudice  against  salicylic  acid  in 
many  cases  is  due  to  an  impure  preparation.  However,  one  fact  is  cer- 
tainly established  beyond  a  doubt,  namely,  it  is  not  quite  satisfactory; 
and  the  time  may  come,  when,  as  in  France,  it  will  be  prohibited. 

Solution  of  Salicylic  Acid.— Prepare  a  solution  as  follows:  take 
salicylic  acid,  one  ounce;  alcohol,  five  ounces.  Of  this  solution  add  from 
two  to  five  drachms  to  each  gallon  of  syrup.  If  one  ounce  of  syrup  is 
used  to  every  half-pint  bottle,  the  proportion  is  for  every  bottle  one  to 
three  grains  of  this  solution,  or  from  one-fifth  to  about  one-half  grain 
salicylic  acid — a  quantity  infinitesimally  small,  and  not  likely  to  cause  any 
harm,  even  if  taken  repeatedly  and  continuously;  at  least,  experiments 
with  healthy  persons  have  proved  this,  but  we  are  at  a  loss  to  report  how 


778  A   TREATISE    ON   BEVERAGES. 

it  becomes  the  sick.  It  has  been  found  that  a  solution  containing  one- 
fiftieth  per  cent,  of  salicylic  acid — that  is  0.2  gram  per  litre  (quart)  of 
water— very  rapidly  destroyed  bacillus,  and  that  yeast  does  not  exert  its 
fermentative  faculties  in  presence  of  even  a  very  weak  solution  of  the 
acid.  But  just  on  this  action  may  consequently  be  based  the  ground, 
that  salicylic  acid  in  the  food  of  persons  with  weak  digestions  is  injuri- 
ous; as  to  those  with  strong  digestive  powers,  if  taken  constantly  with 
food,  we  decline  to  express  an  opinion. 

Benzole  Acid. — This  is  obtained  by  the  dry  distillation  of  benzoin, 
or  artificially  from  urine  and  tar  products;  yellowish-white,  feathery,  flex- 
ible, crystalline  plates  and  needles,  having  an  agreeable  aromatic  odor  and 
a  warm  acidulous  taste.  Exposed  to  light  it  becomes  darker  in  color, 
and  separates  a  few  oily  drops  of  a  brown  color.  It  dissolves  in  two  and 
one-half  parts  of  90  per  cent,  alcohol  and  in  ten  parts  of  glycerine. 
1000  parts  of  distilled  water  at  ordinary  temperature,  according  to  Bour- 
goin,  will  dissolve  2.45  parts  of  benzoic  acid.  An  alcoholic  solution,  one 
ounce  benzoic  acid  in  five  ounces  of  alcohol,  is  employed  as  a  preserva- 
tive. On  page  757  we  have  recommended  it  for  preserving  citric  acid 
solutions,  the  lowest  effective  proportion  necessary  having  been  found  to- 
be  thirty-two  grains  of  acid  crystals  (one  part  to  2000),  or  about  three 
drachms  per  gallon  of  the  solution.  It  is  considered  a  harmless  preserva- 
tive, although  not  as  powerful  as  salicylic  acid,  but  can  displace  the  latter 
in  all  cases. 

Peroxide  of  Hydrogen. — The  solution  of  peroxide  of  hydrogen  is 
obtained  by  decomposing  peroxide  of  barium  by  hydrochloric  or  hydro- 
fluoric acid  in  the  presence  of  ice-cold  water.  The  solution  usually  con- 
tains from  three  to  five  per  cent,  of  the  peroxide.  It  is  a  colorless, 
transparent  liquid,  without  odor,  and  a  harsh  and  bitter  taste,  soluble  in 
water  in  all  proportions.  It  decomposes  slowly  in  the  cold,  but  quickly 
at  a  higher  temperature,  and  when  exposed  to  the  sunlight;  it  must 
therefore  be  kept  well  stoppered  in  a  cool  and  dark  place.  It  is  com- 
paratively a  new,  but  powerful  antiseptic,  possesses  active  powers  to  arrest 
and  prevent  fermentation,  and  is  safe  in  regard  to  health.  Used  by  car- 
bonators  in  preserving  beverages,  and  solutions  of  citric  acid,  etc.,  it  does 
valuable  service.  How  far  its  preventative  properties  go,  is  not  exactly 
known,  but  it  is  said  that  beer,  wine,  cider,  and  similar  fermented 
drinks  containing  a  few  drops  of  it,  did  not  exhibit  the  least  sign  of  fer- 
mentation, even  after  an  exposure  of  several  months  in  open  vessels.  We 
employed  about  three  drachms  to  a  gallon  of  syrup  with  excellent  results. 
A  half-pint  bottle  (one  ounce  of  syrup  to  the  bottle)  will  then  contain 
about  1.5  grains,  an  entirely  harmless,  but  effective  quantity. 

Glycerine. —  This  well-known  article  belongs  to  the  preservatives 
too,  and  has  indeed  a  great  preserving  facility.  Substances  preserved 
therein  keep  any  length  of  time,  but  it  does  not  check  fermentation,  ex- 


COLORINGS GUM   FOAM PRESERVATIVES.  779 

cept  when  applied  in  large  quantities.  It  is  obtained  from  fat  and  fixed 
oils,  a  syrupy  liquid,  specific  gravity  1.250,  containing  92  and  one-half 
per  cent,  of  absolute  glycerine.  It  is  transparent,  colorless,  inodorous, 
very  sweet  and  somewhat  warm  to  the  taste,  soluble  in  all  proportions  in 
water  and  alcohol.  Water,  mucilage,  dextrine,  glucose,  and  perhaps 
cane-sugar  syrup,  are  sometimes  used  as  adulterants.  The  first  is  de- 
tected by  the  specific  gravity  of  the  sample,  the  others  by  the  brown  color 
produced  on  mixing  the  sample  with  twice  its  bulk  of  concentrated  sul- 
phuric acid.  In  the  bottlers'  laboratory  it  is  very  useful.  It  has  also 
great  extracting  facilities,  and  we  employ  it  therefore  in  some  instances 
as  menstruum,  preserving  the  beverages  by  the  other  means  of  preserva- 
tion. 


CHAPTER    XXXIX. 

COMPOUND  SYRUPS,  AND  HOW  TO  MAKE  THEM. 

Flavoring  and  Compounding  Syrups. — General  Directions. — Formulae  for 
Compounding  Syrups. — Fruit  Champagnes. —Clarification  and  Filtration 
of  Compound  Syrups. 

Flavoring  and  Compounding  Syrups.— Flavoring  syrups  and 
compounding  with  them  the  various  ingredients  is  a  delicate  operation. 
Unless  the  party  in  charge  of  this  important  branch  of  the  factory  is  a 
man  of  methodical  habits,  his  experiments  are  often  of  no  practical 
future  use.  One  of  the  most  prominent  features  in  the  compounding  of 
syrups  is  the  thorough  blending  of  them  with  the  various  flavors  and 
other  ingredients;  if  it  is  given  the  attention  which  it  duly  deserves,  the 
bottler  will  never  regret  to  have  followed  it,  and  will  certainly  be  crowned 
with  the  very  best  of  results.  Never  use  syrup  unless  it  has  been  fla- 
vored at  least  one  day  before.  It  is  absolutely  necessary  to  allow  time 
for  the  various  ingredients  to  combine  with  the  syrup.  Experiments 
have  proved  that  the  diffusion  of  liquids  is  very  slow,  and  it  requires 
thorough  agitation,  besides  time,  to  produce  a  perfect  compound  syrup. 
The  use  of  the  syrups  immediately  after  flavoring  is  so  general,  that 
we  must  urge  the  bottlers  to  discard  this  bad  usage.  A  harmonious 
combination  will  be  obtained  only  if  time  be  permitted,  and  by  fre- 
quent agitation,  otherwise  an  imperfectly  blended  syrup,  and  conse- 
quently an  unequally  flavored  beverage,  will  be  the  result.  To  obtain  an 
equal  flavoring  of  the  bottles,  therefore,  perfect  and  thorough  blending 
of  the  syrups  is  the  principal  requirement. 

The  syrups  should  be  compounded  in  stoneware  vessels,  such  as  rep- 
resented by  Fig.  410,  carefully  covered  and  at  intervals  agitated,  to  insure 
a  thorough  combination.  Prepare  them  one  day  in  advance  in  such 
quantities  as  can  be  conveniently  used.  When  mixing  and  stirring  the 
compound  syrups,  always  use  a  wooden  paddle,  and  never  a 'metal  one. 
If  more  time  can  be  spared,  they  should  be  put  in  five-gallon  stoneware 
bottles  or  demijohns,  repeatedly  agitated,  and  when  required  they  can  be 
poured  into  the  syrup  jars  attached  to  the  bottling  apparatus.  To  blend 
the  syrup  in  the  act  of  bottling  or  drawing,  as  a  patent  arrangement 
recommend."1,  we  do  not  favor  at  all,  as  positively  time  is  necessary  to 


COMPOUND  SYKUPS,  AND  HOW  TO  MAKE  THEM.      781 

combine  the  syrups  with  their  ingredients.  In  regard  to  syrup-recepta- 
cles, on  page  347  we  have  already  called  the  bottler's  attention  to  the 
fact,  that  it  is  highly  important  to  avoid  any  exposure  of  flavored  and 
compound  syrups  to  copper,  lead,  zinc  or  iron,  as  its  chemical  action  on 
such  metals  results  in  a  contamination  which  not  only  destroys  its  bene- 
ficial effects,  but  renders  it  positively  noxious,  and  we  refer  to  what  we 
suggested  in  respect  to  the  necessary  condition  of  syrup  receptacles.  If 
a  syrup  is  poured  to  water  in  fountain,  avoid  letting  it  stand  long,  as 
fruit  acids  attack  the  lining  in  fountain. 

General  Directions. — The  recipes  which  follow  will  be  found  use- 
ful for  bottlers  and  dispensers.  The  formulae  represent  the  average 
standard  strength,  but  they  may  be  reduced  or  increased,  according  to 
circumstances.  By  intelligent  manipulation  and  combination  the  for- 
mulas may  be  improved,  or  others  put  up  and  named  to  suit  the  fancy  of 
the  bottler  or  his  customers. 

The  strength  of  the  syrup,  extracts,  essences,  tinctures,  fruit-acid  sol- 
utions, refer  to  the  formulae  given  in  this  work.  Examine  the  commer- 
cial preparations  in  regard  to  their  strength,  as  directed  on  page  662,  and 
use  them  accordingly.  All  the  fruit  syrups  made  from  artificial  flavors, 
also  lemon  syrup  made  from  the  soluble  essence  of  lemon,  require  acidu- 
lating; this  much  improves  them,  and  the  pleasant  fruit  acid  can  be  per- 
fectly simulated  by  adding  to  each  gallon  of  syrup  about  two  ounces  of 
fruit-acid  solution.  Use  no  tartaric  acid  or  a  mixed  solution  of  citric 
and  tartaric,  where  aniline  colors  are  employed,  as  they  would  fade. 
Add  all  the  ingredients  one  after  the  other  to  the  syrup,  never  together; 
after  each  addition  agitate  briskly,  then  add  the  next  ingredient.  Never 
add  flavoring  extracts  to  syrups  while  hot.  This  would  simply  cause 
them  to  volatilize.  Never  add  the  fruit  or  other  acids  to  the  syrup  either 
before  boiling  or  when  perfectly  cold.  Thick  colorings,  such  as  caramel, 
should  be  mixed  well  with  an  equal  bulk  of  water,  and  filtered  before 
adding  to  the  syrup.  Three-fourths  of  an  ounce  to  an  ounce  of  the  com- 
pound syrup  is  the  usual  quantity  for  a  half-pint  bottle,  one  and  one- 
half  ounce  of  a  ten -ounce  bottle.  The  syrup  gauge  attached  to  the  bot- 
tling-apparatus  is  recommended  in  all  cases  where  a  fair  amount  of  business 
is  done;  for  a  small  business  a  dipper  and  funnel  may  be  used.  At  the 
dispensing  counter  measure  one  ounce  of  syrup  into  the  tumbler,  and  fill 
with  plain  soda  water.  Use  gum  foam  but  sparingly;  preservatives  only 
when  necessary.  Before  commencing  to  bottle  examine  the  compounded 
syrup  by  measuring  one  ounce  of  it  into  a  bottle,  and  charging  with  car- 
bonated water;  compare  against  the  light;  then  taste  it  in  regard  to 
sweetness,  strength  of  flavor  and  acidity,  and  correct,  if  necessary,  the 
former  by  clarification  or  filtration,  and  the  latter  by  adding  more  of 
what  is  wanted,  or  if  too  strong,  by  using  less  syrup  or  cutting  with  other 
plain  syrup 


782  A  TREATISE  ON  BEVERAGES. 

Cream  syrups,  especially  adapted  for  dispensing,  can  be  made  with  all 
flavors,  by  simply  combining  cream  syrup  or  cream  or  condensed  milk 
with  the  other  ingredients.  They  should  be  made  but  in  small  quanti- 
ties and  kept  in  a  cool  place.  As  they  soon  become  sour,  the  addition  of 
a  small  quantity  of  carbonate  of  soda  or  a  few  grains  of  powdered  borax 
will  retard  the  souring  for  several  days.  The  various  formulae  of  com- 
pound syrups  in  books,  involving  in  some  instances  changes,  are  but  dif- 
ferent modes  of  arriving  at  the  same  result. 

If  any  liquor  is  used  in  compounding,  a  rectifier's  license  will  be  nec- 
essary. 

Formulae  for  Compound  Syrups. — Ambrosia. —  Vanilla  syrup, 
four  pints;  raspberry  syrup,  four  pints.  The  addition  of  Hock  wine  is  an 
improvement.  If  this  be  made  of  plain  syrup,  use  the  flavors  propor- 
tionally. Color  red. 

Apple. — Syrup,  one  gallon;  artificial  apple  essence,  four  drachms;  tar- 
taric  or  citric  acid  solution,  one  ounce.  This  beverage  is  sometimes 
erroneously  called  "  apple  cider,'*  but  it  is  simply  a  carbonated  beverage, 
and  has  nothing  to  do  with  fermented  cider. 

Apple-Champagne. — The  same,  but  double  flavored,  and  put  in  pint 
or  quart  champagne  bottles.  Foam  extract  to  suit. 

Apricot. — Syrup,  one  gallon;  artificial  apricot  essence,  four  drachms; 
tartaric  or  citric  acid  solution,  one  ounce. 

Banana. — Syrup,  one  gallon;  artificial  banana  essence,  four  drachms; 
tartaric  or  citric  acid  solution,  one  ounce. 

Birch  Beer,  Carbonated. — Syrup,  one  gallon;  birch  essence,  two 
ounces;  sugar  coloring  sufficient  to  color  dark;  fruit  acid  solution,  one 
ounce.  The  addition  of  the  latter,  and  some  essence  of  cinnamon  arid 
sassafras,  is  an  improvement.  Foam  extract  to  suit. 

Blackberry.— Syrup,  one  gallon;  blackberry  fruit  essence,  one  ounce 
(or  artificial  blackberry  essence,  four  drachms);  fruit  acid  solution,  one 
ounce.  Color  sufficient.  Equal  parts  of  red  coloring  and  sugar  coloring 
or  color  of  cudbear  will  be  suitable. 

Blackberry  Cream  (for  dispensing). — Plain  cream  syrup,  three  pints; 
preserved  blackberry  juice,  one  pint.  Another. — Blackberry  fruit  syrup, 
two  pints;  plain  cream  syrup,  two  pints.  Foam  extract  to  suit. 

Brandy  (under  various  fancy  names.) — Plain  syrup,  two  pints;  brandy 
or  punch  extract  instead,  one  pint.  Another. — Syrup,  one  gallon; 
brandy,  one  pint;  lemon  essence,  one-half  drachm;  orange  essence,  one- 
half  drachm. 

Calisaya. — Plain  syrup,  one  gallon';  sulphate  of  quinine,  ten  grains; 
sulphate  of  cinchonine,  twenty  grains;  citric  acid  solution,  One-half 
ounce;  aqua  of  ammonia,  twenty  grains;  oil  of  orange  (bitter),  one-half 
ounce;  oil  of  lemon,  two  drachms;  small  quantities  of  oil  of  coriander, 
anise,  cinnamon,  nutmeg,  cloves,  essence  of  ginger,  may  be  used  to  suit; 


COMPOUND    SYRUPS,    AND    HOW   TO    MAK3   THEM.  783 

alcohol  two  pints.  Cut  the  oils  with  the  alcohol,  dissolve  by  shaking  the 
quinine  and  cinchonine,  add  the  other  ingredients;  if  desired  also,  some 
phosphate  of  lime  precipitate,  about  eight  ounces;  filter  and  color  to 
suit.  Instead  of  quinine  and  cinchonine,  two  ounces  of  extract  of  cin- 
chona or  Peruvian  bark  may  be  used. 

Capillaire. — Should  be  prepared  with  an  infusion  of  maiden  hair; 
however,  this  is  usually  left  to  the  imagination,  and  the  syrup  prepared 
as  follows:  Sugar,  twelve  pounds;  orange-flower  water,  one  gallon;  dis- 
solve the  sugar  in  the  latter,  and  add  half  a  pint  of  Rhine  wine,  and 
about  one  punce  of  fruit-acid  solution. 

Catawba. — Syrup,  two  quarts;  catawba  wine,  one  to  two  quarts.  Dis- 
solve the  sugar  in  the  wine  by  gentle  heat.  The  addition  of  some  rasp- 
berry syrup  is  an  improvement. 

Champagne. — Syrup,  four  pints;  Rhine  wine,  two  pints;  brandy,  two 
ounces;  sherry,  two  ounces.  Another. — Syrup,  one  gallon;  champagne 
lemonade  extract,  four  pints.  Proportion,  two  ounces  per  pint,  and  four 
ounces  per  quart  bottle.  Color  to  suit.  The  strength  may  be  improved 
by  the  addition  of  alcohol,  and  a  general  improvement  of  flavor  is  made 
by  the  addition  of  some  essence  of  oenanthic  ether  or  artificial  grape 
essence. 

Champagne  Cider. — Syrup,  one  gallon;  artificial  essence  of  apple,  four 
drachms;  artificial  essence  of  pear,  four  drachms;  citric  acid  solution, 
two  ounces;  foam  extract,  two  drachms;  sugar  color  to  suit.  Improved 
by  some  soluble  lemon  essence. 

Cider,  Carbonated. — The  same. 

Citronade.  — See  Lemon. 

Cherry. — Syrup,  one  gallon;  artificial  cherry  essence,  four  drachms; 
fruit  acid,  one  ounce. 

Chocolate. — 1.  Syrup,  one  gallon;  chocolate,  or  cocoa,  roasted,  one  to 
two  pounds;  add  the  chocolate  in  small  fragments,  and  stir  until  dis- 
solved, then  filter  and  when  cold  add  extract  vanilla  two  to  three  ounces. 
The  chocolate  may  also  be  dissolved  separately  in  some  water  over  a  slow 
fire,  strained  and  mixed  with  the  syrup.  2.  Syrup,  one  gallon;  extract 
of  chocolate  or  cocoa,  four  ounces. 

Chocolate  Cream. — The  same  ingredients  with  about  one  pint  of  con- 
densed milk  or  cream. 

Cinnamon. — Syrup,  one  gallon;  extract  or  essence  of  cinnamon  or 
cassia,  two  ounces.  If  an  amber  color  be  required,  color  with  some  red 
and  sugar- coloring. 

Claret. — Syrup,  one  pint;  claret,  two  pints;  or  dissolve  some  sugar  in 
the  claret  without  heat. 

Coffee.  — Syrup,  one  gallon;  decoction  or  infusion  of  ten  ounces 
ground  Java  coffee,  filtered,  diluted  to  make  one  or  two  pints.  Another. 


784  A    TREATISE    ON    BEVERAGES. 

— Syrup,  one  gallon;  extract  or  tincture  of  coffee,  about  four  ounces. 
Color  to  suit. 

Coffee- Cream. — The  same  with  cream  or  fresh  milk;  color  with  sugar- 
coloring. 

Coca. — Syrup,  one  gallon;  essence  of  coca,  three  ounces;  fruit  acid, 
one  ounce;  foam  extract  and  coloring  to  suit. 

Cream  Soda. — This  denotes  a  syrup  flavored  at  the  discretion  of  the 
bottler.  Cream  means  "  the  best."  Having  so  great  a  variety  of  flavors, 
the  carbonator  makes  up  a  combination  of  his  own  and  calls  it  cream — 
soda  extract. 

Cream. — Fresh  cream,  one  half  pint;  syrup,  one  pint.  Another. — 
Cream,  one-half  pint;  fresh  milk,  one-half  pint,  powdered  sugar,  one 
pound,  or  plain  syrup  one  to  two  pints.  Mix  by  shaking  and  keep  in  a 
cool  place.  Where  genuine  cream  can  not  be  obtained,  the  following  is 
an  excellent  substitute:  pure  milk,  two  quarts;  corn  starch,  three  table- 
spoonfuls;  egg,  one;  mix  the  corn  starch  with  a  little  milk,  and  beat  up 
the  egg  thoroughly.  The  cream  syrups  are  especially  adapted  for  the  dis- 
pensing counter. 

Cream- Phosphate. — Syrup,  one  gallon;  cream-soda  extract,  or  any 
fancy  flavor,  about  four  ounces;  phosphoric  acid,  one  ounce;  color  to  suit 
with  caramel  or  red-coloring,  or  with  both. 

Curacoa  Punch. — Syrup,  one  gallon;  extract  or  essence  of  curacoa, 
one  to  two  ounces;  punch  essence,  two  ounces;  fruit  acid,  one  ounce; 
caramel  to  suit. 

Currant,  black  or  red. — Syrup,  one  gallon;  artificial  currant  essence, 
four  drachms;  fruit  acid,  one  ounce.  Color  with  caramel  and  red  color- 
ing or  with  cudbear. 

Egg  Nogg.— Syrup,  two  quarts;  cream,  two  quarts;  brandy,  one-half 
pint;  Jamaica  rum,  one  half  pint;  eggs,  five;  corn  starch,  three  ounces; 
essence  of  nutmeg,  one  drachm.  Heat  the  cream  carefully,  and  mix  the 
corn  starch  with  a  little  cold  water,  and  add  the  cream.  Keep  on  the 
fire  until  the  mixture  thickens.  When  cold  add  the  other  ingredients. 

Framboise. — Raspberry  syrup,  one  pint;  currant  syrup,  four  pints. 

Ginger  Ah,  Belfast.— Syrup,  one  gallon;  soluble  extract  or  essence  of 
Belfast  ginger  ale,  three  ounces;  citric  acid,  two  ounces;  foam  extract, 
four  drachms;  extract  or  tincture  capsicum,  to  suit;  caramel. 

Ginger  Beer,  Carbonated.  —Syrup,  one  gallon;  soluble  extract  of  gin- 
ger, two  ounces;  extract  or  tincture  of  capsicum,  one  and  one-half  to  two 
drachms  respectively;  foam  extract,  four  drachms;  caramel.  Citric 
acid,  two  ounces;  if  desired. 

Ginger  Champagne. — Syrup,  one  gallon  soluble;  extract  of  ginger,  two 
ounces;  soluble  lemon  essence,  one-half  ounce;  soluble  orange  essence, 
one-half  ounce;  citric  acid,  two  ounces;  foam  extract,  four  drachms; 
caramel. 


COMPOUND    SYRUPS,    AND    HOW    TO    MAKE    THEM.  Jg5 

Ginger  Puncli. — Flavor  similar  to  the  preceding  formulae,  adding 
punch  essence,  two  ounces;  fruit  acid,  foam  extract  and  caramel. 

Gingerade. — A  fine  gingerade  is  compounded  similar  to  the  other 
ginger  syrups,  imparting  some  fruity  flavor  by  the  addition  of  some  pre- 
served lime  juice,  etc. 

Gingerette. — Compound  as  before  to  suit. 

Grape. — Syrup,  one  gallon;  artificial  grape  essence,  four  drachms; 
fruit  acid,  one  ounce.  Color  with  cudbear.  Grape  syrup  is  improved  fr* 
adding  about  one-half  pint  of  brandy.  Another. — Syrup,  one  gallon; 
cognac  essence,  one  ounce;  tincture  of  orange  or  lemon  peel,  either  one 
or  both,  one  ounce;  fruit  acid;  color  as  before. 

Hock. — Syrup,  one  gallon;  hock  wine,  two  pints;  mix  or  dissolve  some 
sugar  in  the  wine  without  heat. 

Hop  Ale.— Syrup,  one  gallon;  extract  of  hops,  one  ounce;  beer  ex- 
tract, one  ounce;  fruit  acid  solution,  one  ounce:  foam  extract,  four 
drachms;  caramel. 

Lactolin,  or  Lactose  Tonic. — Is  usually  prepared  by  dissolving  a  few 
ounces  of  sugar  of  milk,  or  adding  a  solution  of  it  (one  part  in  seven 
parts  of  water)  to  one  gallon  of  syrup  and  flavoring  it  to  suit.  The  use 
of  lactic  acid  instead  of  sugar  of  milk  is  preferable;  proportion  half  an 
ounce  to  an  ounce  and  even  more,  to  suit.  Lactic  acid  has  a  very  sour 
taste. 

Lacto- Pepsin  Tonic. — Syrup,  one  gallon  ;  lacto-pepsin  extract,  from 
two  ounces,  upwards. 

Lacto- Maltose  or  Maltose  Lactine  Tonic. — Prepare  syrup  as  before, 
with  sugar  of  milk  or  lactic  acid  and  with  or  without  pepsin,  and  dispense 
with  malt  extract  (see  Malt  Tonics  Syrup  on  next  page). 

Hop  Tonic. — A  similar  compound,  sometimes  with  some  fluid  extract 
of  malt,  phosphate,  iron,  etc. 

Horehound  Beer,  Carbonated. — Syrup,  one  gallon;  extract  of  hore- 
hound,  three  ounces;  fruit  acid  solution,  one  ounce;  foam  extract,  one- 
half  ounce;  caramel. 

Imperial. — Equal  parts  of  raspberry  and  orange  syrups. 

Lemon. — Syrup,  one  gallon;  soluble  essence  of  lemon,  three  ounces; 
fruit  acid  solution,  three  ounces;  foam  extract,  one-half  ounce.  Other 
and  improved  lemon  syrups  are  prepared  by  the  addition  of  lime  juice, 
rose  or  orange-flower  water,  or  fractions  of  soluble  essence  of  rose-oil  or 
oil  of  neroli.  Marked  improvements  are  obtained  by  such  additions; 
throwing  off  a  pleasant  aroma  on  the  opening  of  a  bottle,  they  enter  at 
the  discretion  of  the  bottler,  whose  taste  is  his  only  criterion. 

Lemon  Champagne. — Syrup,  one  gallon;  champagne  lemonade  ex- 
tract, four  ounces;  artificial  lemon  essence,  one-half  ounce;  foam  extract, 
one-half  ounce;  fruit  acid,  solution,  three  ounces;  improved  by  one  or 
some  of  the  aforementioned  additions.  Caramel. 


78  G  A   TREATISE    ON    BEVERAGES. 

Limeade. — Syrup,  one  gallon;  lime  juice,  two  pints;  soluble  essence 
of  lemon,  two  ounces;  soluble  essence  of  lime  oil,  one  ounce;  foam  ex- 
tract, one-half  ounce;  fruit  acid  solution,  one  ounce;  caramel  to  suit. 

Malt  Tonics. — This  is  a  solution  of  concentrated  extract  of  malt  in 
equal  parts  of  warm  water,  and  filtered  until  bright.  It  cannot  be  used 
in  conjunction  with  syrup  in  bottling,  but  employed  for  dispensing. 
About  from  one-half  to  one  ounce  of  malt  extract  fluid  is  dispensed  in 
the  tumbler,  any  desired  and  flavored  syrup,  such  as  orange,  tonic,  gin- 
ger, coca,  phosphates,  about  an  ounce,  added  to  it,  and  the  carbonated 
water  drawn. 

Maltese  Orange. — Syrup,  one  gallon;  cherry  juice,  one-half  pint;  sol- 
uble essence  orange,  one-half  ounce;  fruit  acid,  one  ounce. 

Maple. — Maple  sugar,  twelve  pounds;  water,  one  gallon;  dissolve  in 
the  cold  water  by  agitation,  or  by  gentle  heat. 

Maple  Cream. — Maple  syrup,  two  pints;  cream  or  condensed  milk,  one 
pint;  fresh  milk,  one  pint.  Mix  the  syrup  with  the  milk  and  cream,  and 
add  the  white  of  two  eggs  for  dispensing. 

Mead. — We  refer  to  "Honey"  (page  603).  Here  we  add  formulae 
for  rnead  syrup,  which  is  intended  for  carbonating  and  not  for  ferment- 
ing: Plain  syrup,  one  gallon;  strained  honey,  one  pound;  extract  of 
mead,  two  ounces;  extract  of  vanilla,  two  ounces;  extract  foam,  one  to 
two  ounces;  mix  the  honey  and  syrup  by  means  of  a  gentle  heat,  skim 
carefully,  and,  when  cold,  add  the  other  ingredients.  Charge  with  gas 
to  150  pressure  in  syphons — two  gallons  of  the  prepared  syrup  having 
been  added  to  eight  gallons  of  water  in  fountain.  For  bottling  charge  as 
usual;  pour  the  syrup  in  the  syrup  receptacle,  and  guage  about  one  ounce 
into  each  half-pint  bottle. 

Milk  Punch. — Syrup,  one  pint;  brandy,  two  to  four  ounces;  Jamaica 
rum,  two  to  four  ounces;  cream  or  condensed  milk,  one  pint.  Is  a  nice 
syrup  for  dispensing.  Dust  the  top  of  the  beverage  with  nutmeg,  or 
flavor  with  essence  of  nutmeg. 

Milk  Lemonade.—Sug&Y,  two  pounds,  dissolved  in  two  pints  of  water; 
add  one-half  pint  of  lemon  juice,  and  one  pint  of  milk,  then  one-half 
pint  of  sherry.  A  nice  compound  for  dispensing. 

Mint. — Syrup,  one  gallon;  soluble  essence  of  peppermint,  one-half 
ounce;  foam  extract,  one-half  ounce.  No  color. 

Nectar  or  Nectarine. — 1.  Orgeat  or  almond  syrup,  four  pints,  strawberry 
syrup,  four  pints;  Madeira  wine,  one-half  pint.  2.  Vanilla  syrup,  one  pint; 
pineapple  syrup,  two  pints;  raspberry  syrup,  four  pints.  3.  Orgeat  syrup, 
one  gallon;  port  wine,  one  pint;  extract  vanilla,  one  ounce.  Other  sim- 
ilar combinations  of  this  agreeable  beverage  may  be  put  up  at  the  discre- 
tion of  the  bottler,  with  lemon  syrup,  etc.  If  these  syrups  are  prepared 
of  plain  syrup,  use  the  flavors  proportionally. 


COMPOUND    SYRUPS,    AND    HOW    TO    MAKE   THEM.  737 

Nectar  Punch,. — The  same  components, with  the  addition  of  about  two 
ounces  of  rum  essence. 

Orange. — Make  as  directed  for  lemon,  substituting  orange  for  lemon. 

Orange  Ale. — Syrup,  one  gallon;  improved  curacoa  essence,  four 
ounces;  extract  of  hops,  one-half  ounce;  extract  of  beer,  one-half  ounce; 
fruit  acid  solution,  one  ounce;  foam  extract,  one-half  ounce;  caramel. 

Orange  Bitter. — Syrup,  one  gallon;  extract  or  essence  of  curacoa,  one 
ounce;  soluble  essence  orange,  two  ounces;  some  of  the  extract  or  es- 
sences of  bitters  to  suit;  fruit  acid,  one  ounce;  caramel. 

Orange  Champagne. — Syrup,  one  gallon;  soluble  essence  of  orange, 
four  ounces;  artificial  orange  essence,  one-half  ounce;  fruit  acid  solution, 
three  ounces;  foam  extract,  one-half  ounce;  caramel.  Improve  like 
lemon  champagne. 

Orangeade. — A  similar  compound,  with  orange-flower  water,  four 
ounces.  The  tonic  orangeade  contains  quinine. 

Orange  Flower. — Syrup,  one  gallon;  soluble  essence  neroli,  two  ounces. 

Orgeat  or  Almond. — Syrup,  one  gallon;  essence  of  bitter  almond,  one- 
half  to  one  ounce.  The  cream  syrup  for  dispensing  is  made  with  one 
pint  fresh  cream  or  condensed  milk.  One  pint  each  of  vanilla  and 
cream  syrup  for  dispensing  is,  when  added,  an  improvement. 

Peach. — Syrup,  one  gallon;  artificial  peach  essence,  one-half  ounce; 
fruit  acid  solution,  one  ounce. 

Pea r.— Syrup,  one  gallon;  artificial  pear  essence,  one-half  ounce; 
fruit  acid  solution,  one  ounce. 

Peruvian  Beer,  Carbonated. — Syrup,  one  gallon;  extract  of  cinchona 
or  Peruvian  bark,  two  ounces;  flavor  with  root  beer,  sarsaparilla  or  tonic 
beer  essence,  two  ounces. 

Pineapple. — Syrup,  one  gallon;  artificial  pineapple  essence,  one-half 
ounce;  fruit  acid  solution,  one  ounce;  essence  of  bitter  almond,  two 
drachms,  if  desired.  The  pineapple  cream  syrup  contains  about  two 
pints  of  cream  or  condensed  milk  for  dispensing. 

Pineapple  Cider. — Syrup,  one  gallon;  artificial  pineapple  essence, 
one-half  ounce,  soluble  essence  orange,  one  ounce;  foam  extract,  one- 
half  ounce;  fruit  acid  solution,  two  ounces;  caramel. 

Pineapple  Punch. — Syrup,  one  gallon;  artificial  pineapple  essence, 
one-half  ounce;  rum  punch  essence,  two  ounces;  fruit  acid,  one  ounce; 
Caramel. 

Pistachio. — Syrup,  one  gallon;  extract  pistachio,  one  ounce;  essence 
bitter  almond,  one-half  ounce;  for  dispensing  add  condensed  milk. 

Pear  Champagne. — Syrup,  one  gallon;  artificial  pear  essence,  one-half 
ounce;  soluble  essence  of  lemon,  one  ounce;  fruit  acid  solution,  two 
ounces;  foam  extract,  one-half  ounce;  caramel. 

Phosphatic. — Syrup,  one  gallon;  water,  one  quart;  phosphoric  acid 
(fifty  per  cent.),  two  ounces;  phosphate  of  soda,  one  ounce.  The  latter 


788  A   TREATISE    ON    BEVERAGES. 

/nay  be  omitted  if  desired ;  it  acts  as  a  slight  purgative.  Add  no  fruit 
acid.  Mix  the  phosphoric  acid  and  phosphate  of  soda  with  the  water, 
pour  this  mixture  into  the  syrup,  and  mix  well.  Flavor  with  lemon, 
orange,  vanilla  essence,  etc.,  or  a  mixture  thereof  to  suit  the  taste.  Color 
with  caramel  or  cochineal  tincture,  or  with  a  mixture  of  both  if  desired. 
Must  be  kept  in  glass  without  contact  with  metal. 

Phosphate  and  Iron. — The  same  components,  to  which  has  been  added 
some  phosphatic  solution.  Prepare  the  latter  by  dissolving  either  solu- 
ble ferric  phosphate  (sodio-ferric-citro-phosphate)  or  hypophosphate  of 
iron  (sodio-ferric-citro-phosphate)  in  water,  say  one  ounce  in  sixteen 
ounces  of  pure  water,  in  which  these  salts  are  easily  soluble.  100  parts 
of  the  salt  represent  from  11.5  to  13.5  parts  of  metallic  iron.  Of  this 
solution  add  about  one  ounce  or  as  much  as  desired  to  one  gallon  of 
syrup. 

Pick-Me-Up. — Syrup,  one  gallon;  improved  curacoa  essence,  two 
ounces;  soluble  extract  of  ginger,  one  ounce;  sulphate  of  quinine,  two 
drachms;  fruit  acid  solution,  one  ounce;  coloring  to  suit.  Dissolve  the 
quinine  in  the  essence  and  mix.  Instead  of  quinine,  phosphoric  acid 
may  be  substituted. 

Raspberry. — Prepare  as  directed  for  blackberry,  substituting  artificial 
raspberry  essence. 

Raspberryade  and  Raspberry  Champagne. — Syrup,  one  gallon;  fruit 
essence  of  raspberry,  four  to  eight  ounces;  caramel  and  red  coloring  suffi- 
cient; foam  extract,  one-half  ounce;  fruit  acid,  two  ounces.  Easpberry 
syrup  is  improved  by  the  addition  of  some  cherry  essence  or  juice. 

Rose. — Syrup,  one  gallon;  soluble  essence  of  rose,  one  ounce;  color 
slightly  red.  Foam  extract,  one-half  ounce. 

Root  Beer,  Carbonated. — Syrup,  one  gallon;  root  beer  essence,  two 
ounces;  soluble  essence  of  ginger  oil  or  extract  of  ginger,  one  ounce; 
tincture  capsicum,  one-half  drachm;  fruit  acid  solution,  one  ounce;  color 
dark  with  caramel. 

Ottawa  or  OtaM. — Similar,  see  root-beer  essence. 

Sarsaparilla. — Syrup,  one  gallon;  extract  of  sarsaparilla,  three  ounces; 
essence  of  sarsaparilla,  two  ounces;  extract  liquorice  root,  one  ounce; 
fruit  acid,  one  ounce;  caramel  to  color  dark  reddish.  In  some  recipes 
the  sarsaparilla  extract  is  left  out.  Some  add  some  soluble  extract  es- 
sence of  ginger. 

Sarsaparilla  Mead. — To  the  above  syrup  one  pint  of  honey  is  added, 
and  treated  as  directed  under  "  Mead." 

Strawberry. — Prepare  as  directed  for  blackberry,  substituting  artifi- 
cial strawberry  essence. 

Strawberryade  and  Strawberry  Champagne. — Prepare  like  raspberry- 
ade,  taking  strawberry  fruit  essence. 

Spiced  Ale.— Syrup,  one  gallon;  soluble  extract  of  ginger,  two  ounces; 


COMPOUND  SYRUPS,  AND  HOW  TO  MAKE  THEM.      739 

essence  of  pimento  (allspice),  one  ounce;  essence  of  capsicum,  cloves, 
nutmeg,  etc.,  is  also  frequently  added;  fruit  acid,  two  ounces;  caramel; 
foam  extract,  one-half  ounce. 

La  Soleil. — Syrup,  one  gallon;  cherry  brandy,  one-half  ounce;  Ca- 
tawba  wine,  one  ounce;  brandy,  one  ounce;  Rhine  wine,  one  pint. 

Sherbet. — 1.  Raspberry  syrup,  four  pints;  strawberry  syrup,  four 
pints;  Madeira  wine,  one-half  pint.  2.  Vanilla  syrup,  four  pints;  pine- 
apple syrup,  two  pints;  lemon  syrup,  two  pints.  3.  Vanilla  syrup,  four 
pints;  pineapple  syrup,  one  pint;  lemon  syrup,  one  pint;  raspberry  syrup, 
one  pint.  Other  combinations  may  be  made  to  suit  the  trade.  If  these 
syrups  are  made  of  plain  syrup,  use  the  flavors  proportionately. 

Sherry  Cobbler. — Syrup,  one  pint;  sherry  wine,  one  pint;  a  few 
lemons  cut  in  thin  slices;  macerate  twelve  hours  and  strain. 

Spruce  Beer,  Carbonated. — Syrup,  one  gallon;  essence  of  spruce,  two 
ounces;  foam  extract,  one-half  ounce;  fruit  acid  solution,  if  desired,  one 
ounce. 

Tea. — Syrup,  one  ounce;  compound  tea  extract,  two  ounces;  fruit 
acid  solution,  one  ounce. 

Tea  Punch. — The  same,  with  tea  punch  essence. 

Tonic  Beer,  Carbonated. — Syrup,  one  gallon;  essence  of  tonic  beer, 
two  ounces;  color  dark  with  caramel.  Some  prefer  to  add  one  gallon  of 
the  syrup  to  nine  gallons  of  water  in  fountain;  charge  and  bottle. 

Tonic  Lemonade. — Syrup,  one  gallon;  soluble  essence  of  lemon,  twcr 
ounces;  soluble  tincture  or  extract  of  bitter  orange,  one  ounce;  sulphate 
of  quinine,  one-half  ounce;  fruit  acid  solution,  two  ounces.  Dissolve  the 
quinine  in  the  essence,  and  mix  with  syrup. 

Winter  Punch. — Syrup,  one  gallon;  punch  essence,  according  to 
strength  desired;  fruit  acid  solution,  two  ounces;  caramel;  foam  extract, 
one-half  ounce. 

Tokay  Lemonade. — Syrup,  one  gallon;  Tokay  lemonade  extract,  two 
ounces;  fruit  acid  solution,  two  ounces;  red  coloring.  Foam  extract; 
improve  with  grape  lemonade  extract,  wine  essences,  essence  of  oenan- 
thic  ether,  etc. 

Vanilla. — Syrup,  one  gallon;  extract  vanilla,  two  ounces;  fruit  acid 
solution,  one  ounce. 

Vanilla  Cream. — The  same,  with  one  pint  of  cream  or  condensed 
milk. 

Wine  Lemonade. — Syrup,  one  gallon;  wine  essence,  two  ounces;  fruit 
acid  solution,  two  ounces.  Caramel  or  red  coloring;  foam  extract;  im- 
prove in  a  similar  manner  as  the  preceding. 

Whiskey. — Syrup,  one  gallon;  whiskey,  one  to  four  pints. 

Wintergreen. — Syrup,  one  gallon;  essence  of  wintergreen,  two  ounces; 
caramel. 

Wild  Cherry. — Syrup,  one  gallon;   artificial  essence  of  black  cherry, 


790  A   TREATISE    1>N    BEVERAGES. 

one-half  ounce;  fruit  acid  solution,  one  ounce;  improve  by  extract  of 
wild  cherry.  Avoid  contact  with  iron,  as  containing  tannic  acid  (see 
page  734). 

Fruit  Champagnes. — These  are  carbonated  beverages,  put  up  in 
different  varieties— that  is,  lemon,  orange,  pineapple,  pear,  raspberry, 
strawberry,  and  ginger — in  champagne  bottles,  as  represented  by  Fig.  294, 
the  appearance  of  real  champagne  being  imitated  in  the  corking,  capsuling 
and  labelling  of  the  bottle.  They  are  usually  put  up  with  the  artificial 
fruit  essences,  but  if  the  real  fruit  essences  are  employed  for  flavoring, 
and  a  trifle  of  the  artificial  essences,  which  helps  to  develop  the  flavor, 
be  added,  these  champagnes  possess  the  beautiful  characteristics  of  the 
fruit  employed.  About  two  ounces  of  real  fruit  essence  to  each  gallon  of 
syrup,  improved  by  the  addition  of  fractions  of  orange  or  lemon  essence, 
will  make  delightful  beverages.  A  little  red  coloring,  caramel,  fruit 
acid  and  foam  extract  perfects  the  beverage. 

Clarification  and  Filtration  of  Compound  Syrups.— If  all  the 
ingredients  of  a  compound  syrup,  such  as  extracts,  essences,  tinctures, 
colors,  etc.,  are  prepared  as  directed  in  this  work,  they  will  be  perfectly 
miscible  with  aqueous  liquids,  and  no  clarification  or  filtration  of  the  com- 
pound syrup  whatever  will  be  required.  If  commercial  preparations  are 
employed,  buy  none  that  are  not  entirely  soluble,  or  make  them  so  by 
the  manipulations  as  directed  in  a  former  Chapter.  If  essential  oils  are 
not  thoroughly  cut,  the  essences,  when  intermingled  with  the  syrup, 
will,  after  a  short  time,  shed  from  itself  particles  of  oil,  that  by  close  ob- 
servation will  be  found  swimming  on  the  surface  the  next  day.  Extracts, 
if  not  water  soluble,  will  separate  extractive  matter  in  the  syrup,  and 
cause  turbidity.  If  syrups  are  not  given  a  rest  of  at  least  one  day,  that 
this  oily  substance  receives  an  opportunity  to  come  to  the  surface,  or  the 
separated  extractive  matter  has  precipitated;  and  the  syrup  has  been 
decanted  or  filtered  and  clarified,  it  will  of  course  be  bottled  with  the 
water,  and,  as  is  commonly  known,  will  turn  it  blind,  milky,  and  even 
cause  it  to  precipitate  after  a  while.  Numerous  bottlers  are  daily  break- 
ing their  heads  why  it  is  that  one  day  they  obtain  a  clear  and  bright  soda, 
while  on  another  they  cannot.  By  giving  the  above  special  attention, 
much  time,  labor,  and  loss  of  material  may  be  saved. 

Test  the  condition  of  syrup  in  regard  to  its  turning  out  a  bright  bev- 
erage, as  directed  under  "  General  Directions, "  by  pouring  an  ounce  into  a 
bottle,  charging  and  comparing  the  beverage  against  the  light.  Where 
it  can  be  avoided,  syrup  should  never  be  filtered  or  exposed  in  any  way 
after  it  has  once  been  mixed  with  any  volatile  flavoring  matter,  as  a  con- 
siderable percentage  of  flavoring  matter  is  lost  by  this  fallacious  process. 
Should,  however,  on  account  of  the  impure  or  improper  materials  em- 
ployed, a  clarification  and  filtration  be  unavoidable,  proceed  as  follows: 
Mix  with  the  syrup  some  glass  sand,  powdered  artificial  pumice  stone, 


COMPOUND   SYRUPS,    AND    HOW    TO    MAKE    THEM.  791 

powdered  asbestos  or  paper  pulp,  the  same  as  directed  for  plair  syrups 
(see  page  619  and  following).  These  clarifying  mediums  are  indifferent 
to  the  acids  mixed  with  the  syrup,  and  are  therefore  adapted  for  all  kinds, 
acidified  or  not.  Never  use  carbonate  or  calcined  magnesia  for  clari- 
fying plain  or  compound  syrups  (page  620);  it  is  entirely  unfit  for  acidi- 
fied syrups.  Filter  through  a  felt  or  flannel  bag,  enclosed  in  a  well- 
enameled,  silver  or  tin-lined  metal  case  (no  wooden  case  should  be  used, 
as  wood  absorbs  flavor  and  syrup)  to  protect  the  syrup  during  and  after 
the  process  of  filtration,  and  prevent  the  evaporation  of  the  aqueous  por- 
tions and  volatile  flavors.  Cold  syrups  filter  slowly,  and  they  should  be 
kept  in  a  dark,  cool  place,  where  they  are  not  likely  to  be  disturbed. 
For  each  kind  of  compound  syrup  a  separate  filter  is  required,  Figs  373, 
374,  375,  425  and  426  representing  practical  arrangements  for  protected 
filtration,  but  if  after  each  kind  has  been  filtered,  the  filter  is  scalded, 
and  separate  bags  used,  one  arrangement  will  answer  for  all  kinds  of 
syrup,  but  it  is  advisable  to  keep  such  quantity  of  filtered  syrup  as  will 
be  necessary  to  meet  the  requirements  of  manufacturing. 


CHAPTER  XL. 

ROPINESS:    ITS  CAUSE  AND   REMEDIES. 

What  is  Ropiness? — How  to  Prevent  Ropiness. —  Contamination  of  Bever- 
ages.— Metallic  Contamination  and  Tests. — Sediment  in  Beverages  and 
the  Remedies. — Loss  of  Flavor  in  certain  Beverages. 

What  is  Ropiness  ? — The  peculiar  cloudy,  stringy,  oily  appearance 
of  carbonated  beverages,  called  by  the  bottlers  "  ropiness,"  is  caused  by  a 
peculiar  viscous  fermentation,  by  which  the  sugar  in  solution  (syrup)  is 
converted  into  a  gummy  matter  and  other  products,  instead  of  into  alcohol 
and  carbonic  acid  as  by  regular  fermentation  processes.  By  this  imperfect 
(as  well  as  by  a  perfect)  fermentation,  all  the  ingredients  of  the  beverages 
become  affected,  and  changed.  This  ropiness  is  attributed  by  the  bot- 
tlers to  most  every  possible  ingredient,  from  the  water,  carbonic  acid  gas 
(marble  and  acid)  and  the  apparatus,  down  to  the  extracts,  essences, 
colors,  gum  foams,  and  whatever  enters  into  the  beverage,  and  has  been 
supplied  to  them.  On  his  own  faults  and  frequent  carelessness  he  never 
or  but  quite  infrequently  attributes  the  cause.  Let  us  search  for  the 
causes  of  this  much-disputed  bottlers7  fiend. 

At  a  temperature  of  90  to  100°  F.,  if  submitted  for  a  considerable 
time,  syrup  suffers  this  fermentation,  ordinarily  known  as  viscous.  Gases 
are  evolved  which  are  rich  in  liydrogen  instead  of  being  exclusively  car- 
bonic acid,  and  when  the  sugar  has,  for  the  most  part,  disappeared,  mere 
traces  of  alcohol  are  found  in  the  liquid;  but  in  place  of  that  substance, 
a  quantity  of  lactic  acid,  and  mucilaginous  substances  resembling  gum 
arabic,  and  said  to  be  identical  with  gum  in  composition.  By  boiling 
yeast  or  the  gluten  of  wheat  in,  water,  dissolving  sugar  in  the  filtered 
solution,  and  exposing  it  to  a  tolerably  high  temperature,  the  viscous 
fermentation  is  set  up  and  a  large  quantity  of  the  gummy  principle  gen- 
erated along  with  a  ferment  of  a  globular  texture,  like  that  of  yeast,  but 
which  is  capable  of  producing  only  the  viscous  fermentation  in  saccharine 
solutions.  Attributing  the  viscous  fermentation  to  mineral  acids,  such 
as  may  enter  the  carbonated  water  by  careless  generating  of  gas,  is  quite 
frequent.  Mineral  acids,  such  as  sulphuric  and  sulphurous  acids,  and 
astringent  substances,  such  as  tannin,  entering  with  ingredients,  even  in 
small  proportions,  prevent  or  retard  the  viscous  fermentations  or  precipi- 


ROPINESS  I    ITS   CAUSE   AND   REMEDIES.  793 

tate  the  ferment,  and  are  rather  preservatives  in  this  case,  but  contami- 
nations in  other  respects.  The  fermentation  is  started,  there  can  be  no 
doubt,  by  some  fungus  introduced  into  the  beverage.  It  cannot  be  in- 
troduced by  mere  essences,  which  are  solutions  of  oil,  and  act  rather  as  a 
preservative,  on  account  of  their  alcoholic  strength.  It  can  only  be  in- 
troduced by  impure  and  foul  water,  germ-loaded  atmospheric  air,  and 
ingredients  that  permit  fungoid  growth,  such  as  citric  acid,  lemon  or 
lime  juice,  when  unfiltered  and  unpreserved  or  deceptive,  and  solutions 
of  impure  sugar,  which  contain  already  the  fungoid  growth,  and  glucose, 
but  also  by  uncleanliness.  The  various  apparatus,  syrup  tanks,  gauges, 
etc.,  in  which  or  through  which  a  saccharinated  beverage  passes  so  fre- 
quently, even  if  the  latter  is  carefully  prepared,  are  so  much  exposed  to 
influences  of  ferments,  and  the  traces  of  liquids  remaining  therein  are  so 
infected  with  it,  that  all  liquids  passing  through  such  parts  are  more  or 
less  affected.  In  exceptional  cases,  enough  care  is  taken  to  disconnect 
and  scald  and  clean  all  the  apparatus  and  its  connections,  and  every  con- 
jointly engaged  adjunct,  to  warrant  the  necessary  cleanliness  and  freedom 
from  any  infection.  Uncleaned,  dirty  bottles  are  an  abominable  source 
of  ropiness,  a  store  of  ferments,  and  a  source  of  fungus  of  all  kinds,  and 
they  require  the  most  careful  attention  in  being  cleansed.  The  ferment 
must  have  something  to  live  on.  Impure  water,  sugar-solution,  and 
most  extractive  matters  contain  the  basis,  the  necessary  phosphatic  salts 
for  its  existence  and  development.  The  action  of  the  ferment  on  sugar 
is  prevented  by  too  great  concentration  of  the  solution,  but  in  carbonated 
beverages  it  is  highly  diluted,  and  offers  all  advantages  desired  for  its 
activity,  first  inverting  cane-sugar  into  glucose,  and  finding  in  the  other 
admixtures  food  for  its  subsistence. 

The  bottler  is  sometimes  puzzled  that  some  dozen  or  more  bottles 
out  of  a  lot  would  become  ropy.  Various  explanations  could  be  given 
therefor.  That  lot  of  bottles  which  turned  ropy  may  have  been  imper- 
fectly cleaned,  and  contained  the  ferment  ready  to  develop  itself,  while 
the  others  were  perfectly  cleansed.  In  mouldy  work-shops,  or  adjoining 
rooms,  the  walls  and  ceilings  are  often  covered  with  fungus,  and  a 
draught  of  air  detaches  them,  and  deposits  some  in  exposed  bottles,  or 
the  air  keeps  the  germs  in  suspension,  and  occasionally  when  becoming 
moist  drops  them,  and  thus  a  certain  lot  of  bottles  might  become  in- 
fected. These  explanations  account  also  for  the  occurrence  of  ropiness 
at  intervals. 

How  to  Prevent  Ropiness. — Carbonic  acid  gas  is  a  powerful  pre- 
servative. We  have  made  the  observation,  that  a  beverage  from  which  the 
atmospheric  air  has  been  expelled,  according  to  the  rules  we  explained  on 
page '122,  and  that  could  be  consequently  well  and  highly  charged  with 
carbonic  acid  gas,  and  carefully  bottled  so  as  to  prevent  any  loss  of  gas, 
has  never  become  ropy.  Carbonic  acid  gas  is  a  powerful  destroyer  of 


794  A   TREATISE    ON   BEVERAGES. 

germs  of  all  kinds,  and  as  long  as  it  is  combined  with  the  beverage,  and 
is  prevented  from  escaping  by  carefully  stoppering  and  treating  the  bot- 
tles, this  much  is  sure — no  fungus  can  develop — and  we  are  supported  in 
this  opinion  by  experiments  carefully  made,  and  by  the  experiments  made 
with  water  by  Dr.  Phelp,  and  stated  in  the  Chapter  on  Water,  page  64 
and  following.  The  germs  are  checked  or  killed  by  the  carbonic  acid, 
but  the  few  possibly  remaining  start  activity  proportionally  to  the  loss 
of  the  gas,  to  which  too  little  attention  generally  is  paid. 

We  are  led  to  put  down  as  chief  preservative,  and  remedy  against 
ropiness,  the  exclusion  of  atmospheric  air,  and  a  perfect  gasing  of  the 
beverage. 

Other  important  preventives  should  be  exercised.  The  first  one  is 
thorough  cleanliness  in  all  stages  of  carbonating,  scalding  and  rinsing  all 
apparatus,  accessories,  connections,  etc.  Another  is  a  clean  and  properly 
ventilated  work-shop.  The  next  is  to  employ  only  preserved  and  care- 
fully filtered  fruit  acids,  which  in  themselves  are  able  to  introduce  fungoid 
growth  developing  in  the  beverage.  All  other  materials,  especially  water, 
should  be  pure,  and  all  gummy  preparations  intended  to  produce  foam 
should  be  freshly  and  carefully  prepared,  as  they  are  well  apt  to  be  a  car- 
rier of  fungus  into  the  beverage.  The  use  of  glucose,  containing  most 
invariably  dextrine,  will  cause  a  sediment,  if  nothing  worse,  and  is  easily 
fermentable. 

These  are  the  chief  requirements  for  preventing  ropiness,  and  will 
prevent  it.  It  is  also  prevented  by  a  very  small  quantity  of  carbolic  or  sul- 
phurous acid  or  by  a  considerable  proportion  of  alcohol,  but  these  means 
are  inopportune,  the  former  on  account  of  their  odor.  Salicylic  acid  and 
peroxide  of  hydrogen  are  about  the  only  well-known  anti-ferments  or 
preservatives  used  for  carbonades,  but  a  well-gased  beverage  preserves 
itself,  and  these  anti-ferments,  when  admitted,  may  check  the  develop- 
ment of  any  ferment,  in  case  the  gas  escapes  by  improper  stoppering  or 
other  carelessness. 

Contamination  of  Beverages. — Carbonades  should  contain  no  for- 
eign salts,  and  especially  no  salts  of  iron  or  earthy  oxides.  W^e  have 
already  in  a  former  Chapter  referred  to  the  importance  to  the  bottlers, 
that  the  water  they  use  should  not  contain  an  excessive  amount  of  iron, 
as  this  metal* has  a  very  deleterious  action  upon  the  flavoring  compounds 
used  in  the  preparation  of  the  beverage,  mars  their  delicate  flavor,  and 
in  some  cases  entirely  destroys  it.  Iron  will  turn  beverages,  such  as  pre- 
pared from  bark  extracts,  containing  tannin,  inky  and  dark.  The  tan- 
nin may  also  be  extracted  from  the  corks  employed  in  stoppering  the  bot- 
tle (see  page  386).  Test  for  iron  in  the  water,  and,  if  present,  remove 
it  as  directed  on  pages  24  and  85  of  this  work. 

The  disagreeable  odor,  suggesting  that  of  rotten  eggs,  occasionally 
noticed  in  carbonated  beverages,  is  often  due  to  decomposition  of  ultra- 


ITS   CAUSE   AND   REMEDIES.  795 

marine  in  the  sugar  used  for  syrups  (apply  the  tests  given  for  sugar),  or 
it  may  also  originate  from  using  unprotected  patent  (rubber)  stoppers, 
which  contain  sulphur  from  the  process  of  their  vulcanization,  and  then 
furthermore  it  may  be  due  to  the  presence  of  sulphur  in  water. 

If  the  fountains  are  recklessly  charged,  and  the  water  from  the  gas- 
washers  are  discharged  into  the  fountains,  and  consequently  enter  into 
the  beverage,  a  bad  odor  will  likewise  adhere  to  the  goods,  as  in  this 
water,  with  its  chemical  ingredients  for  purifying  the  gas,  are  absorbed 
the  bituminous,  sulphuretted  and  other  gases  from  impure  carbonates, 
and  nitrogenous  or  sulphurous  gases  from  impure  acid.  It  will  also  be 
contaminated  from  impure  carbonic  acid  gas,  when  carelessly  generated 
and  imperfectly  purified.  If  sulphuric  acid  from  the  generator  has 
passed  over  into  the  fountains,  or  if  sulphuric  acid  is  present  in  the  bev- 
erage by  the  use  of  inferior  glucose,  the  delicate  flavors  are  impaired, 
aniline  and  cochineal  colors  fade  entirely  or  but  partially,  thus  indicating 
approximately  the  proportion  of  contamination  by  sulphuric  acid. 

The  presence  of  lime  in  water  neutralizes  to  some  degree  the  acidu- 
lous taste  of  the  beverage,  and  tartaric  acid  causes  a  precipitate  (see  Sedi- 
ments). 

The  deleterious  effects  of  light  upon  beverages  when  in  colorless  bot- 
tles, and  exposed  for  some  time  to  the  light,  we  have  mentioned  on  page 
363,  and  refer  thereto. 

Metallic  Contamination  and  Tests.— Metallic  contamination  of 
carbonated  beverages  is  a  frequent  occurrence.  Poisonous  metals  are  apt 
to  be  found  as  impurities  in  certain  commercial  organic  products,  being 
accidentally  introduced  during  the  process  of  preparation.  In  carbon- 
ated drinks  the  sources  of  metallic  impurities  are  defective  apparatus. 
The  objectionable  metals  most  commonly  occurring  are  lead,  copper  and 
zinc.  Cases  are  not  rare  where  the  presence  of  these  metals  in  the  bev- 
erage has  been  exceedingly  harmful.  We  have  in  a  former  Chapter  re- 
ferred to  the  corrosive  action  of  carbonated  water  exerted  upon  lead,  and 
warned  the  bottler  to  use  no  vessels,  tubes,  pipes,  solderings,  syphon- 
heads  nor  patent  stoppers,  containing  these  contaminating  metals,  or 
glazed  earthenware  vessels  with  a  lead  compound  for  syrups.  Beverages 
were  found  impregnated  with  copper  in  every  case  in  which  tin- washed 
copper  fountains  were  used.  Verdigris  originates  from  unlined  or  brass 
syrup  gauges,  which  are  scarcely  if  ever  cleansed.  Metallic  impurities, 
especially  lead,  may  enter  into  a  beverage  by  using  contaminated  citric  or 
tartaric  acid,  as  formerly  mentioned.  The  quantity  of  lead  found  in 
samples  varied  from  0.07  of  a  grain  to  0.5  grain  to  the  gallon;  in  some 
only  "  traces"  of  the  metals  are  found. 

We  append  a  few  tests  for  metallic  contaminations,  which  the  bottler 
may  easily  apply,  and  thus  examine  his  beverages. 

Tests  for  Lead. — 1.  A  very  delicate  test  is  by  the  direct  addition  of 


796  A   TREATISE    ON   BEVERAGES. 

a  small  quantity  of  hydro-sulphuric  acid.  This  is  applicable  where  a 
solution  is  to  be  tested  for  lead  only.  The  hydro-sulphuric  acid  produces 
a  black  precipitate,  if  lead  is  present  in  large  quantities;  if  in  small 
quantities  only,  a  brownish  tint  to  a  dark  coloration.  2.  In  testing  car- 
bonated waters  for  lead  with  sulphuretted  hydrogen,  the  possible  presence 
of  tin  and  copper  must  not  be  lost  sight  of. 

Mr.  A.  W.  Blyth  has  announced  that  cochineal  is  one  of  the  most 
delicate  tests  he  has  found  for  the  presence  of  lead.  The  test  is  a  one 
per  cent,  solution  of  cochineal  in  proof-spirit.  Ten  drops  of  this  is  added 
to  a  fluid  ounce  of  the  water  contained  in  a  white  porcelain  dish.  If 
the  water  is  free  from  lead  the  color  is  simply  a  dilution  of  the  pink  tint; 
but  if  it  contain  but  one  seven-hundred-thousandth  part  of  lead  the  tint 
will  be  a  purplish  pink,  and  if  it  be  as  much  as  one  seventy-thousandth 
part  it  will  become  a  purple  blue.  Compare  also  the  tests  for  lead  in 
water  on  page  25  and  following. 

Tests  for  Copper.  —Evaporate  not  less  than  a  quart  until  reduced  to 
about  an  ounce,  acidulate  very  slightly  with  acetic  acid,  and  apply  the 
following  tests  to  three  separate  portions:  1.  Add  excess  of  ammonia 
water;  no  blue  color  should  be  evident.  2.  Add  two  drops  of  a  dilute 
(ten  per  cent.)  solution  of  potassium  ferrocyanide  (yellow  prussiate);  no 
red-brown  precipitate  should  appear  upon  standing  half  an  hour.  3. 
Into  the  liquid  drop  a  bright  steel  needle;  after  an  hour's  immersion  no 
coating  of  metallic  copper  should  be  visible.  The  copper  precipitated 
on  the  iron  will  pass  into  solution,  and  may  be  detected  by  acidulating 
the  ammoniacal  liquid  with  acetic  acid  and  adding  potassium  ferrocyan- 
ide, when  a  purple  or  brownish  coloration  will  be  produced,  if  a  trace  of 
copper  be  present.  These  tests  are  very  delicate.  Compare  also  tests  for 
copper  on  page  27. 

Test  for  Zinc. — The  ordinary  test  for  zinc  is  with  an  alkaline  sul- 
phide. A  more  satisfactory  test  is  one  in  which  the  solution  to  be  tested 
for  zinc  is  rendered  ammoniacal,  heated  to  boiling,  and  potassium  fer- 
rocyanide added,  when  a  white  precipitate  will  be  produced  if  the  merest 
trace  of  zinc  be  present.  Compare  also  test  for  zinc  on  page  27. 

Tests  of  Residue  on  Evaporation. — Not  for  all  beverages  are  the 
preceding  tests  for  metallic  contamination  applicable;  in  some  cases  it  is 
desira^e  to  evaporate  the  liquid  carefully  to  dryness,  ignite  the  residue, 
and  test  for  the  metals  in  the  resultant  ash.  The  evaporation  should  be 
conducted  in  porcelain.  About  a  half  pint  of  such  liquids  as  carbonated 
and  small  beer,  cider  or  vinegar,  will  usually  suffice  for  the  examination, 
but  sometimes  the  use  of  considerably  larger  volumes  is  desirable. 
Towards  the  end  of  the  evaporation  an  addition  of  strong  nitric  and  sul- 
phuric acids  should  be  made,  the  quantity  used  depending  on  the  amount 
of  organic  matter  to  be  destroyed.  The  evaporation  is  then  carefully 
completed,  and  the  residue  ignited  at  a  low,  red  heat.  After  cooling,  the 


KOPINESS:    ITS    CAUSE    AND    REMEDIES.  797 

ash  is  moistened  with  nitric  acid,  and  one  drop  of  sulphuric  acid,  and' 
again  ignited.  It  is  then  again  treated  with  a  few  drops  of  nitric  acid, 
which  is  evaporated  off  cautiously,  the  process  being  stopped  directly 
the  acid  fumes  ceased  to  be  copiously  evolved. 

The  residue  is  then  treated  with  hot  water,  and  the  solution  filtered, 
when  the  following  scheme  of  analysis  should  be  followed:  The  aqueous 
solution  may  contain  copper,  zinc,  iron,  etc.  Add  excess  of  ammonia, 
and  filter.  The  precipitate  may  contain  iron,  phosphate,  etc.  The  fil- 
trate, if  blue,  contains  copper.  Divide  into  two  portions,  then  take  one 
portion  and  acidulate  with  acetic  acid,  and  add  potassium  ferrocyanide; 
a  brownish  precipitate  or  coloration  is  indicative  of  copper.  Heat  a 
second  portion  to  boiling,  and  add  potassium  ferrocyanide;  a  white  pre- 
cipitate or  turbidity  indicates  zinc.  The  residue  of  the  liquid  may  con- 
tain lead,  tin,  etc.  Wash,  and  pour  boiling  solution  of  ammonium  ace- 
tate in  the  filter.  Acidulate  the  solution  with  acetic  acid,  and  add 
potassium  chromate;  a  chrome  yellow  precipitate  indicates  lead.  With 
the  residue,  first  ignite  the  filter  paper,  fuse  the  ash  in  a  porcelain 
crucible  with  potassium  cyanide,  dissolve  the  product  in  water,  filter, 
boil  insoluble  residue  with  strong  hydrochloric  acid,  dilute,  and  heat 
clear  solution  with  mercuric  chloride;  a  white  silky  precipitate  of  mercu- 
rous  chloride  is  due  to  tin. 

Sediment  in  Beverages,  and  the  Remedies.—  This  is  a  very  an- 
noying matter  to  the  bottler,  and  a  subject  that  has  been  frequently  dis- 
cussed in  the  trade.  We  are  desirous  of  making  the  question  clear,  as  far 
as  we  are  able  to  do.  Any  beverage  that  holds  some  resinous  matter  in 
solution,  as  for  instance  ginger  ale,  will  separate  a  slimy  precipitate,  if 
the  water  used  contains  lime  or  magnesia  (provided  no  acid  has  been 
used),  the  resin  having  combined  with  the  lime  or  magnesia  to  some  kind 
of  lime  or  magnesia  soap.  If  tartaric  acid  has  been  used  to  acidify  the 
syrup,  this  will  unite  with  the  lime,  and  throw  down  a  precipitate  of 
tartrate  of  lime,  which  is  insoluble.  The  same  happens  to  some  extent 
if  citric  acid  that  was  adulterated  with  tartaric  acid  has  been  used. 
Citric  acid,  when  lime  is  present,  forms  citrate  of  lime,  which  is  soluble 
in  cold  water,  but  the  acid,  and  therewith  the  acidulous  taste  of  the  bev- 
erage, is  neutralized  to  some  degree.  The  salts  of  citrate  or  tartrate  of 
magnesia  are  not  readily  soluble  in  water,  and  precipitate  after  some 
time.  Therefore,  in  order  to  prevent  these  disagreeable  occurrences, 
nothing  but  well  purified,  best  only  boiled,  water  should  be  used.  A  pre- 
cipitate in  ginger  ale,  even  when  pure  water  has  been  used,  will  occur, 
when  an  excess  of  resin  is  contained  in  the  extract,  that  has  not  been 
sufficiently  eradicated,  to  make  the  extract  water  soluble.  Sometimes 
such  sediments  occur  at  intervals;  the  beverages  may  be  at  one  time  clear 
and  bright,  and  another  time  prove  the  above  difficulties — and  still  the 
same  ingredients,  and  the  same  well-water  has  been  used.  Every  rain 


798  A  TREATISE  ON  BEVERAGES. 

changes  the  composition  of  the  latter,  as  the  water  penetrates  the  earth's 
strata,  dissolving,  as  we  know  already  from  Part  First  of  this  work, 
various  minerals,  and  this  accounts  for  the  occasional  occurrence  of  such 
sediments.  Only  a  purification  of  water  will  remedy  these  changes.  If 
pond  or  river  water  is  used,  which  contains  much  nitrogenous  matter, 
sewerage,  decomposed  animal  and  vegetable  substances,  the  beverages 
generally  precipitate  the  impurities,  and  assume  a  bad  taste.  If  imper- 
fectly prepared  sugar  coloring  has  been  employed,  and  it  has  not  been 
diluted  and  filtered  before  being  added  to  syrup,  the  infinitesimal  parti- 
cles of  sugar  coal  will  precipitate  in  the  beverage,  forming  a  black  sedi- 
ment. 

If  glucose,  instead  of  syrup,  has  been  used,  dextrinous  matter  and 
starch,  contained  in  the  impure  substitute  will  separate  in  clouds;  if  any 
alcoholic  liquid  was  mixed  with  the  syrup,  this  separation  will  be  even 
more  pronounced.  Glucose  is  favorable  to  fermentation.  If  the  glu- 
cose was  contaminated  with  sulphuric  acid,  this  will  act  on  resinous  matter 
and  lime  similar  to  tartaric  acid,  besides  being  deleterious  to  the  delicate 
flavors;  with  the  lime  it  forms  a  precipitate  of  sulphate  of  lime,  only 
slightly  soluble  in  aqueous  liquids. 

By  reckless  charging  of  the  fountain,  marble -dust  or  whiting  and  sul- 
phuric acid  will  enter  the  latter,  and  consequently  the  beverage,  the 
marble-dust  or  whiting  precipitating,  and  the  sulphuric  acid,  causing  the 
same  mischief  as  mentioned  before.  Changes  in  the  atmosphere  may 
produce  unfavorable  results.  Some  oils  are  clear  and  transparent  at  a 
high  and  turbid  at  a  low  temperature,  and  certain  oils  which  congeal  at 
lower  temperatures  change  the  solutions  to  cloudy  and  thick.  When  the 
solution  of  cane-sugar,  either  by  the  fruit  or  mineral  acids  (to  the  latter 
we  add  also  the  sulphuric  acid  that  enters  the  beverage  by  reckless  charg- 
ing), commences  to  be  converted  into  invert-sugar,  the  beverage  becomes 
usually  cloudy,  and  when  the  modification  is  finished  sediments  occur 
frequently  (see  our  explanations,  page  608  and  following). 

Sediments  occur  when  too  concentrated  extracts  are  employed,  ex- 
tractive matter  separating  on  diluting  with  ;the  beverage;  milkyness 
(milky  appearance)  appears  on  using  concentrated  essences. 

If  alkalines  have  been  employed  to  make  the  extracts,  etc.,  water  sol- 
uble, they  will  absorb  a  considerable  amount  of  resinous  matter,  and  unless 
carefully  removed  the  action  of  the  fruit  acids  used  to  acidulate  the  bev- 
erages creates  a  slight  ebullition,  and  there  ensues  turbidity  and  flakiness. 

If  clarifying  powders  are  not  carefully  removed  from  the  syrups  by 
filtration,  a  precipitate  in  the  beverage  will  be  the  consequence.  If  it 
should  prove  true  that  citric  acid  is  a  destroyer  of  microscopic  life  in 
water,  as  Dr.  Langfeld  has  found  by  experiments  (see  page  87),  and  that 
these  animalcule  settle  to  the  bottom  after  their  death,  it  would  furnish 


ROPIKESS  :    ITS    CAUSE    AND    REMEDIES.  799 

an  explanation  for  some  sediment  where  such  an  infected  water  and  citric 
acid  constitute  a  beverage. 

Loss  of  Flavor  in  Certain  Beverages.— Loss  of  flavor  is  a  mysteri- 
ous disappearance  only  in  resinous  beverages,  so  far  as  our  knowledge 
reaches,  the  ginger  flavor  in  ginger  ale  being  the  principal  one.  Sug- 
gestions were  invited  and  remedies  requested  by  the  trade.  Mr.  Taylor, 
an  English  chemist,  to  whom  several  bottles  of  flavorless  beverage  were 
submitted  for  investigation,  after  some  disappointing  researches,  found 
at  last  nitro-compounds  in  the  oil  of  vitriol,  and  instituted  the  following 
experiments:  "  Into  a  soda-water  bottle  were  put  suitable  quantities  of 
the  ginger  essence,  syrup  and  calcium  carbonate,  and  water  to  nearly  fill 
it.  Then  sufficient  of  the  contaminated  acid  was  added  to  decompose 
the  lime,  and  the  contents  of  the  bottle  were  immediately  secured  by  a 
cork  wired  down.  Repetition  experiments  were  made,  in  which  a  portion 
of  the  ginger  essence  was  replaced  by  capsicine  and  gingerine,  and  others 
in  which  a  pure  acid  was  substituted  for  the  impure  oil  of  vitriol.  The 
bottles  were  opened  at  varying  intervals,  when  the  following  observations 
were  made.  Those  in  which  the  impure  acid  had  been  used  showed  a 
marked  decrease  in  pungency  at  the  end  of  two  hours;  at  the  end  of  four 
hours  the  pungency  was  faint;  at  the  end  of  six  hours  it  had  completely 
disappeared.  The  ginger  essence,  gingerine,  and  capsicine,  had  been 
affected  apparently  to  the  same  degree.  Those  in  which  the  pure  acid 
had  been  used  had  retained  their  pungency  apparently  in  its  entirety. 

"  These  results,  which  were  in  perfect  accord  with  those  which  were 
obtained  at  the  factory,  left  little  doubt  that  the  cause  of  mischief  was 
attributable  to  the  nitro-compounds  in  the  oil  of  vitriol  used  for  generat- 
ing the  carbonic  acid  gas.  This  conclusion  received  the  clearest  verifica- 
tion at  the  hands  of  the  manufacturer  the  instant  he  used  an  acid  that 
was  free  from  smell,  and  that  did  not  respond  to  the  iron  test." 

This  is  a  very  valuable  piece  of  information  for  the  trade,  and  we  beg 
to  submit  our  own  experiments  and  practical  experience. 

We  started  upon  the  theory  that  in  storage  and  transportation  the  cane- 
sugar  solution  in  the  beverage  has  been,  by  the  fruit  acid,  converted  into 
the  modification  invert-sugar  (see  page  608  and  following),  with  the  aid  of 
a  high  temperature,  such  as  we  experienced  in  tropical  and  subtropical 
climates,  and  that  by  converting  the  sugar  solution,  the  resinous  and 
gummy  matter  is  also  converted,  and  the  caramel,  which  in  its  process  of 
manufacture  has  passed  the  strata  of  inversion,  is  also  affected,  at  least  the 
latter  was  proved  by  the  disappearance  of  color  in  all  cases.  Beverages  pre- 
pared with  genuine  ginger  extracts  lost  their  flavor  and  color,  while  such 
prepared  with  essence  of  ginger  oil  lost  their  color  also,  but  retained  their 
flavor.  Exposure  of  the  beverages  to  higher  temperature,  acidulated 
with  fruit  acids  for  experimenting,  became  "inverted"  and  failed  in 
flavor  and  color.  We  introduced  in  various  samples  small  quantities  of 


800  A    TREATISE    ON    BEVERAGES. 

sulphuric,  and  in  others  nitric  acid,  and  kept  the  bottles  at  ordinary  tem- 
perature (in  the  temperate  zone).  The  flavor  and  color  were  lost  again. 
When  we  converted  the  syrup  by  boiling  and  the  aid  of  fruit  acids  into 
invert-sugar  before  bottling,  we  had  no  more  trouble,  flavor  and  color 
kept  permanent.  Tests  of  inversion  were  applied  in  all  cases  with  satis- 
factory results.  • 

Non-inverted  syrup  (solution  of  cane-sugar)  introduced  into  the  bev- 
erage with  ginger  flavor  and  color,  and  the  beverage  kept  at  a  low  tem- 
perature, gave  the  same  results.  We  considered  our  materials  pure. 
From  these  experiments  we  came  to  the  conclusion  to  use  but  invert-sugar 
for  all  ginger  beverages — that  is,  to  prepare  the  syrup  or  solution  of  cane- 
sugar  exclusively  by  acidifying  it  with  fruit  acids,  and  did  well  by  doing 
so. 

Comparing  our  results  with  Mr.  Taylor's,  we  beg  to  say  that  we  ex- 
perienced with  nitric  acid  added  to  the  beverage  the  same  difficulties  as 
he  with  the  nitro-compounds  in  sulphuric  acid,  and  therein  we  agree; 
but  with  pure  sulphuric  acid  we  got  the  very  same  effect,  which  leads 
us  to  believe  that  sulphuric  acid,  whether  pure  or  impure,  forced  over 
by  reckless  charging  or  by  imperfect  purification  of  the  gas,  will  bring 
about  the  same  mischievous  effect,  viz.  the  loss  of  flavor  and  color. 
The  gas  no  doubt  contains  and  carries  sulphurous,  and  when  impure, 
also  nitrous  vapors,  condensing  them  in  the  aqueous  liquid.  This  in  our 
opinion  inverts  the  sugar  and  resin  as  both  are  readily  inverted,  especi- 
ally by  nitric  or  nitrous  acid.  We  hope  to  throw  by  further  experiments 
more  light  on  this  vexed  matter,  and  would  be  glad  to  hear  of  more  ex- 
perimental results  from  our  English  cousin. 

The  remedies  we  suggest  are  but  two.  First,  generating  and  charg- 
ing very  carefully  and  thoroughly,  washing  and  purifying  the  gas,  which 
will  suffice  for  ordinary  beverages;  but  secondly,  to  be  more  cautious  and, 
especially  for  export  or  storage  beverages,  use  only  inverted  syrup. 
These  two  remedies,  we  are  convinced,  if  all  the  precautions  against 
ropiness  are  observed,  will  preserve  the  ginger  from  all  destruction. 

Deterioration  of  beverages  by  oxidation  of  some  ingredients,  is,  accor- 
ding to  Mr.  Warren  (page  48),  probably  a  cause  for  changes,  especially  in 
lemonade,  caused  by  the  oxidation  of  lemon  oil.  If  this  be  verified,  the 
earful  expulsion  of  air  from  the  water  would  be  a  remedy. 


CHAPTER  XLI. 

FERMENTED   (SMALL)   BEERS. 

Definition  of  Small  Beers. — Fermentation. — Definition  of  Ferment  and  its 
Essential  Condition. — Condition  of  Yeast. — Preservation  of  Yeast.— Ex- 
amination of  Yeast. — Preparing  Various  Kinds  of  Yeast. — Sugar:  Its 
Substitutes  and  Proportions  Employed. — Kind  of  Water  to  be  Used. — 
The  Extracts  for  Small  Beers.— A  Proper  Temperature  Important. — The 
Quantity  of  Yeast  Required. — Time  to  Ferment. — Killing  of  Yeast.— Ar- 
resting Fermentation. — Clarifying  Small  Beers. — Preservation  of  Small 
Beers.— Employing  Herbs,  Barks,  Roots,  etc. — Coloring  and  Foaming 
Matter.— Preparing  and  Bottling  Small  Beers. — Preservation  of  Barrels 
or  Tanks. — Alcoholic  Strength  of  Small  Beers. — Birch  Beer.— Corn  Beer. 
— Cottage  Beer. — Ginger  Beer  (four  formulae). — Ginger  Beer  and  Ginger 
Wine. — Hop  Beer. — Horehound  Beer. — Koumiss. — Lemon  Beer. — Mead. 
— Scotch  Mead. — Methegelin. — Molasses  Beer. — Nettle  Beer. — Persimmon 
Beer. — Root  Beer. — Sarsaparilla  Beer. — Sarsaparilla  Mead. — Spruce  Beer. 
— Tonic  Beer. 

Definition  of  Small  Beers. — The  term  small  beer  is  a  common 
designation  for  the  light  fermented  beers,  better  known  as  root,  spruce, 
tonic,  birch,  ginger,  lemon,  Peruvian  and  other  similar  beers.  The  trou- 
ble and  care  of  making  these  drinks  are  greater  than  when  produced  by 
means  of  apparatus.  The  richness  of  flavor,  delicate  aroma  and  body  of 
the  liquid,  obtained  by  fermentation,  cannot  be  approached  by  the  liquid 
prepared  by  carbonating,  and  therefore  great  care  should  be  taken  in  the 
manufacture  of  these  fermented  beers,  as  they  are,  when  well  prepared, 
pleasant  and  invigorating.  Small  beers  as  above  are  usually  put  up  in 
opaque,  glass  or  stone  bottles,  for  obvious  reasons.  They  will  keep  usu- 
ally about  a  week  under  ordinary  circumstances,  a  change  of  temperature 
or  other  atmospheric  influences,  however,  will  change  them  or  prove 
troublesome  to  their  preservation.  The  principles  of  fermentation 
should  be  well  understood,  and  we,  therefore,  append  the  principal  infor- 
mation pertaining  to  it. 

Fermentation. — Fermentation  is  that  change  of  organic  substances 
by  which  their  starch,  sugar,  gluten,  etc.,  under  the  influence  of  water, 
air  and  warmth  are  decomposed,  usually  with  evolution  of  gas  and  heat, 
and  their  elements  are  re-combined  into  new  compounds.  This  chemical 
process  is  classified,  to  wit:  the  saccharine  fermentation  changes  starch 
51 


802  A   TREATISE   ON   BEVEEAGE8. 

and  gum  into  sugar;  the  vinous  converts  sugar  into  alcohol;  the  acetous 
changes  alcohol  and  other  substances  into  vinegar;  the  viscous  (ropy)  con- 
verts sugar  into  a  mucilaginous  or  gummy  substance;  the  putrefactive 
attends  the  decomposition  of  substances  containing  nitrogen. 

Beverages  dependent  upon  fermentation  for  their  production  include 
wine,  lager  beer,  ale,  porter,  cider,  and  sometimes  birch,  root  and  similar 
small  beers.  In  some  of  these  drinks  vinous  or  alcoholic  fermentation 
plays  an  important  role.  As  noted  above  this  is  the  peculiar  change  by 
which  sugar  in  solution  is  converted  into  carbonic  acid,  which  is  elimin- 
ated, and  into  alcohol,  which  remains  in  solution  in  the  fermented 
liquor.  The  presence  of  a  "ferment"  is  essential  to  excite  the  vinous 
fermentation,  as  a  solution  of  absolutely  pure  sugar  remains  unaltered, 
even  though  exposed  to  the  conditions  most  favorable  to  its  accession. 

Definition  of  Ferment,  and  its  Essential  Condition.— Ferment 
is  a  substance  undergoing  decomposition  or  putrefaction,  the  particles  of 
which  are  in  continual  motion.  The  yeast — the  foundation  of  vinous 
fermentation — is  a  plant  which  must  grow  and  feed  upon  some  substance, 
like  any  other  plant.  It  should  therefore  be  treated  in  a  similar  manner, 
placed  in  vigorous  substance,  given  the  necessary  warmth,  that  it  may 
take  root  and  grow,  and  also  given  the  appropriate  food,  otherwise  the 
desired  effect  and  good  results  will  surely  fail  to  make  its  appearance. 
There  are  three  things  essential  to  all  vegetable  growth,  whether  it  be 
the  yeast  plant  or  any  other.  First,  the  germ  or  seed;  second,  the  pro- 
per temperature;  and  third,  the  proper  food  upon  which  the  plant  must 
feed,  including,  of  course,  the  moisture.  The  fermentation  or  growth 
is  carried  on  in  two  different  ways;  one  working  to  the  top,  and  called 
top  fermentation;  the  other  working  towards  the  bottom,  and  called  bot- 
tom fermentation;  chemists  therefore  distinguish  two  kinds  of  yeast,  viz.: 
the  surface  yeast  and  the  sediment  yeast.  The  former  method  of  fer- 
menting is  the  one  most  commonly  used  for  the  brewing  of  white  beer, 
pale  beer,  and  all  light  fermented  beverages,  also  the  English  ales  and 
beers,  while  the  latter  method  is  the  one  that  is  commonly  applied  every- 
where by  the  brewers  of  lager  beer,  etc.  This  should  be  carefully 
considered  by  brewers  of  small  beers,  as  the  percentage  of  alcohol  in 
the  finished  beer  depends  greatly  upon  the  manner  in  which  the  fer- 
mentation is  conducted,  and  the  excise  regulations  which  limit  the 
amount  of  alcohol  to  two  per  cent.  The  fermentation  induced  by  the 
yeast  collecting  on  the  surface  is  rapid  and  irregular,  whilst  that  produced 
by  the  sediment  yeast  is  slow  and  quiet,  their  chemical  composition  ap- 
pearing to  be  identical.  The  surface  yeast  is  formed  at  temperatures  of 
65  to  77°  F.,  whilst  the  sediment  yeast  is  produced  at  32  to  45°  F. 

The  essential  condition  of  a  ferment,  to  be  able  to  excite  the  pure 
vinous  fermentation,  is  to  be  sufficiently  acidulous  to  act  on  blue  test 
paper;  and  this  acidity  should  arise  from  the  presence  of  certain  vegeta- 


FERMENTED    (SMALL)    BEERS.  803 

ble  acids  and  salts,  capable  of  conversion  into  carbonic  acid  and  carbon- 
ates by  their  spontaneous  decomposition.  Those  acids  and  salts  which 
are  found  to  pre-exist  in  fermentable  fruits  and  liquors,  as  the  tartaric, 
citric,  malic,  and  lactic  acids,  and  their  salts,  should  be  chosen  for  this 
purpose;  preference  being  given  to  the  bitartrate  of  potassa,  on  account 
of  its  presence  in  the  grape.  The  addition  of  any  substances  to  a  sac- 
charine solution  renders  its  fermentation  both  more  active  and  complete. 

Condition  of  Yeast. — In  fermenting,  the  first  requisite  is  good  yeast. 
The  yeast  of  beer,  or  brewer's  yeast,  is  most  generally  used,  anJ  its  pref- 
erence is  founded  on  its  fermentable  power,  and  on  the  facility  with 
which  it  may  be  procured  in  the  market.  Yeast  is  a  frothy  substance 
which  is  to  be  had  of  the  brewers  either  in  a  liquid  or  solid  state,  that  is 
to  say,  fresh  or  dry,  or  it  may  be  obtained  in  cakes  from  the  stores. 
Fresh  yeast  in  a  semi-fluid  state  is  to  be  preferred,  but  it  is  very  difficult 
to  transport  and  preserve  it;  therefore  dry  yeast  is  most  frequently  used. 
The  latter  has  been  subjected  to  the  action  of  a  press,  to  deprive  it  of  the 
beer  and  render  it  solid.  In  this  state  it  is  in  the  form  of  a  uniform  brit- 
tle paste,  neither  stringy  nor  sticky,  of  a  yellowish- white,  and  having  a 
slight  aromatic  odor  of  hops,  without  any  mixture  of  an  acrid  or  putrid 
taste.  The  fermentable  power  of  yeast  varies  according  to  the  quality  of 
the  beer  from  which  it  is  derived.  If  it  results  from  a  strong  beer,  it 
is  much  more  substantial,  more  certain,  and  is  more  apt  to  favor  a 
healthy  and  sweet  fermentation.  If,  on  the  other  hand,  it  is  derived 
from  a  small  beer,  it  acts  all  at  once  with  a  sort  of  violence,  and,  af  fcqr 
having  excited  in  the  wort  (the  unferrnented  liquid)  a  hasty  bubbling 
and  kind  of  effervescence,  it  loses  all  its  energy,  from  which  results  a  loss 
of  a  portion  of  the  spirituous  principle,  and  is  frequently  followed  by 
acidity. 

Preservation  of  Yeast.— The  facility  with  which  yeast  passes  to  a 
state  of  putrefaction  renders  it  necessary  to  preserve  it  in  the  cellar,  or 
some  other  cool  place,  for  a  slightly  elevated  temperature  may  readily 
alter  or  corrupt  it.  It  may  be  preserved  a  sufficiently  long  time,  espec- 
ially as  regards  its  freshness,  when  care  is  taken  to  cover  it  with  water, 
which  must  be  renewed  every  day.  A  means  of  preserving  yeast  at  all 
seasons,  and  which  has  been  employed  with  some  success,  consists  in 
mixing  this  substance  with  very  thick  molasses,  so  as  to  form  a  hard  paste. 
The  ferment  thus  mixed  with  sugar  or  molasses  will  for  years  preserve  its 
characteristic  properties.  A  better  result  is  obtained  by  spreading  out  a 
thin  layer  of  fresh  yeast,  and  allowing  it  to  dry  in  the  open  air  by  expos- 
ure to  the  sun,  or  in  a  current  of  slightly  heated  air.  The  desiccation,  or 
drying,  is  rendered  more  prompt  by  spreading  the  yeast,  whipped  to  a 
smooth  broth,  on  thick  tables  of  plaster  well  dried,  and  thus  rendered 
more  absorbent.  Another  means  is  at  least  as  efficacious.  It  consists  in 
mixing  the  whipped  yeast  with  very  dry  animal  black  in  powder,  or  with 


804  A  TREATISE  ON  BEVERAGES. 

starch  strongly  heated  and  cooled  in  a  close  vessel.  The  drying  under 
these  circumstances  is  easily  finished  in  a  current  of  air  heated  to  85° 
or  95°  Fahrenheit.  Whatever  may  be  the  method  employed  for  preserv- 
ing pure  yeast,  it  is  very  certain  that  it  will  never  possess  either  the 
strength  or  the  energy  of  that  which  is  newly  prepared;  therefore,  it 
should  never  be  used  when  fresh  yeast  can  be  obtained. 

Examination  of  Yeast. — It  is  important  to  examine  yeast  with 
great  care  to  be  assured  of  its  quality.  That  which  is  acid,  or  the  result 
of  a  bad  fermentation,  should  be  rejected.  The  former  is  recognized  as 
follows:  A  strip  of  litmus  paper  being  dipped  into  the  suspected  yeast, 
if  it  is  acid  the  blue  will  be  changed  to  a  permanent  red;  if,  however, 
the  yeast  be  good,  fresh,  and  well  preserved,  the  litmus  paper  will  be 
slightly  reddened,  but  if  washed  in  fresh  water  the  blue  will  be  restored. 
As  to  that  which  results  from  a  viscous  fermentation,  it  is  almost  impos- 
sible to  detect  it,  unless  the  decomposition  is  so  far  advanced  in  the 
altered  leaven  that  the  disagreeable  odor  which  it  exhales  may  be  recog- 
nized. Frequently  the  dry  yeast  is  adulterated.  The  fraud  consists  in 
the  addition  of  rye  or  wheat  flour,  or,  more  likely,  wheat  or  potato  starch. 
This  mixture  is  readily  detected  by  dissolving  a  small  quantity  of  ths  sus- 
pected yeast  in  a  little  boiling  water,  and  pouring  into  it  two  or  three 
drops  of  tincture  of  iodine.  If  it  is  pure,  the  liquid  will  not  change 
color;  if,  however,  it  is  adulterated,  a  decided  blue  color  will  be  produced. 
These  suggestions  will  be  found  of  value  to  bottlers  who  care  to  go  about 
their  work  in  an  intelligent  manner. 

Preparing  Yarious  Kinds  of  Yeast. — If  brewer's  yeast  cannot  be 
had,  baker's  stock  yeast  might  be  employed,  but  when  neither  of  the 
above  can  be  obtained  a  very  good  yeast  can  be  made  by  taking  the  dry 
yeast  cake — such  as  are  kept  for  sale  by  nearly  all  the  grocers  in  the 
country.  Crumble  it  up  fine  into  a  small  cup  of  Indian  meal  or 
flour.  If  meal  is  not  handy,  stir  in  milk-warm  water  (not  hot  water,  as 
this  kills  the  yeast)  until  the  meal  or  flour  is  about  as  thick  as  but- 
ter; set  this  in  a  warm  place  until  it  ferments  and  works  up  lively, 
which  will  take  from  six  to  twelve  hours,  and  sometimes  longer.  In 
place  of  clear  warm  water,  as  above  mentioned,  use,  as  a  substitute, 
warm  water  in  which  a  small  handful  of  hops  has  been  steeped.  Some 
use  a  few  boiled  potatoes,  mashed  up  fine,  in  place  of  meal  or  flour  with 
the  steeped  hops.  This  is  what  is  called  hop  or  potato  yeast.  Malt  is 
very  nice  in  making  yeast.  Soak  a  pint  of  malt  with  a  few  hops  in  scald- 
ing water  (not  boiling  water),  for  three  or  four  hours,  strain  this  water 
off  and  mix  with  meal,  flour  or  potatoes,  as  before  directed;  and  it  will 
make,  if  properly  worked,  a  prime  yeast. 

The  following  is  also  a  very  good  formula  for  making  yeast.  Take 
two  pounds  of  ground  malt  and  about  two  ounces  of  hops;  add  to  this  one 
gallon  of  scalding  water,  of  about  170°  Fv  soak  the  malt  and  hops  in  this 


FERMENTED    (SMALL)    BEERS.  805 

for  about  six  hours,  then  strain  off  the  liquid,  and  add  two  or  three 
boiled  potatoes  mashed  fine;  then  put  in,  in  fine  crumbs,  two  or  three 
dry  yeast  cakes;  have  the  mixture  just  milk-warm  when  the  yeast  cakes 
are  added;  keep  this  in  a  warm  place  until  it  ferments.  It  will  then  be 
ready  for  use.  If  you  cannot  get  malt,  make  a  thin  porridge  of  mashed 
potatoes,  adding  a  little  sugar  and  the  water  from  some  steeped  hops,  and 
proceed  in  other  respects  as  directed  for  the  use  of  malt,  but  never  use 
any  yeast  when  it  has  become  sour. 

If  yeast  or  yeast  cake  of  any  kind  is  not  obtainable  in  the  locality 
where  the  bottler  is,  mix  up  a  little  meal  in  warm  water,  and  let  it  set, 
and  in  time  it  will  ferment  itself.  What  is  wanted  is  to  get,  when  it  is 
possible,  some  of  the  yeast  plant  or  germ  cells,  and  transplant  them  into 
new  material,  that  they  may  grow  and  bring  forth  a  hundred  fold.  The 
raising  of  yeast  is  like  raising  wheat  or  barley  or  any  other  plant,  and  re- 
quires about  the  same  care  and  attention. 

Sugar,  its  Substitutes  and  Proportions  Employed.— The  sub- 
stance and  body  of  the  beer  is  composed  of  three  parts,  and  requires  to 
be  well  proportioned.  First,  the  extract,  which  gives  the  flavor  or  bou- 
quet and  body  to  the  beer;  second,  the  sweetening;  and,  third,  the 
water.  The  amount  of  sweetening  required  varies  somewhat  with  the 
amount  of  fermentation  desired.  The  yeast,  as  is  well-known,  converts 
a  certain  amount  of  the  sweets  into  carbonic  acid  and  alcohol,  and  this  in 
time  will  be  converted  into  acetic  acid  and  make  the  so-called  sour  beer, 
and  afterwards  vinegar. 

Fermentation,  consequently,  uses  up  the  sweet;  therefore  more  is  re- 
quired than  for  beer  made  with  soda  water,  or  carbonated  beer,  as  it  is 
called.  About  three-fourths  of  a  pound  of  brown  sugar  to  each  gallon  of 
water  is  usually  sufficient;  but  if  the  beer  is  to  be  kept  for  some  time, 
which,  of  course,  requires  a  smart  working,  a  little  more  would  be  re- 
quired. When  white  sugar  is  used,  as  it  always  should  be  in  fine  flavored 
beers,  like  lemon,  spruce,  birch,  etc.,  seven-eighths  of  a  pound  to  the 
gallon  of  water  will  not  be  too  much  with  a  good,  smart  fermentation.  If 
the  fermentation  is  weak  and  poor,  this  amount  of  sugar  will  make  the 
beer  taste  too  sweet  and  flat,  but  not  otherwise. 

When  molasses  is  used  for  sweetening,  a  pint  for  a  gallon  and  a  half  of 
water  is  sufficient,  or  one  gallon  to  eleven  of  water.  Molasses  cannot  be 
used  in  fine-flavored  beers,  such  as  lemon,  birch,  etc.  With  a  strong, 
pungent  extract,  like  sarsaparilla  or  spruce,  and  well  fermented,  it  can 
be  made  into  a  very  good  beer  at  a  small  cost.  Refined  sugar  is  the 
hardest  to  ferment;  it  requires  a  better  yeast,  more  of  it,  a  higher  tem- 
perature and  a  longer  time;  but  the  beer  made  therefrom  is  considerably 
better,  and  will  also  keep  sweet  a  much  longer  time.  A  small  amount  of 
grape  sugar,  not  more  than  one  pound  in  ten,  aids  in  fermentation  very 
much  where  white  sugars  are  used,  and  also  keeps  the  beer  alive  and 


806  A    TREATISE    ON   BEVERAGES. 

sweet  a  longer  time,  without  increasing  the  expense.  During  the  pro- 
cess of  fermentation,  cane  and  each  other  variety  of  sugar  is  first  changed 
into  grape-sugar  (glucose),  and  then  ferments;  hence  it  is  a  distinct  dis- 
advantage to  use  glucose  for  carbonated  beverages,  but  the  partial  substi- 
tution of  the  best  glucose  for  cane-sugar  in  this  class  of  drinks  is,  there- 
fore, not  detrimental,  where  cheapness  is  a  consideration. 

Kind  of  Water  to  be  Used. — As  to  water  used  for  these  beers,  it  is 
hardly  necessary  to  say  that  the  very  best  spring  water  usually  gives  the 
best  of  results,  and  such  waters,  diluted  with  foreign  matters  and  sub- 
stances, or  otherwise  contaminated,  must  strenuously  be  avoided. 
Where  the  spring  water  is  not  obtainable,  and  common  well,  river  or 
pond  water  must  be  depended  upon,  an  effective  filter  should  be  made 
use  of,  which  not  only  removes  those  substances  visible  to  the  naked 
eye,  but  also  those  invisible,  minute,  microscopical  substances,  which 
remain  in  water  in  a  diluted  state  even  after  it  appears  to  be  as  bright  as 
crystal.  That  can  be  removed  only  by  creating  a  chemical  change  of 
action. 

The  Extracts  for  Small  Beers. — The  extract  which  gives  the  flavor 
and  body  to  the  beer  should  always  be  of  the  first  quality  and  kind. 
When  possible,  oils  should  not  be  used  when  extracts  can  be  had  (see 
"  Killing  of  Yeast, "  later  on). 

A  Proper  Temperature  Important. — The  temperature  under 
which  the  beer  shall  be  worked  is  a  very  important  item,  and  this 
branch  of  the  art  should  not  be  cultivated  with  less  ambition  by  the  en- 
terprising bottler  than  the  one  just  previously  treated  upon.  If  the 
water  or  beer  mixture  is  below  100°  Fahrenheit,  the  yeast  will  not  act;  a 
few  degrees  above  one  hundred  kills  the  yeast  entirely;  therefore  a  ther- 
mometer should  be  used  in  all  cases.  Many  a  batch  of  beer  has  been 
lost  by  killing  the  yeast  with  too  hot  a  mixture.  Beer  makes  the  fastest 
at  a  temperature  from  90°  to  95°.  In  fermenting  with  white  sugar,  a 
higher  temperature  is  required  than  with  brown  sugar,  molasses  or  malt, 
and  particularly  in  cold  weather  If  beer  cools  down  below  the  point  at 
which  it  is  started,  the  fermentation  is  very  much  retarded;  for  this  rea- 
son, small  lots  of  beer,  like  a  gallon  or  two,  are  very  difficult  to  ferment, 
especially  in  cold  weather,  and  more  yeast  is  required,  and  a  higher  tem- 
perature in  proportion,  as  the  quantity  to  be  fermented  diminishes. 
When  the  fermentation  gets  below  45 °F.  all  fermentation  ceases.  Lager 
beer  is  fermented  at  this  low  temperature,  English  ales  at  65  to  77°  F., 
because  they  are  designed  to  be  kept  for  a  long  time.  In  fact,  all  prep- 
arations designed  to  be  kept  for  a  lengthy  period  should  be  worked  the 
same  way.  In  very  large  quantities  of  beer,  made  with  white  sugars, 
from  60°  to  75°  of  heat  is  sufficient;  in  very  hot  weather  50°  will  answer. 
With  good  yeast,  the  slower  the  fermentation  and  the  lower  the  temper- 
ature, the  longer  the  beer  keeps  sweet. 


FERMENTED    (SMALL)    BEERS.  807 

The  Quantity  of  Yeast  Required.— The  quantity  of  yeast  required 
for  a  batch  of  beer  is  a  very  difficult  point  to  determine,  and  depends 
much  on  the  quality  and  body  of  the  beer,  and  the  temperature  of  the 
weather  and  the  quality  of  the  yeast  itself.  The  less  taken  to  secure  a 
good  fermentation  the  better  it  is.  Poor  yeast  requires  more,  of  course; 
also  small  lots  of  beer  require  larger  amounts  of  yeast  proportionately. 
Cool  weather  and  fermenting  at  a  low  temperature  requires  also  a  larger 
amount  of  yeast,  but  good  sound  judgment,  which  one  can  acquire  after 
experimenting  for  some  time,  is  better  than  any  set  rule.  One  quart  of 
good  heavy  brewer's  yeast  to  forty  gallons  of  beer  usually  mixes  and 
works  well,  but  sometimes  it  may  require  one-third  more  or  double  the 
quantity.  A  five-gallon  lot,  on  account  of  the  small  quantity,  would  re- 
quire nearly  a  half-pint;  as  before  stated,  all  depends  upon  the  yeast,  the 
body,  the  temperature,  and  the  sweetening.  The  proper  way  is  to  keep 
close  track  of  the  temperature  of  the  air  in  the  place  where  the  beer  is 
to  be  made,  and  the  temperature  of  the  beer,  by  making  good  use  of  the 
thermometer,  and  then  add  what  is  thought  a  sufficient  quantity,  keeping 
the  beer  where  the  temperature  will  not  run  down  and  cool  off  too  fast; 
and  if  in  four  or  five  hours  you  see  no  signs  of  fermenting,  stir  up  the 
beer  and  add  a  little  more  yeast,  and  if  it  does  not  work  fast  enough  stir 
it  often. 

Time  to  Ferment. — The  time  to  ferment  can  only  be  determined 
by  the  condition  of  the  beer.  When  the  bubbles  and  yeast  are  coming 
to  the  top  pretty  lively,  it  had  better  be  drawn  off,  and  put  in  strong 
bottles,  and  the  corks  tied  down.  This  keeps  in  the  gas,  as  the  fermen- 
tation will  go  on  just  the  same;  the  beer  will  then  taste  smart  and  lively 
when  the  bottles  are  opened.  The  bottles  should  not  be  put  in  a  cool 
place  or  upon  ice  until  a  little  time  has  elapsed,  as  it  stops  the  fermenta- 
tion, and  the  beer  will  be  flat  and  poor.  At  this  stage,  the  beer  can  also 
be  put  into  a  strong  keg,  bunged  up  tightly,  and  drawn  off  through  a 
beer  faucet  out  of  the  ice-box  or  with  a  cooler,  the  same  as  ale  and  lager 
beer  is  drawn. 

Beer  made  in  hot  weather  will  sometimes  be  fit  to  bottle  in  six  hours; 
but  more  commonly  it  requires  twelve,  and  oftentimes  twenty-four  hours, 
and  even  longer,  before  the  fermentation  thoroughly  commences.  Where 
parties  are  making  beer  constantly,  it  is  quite  as  well  to  use  no  yeast  at 
all;  this  is  done  by  taking  some  of  the  old  beer,  and  mixing  it  with  the 
new,  particularly  the  top  or  "barm,"  as  it  is  called. 

Killing  of  Yeast. — The  killing  of  yeast  occurs  very  easily  when 
there  is  no  particular  pains  paid  to  it;  it  is  a  very  sensitive  plant,  and 
very  likely  to  be  destroyed  by  too  much  heat  or  cold,  salt,  alcohol,  sul- 
phur, glycerine,  strong  acids,  or  alkalies.  Oils  are  also  objectionable  to  a 
certain  extent,  and  any  kind  of  beer  made  with  them,  like  spruce,  sarsa- 
parilla,  etc.,  do  not  ferment  as  well  as  those  made  from  vegetable  ex- 


808  A    TREATISE    ON    BEVERAGES. 

tracts,  and  never  make  as  good  beer,  for  they  contain  nothing  but  a 
flavor,  whereas  in  making  beer  from  well-prepared  extracts,  you  get  the 
extractive  matter  along  with  the  flavor,  which  gives  the  beer  substance 
and  body;  as,  for  instance,  ale  and  lager  beer  from  malt  and  hops,  birch 
and  root  beer  from  roots  and  barks.  The  more  body  and  substance  the 
beer  contains  the  more  easily  it  ferments  and  the  longer  it  keeps  sweet 
and  lively;  and,  what  is  still  better,  more  saleable. 

Arresting  Fermentation. — It  is  often  of  the  utmost  importance  to 
bottlers,  brewers,  wine  merchants,  druggists,  etc.,  to  be  able  to  lessen  the 
activity  of  the  vinous  fermentation,  or  to  stop  it  altogether.  Among  the 
simplest  means  of  effecting  this  object,  and  such  as  admit  of  easy  practi- 
cal application,  may  be  mentioned  exposure  to  either  cold  or  heat.  At  a 
temperature  below  about  50°  F.,  the  acetous  fermentation  is  suspended, 
and  the  alcoholic  fermentation  proceeds  with  diminished  activity  as  the 
temperature  falls,  until  at  about  38°  F.  it  ceases  altogether.  In  like 
manner,  the  rapid  increase  of  the  temperature  of  a  fermenting  liquid 
arrests  its  fermentation,  and  is  preferable  to  the  action  of  cold,  as  it  is  of 
easier  application,  and  perfectly  precipitates  the  ferment  in  an  inert 
state.  For  this  purpose  a  heat  of  about  180°  Fahrenheit  is  sufficient; 
but  even  that  of  boiling  water  may  be  employed  with  advantage.  In 
practice  fluids  are  commonly  raised  to  their  boiling  point  for  this  pur- 
pose, or  they  are  submitted  to  the  heat  of  a  water-bath  (207^°  F.).  In 
this  way  the  fermentation  of  syrups  and  saccharine  solutions  is  commonly 
arrested  in  the  bottlers'  laboratory. 

Clarifying  of  Small  Beers. — The  clarifying  of  the  beer  is  another 
feature  in  the  art  and  process  of  making  these  light,  fermented  beers, 
that  must  receive  considerable  attention.  Strong  beer,  made  from  malt 
and  hops,  ferments  so  slowly  that  sufficient  time  is  obtained  for  it  to 
"  fine,"  as  it  is  termed — in  other  words,  for  the  yeast,  dirt,  foreign  mat- 
ters, etc.,  to  either  precipitate  or  rise  to  the  top,  or  both,  and  become 
clear  and  transparent.  Beer  made  from  sugar  or  molasses  at  a  high  tem- 
perature ferments  so  rapidly,  and  consequently  sours  so  quickly,  that 
sufficient  time  is  not  allowed  for  the  fining  process;  and  especially  beer 
made  from  oils  which  have  a  milky  appearance  from  the  particles  of  oil 
suspended  in  the  liquid;  but  this  matter  can  be  remedied,  in  a  great 
measure,  by  leaching  the  beer  through  a  foot  or  more  of  clean,  pure, 
white  sand,  or  filtering  through  a  felt  or  flannel  bag.  The  beer  is  thus 
cleared  of  the  yeast  in  a  measure,  sufficient  remaining  in  the  liquid,  how- 
ever, to  finish  fermentation  in  the  bottle,  and  the  beverage,  after  a  lapse 
of  forty-eight  hours,  is  sparkling  and  lively,  and  produces  a  natural 
"head. "  It  removes  all  the  dirt,  dead  yeast  and  impurities,  and  the 
beer,  if  made  from  an  extract  properly  prepared,  will  look  as  clear  and 
transparent  as  wine.  The  taste  is  greatly  improved  as  well  as  the  ap- 
pearance. Another  advantage  is,  the  beer  keeps  sweet  much  longer,  and 


FERMENTED    (SMALL)    BEEES.  809 

improves  with  the  age  to  a  certain  extent.  The  filtering  must  never  be 
done  until  the  beer  is  worked  smart  and  thoroughly  alive,  otherwise  the 
fermentation  will  be  stopped  and  the  beer  will  be  dead.  After  filtering, 
bottle  and  cork  tightly,  and  let  it  set  in  a  moderately  warm  place  until  it 
comes  up  in  the  bottles,  and  is  smart  and  lively,  which  may  require  a 
day  or  two,  or  a  longer  period.  If  you  want  it  to  come  up  quickly,  keep 
it  warm;  if  you  want  it  to  keep  a  long  time,  keep  it  on  ice  or  in  a  cool 
place.  By  this  process  you  get  the  fermentation,  which  gives  that  fine 
sparkling  appearance  and  flavor  to  bottled  ale,  cider  and  champagne.  By 
careful  working,  all  the  light  after-fermented  beers  that  contain  any 
body  or  substance  can  be  kept  as  long  as  cider,  ale  or  champagne;  they 
can  be  worked  to  make  as  good  a  beverage  as  the  grape  vine,  when  pre- 
pared and  handled  with  the  same  amount  of  skill. 

Preservation  of  Small  Beers.— The  preservation  of  these  beers  is 
accomplished,  to  a  certain  extent,  by  the  skillful  manipulation  of  the 
preparation  in  the  course  of  its  process,  and  a  good  worked  beer  will 
always  last  longer  than  one  that  has  not  worked  well.  The  addition  of 
certain  substances,  such  as  salicylic  acid,  peroxide  of  hydrogen,  hypo- 
sulphurous  acid,  bi-sulphate  of  lime,  and  numerous  others,  which  tend 
more  or  less  to  check  the  fermentation,  have  always  aided  the  bottler  and 
brewer  in  this  particular  way,  although  it  is  not  always  recommended 
to  make  use  of  them,  especially  not  the  latter  mentioned  one,  which  is 
even  very  objectionable,  although  most  applied,  and  particularly  for  cider, 
on  account  of  its  effective  working  and  low  price  at  which  it  can  be 
bought.  A  very  good  preservative  is  made  by  dissolving  one  ounce  of 
salicylic  acid  in  three  ounces  of  alcohol,  and  adding  it  to  a  barrel  of  beer 
that  has  been  properly  worked  and  filtered;  this  will  preserve  and  keep 
the  beer  much  longer.  This  addition  is  not  generally  necessary,  being 
only  required  where  the  goods  are  stocked  for  some  considerable  time, 
and  should  only  be  added  when  racking  off  for  bottling. 

Employing  Herbs,  Barks,  Roots,  etc. — There  are  still  other  points 
worth  mentioning,  considering  and  remembering.  It  is  not  always  nec- 
essary to  flavor  these  light  fermented  beverages  or  give  them  the  bouquet 
and  body  with  extracts,  because  fruits,  roots,  herbs  and  barks  of  a  like 
denomination  as  the  extract,  when  properly  used  and  skillfully  prepared, 
will  answer  just  as  well,  and  sometimes  even  better.  The  custom  of 
using  extracts,  however,  is  at  present  predominating,  and  especially  in 
larger  cities  and  places  where  the  extracts  are  easily  obtainable,  and  per- 
haps to  advantage. 

For  lemon  beer,  the  green  fruit,  with  an  addition  of  some  .cream  of 
tartar,  is  used  to  give  it  that  tart,  and  by  some  people  much  appreciated, 
taste.  The  lemons  should  be  squeezed,  and  the  peel  cut  fine  and  rubbed 
down  with  the  sugar,  for  the  taste  and  flavor  of  the  peel  especially  adds 
much  to  a  rich  and  pleasant  flavored  beverage.  For  ginger  beer,  the 


810  A    TREATISE    ON    BEVERAGES. 

Jamaica  ginger  root,  well-bruised  or  coarsely  powdered,  is  taken,  with  an 
addition  of  tartaric  acid  or  cream  of  tartar,  in  proportions  to  suit  the 
party  preparing  the  beverage.  For  root  beer,  the  roots,  barks  and  herbs 
of  certain  species  are  used,  according  to  what  flavor  is  desired,  with  such 
addition  of  acids,  etc.,  as  is  originally  found  in  the  plant  or  its  fruit,  to 
give  it  as  near  as  possible  a  natural  resemblance  in  taste.  The  addition 
of  extracts  of  a  similar  nature  and  -flavor,  used  in  conjunction  with  a 
batch  of  beer  prepared  from  roots  and  barks,  greatly  adds  to  the  improve- 
ment of  the  beverage  made  on  this  plan,  the  adoption  of  which  is  very 
advisable.  Cider  can  also  be  made  on  the  fermentation  plan,  and  is  then 
commonly  called  champagne  cider. 

Coloring  and  Foaming  Matter. — Coloring  matter,  as  well  as  foam- 
ing substance,  is  also  added  to  beers. 

Preparing  and  Bottling  Small  Beers. — When  a  beer  preparation 
has  been  made,  as  directed  before,  let  it  ferment  until  it  has  worked  itself 
quite  clear.  The  barrel  or  tank  containing  it  must  be  filled  up  to  the 
top,  so  as  to  permit  the  scum  or  "  barm  "  to  work  over  it.  The  batch  is 
usually  prepared  in  the  evening,  so  that  it  is  finished  the  next  morning; 
it  can  then  be  drawn  off,  previously  removing  the  scum  or  bead,  care- 
fully, so  as  not  to  make  the  whole  batch  turbid  again.  When  filled  off, 
a  cork  is  applied  to  the  bottle  and  tied  down  with  twine  or  by  other  im- 
proved means  now  commonly  applied  to  bottles.  Let  the  bottled  bever- 
age remain  in  the  same  room  or  place  for  several  hours,  to  permit  the 
creation  of  the  second  or  after-fermentation  in  the  bottle,  which  gives 
the  beverage  that  pungency  and  esprit,  whereupon  it  must  be  removed  to 
a  cool  place  or  cellar  where  the  temperature  is  considerably  lower  than 
where  it  was  kept  to  ferment  in.  It  will  then  remain  good  and  lasting 
for  a  great  length  of  time,  improving,  of  course,  with  its  age. 

Preservation  of  Barrels  or  Tanks.-— When  the  tank  or  barrel  in 
which  the  beer  fermented  is  not  immediately  used  for  the  same  purpose 
again,  it  must  be  well  cleansed  and  dried,  and  thereupon  be  given  a  coat 
of  a  solution  consisting  of  lime  and  water,  which  will  prevent  the  growth 
and  formation  of  fungi  and  germs  of  all  kinds,  so  objectionable,  highly 
detrimental,  and  retarding  in  the  preparation  of  a  second  healthy  bever- 
age. When  this  barrel  shall  be  put  in  use  again  a  small  quantity  of  hot 
water  will  quickly  remove  the  lime  from  the  same.  Care  must  therefore 
be  taken  to  insure  that  the  lime  is  caustic  or  quick,  a  point  that  is  fre- 
quently neglected.  It  is  best  to  slack  the  lime  fresh  each  time,  imme- 
diately before  using  it,  or,  where  this  is  not  done,  to  keep  at  most  three 
days'  supply  on  hand;  older  slaked  lime  is  of  little  use,  for  it  has  ab- 
sorbed carbonic  acid  from  the  atmosphere  and  changed  into  carbonate  of 
lime,  or  chalk.  The  chief  end  of  the  process  is  the  destruction  of  acid- 
generating  organisms  which  lodge  in  the  wood  pores,  in  order  that  they 
jnay  not  multiply  too  abundantly  during  the  fermentation,  and  this  can 


FERMENTED    (SMALL)    BEEKS.  811 

only  be  prevented  by  the  use  of  fresh,  caustic  lime.  It  is  also  advisable 
to  add  to  the  freshly  slaked  lime  a  little  soda  which  can  easily  be  dis- 
solved in  hot  water,  say  six  ounces  of  crystalline  soda  to  each  three  gal- 
lons of  thick  lime-milk.  This  is  transformed  by  the  caustic  lime  into 
caustic  potash,  and  facilitates  the  removal  of  the  lime  wash  even  after  tjie 
lapse  of  considerable  time — an  operation  sometimes  difficult  where  the 
caustic  lime  alone  has  been  employed.  . 

Alcoholic  Strength  of  Small  Beers. — This  depends  on  the  excise 
regulations,  the  limit  being  two  per  cent.;  however,  manufacturers  of 
those  non-intoxicating  beers  must  remember  that  the  spirit  in  them  is  an 
increasing  quantity,  for  they  always  contain  some  yeast  cells.  When 
they  leave  the  manufactory  the  beers  may  contain  less  than  two 
per  cent,  of  spirit,  but  by  keeping  the  percentage  may  rise  to  three, 
four  or  even  more  per  cent.,  unless  thoroughly  preserved,  and  such 
beer  is  liable  to  bear  duty  just  as  ordinary  beers  are.  Every  per 
cent,  of  sugar  yields  about  a  half  per  cent,  of  alcohol  by  fermentation, 
and  as  sugar  is  either  contained  in  the  materials  from  which  small 
beers  are  made,  or  is  freely  added,  it  is  easy  to  calculate  the  quantity 
of  alcohol  contained  in  such  drinks.  For  every  pound  of  sugar  there 
will  be  half  a  pound  of  alcohol,  which  is  equal  to  a  pound  of  proof 
spirit.  Thus,  there  would  be  two  pounds  of  proof  spirits  to  the  gallon 
— a  quantity  which  would  produce  a  very  exhilarating  effect.  A  very 
thirsty  man  might  make  himself  tipsy  on  such  beer;  but  it  must  be  said 
that  there  is  very  little  beer  of  this  strength  sold,  though  no  doubt 
some  is  made  for  private  use. 

Birch  Beer. — The  birch  tree  contains  a  colorless  acid  and  sweet  sap, 
which  may  be  obtained  by  boring  holes  about  one  or  two  inches  deep 
into  the  trunk  during  spring,  and  putting  tubes  into  the  holes,. with 
cups  at  the  end.  It  is  said  that  fifty  white  birch-trees,  of  about  eighteen 
inches  diameter,  yield  in  four  days  about  350  pounds  of  sap.  This  sap 
contains  sugar,  extractive  matter,  acetate  of  calcium,  etc.  A  very  excel- 
lent sparkling  beer  or  wine  can  be  made  from  this  sap  by  adding  to  it 
from  eight  to  ten  per  cent,  of  its  weight  of  sugar,  and  0.2  to  0.3  per  cent, 
of  tartaric  acid.  According  to  an  authority,  the  best  product  is  made  by 
adding  to  100  pounds  of  the  sap  about  six  ounces  of  tartaric  acid  and 
eight  to  ten  (or  if  a  stronger  product  is  wanted,  sixteen  to  twenty-four) 
pounds  of  sugar,  and  three  ounces  of  a  strong  almond  milk.  The  mix- 
ture is  fermented  in  the  usual  manner,  put  in  bottles  with  a  little  more 
su?;ar,  and  securely  sealed. 

Another  method  of  preparing  birch  beer  is:  take  birch  bark,  one-half 
pound;  hops,  one-half  pound;  allspice,  one-quarter  pound.  Boil  these 
ingredients  in  a  few  gallons  of  water  for  a  few  minutes,  add  the  liquid  to 
ten  gallons  of  water,  mix,  and  when  below  100°  F.  add  about  one  pint  of 
yeast  and  let  ferment  until  suitable. 


812  A  TREATISE  ON  BEVERAGES. 

Corn  Beer. — Ten  gallons  water,  four  quarts  molasses,  two  quarts 
sound  corn,  crushed  or  ground.  Put  all  into  a  keg  and  shake  well;  in  a 
few  days  a  fermentation  will  have  been  brought  on  as  nicely  as  with 
yeast.  Keep  it  bunged  tight.  It  may  be  flavored  with  oil  of  lemon,  etc. 
The  corn  will  last  five  or  six  makings.  If  it  gets  too  sour  add  more 
molasses  and  water  in  the  above  proportions.  This  drink  is  cheap, 
healthy,  and  there  is  no  better  with  yeast. 

Cottage  Beer. — Half  pint  good  wheat  bran,  three  handfuls  hops,  two 
tablespoons  yeast,  ten  gallons  water,  two  quarts  molasses.  Boil  bran  and 
hops  in  the  water  until  both  sink  to  the  bottom;  strain  through  a  hair 
sieve;  when  lukewarm  put  in  the  molasses  and  stir  till  it  is  melted. 
Put  in  a  cask,  bung  up,  and  it  will  be  ready  for  use  in  a  few  days. 

Ginger  Beer.— 1.  Granulated  sugar,  twenty-eight  pounds;  water,  one 
barrel;  yeast,  one  pint;  powdered  ginger  (fine),  one  pound;  essence  of 
lemon,  one-half  ounce;  essence  of  cloves,  one-quarter  ounce.  To  the  ginger 
pour  half  a  gallon  of  boiling  water,  let  stand  for  fifteen  or  twenty  min- 
utes; dissolve  the  sugar  in  two  gallons  of  water.  Pour  each  of  these  into 
a  barrel  half  filled  with  cold  water,  then  add  the  essence  of  lemon  and 
cloves  and  the  yeast.  Let  stand  for  half  an  hour,  when  the  barrel  should 
be  filled  with  warm  water.  When  sufficiently  fermented,  generally  in 
the  course  of  a  few  hours,  bottle  and  cork  tight. 

Ginger  Beer. — 2.  Crush  sixteen  ounces  of  the  best  ginger,  and  put  it 
in  a  large  tub;  boil  ten  gallons  of  water  and  pour  thereon;  add  six 
pounds  best  white  sugar,  one  ounce  cream  of  tartar;  and  one  ounce  tar- 
taric  acid;  stir  the  whole  up  with  a  stick  till  the  sugar  is  dissolved;  allow 
it  to  stand  till  sufficiently  cooled,  then  add  one  pint  brewers'  yeast;  stir 
this  in,  let  it  stand  for  twelve  hours,  or  until  a  scum  forms  on  the  top, 
then  drain  it  off;  add  one  ounce  of  soluble  essence  of  lemon,  clarify,  bot- 
tle and  tie  down. 

Ginger  Beer. — 3.  Ten  gallons  water,  one  ounce  tartaric  acid,  eight 
lemons,  sliced  thin;  two  pounds  ginger  root,  powdered;  two  ounces  cream 
tartar;  one  pint  yeast;  ten  pounds  sugar.  Proceed  as  above. 

Ginger  Beer. — 4»  White  sugar,  ten  pounds;  lemon  or  lime  juice,  ten 
fluid  ounces;  honey,  one-half  pound;  bruised  ginger,  twelve  ounces; 
water,  ten  gallons.  Boil  the  ginger  in  a  few  gallons  of  the  water,  then 
add  the  sugar,  the  juice  and  the  honey,  with  the  remainder  of  the  water, 
and  some  yeast.  The  addition  of  some  soluble  essence  of  lemon  is  an 
improvement.  Better  or  cheaper  products  are  made  by  adding,  omitting 
or  varying  ingredients  to  suit. 

Ginger  Wine  and  Ginger  Beer. — These  products  are  made  of  the 
same  ingredients,  but  differ  in  this,  that  the  former  is  more  completely 
fermented  for  the  purpose  of  preservation,  whereas  the  latter  is  made  for 
immediate  use,  and  bottled  in  such  a  state  as  to  acquire  in  the  course  of 
a  few  days  such  a  degree  of  fermentation  as  will  make  it  very  frothy 


FERMENTED    (SMALL)    BEERS.  813 

when  it  is  poured  out.  Moreover,  ginger  wine  is  generally  much  more 
alcoholic  than  ginger  beer.  And  it  is  one  of  the  great  advantages  of 
genuine  and  well-made  ginger  beer,  that  by  its  spice  and  effervescence  it 
is  highly  refreshing,  while  by  its  low  alcoholicity  it  is  an  agreeable  stim- 
ulant without  being  intoxicating.  With  such  ginger  beer  should  not  be 
compounded  the  carbonated  drink  called  ginger  ale. 

A  strong  ginger  beer  is  made  by  boiling  with  every  gallon  of  water 
two  pounds  of  loaf  sugar,  and  one  ounce  of  bruised  ginger,  one  ounce  of 
cream  of  tartar,  and  one  small  lemon,  sliced.  To  the  cooled  mixture 
some  yeast  is  added,  and  the  whole  is  set  aside  for  fermentation.  When 
the  tumultuous  fermentation  is  over,  the  liquid  is  bottled.  Ginger  beer 
thus  made  is,  when  properly  fermented,  of  considerable  alcoholic 
strength,  equal  at  least  to  strong  ale.  A  ginger  beer  for  ordinary  use  in 
hot  weather  should  be  much  weaker;  by  adding  a  little  brandy  or  crushed 
raisins  to  the  mixture,  the  ginger  wine  acquires  a  vinous  odor. 

A  so-called  Ginger  Champagne,  a  similar  preparation  to  the  above,  is 
made  by  fermenting  with  yeast  a  mixture  of  ginger,  sugar,  water,  orange 
or  lemon  juice,  or  both,  and  chopped  raisins,  in  various  proportions,  in- 
dicated in  the  preceding  formulas.  If  the  liquid  is  allowed  to  ferment 
thoroughly  and  clarified,  a  strong  alcoholic  product  may  be  obtained. 

Hop  Beer. —  Ten  pounds  sugar;  one  pound  of  hops;  one  pound  of 
ginger,  bruised.  Boil  the  hops  for  three  hours,  with  five  gallons  of  water, 
then  strain;  add  five  more  gallons  of  water  and  the  ginger;  boil  a  little 
longer,  again  strain,  add  the  sugar,  and  when  lukewarm,  add  one  pint  of 
yeast.  After  twenty-four  hours  it  will  be  ready  for  bottling. 

Horehound  Beer. — To  make  ten  gallons,  make  an  infusion  of  two 
ounces  of  quassia  with  two  dozen  sprigs  of  horehound;  boil  with  part  of 
this  liquid  thirty  cayenne  pods  for  twenty  minutes,  then  add  ten  fluid 
ounces  of  lime  juice  and  two  ounces  licorice  (dissolved  in  cold  water); 
strain  the  mixture  and  put  with  it  ten  gallons  of  cold  water,  with  three 
pounds  brown  sugar,  caramel  to  color;  allow  the  whole  to  work  four 
days.  Now  take  four  quarts  of  it,  and  warm  it  to  the  proper  tempera- 
ture, and  mix  with  this  one  pint  of  good  brewers'  yeast,  and  stand  it  in 
a  warm  place  till  in  a  brisk  state  of  fermentation:  mix  it  with  the  rest  of 
the  liquor,  and  in  a  few  hours  it  will  be  all  in  full  fermentation.  Give 
it  a  stir  twice  a  day  for  the  first  two  days  to  promote  fermentation;  keep 
it  from  contact  with  cold  air  for  the  following  two  days,  and  skim  the  top 
off  as  it  gets  yeasty.  In  thirty  hours  the  beer  may  be  bottled  off.  In 
summer  this  will  be  ripe  and  fit  to  drink  in  eight  days.  A  superior  qual- 
ity may  be  made  by  putting  a  small  piece  of  sugar  into  each  bottle  just 
before  corking. 

Another  formula:  water,  ten  gallons;  sugar,  five  pounds;  horehound 
herb,  ten  ounces;  camomile,  two  ounces;  Jamaica  ginger,  bruised  or 


814  A   TREATISE    ON    BEVERAGES. 

crushed,  six  ounces;  good  fresh  yeast,  one  pint;   liquorice  for  coloring, 
out  ounce.     The  latter  made  into  a  liquor  with  a  pint  of  boiling  water. 

Put  the  horehound,  camomile  and  ginger  in  an  open  gauze  or  coarse 
flannel  bag,  and  let  them  together  boil  gently  for  two  hours  or  longer,  to 
extract  all  the  aroma  from  the  herbs  and  ginger;  then  remove  all  the 
liquor  into  a  tub  or  large  pan,  and  at  about  eighty  degrees  of  heat  add 
the  yeast.  Stir  the  mixture,  and  let  it  stand  with  a  cover  over  it  for  ten 
or  twelve  hours,  after  which  put  it  into  a  cask  to  ferment,  taking  off  the 
yeast  as  it  arises  at  the  bung-hole.  This  preparation  is  made  stronger 
by  adding  an  ounce  of  the  extract  of  malt  mixed  with  the  liquor  when 
cooling. 

Koumiss. — This  is  a  beverage  which  has  been  used  by  the  nomadic 
tribes  of  Asia  for  centuries.  It  is  made  by  the  Tartars  of  mares'  milk, 
and  now  is  made  of  pure  cows'  milk,  with  the  addition  of  a  little  sugar, 
thus  making  it  chemically  equal  to  mares'  milk. 

Formula  I.  (Wilkens). — A  clean  champagne  bottle  is  filled  with  the 
fresh  milk,  twenty  or  thirty  grammes  of  sugar  are  added,  and  then  com- 
pressed yeast  about  the  size  of  two  peas;  the  bottle  is  well  corked,  the 
cork  tightly  secured,  and  the  milk  kept  in  a  warm  room  for  two  days, 
and  frequently  shaken  during  that  time;  afterward  the  bottle  is  placed 
in  an  upright  position  in  the  cellar,  and  after  three  more  days  the  kou- 
miss is  fit  for  use. 

Formula  II.  (Wolff). — Grape  sugar  (glucose),  one-half  ounce;  water, 
four  ounces;  compressed  yeast,  twenty  grains;  cows'  milk  sufficient  for 
a  quart  champagne  bottle;  ferment  for  three  or  four  days  at  10°  C.  (50° 
F.)  or  less;  this  koumiss  will  keep  four  or  five  days. 

Lemon  Beer. — Ten  pounds  sugar;  ten  lemons,  sliced;  one  pint 
yeast;  ten  gallons  warm  water;  one  ounce  ginger,  bruised.  Let  it  stand 
twelve  to  twenty  hours,  after  which  it  may  be  bottled.  Lime  juice  or 
soluble  essence  of  lemon  may  also  be  employed  in  flavoring. 

Mead. — This  is  a  beverage  made  by  fermenting  a  mixture  of  water 
and  honey.  It  is  commonly  confounded  with  "  metheglin",  but  the  lat- 
ter strictly  denotes  a  fermented  drink  made  from  honey  and  wine,  beer, 
etc.  Mead,-  to  be  an  agreeable  beverage,  should  not  contain  more  than 
twenty-five  pounds  of  honey  in  one  hundred  pounds  of  the  wort  to  be 
fermented;  the  presence  of  excess  of  cream  of  tartar  is  of  less  conse- 
quence, except  as  waste,  inasmuch  as  it  does  not  remain  in  solution  in 
the  wine;  one  pound  of  cream  of  tartar  upon  twenty-five  pounds  of  honey 
would  be  sufficient.  When  honey  is  simply  dissolved  in  water,  of  a  heat 
between  80°  and  90°  Fahrenheit,  it  mostly  enters  into  fermentation  in 
ten  or  twelve  hours.  Into  the  mixture  of  honey-water  intended  to  be 
made  into  mead,  cream  of  tartar  is  mostly  given;  the  French  also  add 
elder-flowers;  but  this  seems  to  complicate  the  fine  flavor  of  the  honey. 
Most  prescriptions  for  the  making  of  mead  indicate  so  much  honey  that, 


FERMENTED    (SMALL)    BEERS.  815 

after  the  most  complete  fermentation  possible,  a  strongly  sweet  thick 
liquid  must  remain.  One  recipe  leads  to  a  honey  syrup  so  concentrated 
that  it  will  support  a  fresh  egg  on  its  surface  without  allowing  it  to  sink 
to  more  than  half  its  bulk.  Another  French  recipe  prescribed  to  infuse 
six  gallons  of  boiling  water  on  eight  or  ten  ounces  of  elder-flower;  to  the 
infusion  two  pounds  of  cream  of  tartar  are  to  be  given ;  afterwards  forty 
pounds  of  purified  honey  are  to  be  dissolved  in  it,  and  the  wort  thus  ob- 
tained is  to  be  started  with  four  pounds  or  five  pounds  of  good  fresh 
yeast.  Even  where  less  honey  is  recommended,  the  mead  obtained  is  to 
be  strongly  sweetened  with  cane-sugar.  There  is  no  doubt  that,  inde- 
pendently of  the  fact  that  honey  is  a  relatively  dear  material  for  the  pro- 
duction of  an  alcoholic  beverage,  mead  has  become  disused  on  account  of 
the  excessive  sweetness  which  used  to  be  imparted  to  it. 

Another  formula  says:  Mix  ten  pounds  of  honey  with  four  gallons  of 
water,  and  boil  it  over  a  moderate  fire  for  thirty- five  or  forty  minutes, 
skimming  it  well  all  the  time.  Pour  it  into  a  cask;  keep  the  cask  filled 
but  open,  and  exposed  to  the  sun,  or  in  a  warm  room,  while  it  is  ferment- 
ing. Then  bung  it  up  tightly  and  bottle  it  in  six  or  nine  months.  If 
the  honey  is  perfectly  pure  or  clarified,  five  gallons  of  boiling  water  may 
be  poured  upon  every  ten  pounds  of  honey,  stirred  well  for  fifteen  min- 
utes and  put  to  ferment  without  boiling.  Hops  may  be  added  with  great 
advantage;  they  decrease  the  sweetness  and  impart  an  agreeable  flavor. 

Mead  is  made  more  vinous  and  agreeable  by  adding  a  little  brandy  or 
fruits  or  raisins;  half  a  pound  of  cut  raisins  will  do  for  six  pounds  of 
honey;  an  ounce  of  salt  of  tartar  dissolved  in  a  glass  of  brandy  being 
added  when  the  liquor  is  put  iuto  the  cask.  Some  persons  add  half  an 
ounce  of  bruised  cloves,  mace  and  nutmegs  mixed,  and  a  quarter  of  an 
ounce  of  cut  ginger,  to  ten  pounds  of  honey.  Others  add  lemon  peel. 
Three  quarts  of  white  currant  juice,  or  two  quarts  of  red  currant  juice 
and  one  quart  of  black  currant  juice,  to  every  ten  pounds  of  honey,  will 
make  another  kind  of  mead  wine. 

Another  recipe  gives  six  gallons  of  cider  instead  of  water  to  every  ten 
pounds  of  honey,  and  adds  two  quarts  of  spirits.  It  should  be  bottled 
in  three  months,  and  will  be  fit  to  drink  in  three  months.  Mead  im- 
proves with  age.  It  will  keep  for  years  if  properly  made.  The  yeast 
used  to  ferment  it  should  be  particularly  good  and  sweet,  or  the  flavor  of 
the  whole  may  be  spoiled.  On  all  other  points  mead  should  be  treated 
like  the  white  wines. 

Scotch  Mead. — Honey,  twenty-five  pounds;  brown  sugar,  twenty-five 
pounds;  water,  ten  gallons;  yeast,  one  pint;  hops,  one-half  pound;  lemon 
peel,  two  ounces;  ginger,  two  ounces.  Dissolve  the  honey  and  the 
sugar  in  the  water,  and  then  pour  into  a  sixteen-gallon  cask;  rub  the 
lemon  peel  to  a  pulp  with  one-half  pound  of  sugar,  and  add  it  to  the 
solution.  Boil  the  hops  and  the  ginger  in  two  gallons  of  water,  strain 


816  A   TREATISE    ON   BEVERAGES. 

and  pour  it  into  the  barrel.     Lastly,  add  the  yeast,  with  enough  water  to 
fill  up  the  cask,  and  ferment  in  the  usual  manner. 

Methegelin. — 1.  Ten  gallons  water;  two  lemons,  cut  in  slices;  two 
gallons  honey;  a  handful  dried  ginger  root.  Mix  together  and  boil  one- 
half  hour,  carefully  skimming  all  the  time.  While  boiling  add  two 
ounces  hops.  Remove  from  the  fire,  and  while  the  liquid  is  lukewarm 
add  a  strong  yeast,  and  put  into  a  cask  to  work  about  three  weeks,  when 
it  is  fit  for  use. 

2.  One  gallon  water,  three  pounds  strained  honey.  Boil  about  a  half 
hour,  adding  to  it  one-half  ounce  hops;  skim  carefully,  and  drain  the 
skimmings  through  a  hair  sieve,  returning  what  runs  through.  Remove 
from  the  fire,  and  when  the  liquid  is  lukewarm,  stir  into  it  one-half  pint 
yeast,  which  is  sufficient  for  nine  gallons  mead.  Put  into  a  cask  and  let 
it  work  over,  filling  it  up  until  fermentation  subsides.  Put  a  strong 
paper  over  the  bung-hole.  This  mead  may  be  flavored  with  spices  while 
boiling,  and  makes  a  delicious  summer  drink. 

Molasses  Beer. — One  pound  brown  sugar,  one  ounce  bruised  ginger, 
one  pound  molasses,  one-half  ounce  hops.  Boil  for  a  few  minutes  with 
three  quarts  of  water;  strain  and  add  five  quarts  of  water  and  a  spoonful 
of  yeast;  let  this  work  all  night,  and  bottle  in  the  morning. 

Nettle  Beer.  —  One  peck  green  nettles,  one  handful  dandelion, 
one  ounce  ginger,  one  ounce  yeast,  one  handful  colts-food,  two 
pounds  brown  sugar,  one  ounce  cream  tartar,  three  gallons  boiling 
water;  infuse  the  herbs  in  the  boiling  water,  and  when  cold  strain  the 
liquor.  In  it  dissolve  the  cream  of  tartar  and  the  sugar,  adding  the  yeast 
and  bruised  ginger.  Let  the  whole  work  about  twelve  hours,  skim  the 
liquor  carefully,  and  bottle  in  champagne  bottles.  Close  tightly  with 
good  corks  softened  in  boiling  water,  and  tie  the  corks  down.  After  a 
few  days  the  beer  is  ready  for  use. 

Persimmon  Beer. — Sweet,  ripe  persimmons,  mashed  and  strained, 
one  bushel;  wheat  bran,  one  and  one-half  bushels;  mix  well  together  and 
bake  in  loaves  of  convenient  size.  Break  them  in  a  barrel,  and  add 
twelve  gallons  of  water  and  two  or  three  ounces  of  hops.  Keep  the  bar- 
rel in  a  warm  room.  As  soon  as  fermentation  subsides,  bottle  off  the 
beer,  having  good,  long  corks,  and  place  the  bottles  in  a  low  temperature, 
and  it  will  keep  and  improve  for  twelve  months. 

Root  Beer. — Take  of  molasses  three  gallons,  add  to  this  ten  gallons 
of  boiling  water.  Let  this  stand  for  two  hours,  then  pour  into  a  barrel, 
and  add:  powdered  or  bruised  sassafras  bark,  one-half  pound;  winter- 
green  bark,  one-half  pound;  sarsaparilla  root,  one-half  pound;  fresh 
yeast,  one  pint.  Water  sufficient  to  make  thirty  to  thirty-five  gallons. 
Let  this  ferment  twelve  hours,  when  it  can  be  drawn  off  and  bottled. 
Instead  of  using  the  barks,  the  root-beer  essence  may  be  used  for  flavor- 
ing. Another  formula  is:  five  ounces  sassafras:  three  ounces  wild 


FERMENTED    (SMALL)    BEERS.  817 

cherry  bark;  four  gallons  of  molasses;  five  ounces  allspice;  five  ounces 
wintergreen  bark;  one  to  one  and  one-half  ounces  of  hops,  and  the  same 
quantity  of  coriander  seed.  Pour  boiling  water  on  these  ingredients,  and 
let  them  stand  twenty-four  hours;  strain,  then  add  one  to  two  pints  of 
yeast  and  enough  water  to  make  thirty  gallons.  The  next  day  draw  off 
and  bottle. 

Sarsaparilla  Beer. — Take  of  compound  syrup  of  sarsaparilla,  one 
pint;  good  pale  ale,  seven  pints;  use  no  yeast. 

Sarsaparilla  Mead.— Sarsaparilla  root,  contused,  one  pound;  sassa- 
fras, eight  ounces;  anise  seed,  two  ounces;  ginger,  two  ounces;  cloves, 
one  ounce.  Boil  for  fifteen  minutes  in  eight  gallons  of  water  and  strain. 
Add  three  quarts  molasses  and  three  pints  honey,  complete  with  water 
ten  gallons;  when  sufficiently  cool  add  one  quart  yeast  and  ferment. 
When  fermentation  is  about  half  completed,  bottle  the  mead  in  ordinary 
bottles. 

Spruce  Beer.  —  1.  The  following  recipe  is  for  spruce  beer  (com- 
mon), the  ingredients  being:  forty-eight  gallons  of  water,  thirty-six 
pounds  of  molasses,  one  and  one-half  pounds  of  essence  of  spruce,  one 
and  one-half  pints  of  good  yeast.  The  method  of  making  it  is  to  put  into 
a  cask  capable  of  holding  the  whole  quantity,  twenty-four  gallons  of  cold 
water;  boil  twenty-four  gallons  more,  and  add  it  to  the  cold,  then  put 
in  the  molasses,  with  the  essence  of  spruce.  When  the  heat  is  reduced, 
so  that  the  liquid  is  only  just  warm,  add  to  it  the  yeast.  Stir  the  con- 
tents well,  and  shake  the  barrel  about,  then  leave  it  with  the  bung  out 
for  two  days.  After  this  bottle  it  at  once,  using  strong  stone  quart  bot- 
tles, and  wire  down  the  corks.  In  two  or  three  weeks  after  bottling  it 
will  be  fit  for  use. 

2.  Spruce  beer  (superior),  is  composed  of  the  following  ingredients: 
nine  pounds  of  honey,  three  pounds  of  the  finest  starch,  five  ounces  of 
essence  of  spruce,  six  gallons  of  water,  and  one-quarter  pint  of  yeast.  In 
making  it,  take  three  gallons  of  the  water,  boiling  hot,  and  put  it  into  a 
cask  that  will  hold  six  gallons.  Boil  the  starch  to  a  very  smooth  trans- 
parent jelly  in  the  ordinary  way,  work  the  honey  well  into  it,  and  then 
stir  them  together  into  the  boiling  water  in  the  cask,  which  fill  up,  so  as 
to  be  nearly  full;  then  add  the  essence  of  spruce,  and  when  the  liquor 
has  cooled  down  sufficiently  put  in  the  yeast;  shake  the  cask  well,  and 
leave  it  to  work  for  two  or  three  days,  or  rather  longer  if  necessary. 
The  quantity  of  yeast  depends  very  much  upon  the  state  of  the  weather 
when  the  beer  is  made.  If  very  warm,  much  less  than  one-quarter  pint 
may  be  used,  and  if  very  cold,  perhaps  it  may  be  necessary  to  increase 
the  quantity.  Before  placing  in  the  bung,  which  may  be  done  as  soon 
as  the  beer  has  ceased  working,  dissolve  about  one-quarter  ounce  of  isin- 
glass in  some  water,  and  stir  gently  in  to  fine  it.  After  the  beer  has  been 
52 


818  A  TREATISE  ON  BEVERAGES. 

in  the  cask  a  week  bottle  in  stone  bottles.     In  a  week  or  so  it  will  be 
fit  to  drink. 

3.  Two  ounces  hops,  ten  gallons  water,  two  ounces  chip  sassafras. 
Boil   half  an   hour,  strain,  and   add   seven  pounds   brown  sugar,  one 
ounce   essence  of  ginger,  one  ounce  essence  of  spruce,  one-half  ounce 
ground  pimento.     Put  into  a  cask,  and  cool ;  add  one  and  one-half  pints 
yeast;  let  stand  twenty-four  hours,  and  bottle. 

4.  Essence  of  spruce,  one-half  pint;  pimento  and  ginger,  bruised,  of 
each,  five  ounces;  hops,  one  half  pound;  water,  three  gallons.     Boil  the 
whole  for  ten  minutes,  then  add  of  moist  sugar,  twelve  pounds  (or  good 
treacle,  fourteen  pounds);   warm  water,  eleven  gallons;   mix  well,  and 
when  only  lukewarm,  further  add  offcyeast,  one  pint;  after  the  liquor  has 
fermented  about  twenty-four  hours,  bottle  it. 

It  is  regarded  by  many  persons  as  an  agreeable  "summer  drink." 
When  made  with  lump  sugar  it  is  called  "  White  Spruce  Beer;"  when 
with  moist  sugar  or  treacle,  "Brown  Spruce  Beer."  An  inferior  sort 
is  made  by  using  less  sugar,  or  more  water.  It  is  made  with  one  and 
one-quarter  to  one  and  one-half  pounds  of  lump  sugar  per  gallon,  and 
without  yeast;  it  may  be  kept  a  twelvemonth  or  longer  in  a  moderately 
cool  place. 

Tonic  Beer. — Simple  syrup,  25°,  ten  gallons;  oil  of  sassafras,  five 
drachms;  oil  of  wintergreen,  five  drachms;  oil  of  orange,  five  drachms; 
oil  of  cloves,  one-half  drachm;  oil  of  anise,  one-half  drachm.  Mix  well 
together,  and  add  about  sixty  gallons  of  luke-warm  water.  Color  to  re- 
semble dark  ale  or  sarsaparilla.  Ferment  with  brewers'  fresh  yeast  eight 
hours.  Bottle  in  stone  bottles  or  jugs.  Ready  for  use  in  two  days. 


